May 22, 2011
I love french macarons!! On our engagement photo session, our photographer introduced us to french macarons from Bouchon Bakery and thought it would be a fun and yummy prop for our shoot! I just had to include macarons in our wedding since those photos will be shown in our guestbook and slideshow. =)
So Bertha from http://www.gourmetbaking.blogspot.com/ will be baking our french macaron wedding favors! Here are the actual favors from our wedding:
I have one Matron of Honor-my sister and three bridesmaids-my three close friends who will all be wearing the same dress. We love this Alvina Valenta dresses in the Midnight(dark blue) color with a short train in the back.
I have two flowergirls-my 5-year old niece and my FI's 3-year old niece. They will be wearing a ballerina dress by Us Angels, style #101 in blush pink and holding pink pomanders.
We just booked our all-inclusive honeymoon at the Sandals Royal Bahamian Resort for 5 nights and got our Royal Honeymoon Oceanview Suite for 65% Off, with the Companion Flies Free promotion, $100 Spa Giftcard and 1 Free night!
Here's a few pics from our honeymoon in the bahamas!!
We just had a tasting for our Hors d'oeuvres reception at the ceremony venue with Checkers Catering, here are a few pics we took:
Here is our Hors d'oeuvres menu:
Tray Passed Hors d'oeuvres:
-Caprese Skewers-toy box tomatoes, marinated mozzarella balls & torn basil on a bamboo skewer
-Artichoke Fritters-quartered artichokes dipped in tempura batter flash fried to a golden brown served with lemon tarragon aioli
-Our favorite was the Coconut Fried Shrimp (pictured below from our wedding) - butterfly shrimp breaded in panko bread crumbs & coconut served with an orange mango dipping sauce
-Crab Stuffed Mushrooms-a blend of fresh crab, parmasan cheese & scallions
Stationary Hors d'oeuvres:
-Fire Grilled Vegetables
-Grilled Chicken Satay
-Carribean Style Quesadillas
-Crunchy Shrimp Cakes
-Mini Beef Tenderloin Wellingtons
with Iced Jasmine Tea, Blackberry Infused Lemonade
Here is the menu of our traditional 10 course meal for our Chinese Banquet:
- HK East Ocean Seafood Assortment Platter
- Stir-fried Fresh Sea Scallops & Calamari with Jade Greens
- Warm Jumbo Prawn Salad with Glazed Walnuts
- Empress Shark Fin Soup
- Braised Slices of Typeshell Abalone with Spiny Cucumber & Fish Maw
- Imperial Braised Maine Lobster
- HK East Ocean Signature Succulent Roasted Chicken
- House Smoked Fillet of Black Cod
- Ying Yang Fried Rice
- Warm Puree of Red Beans of Lily
- and of course Wedding Cake!
There will be no starving guests at our wedding lol!!
Inspired by this cake, we will have a 4 tiered fondant cake similar to this: http://www.stylemepretty.com/2010/06/29/oregon-wedding-by-daniel-usenko/
We had our cake tasting last weekend with Carolyn Wong Cakes and had fun tasting lots of different flavors: (from top left to right) mocha, salted caramel mousse, chocolate raspberry, chocolate brownie, chocolate & vanilla, red velvet, tiramisu, cheesecake, vanilla lemon, white chocolate raspberry, blackberry & cream and raspberry lemon.
After eating every last crumb, we chose these cake flavors for our four tiers: White chocolate raspberry, salted caramel mousse, chocolate raspberry and red velvet...mmmmmmm!!!!
And here is our actual wedding cake!
Thanks PW!! My cake was chosen 'Cake of the Week'! http://www.projectwedding.com/wedding-ideas/cake-of-the-week-mrselle
I had my hair and makeup trial with Joli de Jackie and she was wonderful!!! I showed her a picture of how I wanted my hair and makeup and she nailed it exactly!! I am so glad she found me on facebook haha!
I will be wearing a side ponytail with my veil and flower hair piece.