Submitted by mgillen on
Blush shimmer tulle ball gown, strapless sweetheart neckline, draped bodice with natural waist, box pleated skirt with side pockets, a chapel-length train.
Submitted by mgillen on
Petal embroidered tulle ball gown, sheer net at neckline, sweetheart bodice accented with chiffon petals cascading on skirt, natural waist, a chapel-length train.
Submitted by mgillen on
Champagne/nude floral lattice embroidered tulle ball gown, V-neckline front and back, natural waist, circular A-line skirt with horsehair at hem, and a chapel-length train.
Submitted by mgillen on
Blush silk satin trumpet gown, scoop neckline, crystal jeweled sheer bodice with nude sweetheart lining, natural waist, and a chapel-length train.
Submitted by mgillen on
Sherbet floral crystal embroidered tulle ball gown, scoop neckline front and back, natural waist, gathered skirt, and a chapel-length train.
Submitted by mgillen on
Nude silver checkered tulle trumpet gown, strapless horizontal neckline, natural waist, Watteau chapel-length train.
Add some warmth to a winter wedding reception with candle centerpieces.
Courtesy of Despina Craig Events
Tip of the Day: When deciding on the style of food service for your wedding, talk with your caterer to ensure you have the right guest to staff ratio, says Despina at Despina Craig Events. For example, a sit-down dinner is recommended to have one server per 10 guests, while a cocktail reception needs one server to about 25 guests. And, for a full-service buffet, the average double-sided buffet line can provide enough for about 100 guests, with one server per every 25 guests.
Plus, check out 7 Unique Ways to Display Your Wedding Food.
Step up your wedding photos with a gorgeous backdrop made of emerald green ferns and your favorite saying in gold calligraphy.
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