"weddings" news and stories

I saw a preview for the new season of WE's Bridezillas, and I thought two things. One, I'm a guy so why am I watching WE so much lately? And the other thing I thought was, I am never going to have a big wedding if this is what it does to women.

But June is the month for weddings, and congrats to anyone out there who is getting married in the next few weeks. The Boston Globe has an article about one of the most important parts of the reception, the wedding cake. These aren't basic cakes, of course. They're elaborate desserts from shoppes with names like The Chocolate Tarte and Le Beau Gateau.

These people aren't just bakers, they're artists.

Hopefully, you were able to secure a stunning location last year and already have your perfect fairytale princess dress at the tailor's. Now all you have to think about for your big day is...wine?

Trust me, though everything about a wedding matters to you, everyone will think you looked gorgeous and that the wedding was "nice." In other words, most of the details are forgettable.

However, you can change that with the help of Beaulieu Vineyards (BV), which will personalize the wine bottles that sit on your guest's tables at the reception. My Wedding, My Wine allows you to customize the labels for Cabernet, Merlot, or Cabernet Sauvignon with the bridal couple's names, a message (my favorite is "The Perfect Blend") and the date of the wedding. They'll even create tasting mats and place cards that match the wine's label.

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I don't recall the 2nd amendment being written into the standard set of wedding vows, but then again, I'm also not from Texas, where this cake was prominently featured at a real wedding this past weekend. The gun was carved from a chocolate cake layer and stacked on top of the chocolate cake base, then decorated with rich frosting. The base is actually the shape of a target from the IPSC, a group that supports sport shooting and marksmanship.

Perhaps it's a less-than-common choice for a wedding cake, but all things considered, it's great that people are taking these celebratory cakes in new and unusual directions. After all, there is no reason why you have to have a plain white cake with flowers when you can have wedding cupcakes, snack food towers or anything that you (and your new spouse) really enjoy.

[via boing boing]

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I am nowhere near getting married, but if I could somehow get cupcakes for a wedding delivered here from Australia, I might consider it.

These gorgeous cupcakes are made by Kylie Lambert for her bakery Le Cupcake...in Sydney Australia! I am sure the cupcake itself tastes great (it looks like vanilla), but it is the soft, subtle blue, and the detail of what is on top that got me. I suspect that Kylie pressed some sort of lace into fondant to create the look. Her other cupcakes are similar, some with the same lace impressions, others that are simply frosted, but have beautiful sugar decorations. I love the butterfly.

She doesn't have a website, but this photo, along with photos of all her cupcake artistry, is on Flickr.

How does a celebrity Manhattan chef who has two restaurants, both with two Michelin stars and who has catered over 400 weddings, do a wedding for himself? He takes it to Montlouis-Sur-Loire France and makes it a five-day celebration.

Chef David Bouley packed himself, his bride-to-be Nicole Bartelme, 80 invited guests, a staff of 20, and specialty organic foods from all over the world, and headed out to two leased chateaus in the Loire Valley. The multi-day feast of "organic haute-cuisine meals washed down with fine wines that included some from their birth years" was also a self-catered event, with some foodie guests bringing gourmet delicacies to add to the table. Here are some highlights:

• Wine, cheese and artisanal bread baked in an oak-fired oven by Jacques Mahou, a seventh-generation French baker.
• Classic French bistro food, including roasted veal, blood sausage and cured meat.
• 55 pounds of rare tomatoes cultivated on chestnut stakes in the garden of the chateau for an improvised lunch.
• Harry Snady brought 1990 Nuit Saint Georges Burgundy wine
• A guest drove 12 hours from Barcelona with 11 kilograms of fresh tuna
• A chef from Kyoto carried a suitcase filled with special wasabi, fresh green gingko and other ingredients not normally available in France.
• The officiating priest, Father David, offered fruit jams from his monastery, the Abbaye de Sept Fons.
• One evening, a Spanish-themed meal, cooked by the Barcelona-based chef Roger Martinez, was served in the stone-lined moat of the chateau
• Of course, there were desserts and wedding cake.

Now I just wonder what they're doing for their honeymoon.

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