real wedding {emily&brandon}

Emily & Brandon, childhood sweethearts wed on a perfectly sunny Sunday, October 13 locally, here in Granada Hills at Temple Beth Torah.  This DIY couple planned for months making sure the most important details were covered: fantastic food and delicious cupcakes.  Gorgeous center pieces made by a family Aunt, continued with the scrabble and casual theme.
Doug, Chef & Owner of Outback Catering created a spectacular menu for the couple.  Although his preferred style of 26 years is a casual BBQ fare he made a delicious Italian menu.  Starting with Caprese salad, Antipasto and pesto crostini.  Dinner included Lemon Chicken, lasagna, veggie skewers and a traditional ceaser salad.

The Happy couple finished the meal off with a delightfully simple cake from A Sweet Design. They choose a Pink Velvet cake (just one of many options during their cake consultations)  But the highlight was their darling cake topper…bride & groom dinasours provided by the couple! On an enormous sweets table they also had mini cupcakes for guests to dig into. Full of vintage plates and platters.  In attendance of course was the famous Pink Velvet mini cupcake.

We wish all the best for Emily and Brandon and hope that they have as much fun the rest of their lives as they did on their wedding day

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