t o get all of those loaves broke on time and that wine a-free-flowin’, the bride’s going to need some special assistance - think Mother’s little helper – the all-capable, feat-perfecting, professional catering team. The key to selecting the most appropriate cuisinée outfit is to pare down the options by comparing references. If you’re an urbanite bride-to-be, reputation’s going to cou

a guest list heavier on the disco moms than the blasé teens is not what differentiates a crowd of head bobbers from gyrating foot stompers. It’s the music. If you’ve chosen to go the way of the tangible, take heed to the little things before unleashing those songsters on a finicky audience. Atmosphere is what makes a wedding worthy of anecdotes to come, and nothing tarnishes mood like an ears

y our bridal look need not be hard-won. Firstly, toilsome tresses are a thing of a fuddy-duddy past and makeup has been reacquainted with light textures and natural shades. This isn’t to say you shouldn’t let color and be-jewelry pop with wide-eyed glee, as getting dolled up should be good girlish fun. But it’s when you take the pleasure from that glitter and lip-smacker era and combine it wi

y ou’ve found a darling spot to host your commingling, be it a snug maritime inn, dreamy uptown terrace or big-ticket hotel, but before signing your savings away, set up a little Q and A session with your site of choice. Know your needs going into the meeting, shedding all remnants of a flighty bride, sure of your desire for a band, open bar or set of twinklers. Flexibility and realism is still e

w edding cakes and their symbolic properties haven’t always had such an elegant go of it. In medieval England, spiced buns filled with oysters, sweetbreads and other things we don’t want to know about were piled high, one on top of the other. If, and only if, the couple could kiss over the soaring stack would they be granted a life of good fortune. In the seventeenth century, cakes were broken