Choosing our cake was a difficult proposition because we had to make a decision between Veniero's (a 100 year old family-run bakery with delicious results) and the Cupcake Bakery (a well-regarded bakery with the most beautiful floral icing designs that appeared to be real flowers). We chose a cake from Veniero's. The cake was four-tiers with the tiers flush on one side rather than being centered. It was chocolate with canolli filling and white exterior icing in a subtle floral design. We had planned to have a red ribbon adorn the bottom of each tier, chosen for its representation of Cornell, AOII and Sig Ep. Unfortunately, the ribbon they used had "Veniero's" printed repeatedly in gold lettering! It was promptly removed and replaced with flower buds that were supposed to be used to decorate the cake table. The caterer also served chocolate-covered strawberries along with the cake.

Our Flowers

The Bride's bouquet was a round, tightly structured bouquet with roses ranging in shades of pale pink to the deepest reds. The Maid of Honor and Bridesmaids echoed the bride's look with similar structured bouquets but only in shades of red. The Mother of the Bride had small white roses fashioned into a bracelet in lieu of a corsage. The Groom's stepmother and grandmother had white rose wrist corsages. The Groom's boutonniere was a single red rose. The Groomsmen, our fathers and the Groom's grandfather all wore white freesia boutonnieres. There were centerpieces on all of the tables in low, clear glass vases. These were filled with unique flowers in autumn shades - vibrant purples, oranges and yellows. For the ceremony, we had two larger arrangements placed on pedestals. These were later used on the buffet table. The staircase was be draped in white tulle accented with bows. There were also a few blooms to decorate the cake and cake table.