the details
THE FLOWERS The reception florals mirrored the flowers from Caitlin’s bouquet, with white hydrangeas, cabbage roses, freesias, ranunculus, and peonies and also included an assortment of parrot and frill variety tulips held in bud vases and bell jars collected by Caitlin’s mother.
THE CAKE Like their dinner menu and dessert station, Caitlin and Shea’s wedding cake also had autumnal flavours: beneath the elegant frosted cream was a pumpkin and carrot sponge cake.
THE DESSERT STATION After the cake, they provided even more surprise treats for their guests – a late night s’mores station (set up next to an open fire for guests to cook up their s’mores)
RÊVERIE
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