"We're Engaged !!!"

We've set our wedding date on Sept 16, 2K. The ceremony will be in St. Bart and the dinner (reception) will be at the Tara Country Inn. We decided to have a very small private wedding with no more than 13 guests because we're both not big on parties and dancing anyway. We'll have Tara's Ashley Restaurant's 7-COURSE fall menu instead!!!   [ The winter menu is posted in the Dining page at www.Tara-Inn.com.]

I chose a simple Mon Cheri gown (but I don't think I'll wear gloves): Dulciana satin & French tulle gown, hand-beaded and lavishly embroidered bodice of petite bugle beads and French knots, tip of the shoulder neckline, basque waist, faux buttons trim the back zipper, layered overskirt trimmed with dulciana satin and embroidery, semi-cathedral train, built-in hard-net crinoline. The train can be bustled.

(Click on images of gown and cake to enlarge.)

Full View

Front Zoom

Back View

And for the pièce de résistance, the cake. I was attracted to this Sylvia Weinstein creation pictured in a magazine. [ By the way, a SW cake is considered the Rolls-Royce of cakes! ] It's an Asian design which suits me to a "T" but not the reception venue. Well, I don't care -- it's my wedding!   : ) Since we don't think we'd like to spend a 4-digit amount on this, we'll just have it made by a local baker. Tentatively, here's what the flavors will be:

Top     Tier (6") - Oreo CHEESECAKE
Middle Tier (8") - yellow cake
Bottom Tier (10")- turtle chocolate/marble CHEESECAKE with caramel swirl and nuts