This was one of my all-time favorite outdoor wedding receptions, that I was honored to style and cater, set at the Keys Creek Lavender Farm in Valley Center, California, on 7/20/13. I thought about my friends, Meghann and Fawaz, on their wedding anniversary and wanted to share my Mili’s Sweets work from the past, to help remember this day.
This reception was easy to love because the bride and groom hold a special place in my heart. It was one of my favorites because of all of the gorgeous, thoughtful details. I admired the love and care that went into every single element with the help of the bride and groom’s family and friends. I also just love this couple and this family. I was present for the Meghann’s father’s speech, and it was so memorable, I can still recall what he talked about and how special it was – so good I’d hope the same for my children.
Please note that since 2015, Mili’s Sweets no longer caters or accommodates multi-tiered cakes. We only offer single tiered cakes.
I filled three large dessert tables with my plating and vintage linens from my personal collection. The wedding cake stood at the center, surrounded by the bride’s vintage glass bottles, blue mason jars, and some of my tea cups, all filled with beautiful flowers, placed by their friend and artist, Danniel Cunningham. On either side were my cupcakes, an assortment of family desserts, and a buffet of fresh fruit that they prepared, and I set.
I had the honor of working with my dear friend Anna, whom is an absolute artist (and incredible woman) and makes the most gorgeous hand-carved fruits and melons. Her watermelon and cantaloupe were the centerpieces for the side table, and made the fruit buffet absolutely stunning.
There was some light rain during the set up that day, so setting such large tables, with so much food was a little challenging. I was so grateful for Danniel and her family for offering their extra hands to help me get everything situated and set.
The cake may have been the biggest difficulty of the day. I typically have my cakes pre-assembled but since I knew the dirt road to get the to lavender farm wasn’t smooth, I didn’t want to risk it falling in-route, and assembled the four large and heavy tiers, covered in buttercream and lace, on-site. I was incredibly nervous as I placed the flowers on the cake while the guests were arriving. In the end, it all worked out – the rain stopped and it was a lovely evening.
The guests, including myself, received a party favor. Every tea cup and saucer was unique, beautiful and vintage, filled with a living succulent plant from The Succulent Source of Valley Center, California. I loved the colorful floral and how Danniel made fresh and beautiful arrangements with the use of lovely, little succulents.
My favorite floral space was the one I placed at the back of the wedding cake, made especially for Meghann and Fawaz to see, when they would have their cake-cutting ceremony. They are both so wonderful and faith-filled, and I knew they would appreciate this special space.
When it was time for the bride, groom and their guests to enjoy dessert, I finally felt at ease, which is typically the case for me – nervous about my work, until the moment I’m done. I also catered two weddings that day, and I was grateful to get some must-needed rest afterward.
I love that Meghann and Fawaz found one another and that I could be a tiny part of celebrating their Holy Matrimony. I’m so happy for them and their beautiful family!
(Some photo credits for this post are given to Kate of George Street and/or Blue Horizon Studios.)
