When planning a wedding you may be overwhelmed with the terminology and the number of vendors. It may be wise to learn some of the jargon and to familiarize yourself with who’s who.
A la Carte – A menu style which allows guests to order from a menu.
Bomboniere – Gifts purchased for the guests by the bride and groom usually passed around or left on the table. Typically an ornament accompanied by sugared almonds.
Bridezilla – A bride that has become unreasonable in her demands expecting nothing less than perfection. Everything must be done her way and reasoning with her becomes futile.
Buttercream Icing – the most popular wedding cake icing is made of butter, confectionery sugar and milk.
Button Holes – Flowers used in the grooms attire/ clothing usually matching the brides and bridesmaids bouquet.
Candid Photography – Photography which is real and not forced. Pictures are when people least expect it in order to look more natural.
Carrot – The size of the diamond in the wedding/ engagement ring.
Chair Covers – used to the cover the chairs at receptions in order to keep them uniform usually matching the colour theme of the bridal party.
Corset – A bodice with boning which is form fitted on the body.
Garland – This is decoration which usually adorns the pews and tables of woven rope, flowers and ribbon.
Garter – The garter is usually worn by the bride and removed by the groom and then thrown into the crowd.
Marzipan – Usually used as wedding cake icing made from crushed almonds and sugar.
Notice of Intended Marriage Form – This form is the legal document which is required to tie the knot. Usually lodged no later than 6 weeks before the wedding.
Posy Bouquet – A circular bouquet made