With a perfect temperature on an April day in Arizona, this gorgeous blush and copper wedding day had it all. Beautiful cactus and succulents surrounded the elegant Desert Botanical Garden event giving you the subtle reminder that exquisite beauty can be found everywhere.
Keep scrolling to see more of this blush and copper cactus themed wedding day and be sure to catch every last detail in our full gallery. All photos were generously provided by the talented Rachel Solomon Photography.
From the bride
The moment Daniel and I were engaged, I knew I wanted to be married surrounded by cacti. We walked through many different venues in Phoenix and Scottsdale, but nothing was as beautiful as the Desert Botanical Garden. On New Year’s Eve 16 months before our wedding, we sent a midnight email to the DBG to book our ideal wedding date in April 2019. The Arizona weather in April is perfect: not too cool in the evening and not too hot during the day.
We envisioned our wedding décor as a complement to the desert and Arizona. Flower Works in Phoenix helped us arrange the most beautiful bouquets and centerpieces with blush flowers with succulents, looking like they were freshly picked and transported to our wedding. Our chargers and silverware were copper, one of the five C’s of Arizona.
One of the best ideas for our wedding was our “guest book.” One of my mother-in-law’s best friends, Skylur, brought us a magnum (1.5 liters) champagne bottle for everyone to sign at our engagement party. Capitalizing on her idea, we bought a salamanazar (9.0 liters) champagne bottle. We popped open the giant Perrier-Jouet at our rehearsal dinner then took the leftover bottle to our wedding ceremony and reception for our guests to sign.
Food is very important to my husband and my in-laws. They own Vincent’s on Camelback, so our menu had to be flawless. We also did not really agree with the philosophy of weddings: making guests choose. So we gave them a little of everything! We started the cocktail hour with cocktails, of course, and bites of smoked salmon quesadillas, lobster chimichangas, foie gras, and lamb chops. This progressed to a 4-course dinner including beet and goat cheese salad, halibut/salmon course, beef tenderloin/duck course, and dessert.
As a lover of all desserts, I was especially excited about the chocolate mousse, Mexican wedding cookies, pot de crème, and most of all our red velvet wedding cake. So many family, friends, and vendors made our wedding perfect and we can’t thank them enough.