This adorable Lake Tahoe navy wedding was not only surrounded by gorgeous views but also features some to die for gluten free desserts!
Keep scrolling to find out more and be sure to check out the full gallery here to see all of the fabulous details captured by Angie Capri Photography. Plus you can also see how much was spent on the big ticket items and get a little wedding day advice from the Bride.
Lake Tahoe Wedding Venue Decisions
From the Bride: We got married in Lake Tahoe at Edgewood Tahoe. We chose Tahoe for the incredible scenery, and we wanted a "destination" but not be too far. Edgewood sits right on the water. The golf course is so green and also drops back into this beautiful pine forest. The architecture of the building itself is amazing. Classic Tahoe cabin feel with huge windows. The patio overlooks the lake and golf course. It is on the southeast side of the lake so the sun sets across the water and made for an incredible sunset.
Desserts and Pie Pop How to
Not only was this rustic Lake Tahoe wedding beautiful, but it had a mouth watering dessert table. The treats included a red velvet cake topped with orange orchids, gluten free cupcakes and adorable little pie pops. And speaking of pie pops, we just so happen to have a super simple recipe for making your own. Just click here and start baking! Plus if you are looking for more great gluten free dessert ideas click here for tons of recipes.
Gluten Free Peanut Butter Chocolate Cupcakes
1 ½ cup almond flour
¾ cup coconut flour
2/3 cup stevia
3 ½ tbsp baking powder 1 tsp salt
1/8 tsp baking soda 3 tbsp cocoa
½ cup Smart Balance® Rich Roast Creamy Peanut Butter
1 ½ cup unsweetened vanilla almond milk
1 tsp vanilla extract
-Preheat the oven to 350°F and prepare a muffin tin with 24 cupcake liners.
-Combine all dry ingredients in large bowl.
-In separate bowl, beat eggs. Mix in remaining wet ingredients until thoroughly combined. Add wet ingredients to dry ingredients and mix until combined.
-Add approximately ¼ cup of the mixture to each of the prepared cupcake liners.
-Bake for 20 to 25 minutes or until toothpick inserted in the middle of the cupcake comes out dry.
1 cup Smart Balance® Rich Roast Creamy Peanut Butter
2 cups confectioner sugar
4 tbsp unsweetened vanilla almond milk
-Combine all ingredients in a large bowl and mix until thoroughly combined.
-Frost cupcakes after they are cooled completely.
Read on to get some great wedding day advice from the Bride and to see the big ticket budget for this Lake Tahoe wedding. Please note that costs change as the years go by, and prices are subject to change. This is just one couple’s breakdown to give you a rough estimate on how much a wedding like this may cost you.
Wedding Day Advice:
-Pick your venue first because it will inspire other decisions like colors, flowers, and table settings.
-Include your future husband in decisions and get his opinion. Hire vendors that you are comfortable with personality wise.
-If you can, hire a coordinator. Having Melissa took so much stress off the year of planning and especially the big day. It allowed us to relax and enjoy all the work we had put into the day.
-Take time to absorb what is going on around you. I woke up at 6am and before I knew it, the day was over. Stop every so often and take in your surroundings and smiling faces. They are here for you, to celebrate your special day.
-And most important, hire a GREAT photographer. Even if you have a limited budget, it's good to spend some extra dough on hiring a photographer who you are comfortable with, that fits your personalities, and delivers incredible outcomes. You will be so happy you did.
Big Ticket Budget:
Venue: $7800 - did not include food or drink - Edgewood Tahoe, South Lake Tahoe, NV Photographer: $6000 (worth EVERY penny) - Angie Capri Photography, Concord, CA Flowers: $4500 - Thran’s Flowers, South Lake Tahoe, CA Dress: $6000 - Kinsley James, Walnut Creek, CA (designer: Lian Carlo)
Coordinator: $5500 (worth EVERY penny) - A Touch of Grace, Melissa Faubert was my coordinator