Not only is this purple and orange glam fall wedding absolutely gorgeous, but the bride has some killer wedding tips to share! Keep scrolling to learn how Becca budgeted for her big day, and what she wished she'd cut back on. Plus you can see even more glamorous details, captured by Anna Smith Photography, when you visit the full gallery here.
Fall Fairy Tale
From Anna Smith Photography: Becca and Paul’s wedding was something out of an autumn fairy tale. With the breathtaking grounds of The Westin Stonebriar Hotel as the backdrop, all the gorgeous purple, gold and orange colors were just perfect for this fall traditional wedding.
Ginger Spice Cocktail Recipe
spiced rum, ginger ale, ice, fresh fruit and cinnamon sugar Directions:
Rim glass with cinnamon sugar. Pour 2 oz of rum over ice fill with ginger ale. Garnish with fresh fruit.
WeddingWire Budget Tool
From the Bride: A really helpful tool I used while planning was on WeddingWire. They have a budget tool that lets you put in your max budget amount and it will then break down the total into average amounts for each vendor. You can go in and change the amounts and add categories to customize it to your wedding. This helped me a ton since I wasn't sure what the normal cost would be for different things.
Too Much Cake
A piece of advice I would give future brides is to keep in mind that not all of your guests will be in attendance the entire night. I say this because we had a ton of cake leftover as well as a ton of unused sparklers.
Since we went on our honeymoon right after the wedding, most of the leftover cake ended up going to waste. So, save some money and go with less servings than you think you'll need. Same with sparklers if you are doing a sparkler send off.