Peek Inside a Blogger Turned Bride’s Classic Southern Wedding

Categorized | Blogger, mansion, real weddding, Real Weddings, Romantic, Southern Wedding, Style Souflee, Taylor-Rae, The Blog, Traditional Elegance

Posted on 12 September 2016.

You know her as blogger Taylor-Rae over at Style Souffle, and we’ve already peeked inside her girly-chic bridal shower. Today, we’re coming full circle because Kristin Byrum Photography is sharing the images from her wedding, which brought a sense of European charm to the South. Set at the Duke Mansion, it’s black-tie classic in every way and we’re thrilled beyond words to bring these pretties to The Vault.

Board #451725 Board #451728 Board #451734 Board #451737

Colors

Seasons

Summer

Settings

Mansion

Styles

Classic

When, after five years of dating, it came time to plan their wedding, there was no question that it would be a black-tie affair, and have the feel of another time. In fact, Taylor-Rae and Justin had just the place in mind: a historical mansion in their hometown of Charlotte, North Carolina. The property had the exuded the European charm they had in mind.

On July 4, 2016, the couple exchanged self-penned vows under an arbor adorned with topiaries, trailing ivy, camellia foliage, white hydrangeas and soft blush peonies. Set under a large oak tree, a string quartet filled the gardens with melodic, traditional tunes. The processional was, “A Thousand Years” by Christina Perri, the bride entered to Pachelbel’s “Canon in D,” and the newlyweds recessed to Bruno Mars’ “Marry You.” They shared their first dance to “First Dance” by Corey Smith. Following the ceremony, guests gathered in the grand foyer where they enjoyed good conversation over specialty cocktails and butler passed hors d’oeuvres. With a nod to the Italian theme, the couple chose Peach Bellinis as the signature beverage that evening, along with an open bar serving an assort of wine, beer and liquors. Upon arrival, out of town guests were greeted by a wooden box filled with cheese and crackers, decadent chocolates, champagne, almonds and a pocket size cigar tin. A “wedding-recovery kit” containing mints, mouthwash, aspirin, and an Emergen-C pack were discretely hidden in a “happily ever after” satchel too.

Taylor-Rae showered her bridesmaids with hand-crafted robes from Piyama, an Australian boutique, and beautiful monogrammed pendant and pearl earrings to wear down the aisle. Her own getting ready robe matched her attendants’ but was all-white with delicate lace details befitting of a bride. Following cocktail hour, guests found their seats with the help of a hand-calligraphed lucite seating chart that was suspended in one of two archways that bookended the canopied courtyard where dinner was served.

At the plated dinner, each place was set with white Anthropologie china, gold flatware, and a calligraphed menu with the couple’s crest at the top. Centerpieces consisted of an array aged whitewashed terra-cotta vases in a range of sizes, filled with white and soft blush flowers including gardenias and sarah bernhardt peonies, Juliet garden roses, sweet peas, and hydrangeas. The arrangements were full of green ivy and camellia foliage for texture.

The three-course dinner began with “Watermelon Wedge and Arugula Salad”, followed by either Grilled Airline Chicken or Cold Water Salmon, Shiitake and Mushroom Risotto, and a dessert of delicious wedding cake & limoncello imported from Italy. The three-tiered almond cake was covered first in cream cheese frosting and then fondant, and topped ivy and minimal floral details based on the European elegant theme. Following dinner, and the cake cutting, guests gathered in the grand ballroom for bridal party introductions and an evening of dancing to the national live band, Sol Fusion.