Real Wedding: Shaylee & Chet’s Fairy Garden Wedding

October 24, 2023

The Couple

Couple ShayLee and Chet have been together since last October. Bride ShayLee is currently interning for the Oley Foundation and will be graduating with a Bachelors in Communications with an emphasis on Civil Advocacy while groom Chet works in medical sales.

The Wedding

Inspired by the groom’s favorite color, rustic orange, the weddings unique color palette was comprised of neutral greens, terracotta, mauve and blush pinks culminating in a rich, earthy ambiance.

The bride’s halter-top dress was ornately beaded with floral appliques along the neckline and a layered a-line skirt that tapered into a flowing train.

ShayLee kept the finishing details of her wedding-day attire simple with subtle petal earrings, light jewelry and open-toed heels with mesh bows.

The bride’s wedding ring features a marquis-cut center diamond framed by dozens of smaller crystals. A v-shaped engagement band with alternating stones completes the set.

The bridesmaids wore dresses in a variety of different shapes and shades within the weddings color palette, ranging from the grooms signature rustic orange to softer pastels, allowing the bridesmaids some flexibility in their gowns while still honoring the brides vision.

The groomsmen wore uniform tan slacks, crisp white button downs, and floral-patterned ties that perfectly highlighted the grooms brightly-colored suit.

Leafy vines cascaded down the staircase and lined the wooden banisters bringing the fairy-garden feel to life inside the venue.

Beautifully curated center pieces made with ceramic tea-pots and elegant flower arrangements continue the theme into every detail of the decorations.

ShayLee united with her groom at the end of the aisle among their loved ones on an altar lined with flowers.

The Party

The menu stayed true-to-theme with elevated garden-party classics including; chicken salad croissants with granny smith apples, black Forest Ham and provolone with lettuce and tomato on pastry rosettes, smoked turkey and swiss with baby greens and havarti, fresh fruit on a three-tiered silver display, baby green berry salad with feta, berries, winter pears, candied pecans, and raspberry vinaigrette, imported and domestic cheeses with apples and grapes, 7-vegetable pasta salad, and vegetables with dip in tea cups. For refreshments lemonade with fruits, and water with fruits were served.

Not to be outdone, the dessert selection included; chocolate dipped berries, fruit tarts, gourmet brownies, petite lemon cakes with raspberries, cheesecake with fruit topping, key lime pies, and eclairs.

At the center of the fare was a three-tiered cake finely decorated with colorful flowers and macaroons, and finished with a cake topper bearing the couples names and the date. Each cake tier had its own flavor ranging from white cake with peach filling to white cake with raspberry filling to chocolate with salted caramel.