The most common type of icing. It’s soft, creamy and sweet, and made of butter, sugar and milk. Your baker can use it to cover the outside of your cake and/or as a filling in between the layers.
Photo Credit: Nikki Cole Photography
Icing made of sugar, gelatin, corn syrup and glycerin that has a firm yet tender texture and a smooth, porcelain-like finish. It’s more expensive than buttercream because decorating with it is more complicated and labor intensive.
Photo Credit: Infiniti Foto
Cake: Royal Icing
A hard, brittle and not-very-tasty type of icing made of sugar and egg whites. It’s used mostly for sculptural decorations, like roses, swirls and dots.
Photo Credit: Memoire Studio
Any bite-size appetizer served on a small round of bread, cracker or vegetable, such as blinis with crème fraiche and caviar.
Photo Credit: Belle Momenti Photography
Catering: Corkage Fee
Many caterers charge a fee per bottle of alcohol just to open it during your reception. The charge applies only if you have provided the alcohol yourselves instead of getting it through your caterer. The price ranges from $5 to $10 per bottle.
Photo Credit: Jen Philips Photography
An appetizer of raw vegetables (like carrots, celery, cucumbers and peppers), sliced up and served with dip.
Photo Credit: Larsen's Photography
Ceremony Music: Prelude
Quiet, gentle background music played at the beginning of the ceremony, as guests arrive and are seated.
Photo Credit: Caset Fatchett Photography
Ceremony Music: Processional
Music played as the bridal party walks down the aisle, with the bride and her escort at the very end.
Photo Credit: Brendon Pinola Photography
Ceremony Music: Recessional
Upbeat, triumphant music played at the end of the service, as the bride and groom make their way back up the aisle and exit the ceremony.
Photo Credit: Holli B. Photography
A short, thin layer of veiling worn over the face; it’s flipped back once the bride reaches the altar.
Photo Credit: Muriel Silva Photography
The length of this veil extends to the fingertips when a bride holds her arms straight at her sides.
Photo courtesy of DB Woman
A veil with multiple tiers, the longest of which is shoulder-length.
Photo courtesy of Oleg Cassini
Fashion: Basque Waist
A continuation of the bodice that dips below the natural waist in front, ending in a point or rounded detail.
Photo courtesy of Forever Yours Bridal
Fashion: Buying Off-The-Rack
A term that refers to purchasing the actual wedding dress you try on in the store (rather than custom-ordering your exact size from a sample). Doing so can often save you up to 50 percent of the price.
A formal printing style, distinguished by slightly raised lettering and indentations that can be felt on the back of the invitation. It’s a labor-intensive, and therefore expensive, process.
Photo Credit: Memoire Studio
A machine-printing process that uses heated powder to give print a raised look. It looks almost identical to engraved print, but costs far less.
Photo Credit: Cherish Paperie
A bouquet style in which the blossoms are woven into a waterfall effect; when held, the bouquet flows to just below your waist.
Photo Credit: Casey Fatchett
Inexpensive flowers and foliage (like baby’s breath or ferns) used to fill out bouquets and other floral arrangements.
Photo Credit: Honey Heart Photography
A round “ball” of flowers suspended from a ribbon handle. Use it as a bouquet or have your flower girl carry one, in lieu of a basketful of petals.
Photo Credit: Wilton Photography
Reception: Escort Cards
These direct guests to their designated tables. They’re usually placed on a table near the entrance to the reception room.
Photo Credit: Joy Marie Photography
Reception: Place Cards
These can be used at very formal weddings to designate each person’s specific seat at a particular table.
Photo Credit: D. Park Photography
Reception: Table Cards
Prominently displayed sign at the center of each reception table bearing a number or name so guests can find their place.