Vibrant Botanical Garden Wedding
Birmingham couple Natalie Cox and Don Long met several years ago while both working as summer associates at a law firm, and it didn’t take long for them to realize that dating, and eventually marriage, were in their future.
Natalie wanted to incorporate a bright color scheme into her special day, so her invitations, designed on minted.com, featured a floral sketch of tangerine and peach colored flowers. Her wedding bouquet mimicked the invitation design with a vibrant mix of roses, peonies, spider mums, and loose greenery, all arranged by Laura McCarty of Marked.
Laura McCarty of Marked designed bright arrangements for the groomsmen’s boutonnieres. Each one varied slightly, and included fresh cuts of roses, poppies, and pink heather tied together with ivory ribbon.
“We got married in the morning, under the arbor at Aldridge Gardens,” the bride says. “We couldn’t have hoped for better weather – the temperature was in the 70s, without a cloud in the sky.”
“The flowers were probably my favorite design detail – they were absolutely gorgeous,” the bride says. “We had a unique wreath that hung over the cake table that was just beautiful.”
“After the ceremony, we joined our guests for a brunch reception under the nearby pavilion,” the bride says. “We’re both very laid-back, so we loved the casual atmosphere, and it was fun to chat with our guests while enjoying cake and mimosas.”
Wedding guests enjoyed the scenic backdrop of Aldridge Gardens while mingling and munching at the bride and groom’s brunch reception. The outdoor seating featured airy white tablecloths with vivid floral arrangements in polished silver vases.
The Reception Menu
The bride and groom selected an array of traditional Southern foods to be served at the reception’s brunch, including chicken and waffles, buttermilk biscuits, homemade grits, and, of course, mimosas.
The Bride’s Cake
Designed by local bakery Pastry Art Bake Shoppe, the bride’s three-tiered cake featured a mixture of white and strawberry cake layers, and was finished with vanilla buttercream frosting. An arrangement of roses and poppies served as the cake topper.
The Groom’s Cake
Don’s cake, from Pastry Art Bake Shoppe, similarly featured alternating tiers of chocolate and caramel cake layers, with a rich chocolate frosting and decadent caramel drizzles.
Keeping with the orange color scheme, the bride and groom offered guests personalized sugar cookies as the parting favors.
The bride and groom parted the mid-morning wedding in a sky blue convertible decorated with white wedding bows.
Guests showered the beaming bride and groom with love and flower petals as they exited the wedding reception.