I knew from the start I wanted to have cupcakes at our reception because of their convenience and quick clean up, but since our wedding was pretty traditional I still wanted to be able to cut the cake and freeze our top layer. After consulting with Haley we decided the best thing to do would be a two tier cake that fed 40 and then do the rest in cupcakes so our guests could just grab one and not worry about the caterers serving out slices. I just love how the white and peach looks together, and my florist gave me a couple extras flowers to dress it up. The cake table was an antique mahogany buffet from my parents house, and I picked up the cake stand on sale at Marshall's.
***Photo by Megan Martin Photography