Planning Your Wedding Tables

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by ElDave

Planning Your Wedding Tables

Budgeting can be stressful, but decorating your wedding tables doesn’t have to be. Beautiful wedding tables are available to any bride’s budget when you use disposable table settings. Disposable settings are perfect for any wedding theme. From bright vivid colors, to soft elegant neutrals, have the options of the rainbow when you decorate your wedding tables. Wedding tables don’t need to be expensive of difficult to decorate.

Plastic plates and serving wear are easy to transport, durable, and light. Set up is quick and easy to dispose of. Use durable plates that are beautiful and reusable. Wedding tables set with disposable plates work perfectly for a buffet style dinner. Find coordinating serving platters and bowls made in durable plastic.

Decorate a beautiful buffet table with the perfect colors and decorations. Use cake stands and table cloths to put the buffet on multiple layers. Order items on the buffet table practically and esthetically. Start with salad and bread; followed by the main courses and desserts.

There are no rules when it comes to wedding planning. Sometimes there are too many decisions to make for the small stuff. When in doubt; stick to the theme. Take a minute and think of a theme you want for your wedding day. Choose colors, textures and styles that you want to include into the theme. Even create a collage of flowers and dresses you love. Rely on the theme when you are stuck trying to make a decoration decision. You could like two different types of cakes… but which cake relates to the theme you are trying to keep? Eliminate the stress of the small stuff while you have fun planning your wedding.

Originally aired as part of the “April Showers” episode on Food Network, April 8th, 2008 Ingredients: 1 (18.25-ounce) box yellow cake mix 2 eggs 1/3 cup vegetable oil 2 teaspoons raspberry extract, divided (recommended: McCormick) 1/2 cup liquid from canned peaches 2 cans (16-ounces) white frosting (recommended: Pillsbury Creamy Supreme) Food coloring, red and green 6 tablespoons confectioners’ sugar Directions: Add 2 eggs, 1/3 cup vegetable oil, 1 1/2 teaspoons raspberry extract, and 1/2 cup peach liquid to cake mix. Bake 2 (8-inch) cakes according to package directions. Let cakes cool completely. Transfer cakes to inverted 9-inch pie tins to function as a cake stand. Add remaining 1/2 teaspoon raspberry extract to 1 can of frosting. Stir thoroughly. Frost both cakes. Divide remaining can of frosting between 2 mixing bowls. Add 3 tablespoons confectioners’ sugar to both. Add 7 drops of food coloring to each – red in 1, green in the other. Mix thoroughly and transfer to 2 plastic bags. Snip small corner off bags and use to pipe a decorative border around the base of the cakes – 1 green, 1 pink. Decorate cake with green vines and pink flowers.

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