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Julie + Matt met in college through the Air Force ROTC at Texas Christian University. Although the two knew each other for some time, it wasn’t until their senior year that they began dating. Their dating would later take them to a Labor Day weekend in Oklahoma City where Matt would propose. How did Matt pop the question? It involves a Coach handbag box and one very ecstatic handbag lover — Julie. Let’s just say there was something a bit more special in the Coach box! Julie + Matt were married at the Texas Christian Chapel and had a wonderful reception at {Stockyards Station}. Julie was dressed to impress in a gown from {J.Andrew’s Bridal}. Her bridal attendants wore dresses from {J.Crew} and the boots were from {Cavender’s}. The flowers were arranged by Ed Barrett at Ed’s Signature Floral and the cake made by A Taste of Europe by Opulent Cakes. We have to share that Julie planned her wedding while in Kuwait and arrived back to America nine days before the ceremony. Amazing! Photography by the fabulous {Jeremy Harwell Photography}. Check out more shots on Jeremy’s {Blog}.

How did the two of you meet? Tell us your story. Matt and I went to Texas Christian University and were both in Air Force ROTC. We met freshman year, went to basic training together sophomore year, and after being great friends for three years, we finally started dating our senior year of college.
Describe the proposal: We were visiting my sister in Oklahoma City for Labor Day to see my new niece. I knew Matt would probably use the weekend to ask my parents for permission, but I was definitely not expecting the proposal. Matt had told me he would wait to give me my birthday present until the next weekend we would be together. I had really wanted a new Coach purse. Finally, Matt took me aside and said he wanted to surprise me with my birthday present. I was so ecstatic when I tore the wrapping paper and saw a Coach box and when I opened the box I saw the most gorgeous ring sitting inside. I looked up and saw Matt kneeling before me, asking me if I would marry him. I am not sure I even let him finish before I said yes and threw myself into his arms. It was so nice to be able to walk into the other room and share the wonderful news with my whole family.
What attracted me to my husband was: I was first attracted to his confidence. I also was drawn to his honesty, integrity, and sincerity. He is a man of great character and morality. I love his ability to make me laugh and how we always have so much fun together. And, of course I thought he was very hot!
Why do you love your husband? He has the most wonderful heart, and he loves God, his country, and his family.
What attracted me to my wife was: Her beautiful, calm and collected smile even when things aren’t going as planned yet also how anxious she gets in front of a crowd. I love her passion for others and ability to compromise yet also her unyielding faith and values. I love her capability to calm me down yet also how excited she gets over the smallest things. I love her with all my heart!!
A date we went on that we’ll always remember: One night during the middle of the week when we were in college, we wanted to do something spontaneous. Randomly we decided to drive an hour and a half to Oklahoma to go to a casino. It was probably one of the most fun nights we have had and I actually won $100 on the slots.
The weather on our wedding day was: Perfectly sunny with a strong breeze
Tell us about finding your wedding dress: I actually had a difficult time picking out a wedding dress and I had very limited time because I was deployed for several months right before the wedding. Fortunately, I was able to pick out the perfect dress with the help of my sisters, mom, and grandmother.
Describe your wedding flowers: The florist did a wonderful job of working with the Fall theme and also picked out some beautifully colored roses that really stood out in the bouquets and on the candelabras.
Describe your wedding cake: The cakes were probably the most delicious wedding cakes I have ever tasted. I loved the groom’s cake because it was topped with the Lone Star state and chocolate covered strawberries. The bride’s cake was a four-tiered white chocolate raspberry cake topped with flowers that matched the bouquets. Absolutely beautiful.
Our favorite detail of the wedding was: Being able to have the wedding at the TCU chapel with the reception at the wonderful Historic Stockyards.
What was the biggest challenge you had to overcome while planning your wedding? The biggest challenge was definitely being deployed for several months prior to the wedding. Not only was I trying to plan and coordinate from half way around the world in Kuwait, but I wasn’t sure I would actually make it home for the wedding. Fortunately, I made it home about 9 days before the big day.
Funniest moment? During the middle of the vows, I lost track of what the pastor said about “until death do us part” and instead of asking him to repeat the vows, I just say the wrong thing. Fortunately, everyone started laughing and Matt just squeezed my hands and smiled at me.
Most unexpected moment? Somehow the garter got lost in the mix of all the chaos. It was getting close to the time when we would be doing the garter toss and I still didn’t have one. I looked over at my 14 month old baby niece, one of the flower girls, and I notice she is wearing one of those elastic baby headbands. Believe it or not, those actually work very nice as garter belts, and that will be something we will never forget.
Three adjectives that describe the day are: Beautiful, blessed, and relaxed.
Any DIY items? My mother did almost all of the decorations at the reception to include the centerpieces and all the floral arrangements. We filled the place with candles, pumpkins, Christmas lights, and mums. We also bought small brown bags and decorated them with beautiful Fall stamps to be used as goody bags for the large glass jars we filled with candy corn, customized M&Ms, and miniature candy bars, which was a big hit with the guests.
What advice would you give to someone planning their wedding? Start early and try to stick to the budget.
What’s next for you as a couple? What are you looking forward to in the future? Both being in the military, we have been stationed in different states for a while. Starting in February 2009 we will finally be stationed together and we just bought our first house in Abilene, Texas. We are looking forward to what the future holds for us.

Congratulations to Julie + Matt. We wish you the best in your new home and thank you for serving our country!

lara Written with love by Lara Casey
3 Comments
  1. avatar Meg reply

    Love this wedding! I wish all brides would add awesome details like cowboy boots- after shooting so many weddings I know for my own wedding I’ll make sure to include as many personal details as possible.

  2. avatar Trisha reply

    Beautiful pictures! Jeremy really captured the joy of the day.

  3. avatar jackie reply

    The love story is indeed very romantic and spontaneous! I love the wedding pictures . It seems to me you both had fun on your wonderful wedding!

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Hi y’all! My name is Emily Alice and you may not know my name very well, but I’m the intern at Southern Weddings for the summer! I do lots of things behind the scenes, like sending mailings and creating wedding galleries, but I’m so excited to be writing for the blog, especially since it’s about something that’s so close to my heart! Get your spoons and bowls ready…

It’s hard to describe the anticipation that rises up inside me as I hear the whirring of an at-home ice cream machine. Not just any ice cream machine, though — I’m talking about the one at my grandparents’ beach house in Edisto Beach, SC. Mama Duck and Papa Jake’s machine is old, stained, and maybe a little beaten up, but the ice cream it makes is the best I’ve ever tasted! That’s what reminds me of summer in the south: my Mama Duck’s homemade ice cream.

Image credits: Row 1: Both images by Horace & Gertrude Photography via Southern Weddings, Row 2: Both images from Martha Stewart, Row 3: Gina Zeidler via Southern Weddings

I’m sure plenty of y’all are thinking right now, “No, my mama makes the best homemade ice cream” or even, heaven forbid, “I’ve had homemade ice cream and it’s not near as good as ice cream from Piggly Wiggly.” But you, bless your hearts, would be incorrect. For as long as I can remember, I would beg Mama Duck to make some ice cream when our families came together at Edisto in the hot sun of summer. She makes all different flavors. There’s the classic vanilla, which is perfect after a humid afternoon out on the water. Then there’s chocolate, my grandpa’s favorite. Mine, though, is her peach ice cream with big chunks of fresh peaches from George and Pinks, the local fruit and vegetable stand. It’s the perfect treat to enjoy while rocking on the screened in front porch. Sometimes we just skip dinner all together and have two bowls of ice cream instead!

Maybe I’m a little biased when it comes to my favorite dessert. It’s not just the sweetness that I love about Mama Duck’s ice cream. It’s the time spent with family and the hot, salty breeze coming from the beach that my mind wanders to. My grandma’s ice cream doesn’t just fill me up. It reminds me of the summers I’ve spent with her, too.

Image credits: Row 1: Leo Patrone via Snippet and Ink, Julie Lim via Southern Weddings, Row 2: Jose Villa via Southern Weddings

Now I admit, there have been times recently when I wasn’t at Edisto and craved some homemade ice cream. I’ve even strayed a couple of times from Mama Duck’s recipe (blasphemy, I know!), but I haven’t found any as good. And her recipe is so simple! If y’all want it, I’ve included her recipe below so you can see what you think. If you suddenly find yourselves in a “full-and-happy” coma after you finish your bowl (or bowls!) just remember that I warned you: this ice cream is good, y’all! Feel free to add any fruit you want, though my favorites are strawberry and peach. Make sure to keep some big chunks in there, too!

Want more Summer in the South? Check out our past posts!
A Day at the Lake
A Weekend Barbecue
Summer Essentials from A Southern Lady
Beach Getaway Essentials
Summer Escapes
Watermelon Wonder

Written with love by Southern Weddings
3 Comments

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Welcome back to my wedding planning journey, guys + gals! Today we’re talking cake + sweets – an important component of any wedding!

Call me traditional, but when I think wedding cake, I think tiered, white, and lovely, like these pretties below:

All cakes from Martha Stewart Weddings except bottom left, which is from Southern Weddings (photo by Tec Petaja)

In fact, that cake in the upper left is my all-time favorite wedding cake — it’s absolutely perfect in my mind!

However, after tasting the cakes at my sister’s wedding, I pretty much decided that I could never serve a tiered confection at my wedding. For me, tiered cakes are always too dense and/or dry. I’m not a baker, but I think this is because they have to be denser in order to support the weight of the tiers — I’m not sure a fluffy tiered cake is possible! (However, should any pastry artists out there wish to prove me wrong, I am always up for taste tests!)

Besides, we don’t really have the budget for a gorgeous tiered cake, anyway. Instead, we’re going to be serving an assortment of mini desserts (to go along with our mini food!). We’ll also have a small cutting cake, but more about that in a minute. First, let’s feast our eyes on some delicious-looking + diminutive desserts!

There’s mini pecan pies…

mini key lime tarts…

mini fruit tarts…

mini cookies…

and even more exotic offerings, like mini donuts, milkshakes, candy apples, and waffle bowls with ice cream!

Pecan pie photos by Caroline Joy (via SW) and Braedon Flynn (via SW); key lime tart photos by Karen Wise (via Style Me Pretty), Jessica Lorren (via SW), and Jodi Miller (via SW); fruit tart photos from Cannelle et Vanille and Martha Stewart Weddings; mini cookies both from Martha Stewart Weddings; mini milkshakes photo by Julie Lim (via SW); waffle bowls and candy apples from Martha Stewart Weddings; donuts photo by Chris Court

We’re still debating which, exactly, mini desserts we’ll be servings at our reception, but I do know that mini fruit tarts will be in the mix – they’re John’s favorite, and one of his only requests! I also know we’re going to be serving a special treat made by my Momma — I’m not going to spoil the surprise for any of our guests that might be reading, but I will say that all of my high school friends could probably guess correctly right away — these little treats have been a staple at the Ayer household for as long as I can remember! I’m so grateful that our caterer, A Thyme to Cook, is willing to transport and set out our homemade treats along with theirs — it makes it so much more possible to contribute family recipes and still have everything move smoothly and flow seamlessly!

Now about that cutting cake. We were originally going to have A Thyme to Cook make it, as well, but as we took a harder look at our budget, we realized that this was one detail we could pretty easily take care of ourselves, and save some money while doing so. I don’t think I would be brave enough to make a cake a few days before our wedding that I’d actually be feeding to our guests, but since John and I will be the only ones tasting this cake, I’m not that worried! All we have to do is make it edible and decently pretty on the outside. Here’s some of the “doable” cake inspiration I’ve been gathering:

Bow cake photo by Braedon Flynn (via SW), meringue cake photo by J. Malahy (via SW), white cake buffet photo by The Nichols (via Style Me Pretty), heart cake buffet photo by Brooke Images (via SW), ruffled cake photo by Melissa Schollaert (via SW), flag cake photo by The Nichols (via Style Me Pretty), and raspberry cake photo by Aaron Delesie

Surely my family and I can pull off something like the above – what do you think? Oh yes, and we’ll totally be making the cake itself from a box — no way am I going “from scratch” on this one!

I’d also love to hear what y’all will be serving for dessert at your weddings. A traditional cake? A cake buffet? Pies? Mini desserts? Please comment + let me know!

In case you missed a post…
The main characters
Where we’re getting married
I go dress shopping
We choose a photographer
I ponder bridesmaid style
Mini food!
The music
We’re renting a tent!
We discuss bouquets + boutonnieres
We send out our save the dates
I gather hair and makeup inspiration

Jessica Lorren, Brooke Images, Jodi Miller Photography, and Melissa Schollaert are fabulous members of our Blue Ribbon Vendor Directory!

emily Written with love by Emily
17 Comments
  1. avatar Laura reply

    We’re planning on having a dessert buffet of pies, cupcakes, and doughnuts (Krispy Kreme, of course!), but I also wanted to have a very small cake for our actual cake-cutting. I hadn’t thought about making it myself, but like you said, we’ll be the only ones eating it and it would be far more economical. How far in advance will you make it? I just wouldn’t want to be worrying about it the day before or the day of.

    • avatar Emily reply

      Hi Laura! That all sounds DELICIOUS! We’ll probably make ours the Wednesday before the wedding. I don’t really care if it’s all that fresh, since I’ll probably just be eating a bite or two anyway! :) You could also make the cake layers a few weeks or even months before your wedding and freeze them!

    • avatar Laura reply

      That is true. I think you may have inspired me to bake my own wedding cake!

  2. avatar Haley reply

    Hiya Emily! My fiance and I are doing a tiered cake and mini pies. We can’t wait! We’ll be using my apple pie recipe and my mother will be making my grandmother’s chocolate chess pie. YUM! Your wedding is going to be lovely! Congratulations!

    • avatar Emily reply

      Hi Haley! YUM! Mini pies are just the most adorable thing to me… I’m sure yours will be lovely!

  3. avatar Brittany R reply

    I love the idea of mini desserts! They will be a huge hit.

    We opted to do a cake buffet with 5 flavors-they are each a 2-3 layer round cake like you would by from a bakery…only we ordered 2 of all of them, so we can have backups for when they run out. My grandmother has been gifting me milk glass cake stands for the past few years, and unbeknownst to her, we will be using them for our cake buffet! I thought that was a sweet way to pay homage to her. :)
    In place of a traditional groom’s cake, he opted to do a cobbler bar with vanilla ice cream…so far, everyone loves the idea!

    • avatar Brittany R reply

      Brittany R: sorry, typo! “like you would *buy from a bakery

    • avatar Emily reply

      Hi Brittany! A cobbler bar sounds AMAZING, and I love the idea of using the cake stands from your grandmother as a surprise! I’m sure she’ll be thrilled!

  4. avatar Madelynne Miller reply

    Hi Emily!

    We are doing 2 cakes – a groom’s cake and a bride’s cake. His cake is going to alternate between tiers of chocolate and strawberry w/ vanilla buttercream and will be grey on the outside with one tier possessing the pattern from his argyle sock! My cake is going to be lemon w/ lemon buttercream and will be all white on the outside with one tier possessing the chevron pattern we used on our stationery and table linens! We are going for a very modern look with one tier taller than the rest and both cakes will be the same size. Our cake is definitely contributing/enhancing the decor!

    PS: Y’all can totally handle a traditional small cake! You should do funfetti!

    • avatar Emily reply

      Hi Madelynne! Love that you’re using patterns pulled from other places in your design — so fun!! And you’re right, those cakes will TOTALLY add to the overall vibe/decor!

  5. avatar Desiree reply

    Hey Emily – So, I made a small layered cake for a photoshoot last year. I would highly recommend getting the following tools: round shallow cake pan, skinny knife for trimming top layers, those plastic pipes that you shove in the cake to support the layers, a good icing spatula, cardboard platter that you wrap in pretty paper and construct the cake on (dang near impossible to move a cake once its layered and iced…duh.) and you might want to find a DEEP freezer. My cake melted in the car ride bc I didn’t have it frozen beforehand. ALSO – get one of these:
    http://www.amazon.com/Progressive-International-Collapsible-Cupcake-Carrier/dp/B002C741M2

    I carried mine it just a general rubbermaid box and you guessed it, cake all over the place. It’s totally doable but you just need the right tools. Go add those things to your registry ;o) xoxo

    • avatar Emily reply

      Hi Desiree! Thanks for the tips! I actually learned a bit about cake making from the owner of Sugarland a few years ago for an SW feature, and one tip she had was to use bubble tea straws for the supports! They work great!

  6. avatar Elizabeth | Glessner Photography reply

    OBSESSED with that Pecan Pie tower… my absolute favorite dessert (my grandmother’s recipe is the best of. all. time). I’m just jealous I didn’t think of it for my own wedding :)

  7. avatar Lindsay Ann reply

    Emily, I love the mini dessert idea. It reminds me of the cookie table tradition in a lot of Italian American weddings that I attended while growing up in Northeastern Ohio. There were always lots of pizelles, tarts, and oh so heavenly clothespin cookies. Yum!

    • avatar Emily reply

      Hi Lindsay Ann! I completely agree with the similarities! Also, you’ve really got me intrigued as to what a “clothespin cookie” is…

  8. avatar Allie@HoneyBeeInvites reply

    You’re going to be a gorgeous bride Emily! And I know how you feel so many dessert options! We just picked donuts for our mini dessert bar options. I am obsessed with donuts so it was a total “duh” moment when we selected Glazed in Charleston to create the fun flavors! They are the best!
    Good luck planning girl!! xo

  9. avatar Kelcey H. reply

    I LOVE that you’re making your own cake! As an aspiring self-taught baker I think everything is better (and sweeter) homemade. The rose cake you have shown above is actually super easy (even for a not so regular cake baker). There are tons of how to videos online if you’d like to give it a try. Plus, no one would ever know you made it yourself.

    Happy Baking!

Southern Weddings reserves the right to delete comments which contain profanity or personal attacks or seek to promote a business unrelated to the post.  And remember: a good attitude is like kudzu – it spreads.  We love hearing your kind thoughts!

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