21. Cut out one of the courses. If you have plenty of hors d'oeuvres you can cut the starters. Or, cut the dessert course and serve your wedding cake instead. 22. If you want the dramatic effect of a tiered cake, ask your cake maker to incorporate a false layer or two. Usually a lot of the cake goes to waste. 23. Have a small cake for the cake-cutting ceremony serve slices of plain sheet cake from the kitchen.
24. Order a simple, less pricey cake and decorate it with a
11. Before committing to a venue, ask about hidden costs – some sites charge to cut your cake or uncork your champagne. 12. Pick a venue that is fully furnished, like a hotel or a restaurant. You’ll save a fortune by not having to rent it all. 13. Say no to big-city prices and have your wedding on a rustic farm or in a nearby small town. 14. A fabulous chicken entrée or an exotic vegetarian risotto will cost you much less that a beef fillet or seafood main. 15. Select a venu
It’s no secret that putting on a wedding can cost you a pretty penny. Keep it frugal but fabulous with a few budget-savvy trick. Extend your engagement. More time to plan, more time to save and more time to find the best vendors in your price range. Repurpose stuff: this is where your grandma’s ring and those paper lanterns from your best friend’s birthday come into play. Work your contacts. Now is the time to call in favours – get a designer friend to do your invites, ask