The Wedding Guest

All in all, reason and love are quantities which lead to only one sum. Doubt is overshadowed by adoration, fear by fate. There is little question abut what happens after.

I'm breaking stride by extending my tale way farther back than the day of. My notes being abundant, I think I'll blog more than usual.

One fine day, Ken Elnas and Ann Pasco came to our cake house seeking to order a wedding cake, choosing a design straight from the Wilton magazine, rather than the usual skirting-type cake. They chose a green four layer tier cake on stainless steel cake stands, with a fondant type icing.

Cake Statistics

Cake: 32.5 in

Stand height: 7 in

Total height: 39.5 in

Off the floor height (table included): 67 in(5ft,7in)

Layers(4 total):

6in x 4in

8in x 4in

12in x 4in

16in x 4in

Flavor: Pure melt-in-your-mouth supermoist chocolate cake

I think we mixed Growee in this cake or something like that. Without the stand, the cake is 32 and a half inches tall. Heavy too, although I'm not sure exactly how heavy it is... When fully set up, this cake has a 5'7 height. In comparison, it is four inches short from my 5 feet, eleven inches. With the exception on the sterilized stainless steel stands, this cake is 100% edible. Pure melt-in-your-mouth supermoist chocolate cake, with fudge filling and rolled sugar dough icing.

Our sugar dough is unique in Dipolog City. Sweet, chewy, and without the oily taint of fondant, it has two textures, depending on where it is located on the cake. Placed as a flower, or décor, it is hard, candy-like and crunchy, whereas placed in direct contact with the cake, it takes on a gelatinous quality.

We are proud to say that no preservatives are used in our cake or our rolled sugar, and we pride ourselves in quality setup and presentation. We arrived at Valdia Gardens at 2:34 PM(GMT+8:00), completing cake setup at 3:14 PM, during which time a relative arrived, and asked us to incorporate the (very elegant) giveaways in the cake presentation.
We finalized setup at 4:15 PM.

Cake accessories included a cake slicing set containing a cake knife, server and plate with forks, a wineglass set, a fountain, stainless ball stands, a nuptial candles, a nuptial plate, with the names of the newlyweds, and a customized tarpaulin. The above mentioned were included in the worry free package on a lease basis, and the customized tarpaulin is free.

Ken T. Elnas and Ann Gierenne T. Pasco's wedding ended at 5:00PM and guests along with the principal sponsors beautifully dressed in ensembles from Socorro's Bridal Shop began pouring in at around 5:30 PM. I managed to spot a few of my friends and customers among the guests.

Ten minutes later, Christine Muñoz began the program with a short speech and acknowledged the parents of the newlywed Ken and Ann, named the principal sponsors, and welcomed the guests. She then called on the father of the groom, Mr. Teopisto E. Elnas Jr., to give a speech, in which he thanked the guests for their presence.

The cake slicing came after, which went well, and the nuptial candle lighting, and wine sipping. The toast was offered by Atty. Raul Barbaso and called the toast after the principal sponsors were served Carlo Rossi Burgundy.

What happened next? Glasses tinkling, couple kissing!

Christine Muñoz then called on a representative from the sponsors, the female representative, Mrs. Roseminda Lugo going first, followed by Atty. Jay Balisado.

Ken and Ann then gave a short thanks for the guests who attended their wedding, prayer was offered, and the meal began.

A live band played during the meal catered by BJ's Catering Services, which was excellent! Their menu included Chop Suey, Beef Afritada, succulent Beef Steak, Roast Pork (Litson), Chicken Lolliops, Humba, and dessert of fresh fruits (Pineapple, Bananas, and Watermelon), and Macaroni Salad. Rice and soft drinks are provided also.

After the meal came the bridal games, beginning with the bouquet throw. Thirteen ladies joined in (albeit bashfully), six of them being bridesmaids. The game was simple, hot-potato style. Pass the bouquet as fast as you can and trying not to be the one holding it when the music stops. The instant bride was a cousin of the bride, Jennalyn Pasco. Next, the instant groom was picked, by blind choice. Jennalyn was blindfolded and told to feel around every guy's face and upper body and choose the one she likes most.
The guys are numbered right to left, and she chose number seven. (now that I think of it…it wasn't much of a blind choice, she chose her boyfriend!)

Ken then took Ann's garter with his teeth, no less! And Ryan(#7) was to put it up Jennalyn's leg the same way. With the crowd yelling "HIGHER! HIGHER!", Ryan enthusiastically played along (grins inwardly). That was the first act the instant bride and groom had to follow. Next was a quick kiss (which wasn't a problem). The last was a rather hot behind-the-back kiss on the neck(girls screaming in the total kilig-ness of it all). Next, the instant bride and groom had their chance to make the bride and groom do something. They disqualified the carry kiss, so instead, there was a Romeo-type kiss where the man is supporting the back of the woman and he dips low. In the last act, Ryan took Jen on his lap and Jen told him "I love you" to which he replied, "I love you more" with a kiss. Ken did better by adding "I love you best".

That being done, Ken and Ann opened the largest and smallest gifts, had their first dance as a married couple, and acknowledged all the various businesses which contributed to their wedding. Photoshoots by Freger Studio followed, and I began keeping/serving the cake.

I had a great time observing and working for this couple and I had a great time, enjoying the comments from the bridesmaids and the newlyweds. They enjoyed the presentation well.

I also made a total of five business contacts for this wedding, which are as shown below.

Until next time, this is Noel Daniel Seldura, have a great day!

Wedding Rating: 4/5

Cake rating: 8/10

Cake price: Php 12,455.00 ($277.00)

This is the price we first quoted. During personal negotiations and adjustments to their budget, we slashed a large amount off the price, so large that it is not allowable to place online. Come and ask about it at the cakehouse if you are interested.

Business Contacts

Location: Valdia Gardens, Highway Sicayab, Dipolog (065)212-9187 valdiagardens@yahoo.com

Caterer: BJ's Catering Services, Poblacion North, Polanco, ZN 0919-607-4454, 0906-703-4147, 0906-94104998 (Boyet & Jass Olvis)

Photography: Freger Photography (Freger Reyes), (065)212-6647, (065)908-0990, 0928-338-6288, fregerphotography@yahoo.com , www.flickr.com/photos/frejen , www.facebook.com/freger1

Bridal: Sorocco's Bridal "We take pride in every bride" 599 Echaves St., Festival Shopping Arcade, Dipolog (065)212-8437 , (065)212-8841 , 0910-369-1759

Emcee: Christine Muñoz, 0929-626-4062 (Andres Bonifacio College, Dipolog City)