Bridesmaids revisited: hints and how-tos borrowed from a memorable bridesmaids' luncheon.

Amberly Wilson and her bridesmaids, along with her family members and special friends, were honored by friends with a delightful bridesmaids' luncheon filled with extra touches that would make any bride feel special. So many details and talented people made it a day Amberly, the bride of Matthew Collins, will never forget.

As guests arrived at the luncheon, they were greeted at a center table that offered silver julep cups containing refreshing raspberry tea with fresh mint and berries. As they sipped tea, the guests took turns signing a large handpainted platter made by family friend and artist Cherie Gallaspy Bond of Brandon, with characters depicting the bride surrounded by her bridesmaids. Each bridesmaid signed under the girl with her hair color. The other guests filled in the platter's empty spaces with their own signatures. For instructions on making your own Bridesmaids' Keepsake Platter, see "Serving up Memories," pg. 106.

Upon entering the dining room, guests discovered an oasis filled with all white flowers in silver trumpet vases and footed compotes, arranged by David Spurk of Petal Pushers of Madison, Inc. Peonies, white stargazer lilies, sweet peas, and freesia were joined with string smilax interspersed with gypsophila. Menu cards printed on a whimsical bride invitation--complete with tulle veil, diamond ring, floral bouquet, and tiny pearl necklace--announced the fare.

After the meal, the grand finale of Amberly's bridesmaids' luncheon was a Baby Wedding Cake, made by Robyn Farber of Madison and presented to the bride on a tiny pedestal. Each bridesmaid was served her own Baby Cake, with a ribbon attached to a silver charm hidden beneath each cake. Each bridesmaid pulled the ribbon to reveal her charm, and the bride read the "fortunes" associated with each tiny symbol.

According to Letitia Baldridge in her book, Legendary Brides, the wedding of Queen Victoria and Prince Albert set the tone for all future celebrations with a wedding cake that weighed 300 pounds served at their wedding brunch at Buckingham Palace. When the royal couple's daughter married, her cake was a three-tiered masterpiece that stood almost 6 feet tall. Over the years, cakes became more ornate and began to be decorated with roses. The bride's cake was traditionally an iced fruitcake until about 1890, when a spiced white cake came into favor. Slices of the wedding cake were traditionally given to guests in boxes to take home. Some maidens would put them under their pillows, hoping to dream of their future husbands, and this is the origin of our modern tradition of handing out wedding favors. Farber says although Baby Cakes are often served at receptions in lieu of the large wedding cake, they are more often on the menu for the bridesmaids' luncheon due to the amount of time and "love" put into each cake. To find out how to make your own Baby Wedding Cakes, see "Small-Scale Sensations, "pg. 104.

SUMMER SHRIMP PASTA


14 ounces capellini
6 green onions, chopped
4 ounces pimento, chopped
1 (3.8-ounce) can sliced black olives
1 yellow bell pepper, chopped
1/2 green pepper, chopped
1 pound cooked peeled shrimp
2 grilled chicken breasts, coarsely chopped

DRESSING:

2 tablespoons Cavender's greek seasoning
2 tablespoons fresh lemon juice
3 tablespoons mayonnaise
1/2 cup olive oil

Boil pasta according to package directions. Cool. Add next seven ingredients. Mix dressing, and pour over salad. Refrigerate, and serve cold. Salad can be made a day ahead and refrigerated. Serves 12-15.

Serving tip: Place Summer Shrimp Pasta on a bed of leaf lettuce in the center of each plate, and surround with fresh seasonal fruit. For a special touch, cut cantaloupe in heart shapes with a small heart cookie cutter.