Wyatt proposed on a bridge overlooking Turtle Creek in Dallas, where the couple would often go for walks while they were dating. After the proposal, Wyatt surprised Caroline with a celebratory dinner at Café Pacific. Wyatt had secretly invited both of their families for the surprise celebration. 

 

Margie Routt Young at Events by Room Service in Brenham, Texas, was the wedding coordinator. She and Caroline’s mom helped coordinate every detail. Caroline and Wyatt chose St. Paul’s Evangelical Lutheran Church in Brenham for the ceremony, which was the same church where Caroline’s parents, sister and other relatives had been married. 

 

The bride chose white, ivory, butter and green for the ceremony colors. The outer aisles were lined with candelabra finished with greenery. In the center of the altar area sat a large, beautiful arrangement composed of peonies, hydrangea, roses, bells of Ireland, stock, snapdragons, hybrid delphinium and larkspur. Round candelabra and straight Spanish candelabra flanked the large arrangement from the sides of the altar area. 

 

In the ceremony, Caroline carried a loose, garden-gathered bouquet of peonies, freesia and garden roses in mostly white with a touch of cream and vanilla. The bridesmaids, wearing butter-yellow dresses, carried bouquets of garden roses, lisianthus, peonies, poppies and other seasonal flowers in shades of coral, apricot, peach, butter and green. The colors complemented each other and looked stunning together. 

 

Caroline wore her mother’s mantilla lace veil, which had also been worn by one of her aunts. She wore a garter made by one of her aunts and a six-pence in her shoe given to her by one of her bridesmaids. She carried a pin in her bouquet worn and carried by generations of brides in her family. 

 

The reception was held at the Giddings-Stone Mansion in Brenham, a majestic house built in the 1870s and surrounded on three sides by a grand promenade with wrought-iron banisters. It was the perfect venue for Caroline and Wyatt’s dream wedding. The reception colors were butter, peach, apricot, coral and green. A tent was set up on the lawn, and hanging inside were three large chandeliers, finished with greenery, hanging candles and hanging bowls of flowers. Instead of a groom’s cake, the groom chose to serve his favorite chocolate chip cookies topped with Blue Bell Homemade Vanilla ice cream, a tribute to the bride’s roots in Brenham. Kathy Warnecke Cakes designed the dazzling wedding cake and Design II Catering furnished the delectable food. 

 

The guests danced the night away to the Austin band The Big Time, and the bride and groom danced their first dance to “L-O-V-E” by Nat King Cole. Afterward, the newly married couple left for their honeymoon in Ravello, Italy, and Paris, France. 

 

Ceremony site:
St. Paul’s Evangelical Lutheran Church

Reception:
The Giddings-Stone Mansion

Caterer:
Design II Catering
 

Wedding dress designer:
Monique Lhuillier
 

Wedding dress retailer:
Neiman Marcus
 

Bridesmaid dress designer:
Lula Kate
 

Bridesmaid dress retailer:
Bella Bridesmaid
 

Groom and groomsmen attire:
Culwell & Son
 

Wedding cake:
Kathy Warnecke Cakes
 

Photographer:
Doug Box Photography
 

Videographer:
Wonderhill Video
 

Hair salon:
Style Studio
 

Florist:
Bergner and Johnson Design
 

Music/band:
The Big Time
 

Officiant:
The Reverend Lawrence Bade, The Reverend Julius Leloczky, O. Cist.
 

Rehearsal dinner:
The Ant Street Inn
 

Rentals:
Aztec Events & Tents, Bright Star Productions, Inc., Brenham Party Rentals
 

Wedding music:
Vicki Sue Wehmeyer, Dedra Kolkhorst, Jeff Campbell, Larry Campbell, Michael Dixon, Craig Garrett, John McSpadden
 

Vocalists:
Jennifer Wise, H. Scott Hughes