This is the butterfly wedding and it's a bit different.. so don't just serve cake.. serve pie. This pie is one of my favorites and I try to make some every year when the peaches are on...
Barbara's Fresh Peach Pie...
FRESH PEACH PIE Crust:
1 heaping cup of flour
1/2 c. butter or margarine
3 1/2 T. powdered sugar
Blend together and press into 9-10 inch pie pan. Bake at 350 for 20 minutes. Cool.
Filling:
3/4 c. sugar
4 T. cornstarch
3 T. light corn syrup
5 T. peach or lemon jello powder
1 drop orange food coloring
2 T. lemon juice + enough water to make
1 1/2 c. of liquid
4-6 peeled and sliced peaches (fresh)Mix sugar and cornstarch, add corn syrup and liquid.
Bring to a boil and cook 6 minutes, stirring constantly. Add jello powder and food coloring. Stir to dissolve jello crystals. Cool mixture. Stir in sliced peaches and pour into pie crust. Allow to set in refrigerator 2-3 hours.
And, if you want to make it extra special...
If you save out about 1/3 c. of the syrup before adding the peaches, you can mix the remaining syrup with 1/3 c. evaporated milk and pour it over the pie after the filling has completely set.
I know that the cupcake thing may be getting a little over done. I know. But, look at these.. They are beautiful.. and look.. they're chocolate :) 
... and these cupcake wrappers.. Just google "poinsettia cupcake wrappers".. there are several styles and prices to choose from... most of them lovely!
I LOVE candy. Candy comes in a rainbow of colors and adds a smile to any party for not too much coin. You can wrap this stuff up in cellophane with ribbons as a gift bag for bride's maids. You can serve it with finger foods. There are vintage tins, polka dot buckets and many other fun ideas for containers to serve it out of. Peach Nehi and a lot of other fun nostalgia at HOMETOWN FAVORITES... 
