Perfectly Stunning Wedding

By Kristie McLane

Carla McLane and Blane Secrease met December 3rd 2010 through mutual friends at Bonefish Grill in Panama City Beach. It was easy to say that it was love at first sight. The two spent every day together thereafter. They continued their relationship and after over a year of dating Blane proposed on March 28th 2012. Blane had prepared a delicious dinner for the two of them and he proposed shortly after their meal in the home they shared.

The bride to be soon started planning their special day and felt that an outside wedding in the spring would be perfect. Carla & Blane were married on April 6th 2013 outside on the beautiful veranda of the Bay Point Wyndham Resort. It was a gorgeous cool spring day. The aisle was lined in white rose petals and decorated with pink and white hanging pomadors. The simple yet elegant décor directed the focus on the couple who said their vows with a breathtaking view of the water surrounding them as their backdrop.

The bride wore a Mori Lee gown, crafted in organza and tulle with a strapless asymmetrical pleated bodice and tie back corset. To add elegance it was adorned with a diamante applique on the side that met with an amazing ball gown ruffled skirt. It had organza throughout and was floor length with a chapel train. She wore an elegant elbow length veil outlined in Swarovski crystals along with a diamond pearl bracelet paired with oval diamond drop earrings. The bride carried a bouquet of bright pink roses that were detailed with rhinestones in the center of each rose and wrapped in white satin ribbon. The bridesmaids were dressed in a black Alfred Angelo cocktail style dress.

Following their outside ceremony, attendants headed into the reception that immediately followed in the Grand Lagoon Ballroom at the Bay Point Wyndham Resort. The guests enjoyed drinks as well as appetizers of oysters on the half shell and fresh gulf shrimp along with exotic cheeses and assorted fresh fruit. The dinner stations included blackened Mahi Mahi in a citrus dressing, pan seared chicken breast in a lemon butter sauce topped with capers and herb crusted tenderloin of beef.

The tables were decorated with black and white table runners, rhinestone votives and tall vases with submerged flowers topped with floating candles. The central focus of the reception décor was on a beautifully decorated manzinita tree with several silver accented branches and hanging crystals.

The brides cake was a raspberry marble flavored 4 tier round cake. It was made to mimic the look of the bridal gown with layers of fondant ruffles and a detailed rhinestone broach bow. The groom’s cake was chocolate flavored and paired deliciously with peanut butter icing. It was made in the shape of a 45 pound gym weight which shows off the groom’s weight lifting hobby. Both cakes were made by Fatty Patty’s Cakes & Café in Panama City Beach Florida.

A perfect day was followed by a perfect honeymoon. The newlyweds traveled to the Island of St. Lucia for a romantic 7 day, 6 night stay at the all-inclusive Sandals La Toc Resort.