the party and the food.”
“That wedding cake was
some of the best cake I’ve
ever tasted,” she said of the
confection created by “Melissa
at Underground Cupcakes,” a
bakery and caterer. A four-tier
wedding cake accompanied
a smaller groom’s cake, made
from dark chocolate and dark
beer. The wedding cake’s tiers
differed from one another, with
one made from blood oranges.
Frosting, in red, purple, blue
and white, enveloped the layers,
which included flavors such as
blue velvet, white wine honey,
mead and blueberry-lemon-
mascarpone. There were also
gluten-free and vegan cupcakes
as well as food suitable for
guests with allergies, and sensory
sensitivities. To protect the food
and guests, Anderson purchased
tents, which she said turned out
to be less expensive than renting
them. Keeping a couple of them,
she recycled the rest. Family and
friends from as far away as Ajijic,
Mexico and Bangkok Thailand
toasted the happy couple.
The Bride and Groom spent
their wedding night at Guthrie
Meadows Bed & Breakfast, a
restored 1860’s Mansion in
Tunnelton, IN.
The couple lives in Brown
County, but they met eight years
ago in Bloomington.
“It was the first time I had
ever gone to a bar by myself,”
she said. It was shortly after her
21st birthday, but it turned out
to be the actual birthday of the
bar’s general manager, her one-
day-to-be-husband. One night,
years later, sitting on the couch
watching television, Keith said,
“You wanna marry me?”
“He can’t get rid of me at this
point,” Dianna said. Besides, her
mother cautioned her: “If you
don’t marry him I’m going to
adopt him.” wg
12
2020 SOUTH-CENTRAL INDIANA WEDDING GUIDE