Weddingbee Blog

I am terrible with surprises. Full-on, straight-up terrible. When I’m the surprisee, I relentlessly bother the surpriser for hints until they’ve shared at least a little bit of what they’re planning. Occasionally, I’ll dip into my reporter skillz and ask the same question in different ways, hoping to crack people.

I told you I was terrible.

But it goes both ways: when I’m the surpriser, I have a hell of a time keeping it under my hat. At birthday parties, I thrust presents into people’s hands and then beg them to open them. When planning Bridesmaid A’s bachelorette weekend, I asked her if she was excited and wanted any hints. Then I stared in shock when she said she wanted to be completely surprised.

You can see how this would affect me amid the biggest event-planning endeavor I’ve ever taken on, especially after I started blogging for a widely read wedding website.

With our nuptials, we let a few things slip.

One of our cupcake flavors was a surprise until we spilled the beans to the main people it was meant to surprise. Now that the cat’s out of the bag, here’s one of them: banana-pudding mini-cheesecakes with a Nilla-wafer crust. This one was an ode to Mr. Taco’s Texas roots, sure to win MIL and FIL Taco’s hearts. Oh, and it was also an ode to delicious cupcakes. That, too. Thanks, Sweet Jerene’s!

Another surprise fell through. We wanted one of these little fellas for the bar, because we love wine and thought a Bacchus-like barrel with a spigot would be a really festive touch. In California, you need a licensed bartender to fill the glass for you, but still. Festive!

Source: Cherries and Clay

Yeah, so De Loach stopped making the Camelbak-like bladder of wine that goes inside. They stopped doing this a week or so before we wanted to place our order. Total FAIL.

It’s been tough, but I have been able to keep a few of the other surprises to ourselves.

Do you care about sharing all the details, or are you keeping some key surprises for the day-of?