Novelty: As the name implies, novelty candles are unique. They range from dragons and doves to perfectly formed seashells and flowers. An intricately carved novelty candle can make a stunning accent piece

Taper: Sold in may different sizes (from six to eighteen plus inches long), taper candles are perfect for candelabras and candlesticks. To make sure they stay put, hold the base of the candle 1 inch from the bottom of the holder and use a match or lighter to gently melt the bottom of the candle. After a few drops of hot wax have fallen into the holder, quickly stick the base of the candle down into the melted droplets. When they harden, the candle will stay perfectly straight. Many soy candles will not drip, but if you are worried about getting wax on the tablecloths consider getting bobeches, ornamental glass collars that catch the dripping wax.

Tea Lights: These dainty candles usually come in 1 ½” high round metal molds. Even though they are small, most tea lights burn for 4 to 5 hours: the perfect amount of time for most receptions.

Pillar: Typically at least 3” wide but available in a multitude of shapes and sizes, pillar candles may have elaborate coloring and more than one wick. They are sturdy enough to stand on their own, but should be placed on a heat resistant base, such as a glass or ceramic plate. They are also beautiful when nested in large glass vessels and urns, and are often displayed surrounded by springs of holly and other greens for an elegant winter presentation.

Votive: Votive candles are about 2½” tall and come in round or square shapes. Most votives have a burn time of 8+ hours. They do not usually come in holders, and because they burn completely, should be placed on a small dishes or in a glass or metal containers that have solid bases.

Buttercream: This is the classic creamy cake frosting you probably ate your weight in as a child. It is thick and sweet – made primarily from butter, sugar and eggs – and is a general crowd pleaser. It can also be used as filling and can be dyed a number of fun colors and used to form basic shapes, such as piping, dots and flowers. It is not a good choice for a hot outdoor wedding as it will melt fairly quickly in the sun.

Fondant: Fondant creates a leathery smooth coating that can act as a “canvas” for all sorts of intricate designs. It is extremely beautiful and hard to work with, making it more costly. Unfortunately, it is often more aesthetically pleasing than it is delectable and may have bland taste or slightly chalky texture.

Ganache: Ganache is a rich buttery dark chocolate frosting with a thick delicious taste. It can be used as filling or as a decadent icing. The up side is any chocolate lover will be ecstatic, the down side is that it cannot be easily formed into any fancy shapes. If you use ganache you should supply your baker with ribbon, sprinkles, or flowers to create an elegant wedding cake look.

Royal Frosting: Often implemented to create intricate embellishments, royal frosting is used sparingly because although technically edible, it is hard and flavorless.

Marzipan: This is the substance those small realistic almond flavored fruits are made from. Marzipan is great for sculpting surprising edible features, and is sometimes used as a layer beneath fondant to provide more flavor.

Buffet: In buffet style, caterers offer one or more tables laden with different types of food. Modern buffets often incorporate a “hot station,” where the catering staff either serves food kept warm in terrenes or actually prepares food cooked to order while guests wait. Buffets are considered less formal than sit-down meals, but ensure every guest will find something they enjoy. They also allow you to skip reply menu cards and can make donating leftover food easier, added bonuses from an environmental standpoint.

Family Style: Family style offers a sort of hybrid between the sit-down meal and the buffet with large platters served to each table. Guests’ then help themselves. Family style meals feel more intimate than formal sit-down dinners, but allow those notorious double dippers to wreak havoc if communal dips and sauces are included in the spread.

Food Stations: A less formal and more versatile version of the buffet, each food station offers a different type of food (meat, fish, pasta, etc) or a different themed selection (South West, Israeli, etc). Food stations are fun because they offer a lot of variety but require more staff and more space to set up than a traditional buffet, often increasing cost.

French/Russian Service: These styles are similar to family style, but waiters bring around large serving dishes and either serve guests (French Style) or have guests serve themselves (Russian Style). These styles are considered very elegant, and offer the benefits of a buffet without the lines.

Sit-Down: The sit-down style meal is served like you are in a traditional restaurant where waiters bring out various courses one place setting at a time. Some vendors require guests to pre-order their meals, while others offer a limited menu card and come around to take guests’ orders. Many sit-down meals are preceded by a cocktail hour where hors d’oeuvres are either passed, served buffest style or offered in both formats.