I know somebody in Colorado but from Pittsburg area baked dozens and dozens of various cookies in the weeks before her son’s casual park wedding. I think she filled her freezer and a few more.
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Cookie table is a Pittsburgh/western PA tradition. It has slid into bakeries providing gigantic displays, but traditionalists still stick with the idea that your relatives have to make the cookies.
I know a family where the grandmother was terminally ill, and she baked/froze cookies for her 20-something granddaughter’s future wedding.
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My cousin and her friends all bake for each other’s kids’ weddings. Such a cool tradition!
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We did not do welcome bags for either daughter’s wedding.
We did bagged Italian cookies made by mom and close friends for both weddings. The catering regulations wouldn’t let us supply our own food, and having the cookies in goodie bags covered the issue.
Each bag included multiple cookies accompanied by wedding-theme-color Hershey’s kisses and gold coins (for the wedding that was in a former bank).
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DIL kept her bouquet and we kept it in water and nurtured it as long as we could and saved the ribbon from it. I can’t recall any garter toss so don’t think there was any. They cut the cake and gave each other nice small pieces. No cake was saved so no cake did 1st anniversary.
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The woman who made the cake for D’s wedding offered a free first anniversary cake to the couples who purchased wedding cakes from her. She told them that she didn’t want them eating year old cake! 
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My parents had guests and they ate the top layer within weeks of the wedding. Mom did put the cake in the freezer. They didn’t count on year old cake, and it was excellent cake with a raspberry layer and delicious butter creams frosting. Melt in your mouth.
I honestly don’t remember that our wedding cake tasted anything special. I do remember it was $100 and decorated with fresh orchids and had sheet cakes as well so we could offer to anyone who wanted a piece. We didn’t save any cake.
Husband remembers at least a section of our cake being in the freezer for a year. We did have a complimentary room at the reception hotel for our first anniversary (plus a suite for the wedding itself).
Our cake was made by a bakery which does phenomenal work (it is across the street from where our dinner was held). The wedding cake was 4 layer and could serve 300. There were 10 pieces left and the top layer after dinner. Some may have had more than 1 piece. It was memorably delicious. Fresh flowers as seen with the picture. I had two friends that helped serve cake, but the chef did the cutting - the two friends had to work fast giving the plates of cake out - chef worked very fast with the task!
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Nice picture @SOSConcern . I was married decades ago and also had fresh flowers on the cake. My parent’s neighbor made the cake but it only had to serve 75 people. When my son got married, the cake had no fresh flowers on it. And luckily, he and his wife did not smash any cake into each others face?
Do many cakes still use fresh flowers these days?
Daughter and fiancé going for smaller better tasting cake for cutting purposes. There will be a variety of other pastries to choose from for dessert. My idea was to hire an ice cream truck playing iconic ice cream truck tunes. Wife shut me down.
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Iconic ice cream truck tunes? I’m rolling on the floor laughing!
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Due to some dinner places charging extra for plating cake, my niece had cupcakes for dessert. They had prime rib and expensive meal (excellent!) - and twice the flowers they needed IMHO. I doubt she used the bakery I did (but could have - her wedding was about 35 miles away from the bakery).
DD had a wedding cake and a groom’s cake. They didn’t adorn and had simple cake topper. The groom’s cake had a beautiful TAMU logo on the top in frosting (the cake design was like what their ring would look like, that kind of logo with his graduation year). Since she had both cakes made with goat milk (due to groom not being able to consume cow’s milk - genetic anomaly) she had a great baker but I didn’t find either cake tasty since it was with goat milk, an acquired taste.
Niece and nephew invited his parents (who live local to where the wedding was taking place) to cake tasting at her chosen baker. The cake was good at the wedding, but the only thing that topped our wedding cake was Kirshe-Kuche (cherry liquor cake) that my mother would bake from scratch with Swiss recipe – it is essentially a white cake that you use a spoon to add in the clear cherry liquor (from Switzerland), and have the cherry liquor mixed in with the frosting. When I was a kid, that was the one thing I could get for my birthday.
Our wedding cake in 1981 had fresh flowers.
DD and SIL had a Venetian table with a lot of different desserts for their wedding guests.
BUT they did want a cake to cut…with a layer to have a year later. A very good friend and fabulous baker made a small two layer cake. We talked about using real flowers, but in the end, she used artificial ones. We thought it looked nice!
It’s on my blue depression glass cake plate!
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FDiL wanted an ice cream truck for the reception, but we haven’t found one yet so they mayhave to go without…
We had real flowers on our cake (oh, so many years ago), and D/SIL had them on theirs. But their cake was quite a bit different than ours - trends have changed over the years. Their cake wasn’t designed to feed everyone - the baker made additional cake that the kitchen staff plated.
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Yes, the baker for niece/nephew also had only some of the cake from the wedding cake, and the rest from sheet cake. I think this is largely a cost-containing measure.
To properly bake a cake with the type of pan with a very large circular pan for the bottom layer of the 4-layer cake I had. Each layer was actually two pans of cake with a raspberry filling between the two on cake assembly.
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I love that look and definitely want a piece. 
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I was at a wedding in 2017 in an outdoor venue that had an ice cream truck come for dessert - hand scoops of several flavors and a few topping options. It was great.
But there were no iconic tunes emitting from the truck…
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