Marry me at Marriott: Wows With A New Concept On Its 7th Year


Sunday September 1, 2019


By: Joy Fong

The 7th year of Marry Me at Marriott left the crowd in wonder and amazement as it unveils another exciting iteration of the series. The Grand Ballroom revealed the stunning Indian, Western, and Chinese wedding themed décor of Gideon Hermosa, Michael Ruiz, and Teddy Manuel.

The event featured the expertise of the Marriott culinary team serving local gourmands with authentic Indian, Chinese and Western cuisine.

One of the highlights that captured the imagination was “The Bride” wedding cake. Standing 68 inches tall, with 75 inches in diameter as its width, the cake was adorned with about 4,500 crystals,150 edible roses, 40 peonies, and 1200 florettes with hand-piped “embroidery”. At its base was 40kg of sponge cake, with 10 kilos of ganache filling covered with 80 kilos of homemade fondant. All in all, it took 200 kg of sugar and two weeks to make with three straight days of finishing.

Opening the night is the Bernie Pasamba Orchestra Marriott Iloilo. The performance of Ballet Philippines signaled the main event as the ballerinas led everyone to the grand foyer where guests from Manila’s high society, local celebrities, and executives witnessed the bedazzled gowns of Leo Almodal, the illuminated laced pieces of Albert Andrada, the whimsical creations of Jun Escario, the celestial brides and grooms of Michael Leyva, the romantic silhouettes of Veluz, and the playful frocks and suits of Little Miss Lacey by Cor Sunglao-Kho.

The Chinese section styled by Teddy Manuel is a showcase of red and gold accentuated with roses, cherry blossom trees, silk lanterns, and butterfly ornaments.

The Indian section styled by Michael Ruizis all about vibrant colors, lush florals, and elegant crystals.

This year’s photowall designed by Gideon Hermosa takes a cue from the great outdoors of Africa accentuated with elegant dandelion chandeliers and golden candelabras.

Prince Sean and Princess Synne Cruz (twins of Joel Cruz) walk as muses for Little Miss Lacey by Cor Sunglao-Kho

One of the highlights during the night was “The Bride” wedding cake made of sponge cake and fondant adorned with 4,500 crystals, 150 edible roses, 40 peonies, and 1200 florettes with handpiped “embroidery”

Bruce Winton, Cluster General Manager of Marriott Hotel Manila, Sheraton Manila Hotel, and Courtyard by Marriott Iloilo with designers Leo Almodal, Veluz Reyes, Michael Le



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