Also, have you thought about doing a punch? We did all the food for our wedding and we used a great one from a Southern Living Cookbook. And we did one with Champagne and one without.

CHAMPAGNE PUNCH

2 cups sugar
2 cups water
2 cups apricot nectar (usually by the Mexican food stuff)
1 cup frozen lemon juice from concentrate, thawed
2 bottles (64 ounce each) apple juice
1 (6 ounce) can frozen orange juice concentrate, thawed
2 bottles (750 milliliter each) champagne, chilled*
2 cans (12 ounce each) ginger ale, chilled

Combine sugar and water in a Dutch oven; bring to a boil, stirring until sugar dissolves. Set aside, and let cool.

Add apricot nectar and next 3 ingredients to sugar mixture; stir well. Pour mixture into 2 (12 cup) containers (I just put it in large freezer bags). Cover and freeze at least 8 hours.

Remove containers from freeer and let stand at room temperature 30 minutes.

Place 1 block of frozen juice mixture in a punch bowl. Add 1 bottle champange and 1 can ginger ale; stir gently Add remaining frozen juice mixture, champagne, and ginger ale as needed.

*For a non-alcoholic version, replace the champagne with ginger ale.

Yield: 32 cups

Just an idea. Good luck!
Akram