James Tyra of Crab Orchard, Ky., uncle of the bride, officiated at the ceremony.
The bride is the daughter of Jerry and Teresa Denfip of Benton.
Grandparents of the bride are George and Bonnie Tyra of Berea, and Bert and Mona Denfip of Cunningham, and the late Dorothy Denfip.
The groom is the son of Cheryl Collins of Hopkinsville, and the late Russell Wells.
Grandparents of the groom are the late Thomas and Marcie Lacy, and the late Herman and Vivian Wells.
The bride chose her sister, Melissa Denfip of Cadiz, as her Maid of Honor.
Bridesmaids were Sarah Denfip of Cadiz, sister of the bride, Amber Hiland of Anahiem, Calif., friend of the bride, and Alisha Brown of Cadiz, friend of the bride.
Junior Bridesmaid was Lacey Wells of Hopkinsville, niece of the groom.
Lawrence Barnes of Cadiz, and Kenneth Williams of Hopkinsville performed the music.
The groom chose his friend, Jason Almy of Gracey, to serve as his Best Man.
Groomsmen were Darren Wells, Tommy Wells, and Travis Wells, brothers of the groom and all of Hopkinsville, and Kenneth Williams of Hopkinsville, friend of the groom.
Flower girl was Lauren Tyra, cousin of the bride, and daughter of James and Vanessa Tyra of Crab Orchard.
Ring bearer was Carson Lilly, cousin of the groom, and son of Kevin and Rhonda Lilly of Hopkinsville.
Mothers of the bride and groom walked down the aisle and lit candles to “Wind Beneath My Wings.” “Amazing Grace,” and “Keeper of the Stars” were performed before the exchange of vows. The couple lit the Unity Candle to the performed song, “My Best Friend.”
The bride wore a strapless ivory gown with beaded detail and gold accent, with beautiful detail on the back side of the gown extending to the train.
The bride’s bouquet was made up of beautiful medium pink California roses and antique mauve Halloween roses tied with pink and chocolate brown ribbons.
The bride’s veil was made of a gold tiara with rhinestone detail and pearl accents with a two-layer veil.
The attendant’s dresses were strapless dark chocolate dresses accented by a dusty rose train and trim; satin buttons detailed the back of the dresses. Each dress included a dual-colored wrap.
The guest registrar was kept by Jennifer Johnson of Hopkinsville, family friend of both the bride and groom.
A catered meal followed the ceremony, hosted by the bride and groom. And music was provided by Billy Barnes of Cadiz.
The bride’s cake was a four-tier cake with two satellite cakes. Each tier of different flavor—chocolate, vanilla, strawberry, and red velvet topped with butter cream icing; beautifully decorated with the same color roses the bride carried in her bouquet
The groom’s cake was a two-layer cake consisting of Devils Food atop a French Vanilla layer, covered in a chocolate fudge icing.
Following a honeymoon trip to Orlando, Fla., and a cruise to the Bahamas, the couple is making their home in Clarksville, Tenn.