After four years of dating, Barton Dyson simply couldn't wait two weeks to propose on vacation. Instead, he made his proposal via dog. He tied a toy glass ring around Elizabeth's dog's neck, who then jumped on Elizabeth's bed. She turned to find Barton down on one knee holding the real 1.5-carat diamond ring in his hand.

The flower girls, Kate Dyson and Leila Crane, join the bridesmaids, who wore floor-length gowns by Amsale in the bride's favorite color, Tiffany blue.

The bride's bouquet included white gardenias, peonies, tulips, and cymbidium orchids.

Elizabeth and her father, Fred, make their way from the plantation house to the ceremony.

Elizabeth's delicate Carolina Herrera silk taffeta eyelet gown and veil inspired the design motif for her wedding.

The two flower girls wore headbands adorned with a single gardenia and carried silk wristlets filled with rose petals.

Elizabeth and Barton exchange vows as the bridal party looks on.

The first course at the reception was a Charleston Chilled Seafood Quartet: jumbo shrimp cocktail; sliced roulade of cold poached salmon on a cucumber slice; lump crab meat with tomato and onion; and chilled Maine lobster on a cornbread crouton.

Blue mojitos garnished with mint sprigs and blue paper "eyelet" umbrellas were served during the cocktail hour.

The couple asked attendees to inscribe magnets so they could have "Wishes That Stick" on their refrigerator.

Linens were custom made from blue taffeta with eyelet fabric bands around the bottom.

Tables were set with porcelain eyelet-cut chargers and rectangular porcelain vases filled with fuji mums, sweetpeas, and gardenias.

Table numbers echo the blue-and-eyelet theme.

The father of the bride toasts the newlyweds.

The couple poses with Barton's parents, Saundra and Bill Dyson.

Even the youngest guests took to the dance floor.

The six-tier cake, covered with buttercream, was filled with fresh-blueberry and white-chocolate buttercream filling.

Elizabeth and Barton cut the cake.