The train of Charlene Gonzalez's wedding gown was four-and-a-half meters long and gracefully swooshed behind her as she walked down the steps of both the church and the reception site with groom Aga Muhlach.

Charlene walked down the aisle by herself, but her brother Richard met her halfway and brought her to the altar.

The wedding dress, designed by Joe Salazar, was an off-white, off-the-shoulder, princess-cut gown made of gazar, which the designer had bought in New York. Silk petals with seed pearls, boa tip feathers, and Swarovski rhinestones embellished Salazar's creation. The bridal bouquet of bell-shaped lilies of the valley came from Germany.

Aga didn't need much prodding from the crowd to hold his new bride and kiss her full in the lips.

Whoever said that happy endings don't exist?

The couple's wedding cake reportedly took seven months to make and had to be loaded onto a truck to be delivered to Baguio. The gastronomic masterpiece was designed by Charlene's mom Elvie, who runs Elvie's, a specialty shop for cakes.

Le Souffle Restaurant and Wine Bar took care of the food and beverage, from the welcome cocktails two days before the wedding to the main banquet at the reception.

Said Le Souffle chef Jessie Sincongco: "Aga thinks of everybody. Walang magugutom. He was just very concerned about his guests."