The bride is the daughter of Mr. and Mrs. Ronald Keith Ball of Lafayette. She is the grandaughter of Mr. and Mrs. Hershell Ball and the late Mr. and Mrs. John Senglaub. Having graduated from Comeaux High School in 1993, she is currently employed by LaHood-Hornsby Insurance, LLC, in Estherwood, and is also a Mary Kay consultant for the Acadiana area.
The groom is the son of Mr. and Mrs. Aaron H. Hornsby, Jr., of Branch. His grandparents are Mr. and Mrs. Aaron H. Hornsby, Sr., Mrs. Samuel J. Reggie, Sr., of Crowley and the late Mr. Reggie.
The groom graduated from Crowley High School in 2000 and is employed as a senior blender at Giant Cleaning Systems, Inc., in Rayne. He is the vice president of Southwestern Louisiana for Democrats, Team Leader for Obama for America.
Musical selections for the ceremony were provided by vocalist Karen Melancon and organist Kevin Martin.
Escorted by her father, the bride wore an exquisite, modern, one-piece gown created by designer Maggie Sottero. The slim, strapless, A-lined dress was in ivory with pewter accents of satin and organdy and embellished with beaded appliques and lace. The creation featured a sweetheart neckline and lace-covered corset bodice that flowed into diagonal tiers of pleated Vogue satin and tulle, ending in a chapel-length train.
As a headpiece, the bride donned a mantilla veil designed and hand-stitched by her mother. Made of ivory tulle, the veil was adorned with appliqued ivory lace and embellished with sequins, pearls and an embroidered floral design.
Kerrie carried a sinple but elegant bridal bouquet of white roses and baby’s breath.
In keeping with tradition, the bride carried a crystal and silver rosary as “something old.” The rosary belonged to the mother of the groom and had been given to her by her mother, Barbara D. Reggie. The bride’s wedding dress served as “something new” and a pearl necklace belonging to the mother of the groom was “something borrowed” Blue Austrian crystals sewn onto the bride’s garter were “something blue.”
Kelly Thomas, sister of the bride, served as maid of honor. Also attending the bride were her sister, Amy Parker, and her best friends, Kelly Carter and Sheri Young.
The maid of honor wore a long, strapless gown of ivory satin with a pink sash. The three bridesmaids wore identical gowns with cornflower blue sashes. All of the bridal attendants carried bouquets of Titanic roses.
Jake Daugereaux, friend of the groom, was best man. Serving as ushers and groomsmen were Samuel Reggie, III and Stephen Frugé, cousins of the groom, and Johnathan Matte, friend of the groom.
Madeline Basco participated in the ceremony as flower girl, and Eric Young was the ring bearer.
Gayle Harmon and John F. Reggie, godparents of the groom, provided Scripture readings.
The groom’s sons, Jacob Ethan Hornsby and Nicholas James Hornsby, presented offertory gifts.
For her daughter’s wedding day, the mother of the bride, the former Kathie Senglaub, selected a sophisticated evening dress and jacket set of midnight blue chiffon with a floral design. The set was accented with silk ribbon lace, beads and sequins, and the bottom of the elegant dress was formed of layered ruffles.
The mother of the groom, the former Barbara Reggie, looked exquisite in an almond-colored Kasper dress with a matching jacket. The sleeveless dress with its beaded bust was perfectly complemented by the long-sleeved jacket featuring a satin shawl collar and beaded front clasp to add a delicate shine.
Both mothers carried Titanic roses mixed with baby’s breath.
Following the ceremony, a reception in the newlywed’s honor was held at La Belle Maison Senior Center in Broussard.
Among the refreshments provided for guests was the bride’s cake, a German chocolate and red velvet confection arranged in three tiers and topped with ivory butter cream frosting. The cake’s decoration incorporated a horizontal ribbed effect and was adorned with fresh flowers. Keral S. Reggie, aunt of the groom, served the cake.
The groom’s aunt also designed and made the groom’s cake, a two-layer German chocolate tuxedo confection trimmed with strawberries dipped in red and white chocolate to imitate tiny tuxedoes. The initial “H” was used as the cake topper. Ms. Harmon, godmother of the groom, served the guests.
Out-of-town guests attended the wedding from Florida, New York, Texas, North Carolina, and various points throughout Louisiana.
The evening before the wedding, the groom’s parents hosted a rehearsal dinner at their home. The menu for the 6:00 p.m. meal included shrimp stew, steamed rice, potato salad, French bread and fresh corn and snap beans. Guests were served éclaires and cream puffs for dessert.
The couple, who have planned a honeymoon cruise to the Bahamas, will reside in Branch.