Invitations and Save-the-Dates: If you haven't checked out on-line companies like Vistaprint (www.vistaprint.com), you should! They offer social and wedding invitations and often have promotions providing up to 100 postcards for free. You can upload your own photo for a small price or use one of their graphics to design your own. Post cards are your best bet for Save-the-Dates as well as response cards to include with whatever invitation you use. Even if you don't use an online printing company, you can print your response cards using computer printable postcard stock from an office supply store. Not only will it save you money to print them yourself, but postcard postage is a lot less expensive than first class postage. While making your own invitations may save you money, it usually doesn't save you time and, unless you have nothing but time on your hands, I don't think it's such a great trade-off unless it's something you really love to do. (Another hint: if you're making your own invitations, be sure to pick the envelope you plan to use BEFORE you start so you're sure whatever you create fit's a mailer.)
Another idea would be to have a sweetheart table and dress it in a pretty tablecloth to make it the "jewel" in the room.
If you have a unity candle at the ceremony, have your florist create a floral arrangement around it that can be transferred and used as your centerpiece at your head table or sweetheart table. If you have floral sprays on standing candelabras, see if you can't use them somewhere at the reception so you're getting the most value for the expense (see below).
Before
After
While pew bows may appeal to you, where will you be able to use them at the reception as part of your decor? We have frequently recommended to our clients that they have a floral spray or greenery spray with a ribbon streamer as a pew decoration that we can pull off the pews after the ceremony and lay on the table around the base of a candle jar as a table centerpiece at the reception; having them work double-duty.
If your budget just won't make it possible to have floral centerpieces for your reception, fear not! The first rule of decorating for a party is that lighting is key to creating the atmosphere. (And, if you can't light it because it's daylight, use color to create the atmosphere). Lighting is everything when it comes to creating a "wow" at an event. So, if flowers aren't going to work, do it with candlelight. Most venues won't allow you to have candles outside of containers because they present a fire hazard. You can either rent or buy very inexpensive cylinder jars to house pillar candles, or you can cluster votive candles in jars or other containers that you can recycle/repurpose (know anyone with a baby eating baby food???). You can go to thrift stores or garage sales and pick up containers and create eclectic collections of containers in different sizes and shapes. Cluster these in groups of 3 or other odd number (even numbers just don't seem to work, visually). You can also scrunch up interesting fabric underneath the candle jars to add color and texture and--voila'!--you have a dramatic centerpiece that is impressive for your ambiance. Can you imagine walking into a room that features a glow of candles from every table?
There are some great on-line sources for inexpensive candles. Check out www.cudge.net or www.sav-on-crafts.com, www.candles4less.com and others. You can also watch for sales at craft stores like Michaels or Hobby Lobby and get a battalion of friends to with you to buy as many as you can carry.
Can't afford the cake you saw in "Martha Stewart Weddings"? Quite frankly, most of us can't! But, you can still use that cake as an inspiration for yours. Here are a couple of ways to do it. First of all, keep in mind that cake pricing, like anything, is based on time and materials--as well as the artisanship of the cake designer. If you really love the look of sugarpaste flowers but can't afford them, select some tasteful silk flowers (which can be just about as expensive as the real thing but at least they don't wilt or--worse yet--die). If you like the look of rolled fondant but can't afford it, you might be surprised to know that most cake designers are so good at what they do that they can make their standard icing so smooth that it looks like fondant without the cost.
Don't care and still want rolled fondant and sugar past flowers? That's okay. But go with a smaller 2- or 3-tiered cake (maybe 12", 10" and 6" tiers) on a stand of some kind that elevates it and makes it more important-looking (a sturdy box with scrunched gorgeous fabric works great) and have kitchen cakes with standard icing and no decoration to keep the cost down. The little cake takes center stage and gets all of the oohs and ahhs but feeds only a limited number of guests. Just remember that the more labor-intensive the design is, or the more materials that are required, the more expensive the cake becomes.
Feeding the guests: The same rule in cake cost applies to food costs. Don't think for a moment that serving only appetizers is going to cost less. If your caterer has to prepare little single serving portions of something, your cost will go up because of time and materials. Also, if you're serving hors d'oeuvres for a cocktail hour, enforce some portion control by having the most expensive items "butlered" or passed by waitstaff instead of being part of an hors d'oeuvres buffet. It's one thing to have Swedish meatballs in a chafing dish (meatballs purchased frozen in a bag) or cheese and fruit trays with crackers on a buffet table. But, the minute you put chilled shrimp cocktail out, or some relatively higher-priced item, there will be those guests who decide to make dinner out of it and it's "damn the torpedoes, full steam ahead!" Suddenly, that expensive hors d'oeuvres has fed 10 people and it's gone! By having the more pricey items passed by waitstaff, you can limit consumption as rarely will a guest help himself to more than 2 items off of the wait-person's tray.
Also, as you are considering your menu for a reception dinner, keep the cost of food in mind. Obviously, pasta dishes will be your least expensive entree. Chicken is probably next on the list, price-wise, with pork coming next followed by certain fish dishes. Beef and shellfish usually top the list where price is concerned. If you really, really, really have to have beef but money is an issue, the obvious solution is to go with the cheaper cuts of meat--Swiss steak comes to mind--or going with a comparatively small serving. The serving can be enhanced with special sauces or condiments or toppings to make it look more than it is. By the same token, the less expensive options can also be zhoozhed up with complimentary toppings such as fruit sauces or vegetable garnishes. Go heavy on salads or vegetable sides and starches (potatoes, rice, breads, etc.) to make the meal filling.
If you're reading this, I hope you find some of these tips helpful; or at least that you've become inspired to brainstorm and find some of your own methods of making the most out of your budget.

