Sunday, October 4, 2009

Beautiful Bouquets

Bridal bouquets from two recent small weddings:

This bright yellow bouquet was composed of rich yellow roses, buttery stock, ivory spray roses, and yellow calla lilies, ranunculus, and crespedia with curly willow accents and a navy blue satin wrap.

This bouquet featured white asiatic lilies, red calla lilies, red ranunculus, and white sweet pea.

Star Hill Nostalgia

This Labor Day weekend destination wedding was inspired by the vintage venue, a spectrum of sunset colors, and the bride's love of ribbon. The Bay Area bride and her wedding party designed wonderful reception decor that included fortune cookie favors, paper lanterns, and stacks of lemons accented with sky blue ribbon.

For her bouquets the bride chose a mix coral, pink, pale yellow, peach, and ivory antique roses, spray roses, Swan Island dahlias, sweet pea, ranunculus, and stock. Each bouquet was tied with a cascade of ribbons in the same colors. The bridesmaids, who wore black dresses, each had a different-colored stem wrap to their bouquet.

The ceremony space, with its simple white clapboard walls and sky blue ceiling, was marked with a grapevine wreath decorated with snapdragons and ivory garden roses. An array of candles adorned the simple altar, which was flanked by pillars with tall vases with a band of sky blue ribbon, filled with snapdragons and Italian ruscus.

The reception, which took place in the schoolhouse, featured two floral centerpieces in addition to cake stands with stacked lemons: clusters of white bud vases filled with the same flowers as the bouquets, and low glass float bowls with floating candles, ivory button mums, and fluffy ivory and yellow China mums.

Tropical Whimsy

This wedding took place in the bride and groom's front yard on Lake Austin. To create the ceremony space, they chose two large, dramatic arrangements of tropical flowers, foliage, and reeds. The designs featured horsetail reeds, large tropical leaves, green and purple dendrobium orchids in clear glass vessels on dark brown wicker stands.

The bride carried a striking bouquet of bright green cymbidium orchids, purple vanda orchids, and contrasting black privet berries.

The bride's niece, her only attendant, carried a frothy bouquet of grape purple dendrobiums with purple vanda orchid accents.

The groom wore a purple vanda orchid boutonniere on his natural-colored summer suit, while the mothers of the bride and groom wore simple, elegant corsages of white miniature cymbidium orchids.

The guest book table at the ceremony, flanked by glass urns of cucumber and orange water, featured one of the centerpieces that was transferred to the reception. The flowers were a playful mix of tropicals and textures. Centerpiece arrangements featured green hydrangea, fuji mums, cymbidium orchids, celosia, hanging amaranthus, and beargrass. Accents were provided by purple dendrobium orchids, orange ranunculus, and orange and purple pincushion protea.

The intimate wedding dinner took place at Ronnie's Real Food, and the centerpieces were created in medium and large glass cubes and long, low glass rectangles filled with a multi-textured green blooms with purple and orange accents. The different vessels were intespersed on the dining tables, which were dressed in deep purple linens, and connected with black river rocks accented with chartreuse dendrobium orchids and votive candles.

All photographs courtesy of the wonderful Suzi Q of Q

Summer Textures

This elegant morning wedding took place at the Driskill Hotel. The bride, who wore a vintage-style lace gown, and her maid of honor carried primarily green bouquets, while the brunch tables and guestbook featured arrangements of a variety of ferns in white ceramic and porcelain vessels.

The bouquets were composed of flowers in a variety of textures, including spiky green fuji mums, green and white parrot tulips, miniature chartreuse hydrangea, and white Queen Anne's lace. The bride's bouquet featured a custom wrap with lace from her gown.

The guestbook arrangement contained ming fern, sword fern, and flat fern; miniature chartreuse hydrangea, green button mums, white Queen Anne's lace, and chocolate brown fiddlhead ferns.

Spring Greens

This April bride was married at Twelve Oaks in the Hill Country and chose bright spring greens to compliment the natural setting.

The bride chose a mix of green and ivory for her hand-tied bouquet, which featured chartreuse hydrangea, white ranunculus, white sweet pea, green roses, and green buplerum with a simple white wrap.

The bridesmaids, who wore chartreuse dresses, carried primarily ivory bouquets of hydrangea, sweet pea, ranunculus and vendela roses with green buplerum accents. The bouquets were wrapped with fabric from their gowns. Other wedding flowers included green dendrobium orchids for corsages, boutonnieres, and cake flowers, and white hydrangea to mark the aisle.

Wednesday, September 9, 2009

Summer Chic

This August bride picked a sophisticated palate of black, white, and chartreuse green. Her bouquet featured ivory hydrangea, creamy vendela roses with crystal accents, and accents of green hypericum berries. The bouquet wrap showcased her grandmother's pearl and rhinestone bracelet.

The bridesmaids carried chartreuse hydrangea, which popped against their simple, elegant black dresses, and the flower girl carried a pomander of apple green button mums accented with pearls.

Thanks to Hyde Park Photography for the images and Celebrations Event Planning for the awesome coordination!

Wednesday, July 22, 2009

Rocky Mountain Wedding

This wedding took place against the gorgeous backdrop of Colorado's Rocky Mountains. The couple chose a charming rustic lodge for their reception and didn't let a dramatic summer thunderstorm put a damper on their cozy, intimate celebration.

To compliment the natural environment and light wood of the reception venue, the bride chose simple, wildflower-style arrangements in whites and greens. Flowers were placed in mason jars and displayed on cuts of local aspen wood, and floral centerpieces alternated with ivory pillar candles in clear glass cylinders, also displayed on aspen rounds, and accented with ivory football mums. All arrangements were surrounded by votive candles.

Centerpieces were composed of ivory football mums, white sweet pea, Queen Anne's Lace, daisy-like white asters, sword ferns, and Italian ruscus.

A larger arrangement, featuring the same flowers as the centerpieces with the addition of purple thistle, vendela roses, and ivory snapdragons, was placed next to the cake.

Boutonnieres featured ivory spray roses with rosemary accents, while the groom wore a purple thistle accented with a narrow pewter silk ribbon.

The bride carried a dramatic magenta bouquet of full-blown peonies that popped against her flirty, knee-length silk dress. The bouquet was wrapped in pewter silk to match her pewter heels.

The maid of honor carried a small bouquet of ivory peonies, also wrapped in pewter with pearl pins, while the mothers carried nosegays of mixed creamy vendela and majolika roses and spray roses wrapped in ivory.

All photographs courtesy of Chris Caselli Photography:

Monday, May 18, 2009

Glass Oaks Romance

This May bride requested high-impact head table and cake flowers to fill the dramatic space in the Glass Oaks Ballroom. She and her wedding party carried romantic bouquets of blush and ivory hydrangea, peonies, and roses with custom wraps of pink and ivory voile (bridesmaids) and a custom bridal bouquet wrap including individual lace accents from the bride's dress. Guest tables and cocktail tables featured ribbon-wrapped cubes of ivory hydrangea and clusters of white bud vases filled with roses and sweet pea. (Photos courtesy of Chris Caselli)

The dramatic head table and cake table were the focus of the reception space. The long head table featured three tall arrangements composed of a silk-wrapped base of ivory hydrangea, a cylinder with decorative silver wire and suspended pink roses and white dendobrium orchids topped a layer of floating blush and ivory rose petals finished with a ruffly pomander of ivory carnations. Linking the tall arrangements were two medium cubes of wrapped in ivory ribbon and six small blush-wrapped cubes filled with ivory hydrangea, votive candles, and a thick scattering of pink and white rose petals.

The four tier cake (by Simon Lee bakery) was topped a dense, textured cluster of blush and ivory carnations and was elevated to accommodate a thick, romantic layer of spring flowers. The base featured ivory and pale green hydrangea, ivory vendela roses, blush and ivory carnations, and warm pink stock.

Sunday, May 17, 2009

Chef-Inspired Spring Celebration

This fabulous couple was married at the beautiful Red Corral Ranch outside Wimberly on a perfect spring afternoon. The flowers were inspired by the bride and groom's (a chef) creativity, love of food, and the color pink! They requested miniature vegetables throughout their arrangements, and we were able to use all sorts of fresh, fun spring vegetables and herbs to compliment the flowers. (All photos courtesy of Chris Caselli)

For the bride, who wore a white gown with pink accents, we designed a bouquet that featured cabbage-shaped pink ranunculus, creamy Vendela roses, pink and ivory gerbera daisies with chocolate centers, Hill Country lisianthus, white sweet pea, rosemary, mint, thyme, brussel sprouts, and Easter egg radishes. The bouquet was wrapped with a sweet, simple white grosgrain ribbon and pearl pins.

The bridesmaids, who wore bright green dresses, carried nosegays of mixed herbs, pink gerbera daisies with chocolate centers, pink ranunculus, Israeli ruscus, breslia protea, and brussel sprouts wrapped in brown satin with green pins.

Boutonnieres featured whimsical brown fiddlehead ferns, rosemary, bresilia protea, and, for the groom, miniature asparagus. Corsages were an elegant blend of ivory vendela and spray roses with bresilia protea and white grosgrain accents.

For the guestbook table the bride requested an arrangement done inside a large cabbage, nesting on a bed of moss decorated with miniature Chinese eggplant. The cabbage was filled with pink and white roses, white sweet pea, herbs, brussel sprouts, asparagus,miniature purple artichokes, and pink alstromeria.

The ceremony took place under an arch decorated with climbing curly willow, rosemary, pink snapdragons, pink and ivory gerbera daisies, ivory spray roses, Italian ruscus, green and purple miniature cabbages, and ivory and aubergine Chinese eggplant.

The aisle was marked with miniature vases in wrought iron stands filled with hand-tied nosegays of ivory and pink flowers, herbs, and brussel sprouts.

The reception took place in the big red barn and with family-style rectangular tables around the periphery of the room and round tables in the center with sage green and chocolate brown linens. The bride and groom chose three centerpiece options. Tall wrought iron trees featured hanging votive candles, Italian and Israeli ruscus, and miniature vegetables, including carrots, Easter Egg and French radishes, asparagus, purple asparagus, miniature cabbages, and kolrabi.

The second centerpiece option included two wooden boxes filled with a mix of herbs, pink and ivory gerberas, ivory lisianthus, brussel sprouts, bresilia protea, and pink and white veronica.

The third centerpieces were lines of three glass cubes wrapped in green hosta leaves and filled with herbs, purple-tipped kale, ivory vendelas roses, miniature asparagus, and Easter Egg and French radishes.

Cocktail tables were accented with rosemary wrapped cubes with white grosgrain ribbon with a mix of herbs, asparagus, roses, radishes, veronica, and lisianthus.

For fantastic photos of this wedding, please visit the blog of the wedding photographer, Katherine O'Brien, at