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.