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.

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 http://katherineophoto.blogspot.com/2009/04/punk-wedding.html.

Bold Purples

This Vista at Seward Hill bride wore a striking white gown with black accents, and she wanted bold purple flowers to compliment her dramatic style. To compliment the decor of the venue, she chose garden-style ceremony and reception flowers with black accents.

Her bouquet featured rich Hill Country lisianthus and purple freesia, and stock complimented by lightly textured sweet pea in varied hues of purple and lavender. To compliment her gown, the bouquet was wrapped in black satin with crystal pin accents.


The bridesmaids' bouquets featured purple lisianthus, stock, and sweet pea with contrasting ivory Vendela roses.


Guests entered the ceremony site through a gazebo flanked with black wrought iron shepherd's hooks decorated with trailing English ivy and ivory hydrangea. The guestbook table was decorated with a large purple and ivory garden arrangement in an antique-style black urn.



The ceremony took place by an outdoor fountain, and the bridal party entered through an arch decorated with a variety of greens and accented with purple flowers. The fountain was flanked by black wrought iron candelabras decorated with trailing English ivy, white hydrangea, purple and white alstromeria, and rich purple lisianthus. After the ceremony the arrangements were moved inside to either side of the cake table.




Dinner took place indoors and the bride chose black linens. Centerpieces alternated between clear glass cylinders with floating votive candles, black river rock accents, and miniature vases with purple and white flowers and low, round vases wrapped with black satin ribbon and filled with a garden-style mix of purple stock and lisianthus, purple and white alstromeria, and creamy Vendela roses.