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 Weddings...www.qweddings.com

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.

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!

Shoreline Chic

This beautiful and down-to-earth bride gave us a few gorgeous images and free rein to be creative. We worked primarily with whites and ivories to create her vision, adding pops of chartreuse along the way. We began with a canvas of some of our romantic favorites: big standard roses, creamy bunches of spray roses, flirty lisianthus, and ruffly stock. We then added some of the luxe flowers for additional depth and texture: dramatic cymbidium orchids, elegant callas, and luxurious peonies.

The ceremony, on the shores of Ladybird Lake, took place under the trellis, which was draped with sheer sage and chocolate linens. The wedding party was surrounded by delicate hanging strands of cream and white roses and white dendrobrium orchids.


The bride carried a beautiful hand-tied mix of vendela and akito roses, white stock, creamy peonies, white calla lilies, white lisianthus, and white cymbidium orchids with pink accented centers. The simple ivory satin wrap with pearl pins complimented her simple, elegant ivory strapless gown.




The bridesmaids, who wore black and ivory dresses, carried a romantic mix of vendela and akito roses, full-blown majolica spray roses, white stock, and white lisianthus. They also featured a simple ivory satin wrap with pearl pins.



The groom selected a simple calla lily boutonniere framed with a dark green leaf for the men in the wedding party. The mothers of the bride and groom wore small clusters of ivory garden and spray roses with an ivory satin accent.















The reception took place in the upstairs dining room of the Shoreline Grill. Three different centerpiece options connected the indoors and the outdoors through the use of ivory and green flowers, and an eclectic mix of vessels, including modern white ceramic bud vases, light wooden boxes, and long, low containers of heavy glass.

These square arrangements featured a lush composition of ivory hydrangea, white lisianthus, vendela and akito roses, spiky star of Bethlehem, white stock, white calla lilies, and bright green cymbidium orchids.


Clusters of bud vases filled with the same flowers decorated some of the other tables.


The longest tables featured the long arrangements, which included all of the same flowers with the addition of white tulips.




We added a few single cymbidium orchids to the whimsical cake; the pink centers of the ivory blooms picked up the pink polka dots on the bottom layer perfectly. The wedding party bouquets and the toss bouquet decorated the cake table after the ceremony.

Blue Hydrangea Wedding

These wedding flowers were inspired by the bride and groom's color scheme of chocolate and light blue. Pops of bright green added contrast to the textured bouquets and arrangements.

The bride's bouquet, which featured pale blue hydrangea, scented white freesia, white lisianthus, ivory vendela roses, and bright green hypericum berries, all wrapped in white satin and accented with pearl pins, complimented her beaded white gown with delicate lace overlay. Her fingertip veil was accented by a floral headpiece of miniature ivory roses and delicate blue tweedia.




The maid of honor carried a bouquet similar to the bride's but smaller in scale and wrapped in chocolate satin ribbon. The bridesmaids' bouquets were composed of pale blue hydrangea and creamy vendela roses.














The church altar was decorated with a tall phoenix arrangement of blue hydrangea, green curly willow, ivory vendela roses, and brilliant blue delphinium. The phoenix featured the chocolate color in the brown river rock and chocolate accents.


The blue fabric on the pews was drawn into the ceremony by the pew decorations, simple and sweet compositions of pale blue hydrangea with ivory rose accents attached with sheer white ribbon.











The reception, which took place at the Casa Blanca on Brushy Creek, also featured the bride and groom's chosen colors and flowers. They chose two centerpiece options to give depth to the open and airy reception space overlooking a grove of live oak trees.

The first was a simple but elegant cube accented with chocolate satin ribbon and filled with fluffy blue hydrangea.


The second option featured three cylinder vases with brown river rocks and floating candles at three different heights. Around the base of the cylinders were three miniature vases filled with pale blue hydrangea.

The guestbook table featured a large glass cube with a chic textured chocolate wrap. The cube overflowed with blue hydrangea, green hypericum, ivory vendelas, white Peruvian lilies, and textured green hanging amaranthus.


The three-tiered square cake, accented with chocolate satin ribbon, was decorated with cascading blue hydrangea.