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.

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!

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: www.chriscaselli.com

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.

New Year's Sparkle

Once we get access to the professional photos we'll be adding some of these to the website. In the meantime, the bride and photographer, Stacy Cross, very kindly shared a link to some a slideshow that show off some of the flowers for this New Year's Eve celebration:

http://www.stacycross.com/RichardJennyWedding/

The bride chose a sophisticated palette of white with pops of chartreuse and crystal accents. The bridesmaids wore a beautiful deep teal, and the green and white was perfect with their dresses. In honor of the winter theme, the bride asked for white amaryllis to be incorporated into her bouquet and the low, full centerpieces. The remainder of the centerpieces were dramatic cylinders with a modern twist of decorative silver wire and orchid blooms topped with sprays of white dendobrium orchids and sprays of tiny crystals.

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.