Before sharing our dreamy blue and white inspiration today, I wanted to share a little snippet from the 10 year Anniversary issue of Flower Mag. Margot and Flower Mag have been such great supporters of us over the years, and we love any collaborations with them.
Blue and white have been mainstays in the wedding color palette over the years. We hope you enjoy some of the ways we’ve incorporated into our design.
Photos by Corbin Gurkin, Liz Banfield, and Velvet Raptor.
Since we are in the midst of designing and preparing for our upcoming Spring and Summer weddings, I had the idea to collect and create a little color inspiration. So, for the new few weeks for our Monday posts, we’ll be doing a new color and round of inspo boards. Let us know if you have something coming up that you’d like to see some color stuff and we’ll put it together for you.
Thank you to Liz Banfield, Corbin Gurkin, and Gayle Brooker for all of the photos.
photo by Corbin Gurkin
Since giving up sweets for Lent, I have them on the brain! So in the spirit of all of our Spring wedding posts lately, I didn’t want to leave out the sweetest part- wedding cake! There are many ways of styling your cake these days, but here are some of our favorite recent Spring cakes. We adorned this simple and textured cake with wedding blooms (tulips and ranunculus) and greenery to give it some depth.
photo by Corbin Gurkin
Jim Smeal crafted sugar hydrangeas and other wedding blooms for a simple and sophisticated centerpiece in the dinner tent. And, instead of using their custom monogram on the cake we made a runner for the cake table.
photo by Corbin Gurkin
Once doesn’t think “green” icing would appear appetizing, but when done in the palest shade and adorned with fabulous flowers, it becomes chic! Cake by Jim Smeal.
photo by Liz Banfield
For a traditional bride wanting a white wedding cake, handmade sugar flowers in all of the spring blooms used at the wedding, gives a statement ruffle almost too pretty to cut. Cake by Jim Smeal.
photo by Corbin Gurkin
For a glamorous gold and cream wedding, intricate details like lace designs and frilly flowers pulled from the bride’s dress were the perfect patterns for the showcase cake. Cake by Jim Smeal.
Recognized as one of the nation’s leading tastemakers, Tara Guérard has earned a widespread reputation for her ability to create spectacular settings celebrating life’s most anticipated occasions. As the visionary and founder of Tara Guérard Soirée, she is best known for her distinct style that honors the storied traditions of Southern hospitality paired with a modern aesthetic and flair for the unexpected.
