Bouquets and Cakes

A well-orchestrated wedding comprises hundreds of carefully orchestrated details, from the invitations to the menu to the favors. Events designer Antony Todd, whose floral designs have graced the pages of Martha Stewart Weddings, shares his ideas for coordinating two of the celebration's most important elements: the bouquets and the wedding cake. As he explains, you can create a sense of style and continuity by adorning the event's quintessential confection with the same blooms showcased in the bouquets.

Of course, the choice of flowers begins with the bride's taste. Once she has worked with her florist to determine her selections, she should talk to her baker about the possibility of using the same blooms to decorate the cake. Ideally, the florist and baker will work collaboratively, but if this isn't possible, the bride should ask the florist to provide a few flower samples so that she can work with her baker on a design. Some of Antony's artful displays include a brown-cosmos-and-white-ranunculus bouquet that coordinates with a tiered chocolate cake; a lush garden-rose bouquet that corresponds with a romantic basket-weave cake; and an ethereal handheld arrangement of sweet peas, a small nosegay of which are used as a cake topper.

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