Spring, one of the most popular times of year for weddings, offers beautiful flowers, colors, and the first signs of warm weather (at least in most locations). Here, we've pulled together some favorite ideas from our springtime real weddings.

For a guest book, bride and groom Sheila and Steve follow a Japanese custom by asking guests to tie their sentiments to cherry blossom tree branches with ribbons. Branches are adorned with crepe-paper buds and blossoms and placed in a porcelain vase. Expressions like "Prosperity" and "Good Marriage" are written in Korean and Japanese.

Bride Sharon's hand-tied cascade bouquet mixes pale-pink peonies, sweetpeas, azaleas, white mock orange, bell-shaped campanula, clematis, and garden roses; it is secured with a sash of vintage kimono silk.

Just a few lush 'Coral Charm' peonies and hosta leaves create lovely bridesmaid bouquets at bride and groom Liezel and Christopher's formal Chicago wedding.

Bride Suzanne's gown is mimicked on the couple's cake; the fresh strawberries and cream inside are a nod to the bride's love of strawberry shortcake.

For bride and groom Sheila and Steve's spring wedding, a cherry blossom motif defines the pink-and-plum letterpress stationery. Programs are presented in pink vellum envelopes and bound by a band of rice paper.

Bride Sharon's five bridesmaids are wearing dresses of their choosing in a shade of coral or pink.

A pair of 2-foot-wide wreaths hang on the exterior doors of the church at Suzanne and Adam's wedding. Lush white hydrangeas, tea and garden roses, and a few flax leaves create a clean yet romantic decoration.

Miniature calla lilies, tucked sweetly into napkins, await guests at formally set tables at bride and groom Priya and Ralph's wedding.

Bride and groom Sarah and James tie the knot with spring flowers blooming, plenty of charming details, and a fitting theme: "Oh, Happy Day."

Martha Stewart Weddings editorial director Darcy Miller's bouquet includes lily-of-the-valley laced with sprays of crystal rhinestones and a gardenia cuff.

Pink, white, and plum-colored symbidium orchids in glass vases sit among rows of cherry blossom seating cards at bride and groom Sheila and Steve's wedding.

Festive votive candles and porcelain Asian bowls, each holding a single peony, brighten bride and groom Liezel and Christopher's cocktail hour.

Bride and groom Liezel and Christopher's grand four-tier cake is by Vosges Haut-Chocolat. A cluster of peonies serve as the topper, and the tiers are draped in rolled ivory fondant and detailed with jewel-like swags and dots piped in royal icing. Fresh peonies, begonias, and fuchsia decorate the corners. Inside, the cake is a rich medley of flavors: Layers of white Tahitian vanilla-bean cake have rose petals baked right in them; the filling combines strawberries with a ganache made of white chocolate, pink Champagne, and rose water.

Spring flowers cascade down the cake at bride and groom Priya and Ralph's wedding. Ron Ben-Israel duplicated a lace pattern from the bride's gown on alternating tiers.

Bridesmaids at bride and groom Suzanne and Adam's wedding carry a bouquet of Dutch parrot tulips and white peonies in a collar of hosta foliage. The soft tones accent the rich chocolate brown of the women's dresses.

Bride Priya's bouquet includes sweet peas and calla lilies.

New York City's Four Seasons restaurant hosts bride and groom Darcy and Andy's ceremony and reception. Just a few blocks from where the bride grew up, the setting is both elegant and personal. Cherry blossom arrangements, the spring trademark of the Four Seasons, brighten the scene.

Suzanne and Adam's wedding features a multitude of beautiful floral arrangements by Neil Hunt of Hunt Littlefield. For the cocktail hour, the outdoor space is outfitted with a combination of floral globes and paper lanterns hung from the latticed ceiling. A woven sphere of split bamboo hangs above an oval table that later housed a seafood buffet and an edgy yet romantic centerpiece of green bells of Ireland, hydrangeas, and vintage garden roses.

For the centerpieces at Liezel and Christopher's wedding, wild bunches of flowers and foliage -- including peonies, clematis, hosta leaves, fuchsia, variegated honeysuckle, and begonias -- overflow from simple footed compotes. The aqua sequined mats underneath the arrangements mimic the glittering mosaic ceiling of the dining room.

Free-form centerpieces set in low wooden trays combine peonies, viburnum, dogwood, green parrot tulips, spirea, sweetpeas, double lilacs, maidenhair fern, and fiddleheads.