Winter Wedding Bouquets That WOW!

Winter is not necessarily the time of year we associate with an abundance of flowers. But, that doesn’t mean they aren’t there… in full bloom!  “To make the most of your winter wedding, use flowers that are in season and have a winter appeal.” says Ryan Turner of Stemline Creative in Chicago, IL ” Nothing is off-limits. Don’t be afraid of soft pastels, vibrant jewel tones or large textured blooms, just because of the season.”

With just that in mind, here are some of our favorite winter wedding masterpieces:

Glistening Pine Cones-

Glistening Handful

Pinecones tipped in glitter around dusky blooms of mauve roses and miniature paperwhites.

Holiday Reds-


 Velvety, perfectly opened amaryllis blossoms and Hypericum berries offset by lacy sprigs of arborvitae.

Blue and Silver Stunner-

Silver-and-green foliage surround billowy garden roses and just-blossoming scilla. Velvety lamb’s ear and dusty miller commingle with the plumes of two kinds of grasses and ethereal skeleton leaves. 

Pure white-

Delicate orchids, stephanotis and roses make up this dreamy classic.

 When planning a winter wedding, it is important to take your flower choices into consideration when selecting your color scheme. Not all flowers are available this time of year and chooising wisely could save you time, money and aggravation in the long run.

-Penny Frulla for Bridal Expo Chicago

Move Over, Cupcakes!!!

It was just last year that the biggest trend on wedding sweet tables and at receptions was the cupcake. The cupcake was the hippest, hottest must-have for weddings in 2011 and I thought there couldn’t possibly be anything more fun or festive for a wedding sweet table. Guess what? I was dead wrong. I would like to introduce you to the ” Cake- Pop”.

Take a good look at this sweet little gem, you are going to be seeing a lot of it.

Cake Pops were ‘invented’ in 2011 by a woman who goes by the name ‘Bakerella’. On her website you will see a very happy young woman who says she was inspired to start blogging about her baking attempts after taking a cake decorating class.  I saw her website, I hope she got an A+. Maybe she didn’t invent them but she certainly is credited with bringing them into everyday conversation and to wedding sweet tables everywhere . Thank you, Bakerella.

In my quest to find out everything there is to know about cake pops I found that there are two different kinds:

1) Traditional cake-pops are made by crumbling an entire cake with some frosting into a bowl, smashing it into balls, inserting a popsicle or lollipop stick and dipping in hardening chocolate.

2) The newer version of the cake pop is made with a special baking pan that you fill with cake batter and cover with th accompanying  lid that completes the sphere to bake a  perfect circle every time. Insert stick, dip in chocolate and voila!

Of course cake-pops are not intended to replace the traditional wedding cake (but you could), they are adding another layer of deliciousness and pizazz to the sweet table (which they will). You can dip them in all kinds of toppings, sprinkles or have a great time decorating them. They are small and easy to work with, because they are on a stick and they are just the right shape. No mess, no fork, no plate, these little wonders will have you wondering…. what will they come up with next?

-Penny Frulla for Bridal Expo Chicago