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Cakes & Desserts Wedding Ideas

  • Project By: Erica Obrien

    Photos By: Cory Obrien     Supplies: Here's what you'll need (clockwise from left): food-use only ruler small sprinkles or nonpareils (available at most crafts stores) piping gel (available at most crafts stores) tapemeasure small flexible cup petal dust in desired shade (we like Crystal Colors brand) food-use only paintbrush ziplock bag     Step One: Remove shaker cap from sprinkles.     Step Two: Empty into ziplock bag.     Step Three: Pour a small amount of petal dust into bag. (Remember you can always add more, so start with a little).     Step Four: Shake the bag until dust is evenly distributed and desired depth of color is achieved.     Step Five: Using tapemeasure, determine the spacing and width of stripes.     Step Six: Dip paintbrush in piping gel.     Step Seven: Using ruler as a guide to acheive a straight line, brush a generous amount of piping gel onto cake with short, even strokes.     Step Eight: Repeat on the right side of line.     Step Nine: Empty colored sprinkles into small cup.     Step Ten: Gently pour sprinkles onto cake.     Tip: You will have many extra sprinkles. Pour onto a sheet of parchment creased in the middle and pour back into small cup. Repeat process until all lines are finished.     Enjoy your chic, striped creation!  
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    Concept by: Victoria Hudgins Photos by Erin Holland   Add a dash of confetti to your party in the form of a chandelier! This looks fabulous hung in multiples on top of a dessert bar, or hung individually as centerpieces.     In fact, you can turn your confetti chandelier into a 'cake topper,' who says that a 'topper' has to be placed directly on top of the cake?     Cut out one inch confetti rounds from colored paper. We used about 120 rounds for this installation. I would suggest using a monotone color scheme or 4-5 coordinating colors on each hoop.     Thread the confetti dots together. Begin at the top, leaving enough thread to attach the string to an embroidery hoop. Have your hot glue gun ready and place a tiny drop of glue on the bottom of each dot to hold it in place.     Using an embroidery hoop, tie four to six strings across the top in a criss cross pattern.     One at a time, tie the strands of confetti dots onto the hoop and string base. You can paint or adorn the hoop as needed to match your wedding décor.     Hang the installation above a cake or elsewhere; adjust the length of the strands for just the right balance.      
    11
  • Raspberry & Pear Mini Pies A mouthwatering treat for any summer day (and especially perfect for a holiday)! We've got the recipe right here.  Photo By: Aran Goyoaga       Strawberry Season Get decked out in strawberries with this simple and fresh, red and white summer table concept. Photo By: Mary Swenson       Vintage Postcard Place Cards This vintage-inspired project by Chelsea Fuss is an easy way to create a fun, casual place setting. See how she did it! Photo By: Chelsea Fuss

     

    Red, White, & Blue Real Wedding

    Christina and Timothy pulled off a patriotic, 4th of July-themed wedding of total rustic elegance. See the photos from their day!

    Photo By: Jen Lynne Photography

        Purple DIY Picnic Pack a picnic with all sorts of personalized touches... guests will swoon over the details!       Red & White Party Ideas From red velvet cupcakes to ribbons to florals, here are a handful of creative ways to incorporate red into your party Photo By: Mary Swenson       Farmer's Market Bouquets Create a deceptively sophisticated bouquet for your big day with seasonal stems from your local farmer's market. See more inspiration. Photo By: Chelsea Fuss       Cool Raspberry & Yogurt Mousse Cakes These are a dream on a summer day... Catch this recipe (with a bonus raspberry n' cream macaron tutorial) right here. Photo By: Aran Goyoaga

     

    2
  • Project and Photos by Brittni Mehlhoff   Create inexpensive escort cards that are completely unique with this DIY idea that guests are sure to love. Why? It comes with a sweet treat, of course.     These numbered cupcake toppers will satisfy any guests sweet tooth and cleverly direct them to their reception table.     Materials: Decorative Paper Scissors Craft Glue Pen Pencil Fresh Flowers, such as Aster or Gerber Daisies How To:     1. Draw or trace numbers onto decorative scraps of paper.     2. Cut out each number carefully with scissors.     3. Hand letter guests names, with a pen, onto each number. These numbers will represent what table your guests will be placed at for the reception.     4. Glue small flowers to each number and let dry.     Hang the finished escort cards from a bulletin board or rest each one on top of a cupcake for your guests to enjoy.   Optional: If the paper you're using is thin and/or flimsy, attach a small bamboo skewer or lollipop stick to the number before sticking it into the cupcake.  
    0
  • Project By: Victoria Hudgins Photos By: Pictilio     Make a celebratory statement by topping your wedding cake and desserts with these bright and festive pinwheels. Make them large or small, individually or in mass to design a colorful element that fits your day perfectly.     Make the pinwheel cake toppers by using origami paper (or thin scrapbook paper cut into squares)- each pinwheel uses three squares.     Step One: Accordion fold the paper squares back and forth, then fold each section in half and crease.     Step Two: Combine three sections together to create a round. Glue the outside edges together to connect.     Step Three: Turn the pinwheel over and glue a wooden skewer to the backside of each. Let dry.     Step Four: Top cakes, pies, and desserts with the pretty toppers!
    6
  • Project by Erica Obrien   No plates, no wrappers, these bite-sized gems are completely edible and perfect for everything from a formal dessert table at a wedding to a laid back gathering of girlfriends at a bridal shower. Of course the colors are customizable as are the sizes.
        Step 1: Make the Cups At least one day in advance, gather what you’ll need and make the cups. The farther in advance, the better. Be sure to make extras in case of breakage.      Here’s what you’ll need: Cardstock Tape Ruler Fondant in color of your choice Food-use only ruler Rolling pin Pizza wheel Water Two small round cutters, one slightly larger than the other Cornstarch (to prevent sticking)     Roll cardstock tightly.     Insert smaller round cutter into rolled up cardstock to ensure a snug fit.     Tape down length of cardstock to secure.     Use small amount of cornstarch to prevent fondant from sticking.     Roll fondant into long thin strip.     Place ruler on fondant and use pizza wheel to cut straight line. Save excess.     Repeat on other side of ruler, matching strip width to height of smallest cutter.     Use ruler to straighten edge of strip.     Cut strip into 4 ½” pieces, or large enough to wrap around cardstock roll with a slight overlap, creating a closed ring.     Wrap strips around cardstock roll, securing overlap with enough water to ensure sticking. Allow to dry at least overnight. Repeat as many times as needed until desired number of rings are made.       Roll out extra fondant. Using larger cutter, cut an equal number of discs as you have rings.     When dry, rings will be able to stand upright. Rings will create sides of cups; discs will form bottom of cups     Step 2: Make and Decorate the Cakes   Here’s what you’ll need: Cake of your choice baked in 2” high pan Piping bag with large round tip 8 and filled with your choice of buttercream Fondant rings and discs (made in advance) Edible “confetti” (sprinkles, sugar pearls, fondant circles, non pareils) in the color of your choice       Place fondant ring on fondant disc.     Place small amount of buttercream at bottom of ring to secure disc and cake to ring.     Use smaller cutter to cut cake round.     Insert cutter into ring and gently press to release cake. Press down to secure cake to buttercream.     Top cake round with candy kiss-shaped dollop of buttercream.     Top cake cups with confetti.
      Enjoy!
    5
  • Project and Photos by Erica Obrien

    Tissue paper flowers are a design-forward and inexpensive alternative to fresh or gumpaste flowers. They can be made well in advance and saved indefinitely. We recommend that they be used only with fondant cakes, as you don’t want the dye in the tissue paper to come into contact with buttercream.       What you'll need:   Crepe and/or tissue paper in the color palette of your choice Toothpicks (or skewers) Scissors Floral tape How To:     Step One: To form the center of the flower, cut a length of paper about three inches wide.       Step Two : Fold the paper so that each fold is about ¾" wide. (For smaller flowers, folds should be smaller; for larger flowers, folds should be bigger.)       Step Three: Use sharp scissors to cut a rounded edge.     Step Four: When unfolded, paper should have a scalloped edge.     Step Five: Begin rolling scallop in onto itself, pinching about ¼ of the way down from scalloped edge so that paper flares and opens slightly.      Step Six: Continue until entire length of paper is rolled up.       Step Seven: Twist the base of the paper as tightly as possible to form a stem.     Step Eight: Using a contrasting color, repeat steps one through seven, placing new paper around already-formed center.       Step Nine: Continue until entire length of paper is rolled up. For even larger flowers, additional layers of paper can be added by repeating steps two through seven.     Step Ten: Place toothpick or skewer against "stem" of flower.         Step Eleven: Stretch floral tape to activate, and wrap tightly around both toothpick and tissue paper until all paper is covered.     Step Twelve: Insert toothpick into fondant-covered cake.     Step Thirteen: Make as many flowers as desired to complete your design. Enjoy!  
    5
  • Project and Photos by Erica O'Brien     Piped flowers are perfect for everything from backyard weddings to bridal showers to formal affairs. Although they had fallen out of favor during the height of the fondant craze, piping has made a huge comeback. You can use any buttercream recipe you like, but we prefer Swiss meringue buttercream. Because it's made with real butter, it has a slightly yellow tint, so be sure to practice on a small batch before adding lots of color.     What You’ll Need: Small (8” or 10”) piping bag fit with leaf tip (such as Wilton tip 68) Large (18” or larger) piping bag fit with small star tip (such as Wilton tip 1M) Ivory, light pink, dark pink and leaf green buttercream Large icing spatula Small icing spatula   To fill the piping bag, fold the top third over your hand.     Use small icing spatula to fill small piping bag about half full with leaf green buttercream.     To fill large piping bag, open base of piping bag wide so tip is visible. Think of interior of piping bag as a circular (pie-shaped) cavity divided into thirds.     Fill large piping bag with ivory, light pink, and dark pink buttercream, placing each color to fill only one third of the interior of the pie-shaped cavity in the piping bag.     Twist piping bag to create pressure on buttercream. Hovering above cake surface, squeeze piping bag until full star is formed. Release pressure so buttercream ceases to flow and lift up and away from cake
.      Repeat shape directly touching previous shape.     Continue on top and side of cake creating a round, piped mound. Continue creating round piped mounds around edge of cake.     To create leaves, twist piping bag to create pressure on buttercream.     Hovering above cake surface, squeeze piping bag until buttercream starts to come out. Gently touch buttercream to cake surface to adhere. Gradually release pressure while pulling away to create a pointed leaf.     Enjoy!    
    5
  •  

    Photos by i am baker     Amanda from i am baker shares her gorgeous rose cake secrets with us - which all starts with whatever type of cake you desire and lots of buttercream frosting.     Put your 1M tip (or any large open star tip) into the pastry bag then fill it up with buttercream frosting. Note: You will need lots of frosting for this one!     To make your rose, start in the center, then slowly move your tip in a circle around the center point. Amanda wanted a single rose to span the side of the cake so she looped around my center point twice. Try to end in the same place each time.     Have FUN with it! Those roses are so forgiving. But if you find that you really dislike how they are turning out, just scrape them off and start over!     Go all the way around the cake and complete with one last rose.     Put your cake in the fridge after you are done with decorating to help them set up and retain their shape.   This fancy rose cake has a vertical layer interior.     Amanda from i am baker actually made two separate cakes and assembled them into the vertical layer pattern.     Bellisimo!     Save a piece for us, please.    
    21
  • Project & Photos By: Victoria Hudgins

    Looking for a less traditional cake topper for your wedding? These vintage fabric stars will bring a dose of bright charm to your cake or dessert bar.     Materials: To make them, you'll need basic star frame(s), mod podge, fabric, and scissors. Small cardboard star frames are available at your local craft store, while larger metal frames can be readily found at thrift stores or at many big box stores.     Materials (cont.): Find a fabric that coordinates with your wedding day. Search Etsy for a wide variety of pretty vintage florals or check your local fabric store for vintage replica fabrics.     Step One: Cut your fabric to the approximate size of your star and dredge it in a bowl of Modge Podge until completely wet. Place the fabric on top of your mold and use your fingers to gently shape it into form. Let dry overnight.     Step Two: Once dry, cut the fabric closer to the frame shape and turn over. Secure any extra fabric in the back with glue.     Step Three: Use wood glue to attach a stick to the backside of a large star frame. Many smaller frames come sold with small wooden sticks already attached.     Display Tip: Place one large star in your cake for a bold bright touch or scatter smaller stars atop cakes, cupcakes and desserts.          

     

    2
  • Project By: Erica Obrien

    Photos By: Cory Obrien     Supplies: Here's what you'll need (clockwise from left): food-use only ruler small sprinkles or nonpareils (available at most crafts stores) piping gel (available at most crafts stores) tapemeasure small flexible cup petal dust in desired shade (we like Crystal Colors brand) food-use only paintbrush ziplock bag     Step One: Remove shaker cap from sprinkles.     Step Two: Empty into ziplock bag.     Step Three: Pour a small amount of petal dust into bag. (Remember you can always add more, so start with a little).     Step Four: Shake the bag until dust is evenly distributed and desired depth of color is achieved.     Step Five: Using tapemeasure, determine the spacing and width of stripes.     Step Six: Dip paintbrush in piping gel.     Step Seven: Using ruler as a guide to acheive a straight line, brush a generous amount of piping gel onto cake with short, even strokes.     Step Eight: Repeat on the right side of line.     Step Nine: Empty colored sprinkles into small cup.     Step Ten: Gently pour sprinkles onto cake.     Tip: You will have many extra sprinkles. Pour onto a sheet of parchment creased in the middle and pour back into small cup. Repeat process until all lines are finished.     Enjoy your chic, striped creation!  
    9
  •  

    Concept by: Victoria Hudgins Photos by Erin Holland   Add a dash of confetti to your party in the form of a chandelier! This looks fabulous hung in multiples on top of a dessert bar, or hung individually as centerpieces.     In fact, you can turn your confetti chandelier into a 'cake topper,' who says that a 'topper' has to be placed directly on top of the cake?     Cut out one inch confetti rounds from colored paper. We used about 120 rounds for this installation. I would suggest using a monotone color scheme or 4-5 coordinating colors on each hoop.     Thread the confetti dots together. Begin at the top, leaving enough thread to attach the string to an embroidery hoop. Have your hot glue gun ready and place a tiny drop of glue on the bottom of each dot to hold it in place.     Using an embroidery hoop, tie four to six strings across the top in a criss cross pattern.     One at a time, tie the strands of confetti dots onto the hoop and string base. You can paint or adorn the hoop as needed to match your wedding décor.     Hang the installation above a cake or elsewhere; adjust the length of the strands for just the right balance.      
    11
  • Raspberry & Pear Mini Pies A mouthwatering treat for any summer day (and especially perfect for a holiday)! We've got the recipe right here.  Photo By: Aran Goyoaga       Strawberry Season Get decked out in strawberries with this simple and fresh, red and white summer table concept. Photo By: Mary Swenson       Vintage Postcard Place Cards This vintage-inspired project by Chelsea Fuss is an easy way to create a fun, casual place setting. See how she did it! Photo By: Chelsea Fuss

     

    Red, White, & Blue Real Wedding

    Christina and Timothy pulled off a patriotic, 4th of July-themed wedding of total rustic elegance. See the photos from their day!

    Photo By: Jen Lynne Photography

        Purple DIY Picnic Pack a picnic with all sorts of personalized touches... guests will swoon over the details!       Red & White Party Ideas From red velvet cupcakes to ribbons to florals, here are a handful of creative ways to incorporate red into your party Photo By: Mary Swenson       Farmer's Market Bouquets Create a deceptively sophisticated bouquet for your big day with seasonal stems from your local farmer's market. See more inspiration. Photo By: Chelsea Fuss       Cool Raspberry & Yogurt Mousse Cakes These are a dream on a summer day... Catch this recipe (with a bonus raspberry n' cream macaron tutorial) right here. Photo By: Aran Goyoaga

     

    2
  • Project and Photos by Brittni Mehlhoff   Create inexpensive escort cards that are completely unique with this DIY idea that guests are sure to love. Why? It comes with a sweet treat, of course.     These numbered cupcake toppers will satisfy any guests sweet tooth and cleverly direct them to their reception table.     Materials: Decorative Paper Scissors Craft Glue Pen Pencil Fresh Flowers, such as Aster or Gerber Daisies How To:     1. Draw or trace numbers onto decorative scraps of paper.     2. Cut out each number carefully with scissors.     3. Hand letter guests names, with a pen, onto each number. These numbers will represent what table your guests will be placed at for the reception.     4. Glue small flowers to each number and let dry.     Hang the finished escort cards from a bulletin board or rest each one on top of a cupcake for your guests to enjoy.   Optional: If the paper you're using is thin and/or flimsy, attach a small bamboo skewer or lollipop stick to the number before sticking it into the cupcake.  
    0
  • Project By: Victoria Hudgins Photos By: Pictilio     Make a celebratory statement by topping your wedding cake and desserts with these bright and festive pinwheels. Make them large or small, individually or in mass to design a colorful element that fits your day perfectly.     Make the pinwheel cake toppers by using origami paper (or thin scrapbook paper cut into squares)- each pinwheel uses three squares.     Step One: Accordion fold the paper squares back and forth, then fold each section in half and crease.     Step Two: Combine three sections together to create a round. Glue the outside edges together to connect.     Step Three: Turn the pinwheel over and glue a wooden skewer to the backside of each. Let dry.     Step Four: Top cakes, pies, and desserts with the pretty toppers!
    6
  • Project by Erica Obrien   No plates, no wrappers, these bite-sized gems are completely edible and perfect for everything from a formal dessert table at a wedding to a laid back gathering of girlfriends at a bridal shower. Of course the colors are customizable as are the sizes.
        Step 1: Make the Cups At least one day in advance, gather what you’ll need and make the cups. The farther in advance, the better. Be sure to make extras in case of breakage.      Here’s what you’ll need: Cardstock Tape Ruler Fondant in color of your choice Food-use only ruler Rolling pin Pizza wheel Water Two small round cutters, one slightly larger than the other Cornstarch (to prevent sticking)     Roll cardstock tightly.     Insert smaller round cutter into rolled up cardstock to ensure a snug fit.     Tape down length of cardstock to secure.     Use small amount of cornstarch to prevent fondant from sticking.     Roll fondant into long thin strip.     Place ruler on fondant and use pizza wheel to cut straight line. Save excess.     Repeat on other side of ruler, matching strip width to height of smallest cutter.     Use ruler to straighten edge of strip.     Cut strip into 4 ½” pieces, or large enough to wrap around cardstock roll with a slight overlap, creating a closed ring.     Wrap strips around cardstock roll, securing overlap with enough water to ensure sticking. Allow to dry at least overnight. Repeat as many times as needed until desired number of rings are made.       Roll out extra fondant. Using larger cutter, cut an equal number of discs as you have rings.     When dry, rings will be able to stand upright. Rings will create sides of cups; discs will form bottom of cups     Step 2: Make and Decorate the Cakes   Here’s what you’ll need: Cake of your choice baked in 2” high pan Piping bag with large round tip 8 and filled with your choice of buttercream Fondant rings and discs (made in advance) Edible “confetti” (sprinkles, sugar pearls, fondant circles, non pareils) in the color of your choice       Place fondant ring on fondant disc.     Place small amount of buttercream at bottom of ring to secure disc and cake to ring.     Use smaller cutter to cut cake round.     Insert cutter into ring and gently press to release cake. Press down to secure cake to buttercream.     Top cake round with candy kiss-shaped dollop of buttercream.     Top cake cups with confetti.
      Enjoy!
    5
  • Project and Photos by Erica Obrien

    Tissue paper flowers are a design-forward and inexpensive alternative to fresh or gumpaste flowers. They can be made well in advance and saved indefinitely. We recommend that they be used only with fondant cakes, as you don’t want the dye in the tissue paper to come into contact with buttercream.       What you'll need:   Crepe and/or tissue paper in the color palette of your choice Toothpicks (or skewers) Scissors Floral tape How To:     Step One: To form the center of the flower, cut a length of paper about three inches wide.       Step Two : Fold the paper so that each fold is about ¾" wide. (For smaller flowers, folds should be smaller; for larger flowers, folds should be bigger.)       Step Three: Use sharp scissors to cut a rounded edge.     Step Four: When unfolded, paper should have a scalloped edge.     Step Five: Begin rolling scallop in onto itself, pinching about ¼ of the way down from scalloped edge so that paper flares and opens slightly.      Step Six: Continue until entire length of paper is rolled up.       Step Seven: Twist the base of the paper as tightly as possible to form a stem.     Step Eight: Using a contrasting color, repeat steps one through seven, placing new paper around already-formed center.       Step Nine: Continue until entire length of paper is rolled up. For even larger flowers, additional layers of paper can be added by repeating steps two through seven.     Step Ten: Place toothpick or skewer against "stem" of flower.         Step Eleven: Stretch floral tape to activate, and wrap tightly around both toothpick and tissue paper until all paper is covered.     Step Twelve: Insert toothpick into fondant-covered cake.     Step Thirteen: Make as many flowers as desired to complete your design. Enjoy!  
    5
  • Project and Photos by Erica O'Brien     Piped flowers are perfect for everything from backyard weddings to bridal showers to formal affairs. Although they had fallen out of favor during the height of the fondant craze, piping has made a huge comeback. You can use any buttercream recipe you like, but we prefer Swiss meringue buttercream. Because it's made with real butter, it has a slightly yellow tint, so be sure to practice on a small batch before adding lots of color.     What You’ll Need: Small (8” or 10”) piping bag fit with leaf tip (such as Wilton tip 68) Large (18” or larger) piping bag fit with small star tip (such as Wilton tip 1M) Ivory, light pink, dark pink and leaf green buttercream Large icing spatula Small icing spatula   To fill the piping bag, fold the top third over your hand.     Use small icing spatula to fill small piping bag about half full with leaf green buttercream.     To fill large piping bag, open base of piping bag wide so tip is visible. Think of interior of piping bag as a circular (pie-shaped) cavity divided into thirds.     Fill large piping bag with ivory, light pink, and dark pink buttercream, placing each color to fill only one third of the interior of the pie-shaped cavity in the piping bag.     Twist piping bag to create pressure on buttercream. Hovering above cake surface, squeeze piping bag until full star is formed. Release pressure so buttercream ceases to flow and lift up and away from cake
.      Repeat shape directly touching previous shape.     Continue on top and side of cake creating a round, piped mound. Continue creating round piped mounds around edge of cake.     To create leaves, twist piping bag to create pressure on buttercream.     Hovering above cake surface, squeeze piping bag until buttercream starts to come out. Gently touch buttercream to cake surface to adhere. Gradually release pressure while pulling away to create a pointed leaf.     Enjoy!    
    5
  •  

    Photos by i am baker     Amanda from i am baker shares her gorgeous rose cake secrets with us - which all starts with whatever type of cake you desire and lots of buttercream frosting.     Put your 1M tip (or any large open star tip) into the pastry bag then fill it up with buttercream frosting. Note: You will need lots of frosting for this one!     To make your rose, start in the center, then slowly move your tip in a circle around the center point. Amanda wanted a single rose to span the side of the cake so she looped around my center point twice. Try to end in the same place each time.     Have FUN with it! Those roses are so forgiving. But if you find that you really dislike how they are turning out, just scrape them off and start over!     Go all the way around the cake and complete with one last rose.     Put your cake in the fridge after you are done with decorating to help them set up and retain their shape.   This fancy rose cake has a vertical layer interior.     Amanda from i am baker actually made two separate cakes and assembled them into the vertical layer pattern.     Bellisimo!     Save a piece for us, please.    
    21
  • Project & Photos By: Victoria Hudgins

    Looking for a less traditional cake topper for your wedding? These vintage fabric stars will bring a dose of bright charm to your cake or dessert bar.     Materials: To make them, you'll need basic star frame(s), mod podge, fabric, and scissors. Small cardboard star frames are available at your local craft store, while larger metal frames can be readily found at thrift stores or at many big box stores.     Materials (cont.): Find a fabric that coordinates with your wedding day. Search Etsy for a wide variety of pretty vintage florals or check your local fabric store for vintage replica fabrics.     Step One: Cut your fabric to the approximate size of your star and dredge it in a bowl of Modge Podge until completely wet. Place the fabric on top of your mold and use your fingers to gently shape it into form. Let dry overnight.     Step Two: Once dry, cut the fabric closer to the frame shape and turn over. Secure any extra fabric in the back with glue.     Step Three: Use wood glue to attach a stick to the backside of a large star frame. Many smaller frames come sold with small wooden sticks already attached.     Display Tip: Place one large star in your cake for a bold bright touch or scatter smaller stars atop cakes, cupcakes and desserts.          

     

    2

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