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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!  
    9
  • 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

     

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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
  • 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 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 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
  • Photos By: Chelsea Fuss

    You'll need:  1. 3 cake pans (sizes: 11", 8", 4.5") 2. A cake stand (aprox "12 round) 3. A pound cake recipe 4. Buttercream frosting (4 cups) 5. 1 frosting knife 6. Flowers + herbs (make sure they are organic and edible!)     Bake your cakes the night before and let them cool overnight. Put together with toothpicks holding the layers.     Once you have placed your toothpicks, stack your cakes carefully!     Almost there...     Voila!     Measure layers to make sure that all the cakes are centered from all sides.     Frost with frosting knife -- get the knife wet to make it extra smooth.     Clean off edges of the cake stand. Keep refrigerated until right before serving.     Your cake is ready to decorate now!     Have fun adding edible herbs and flowers.     Herbs will hold up for a long time, but add the flowers last minute so add them that morning, securing them with frosting.     Using a pound cake recipe is your best bet because they do not crumble. Buttercream frosting can melt easily, keep your cake as cool as possible before serving!     Your gorgeous cake is ready!     The best part ... tasting the sweet creation.      

     

    14
  • Photos By: Chelsea Fuss

    Inspired by the sweet strawberry cakes that Swedes make during their Midsummer holiday each year, we came up with this festive wedding cake! It's perfect for an outdoor, rustic wedding. You can make the cake yourself, or simply embellish a store bought cake using our styling inspiration. It's easy and such a unique idea!

    First you'll need a white dome cake. We used a citrus flavor dome cake filled with whip cream, from a small family bakery, and it was delicious. We just took off the doily and cardboard it came on and slid it onto a rustic wooden board. You could also make your own. Here are instructions on how to make a dome cake.

    You will need around two pints of strawberries per cake.

    Cut the stems off and slice the strawberries in half.

    Lay the strawberries flat side down, all over the cake.

    Keep the cake in the fridge until just before the reception.

    Add edible wildflowers a few hours before your event. We used buckwheat, meadowsweet, and winter savory. The flavor of these flowers worked wonderfully with the citrus flavor of the cake!     We laid them all around the cake and sprinkled the petals and leaves on top of it. The more you add, the better it looks. Make sure the flowers you use are edible and have not been sprayed with pesticides!     More ideas for edible flowers: pansies violets nasturtium roses calendula     Display your cake on a rustic farm table and decorate with flowers around the bottom of the cake like in slide one. Your guests will love digging into this summery treat!    
    4
  • 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
  • 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
  •  

    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
  • 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 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 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
  • Photos By: Chelsea Fuss

    You'll need:  1. 3 cake pans (sizes: 11", 8", 4.5") 2. A cake stand (aprox "12 round) 3. A pound cake recipe 4. Buttercream frosting (4 cups) 5. 1 frosting knife 6. Flowers + herbs (make sure they are organic and edible!)     Bake your cakes the night before and let them cool overnight. Put together with toothpicks holding the layers.     Once you have placed your toothpicks, stack your cakes carefully!     Almost there...     Voila!     Measure layers to make sure that all the cakes are centered from all sides.     Frost with frosting knife -- get the knife wet to make it extra smooth.     Clean off edges of the cake stand. Keep refrigerated until right before serving.     Your cake is ready to decorate now!     Have fun adding edible herbs and flowers.     Herbs will hold up for a long time, but add the flowers last minute so add them that morning, securing them with frosting.     Using a pound cake recipe is your best bet because they do not crumble. Buttercream frosting can melt easily, keep your cake as cool as possible before serving!     Your gorgeous cake is ready!     The best part ... tasting the sweet creation.      

     

    14
  • Photos By: Chelsea Fuss

    Inspired by the sweet strawberry cakes that Swedes make during their Midsummer holiday each year, we came up with this festive wedding cake! It's perfect for an outdoor, rustic wedding. You can make the cake yourself, or simply embellish a store bought cake using our styling inspiration. It's easy and such a unique idea!

    First you'll need a white dome cake. We used a citrus flavor dome cake filled with whip cream, from a small family bakery, and it was delicious. We just took off the doily and cardboard it came on and slid it onto a rustic wooden board. You could also make your own. Here are instructions on how to make a dome cake.

    You will need around two pints of strawberries per cake.

    Cut the stems off and slice the strawberries in half.

    Lay the strawberries flat side down, all over the cake.

    Keep the cake in the fridge until just before the reception.

    Add edible wildflowers a few hours before your event. We used buckwheat, meadowsweet, and winter savory. The flavor of these flowers worked wonderfully with the citrus flavor of the cake!     We laid them all around the cake and sprinkled the petals and leaves on top of it. The more you add, the better it looks. Make sure the flowers you use are edible and have not been sprayed with pesticides!     More ideas for edible flowers: pansies violets nasturtium roses calendula     Display your cake on a rustic farm table and decorate with flowers around the bottom of the cake like in slide one. Your guests will love digging into this summery treat!    
    4

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