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Photo By Chelsea FussThis centerpiece is stunning - mainly because of the vibrant blooms! Materials: 10 red, white and pink anemones 5 mini daffodils 8 orange, red, and white ranunculus (better if blown open) Ranunculus greens and buds English daisies in pink and white (cut from 2 plants) Modern vase Rocks Chicken wire or a flower frog Clippers
Directions:First, fill the vase with rocks half way up the vase. Fill with water. Start filling the vase with stems. The rocks will keep the flowers in place and help you create the shape of your flower arrangement. Try to create an "s" shape with greens and lighter flowers cascading to the right and diagonally across at the bottom of the vase. Place larger blossoms at the bottom of the arrangement and lighter smaller buds and greens towards the top. We added a table number made from a simple number sticker purchased at a grocery/drygoods store... ... and a painted horse for some humor! Tip: To make this arrangement more budget friendly, substitute more greens for flowers. The recipe is made of spring flowers. For a summer or fall version substitute with: dahlias (the single petaled varieties would work great), iceland poppies, garden roses, peonies, california poppies, daisies, roses. Photo By Chelsea Fuss
Photos By Chelsea FussMaterials: Four bunches of daffodils: use different colors and flowers that are at different stages. The paperwhite daffodil, "Grand Soleil d'Or" has small petals and gives the bouquet the wild feel. String Scissors and/or clippers Suslin or cotton Directions: 1. Remove the leaves from the daffodils and separate the flowers and leaves into piles. 2. Grab a few stems of flowers and hold in your left hand if you are right-handed and right hand if you are left-handed. 3. Alternate, adding flowers and leaves. Each time you add another bunch, turn the bouquet. 4. Once you like how it looks, trim the stems and tie the bouquet together with a string. 5. Cut into a piece of cotton muslin just an inch and then tear a 1" x 12" long piece. 6. Tie the bouquet together with the cotton. Tip: Daffodils don't like to have their stems cut a lot and will exude a sticky substance. Try to just cut them once and keep them in a cold, dark place until ready for use. Photos By Chelsea Fuss
Project and Photos By: Victoria HudginsThe latte bowl is having a wonderful design moment this year. Coming out at every store in the most beautiful hues, textures and styles. Grab a stack of coordinating bowls and bunches of your favorite flowers to finish off reception tables with a beautiful touch. Using latte bowls as centerpieces gives a gorgeous presentation to flowers, allows you to use fewer stems (which saves money!) and they are low enough to allow guests to see each other and chat across the table. 1. Collect anywhere from 1-3 bowls per table in coordinating colors and designs. Place a small floral ball in water to soak for hours before putting the centerpieces together. You will need to make these on the day of your event, so enlist the help of a good friend to do the final put together and placement. 2. Carefully poke 3-4 stems of your favorite fully-blooming flowers into the balls. 3. Mist to keep florals alert just before table placement. Project and Photos By: Victoria Hudgins
Project and Photos By: Chelsea FussInstead of corsages, consider giving the mothers of the wedding party small bouquets to carry. No need to worry about pinning on finicky corsages, let them carry these sweet bouquets instead. You will need: Around 10 stems of flowers including 3 large open blossoms, 1 stem of greenery, 1 stem of filler, and a mix of budded and open flowers in different shapes and sizes. Pictured: 2 parrott tulips, 2 stems of ranunculus, 2 stems of mimosa, 3 stems muscari, 1 stem hyacinth. Other flowers that work well: roses, lisianthus, astiilbe, queen anne's lace, lily of the valley, and herbs. Finally, you'll need string, scissors, clippers, ribbon and a vase to hold bouquets. Directions: 1. Strip most of the leaves off the flowers and cut the stems around 6 inches short. 2. Hold a few of the flowers in one hand and add flowers and greenery with the other hand, until the bouquet looks about right. 3. Tie with a string. 4. Trim the stems about 4 inches long. 5. Tie with a ribbon. 6. Keep in vase with a label until the event or photos begin! Tip: When arranging the flowers, remember you can balance out one large flower with 3 smaller flowers. Another idea is to keep the larger, open flowers towards the bottom and the lighter flowers and buds towards the top of the bouquet. The mothers in your wedding party will love carrying these sweet nosegays and can enjoy them for about a week after the wedding! Aren't they stunning? Project and Photos By: Chelsea Fuss
Photos By: Olivia Kanaley
For this project you will need fabric - we used chiffon and tulle. Yardage needed will vary based on the number and size of flowers, as well as the fabric thickness. You'll also need a piece of paper, a pen, scissors, pins, needle and thread, glass seed beads, and a plain hair clip or comb.To make a stencil first free hand a rose petal shape and cut out. Then retrace it five times on a larger sheet of paper to create a full flower shape. This will help you get an even pattern. Cut out pattern. Take some fabric and fold it into a square a little larger than your flower pattern. Pin the pattern to fabric and carefully cut out. Repeat this process until you have enough layers to make a full flower - the number of layers will vary depending on the weight of your fabrics and the size of your flower. The example shown here uses 26 layers. Stack flower cut outs, alternating fabric types and staggering petals. Use a needle and thread to secure them together at the center. Pinch together the center of the flower (from the bottom) and secure with stitches to create volume and give the flower and authentic shape. If desired you can sew decorative beads in the inside center of the flower. Finally, sew the flower to a hair clip or comb. You can also create a tie-on corsage or sash, by sewing one or more flowers to a length of silk ribbon.
Project and Photos By: Brittni Mehlhoff
These floral minis are a sweet and unique way to incorporate fresh flowers into your reception décor.
They're fairly easy to make and can double as favors. Imagine how pretty they'd be situated on top of each place setting!
Supplies:Scissors Floral foam Small vessel or decorative bowl One large bowl filled with water Hydrangeas and other fresh flowers with small to medium size blooms
Photos By: Chelsea Fuss
We love this refreshing take on the potted plant! Take a 4” blooming plant and wrap it in newspaper and twine for an earthy but unique wedding favor or centerpiece. Here’s the how-to!
You'll need:4” seasonal blooming plants. 1/4 of a page of newspaper for each plant. We used the French newspaper, Le Monde Diplomatique for it’s heavy, shiny quality (and the romantic wording!) but you could use any newspaper that has significance (in date or language) to you as a couple. Scissors. Waxed twine. Directions: Cut a 1/4 of newspaper page for each plant. Take the center ends and turn them up towards the plant and flat against the pot. Wrap the sides over and fold. Tie with waxed twine. The pots can be set out as favors or they can double as centerpieces by being displayed down the center of a family style table. How sweet is this place card? Use the blooms as a guide for your color scheme by displaying them on pretty matching fabric or with coordinating napkins. We used violas, but other options include daffodils or hyacinth for spring, miniature marigold or daisies for summer, chrysanthemums or pansies for fall, tulip or paperwhites for winter. Tip: Make sure the bottoms of the plants are dry or the newspaper will get wet. You can also include a small piece of cellophane under the pot or line the newspaper so that you can water the plants. Your guests will love this bright, seasonal decoration and they’ll be happy to take them off your hands at the end of the evening.
Photos By: Mary Swenson
Wrist corsages are a pretty and very budget-friendly alternative to bouquets for your bridal party, and are easy to make yourself in just a few steps!
Stick your flowers through the hole in your ribbon.
Project and Photos By: Chelsea FussIt's your wedding day, so carry the bouquet you love. This recipe is for a pretty, fragrant garden rose bouquet, that you can make yourself! We've shared some insiders florists's tips to help you along the way. The total cost was around $50! Flower Recipe: 6 garden roses (ask your florist for David Austin or old garden roses and they can help you) 1 bunch of spray roses 2 stems of rice flower 1 stem of fern clippers scissors twill ribbon twine Step One: Start by trimming up all of the flowers. Remove most of the leaves and extra branches from the stems. Remember, you can save these and make small flower girl bouquets from them like florists do. Save any stems that are more than 2 inches to do so. Step Two: De-thorn your roses by taking a towel and running it down the stem of the roses with a little bit of strength. This is a florist's trick! Step Three: Cut all of the stems at an angle and let them soak in lukewarm water. If you have any roses that are closed, you can put them in a warm place so that they open up, but do keep them away from direct sunlight. Garden roses open up fairly quickly so you'll actually want them just open midway when you start to arrange the bouquet. Once you start working with them, the roses will continue opening because they'll be warm from your hands. Step Four: Start with a few of the larger garden roses, grouped loosely together. Hold the bouquet in the same hand while making it and add flowers in with your other hand. Turn the bouquet each time you add flowers. Step Five: Next, add spray roses to fill in between the garden roses. Be sure to keep the garden roses mostly grouped together, eventually you'll fill the other side with spray roses, rice flower and fern. Step Six: Add in the rice flower between the clusters of spray roses. Step Seven: Add the fern to that same side of the bouquet to balance the large garden roses. Step Eight: Secure the bouquet with twine, trim the stems, and cover the twine with twill ribbon. Store the bouquet in water, in a cool place until ready for use.
Project and Photos By: Chelsea FussFor the bride who loves the seaside, tradition, and classic, clean lines, this might be just the right bouquet! It's easy to make and costs around $45. Another great thing about this recipe is that the flowers are available year round! Supplies: flower clippers twine scissors ribbon bucket with water vase full-length mirror Flower Recipe: 5 open white roses (make sure they aren't all the way open because they will open quickly once the bouquet is made). 8 white hydrangeas Step One: Remove the leaves from the roses and the lower leaves from the hydrangeas. Keep the leaves at the top of the hydrangea stems as they will help frame the bouquet. Step Two: Gather three hydrangeas in one hand (tip: in the left hand if you are right-handed or vice versa). Step Three: Add a group of roses, each stem at varying heights. Fill in the holes with hydrangeas. Step Four: Hold the bouquet in front of you and look in a full-length mirror to make sure that the shape is how you like it. Make any adjustments and tie with twine. Step Five: Clip the stems short. Keep in a vase in a fridge (away from fruit and food) and add the ribbon a few hours before your ceremony!