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Concept & Design By: Victoria HudginsPhotos By: Erin Holland These vintage ribbon blowers are super easy to make and so incredibly festive and fun to use! Hand them out for a loud ceremony exit or set them at tables for booming reception cheers. They look lovely stacked high and your guests will have a blast playing around with them. Materials: Store-Bought Party Blowers Glue Gun Vintage Ribbon Scissors Step One: To make the vintage ribbon blowers, start with cheap store-bought party blowers (they come 10 or 20 for a dollar at most box stores). Take of the shiny frill. Step Two: Beginning at the base of the blower, secure one end of the ribbon with a little dab of hot glue and let dry. Step Three: Begin wrapping the ribbon (thicker textured ribbon will work the best for this project) around itself and out into a cone shape. You will quickly get a good feel for this process but don't be nervous about re-wrapping one if it doesn't look right. Step Four: Finish off with a dab of glue to end the ribbon cone.
Photos By: Chelsea FussHandwritten paper goods can add a charming touch to your wedding decor. Plus, they are inexpensive! Grab some card stock, a paper cutter, a white pen, and some friends to help! Cute stamps also add unique touches to your paper place cards and table numbers. Use a paper cutter or x-acto knife and straight edge, to make sure the edges are nice and straight. Have a rag handy, sometimes the white ink can be a bit messy. For the menu, we used white ink, a stamp and a white pen. For the table numbers, we used a fold over card, a hardware store stencil and a white pen. A Tip: Practice the handwriting you want to use on a separate piece of paper before decorating all the paper. Simple floral arrangements and fruit make this setup adorable. There's something so personal and sweet about handwritten cards. Voila! Your table setup is complete - and gorgeous!
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.
Photo By: Michael Bautista for Kathy ChongIf you're planning to DIY your candy or dessert table, but you also want it to be aesthetic eye candy, consider a monochromatic display that complements your color palette. In honor of the lush warm weather, we went with colors that reminded us of sunny spring days – whites, peaches, yellows, and pinks. We wanted to keep the table bright, yet still soft and delicate, so we made sure to maintain that theme in all our choices. With your visual goals in mind, picking the candy is the fun part! Consider sweets of different shapes and sizes, to vary the display. These sumptuous sweets were made by Fiona's Sweet Shoppe. Collect cake stands, dishes, and other items- not only to hold the goods- but also to give the table layers, height, and dimension. Typical candy tables attempt to recreate a chocolatier's counter or the endless rows of jars in a candy shop. These inspirations can help produce some stunning displays. It takes a lot of candy to fill up an entire table but if you think ahead, you can also avoid waste. Although vast amounts of white gumballs may look impressive, consider how much will actually be eaten. Plan to buy amounts that your guests will actually eat or be happy to take home. Think outside of the candy box! Thin cookie sticks dipped in white chocolate added a vertical component to our display. Add a few non-edible embellishments to give the table extra pizazz. Florals by Nancy Liu Chin Designs. Embrace experimentation and test out various display layouts to play with height and depth. Juxtapose stacked cake stands, medium jars, and trays on top of a flat tablecloth to create very simple and clean lines, as shown here. Or, add height by placing boxes underneath the tablecloth. Cute little paper goodie bags can be fun for guests to fill up and save for later, while small plates provided by your reception venue may be a more eco-friendly option. Candy tables can truly be a visual and edible delight, just keep it simple and have fun with it! Photo By: Michael Bautista for Kathy Chong
Project and Photos by Brittni Mehlhoff Create these easy cones, using decorative paper, to add a special touch to the confetti toss or the treats table. Use them in lieu of standard bags to fold anything from candy and popcorn to confetti and flowers. Materials: Decorative Paper Heavy Cardstock Scissors Pencil or Pen Glue Stick or Double Sided Tape Straightedge How-To: 1. Start by creating a tall triangle with a pencil and straightedge, on cardstock. The dimensions of the triangle shown are as follows: 4.5 x 4.5 x 3.5. Then cut it out. 2. Using the triangle you just cut out, create a template on cardstock, by tracing the triangle and then tracing another triangle right next to that one, so that they are touching. Then create a 1/4 inch strip on the long side of the second triangle. Angling the edges inward. See photo. 3. Cut out the template created in Step 2 and trace onto the backside of a decorative sheet of paper. Then cut out. 4. Next, fold the far triangle on top of the second, connected triangle. Then fold the extra flap/ strip over that, to create a crease. Then, unfold so that the triangles are flat again. 5. Fold the flap back and apply glue to the entire flap. Then fold the far triangle on top again and press down until glue is secure. 6. Fill with confetti, flower petals, or candy and enjoy. Ta-da!
Project and Photos by Erica O'Brien
Create these sweet-as-sugar table numbers in a few easy steps!
What You’ll Need:Ruler Fondant in color of your choice pizza wheel 5 x 7 paper embossing folder (Erica OBrien used an Anna Griffin by Cuttlebug design) Number cutters Cornstarch (to prevent sticking) Sugar cookie recipe of your choice Fondant smoother Exacto knife Food-use only paintbrush Small rolling pin Water
Roll out sugar cookie dough to about 1/4" thick. Use ruler and pizza wheel to cut into 4” x 6” rectangle. Repeat as many times as needed.
Lay cut rectangles on baking sheet lined with parchment paper. Refrigerate 15 minutes or until firm.
Using number cutters, carefully cut out table numbers as needed. Refrigerate again until firm, about 15 minutes.
Bake until lightly browned. Allow to cool.
Roll fondant thin, about 1/8” thick, into about a 5” x 7” rectangle. Be sure to roll to an even thickness.
Place embossed side of paper embossing folder on rolled fondant, pressing firmly.
Use fondant smoother with firm pressure to evenly emboss fondant. Check that fondant evenly fills cavities on paper embossing folder.
Gently lift embossing folder off fondant.
Impression should be even all over fondant.
Using water and food-use only brush, wet entire surface of number cookie.
Adhere fondant to cookie (embossed side facing up) and flip cookie so that back of cookie is facing up.
Place pizza wheel against edge of cookie and cut fondant to same size as cookie.
Use exactly knife to cut number out of fondant.
Gently remove fondant cut out.
There you have it!
Photos By: Jordan FerneyMaterials: Vellum paper, 56 sheets of paper, a sewing machine, fishing weights (not pictured), an exacto knife and straight edge (or a stack cutter,) artist tape (for hanging)
Cut the sheets of vellum into one inch strips. You can do this with an exacto knife or have it cut all at one time with a stack cutter. (If you decide to go the stack color route organizing the paper in the order you want it to hang in will save you some time.)Measure the height of the space where the mobiles will hang to figure out how long you want them. Keep in mind you'll want to keep the eyesight of the guests clear of any obstruction. Once you know the length of the mobiles, layout the different colors in the order you want. Repeat until it is close to the length of mobile you want. Then put it into a stack and it is ready to sew.
Leave a 12" tail of thread at the beginning and start to sew down the middle of the first strip. (I found it is easiest to put a piece of tape on the sewing machine at the end of the strip as a guide to mark where the vellum should be sewn.) Continue feeding each addition strip into the sewing machine.
Project By: Victoria Hudgins
Photos By: Prokopets StudiosWarm Fall Décor: The further we step into fall, the more we are lead towards cozy fabrics and décor that evokes warmth. Engraving wood is a perfect way to bring the feeling of fall to life in your wedding, and it's easier than you'd think! Floral Centers & Escort Cards: Here we'll show you how to make engraved centerpieces and matching wooden escort cards. Materials: A simple wood engraver (available for under $20 at Michaels). Wood to engrave, buy or make your own wooden boxes to hold florals Wooden seating cards (a stack of 25 is in the dollar section at JoAnn's this season... hooray!) Small floral foam to place inside your centerpiece boxes. Directions: 1. Start with a pencil and outline the number or design you would like to make. Erase any misprints until you have a good line to follow. Then, heat up your engraver until you start to see smoke! 2. Begin tracing your pencil line, or freehand engrave if you are brave. Your will need to press down quite hard to get a deep continuous line. If your line is dotty, simply go over the tracing a second time, pressing more firmly. You should get the hang of it pretty quickly. 3. Once your engraving is done, wet down the floral foam and place flowers of your choice inside each box. Escort Card Concept: We love the idea of placing the seating cards on a chalkboard surface. Engrave a table number on each wooden tag and write in your guest's name alongside it. Warning: this new found skill is addicting, you will soon be engraving every piece of wood you can find! Project By: Victoria Hudgins Photos By: Prokopets Studios
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!