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Tips for Bride-To-Be
Pass the Dessert
In addition
to delicious cake, caterers are introducing passed desserts -- hors
d'oeuvres-sized confections such as mini ice cream cones and bite-sized tarts
that guests can grab without having to leave the dance floor.
Eat (Chocolate) Cake
No longer just for the groom's cake, chocolate -- inside and out -- is back in a big way.
Dark chocolate fondant and butter cream, as well as fondants in bright colors,
are most popular. And think about adding a charming non-edible detail, such as
a personalized cake topper, or a favorite edible -- the sugar monogram -- to
your cake. It makes for a longer lasting keepsake than a year-old tier of your
cake.
Think Purple
Last year it was teal; this year a more royal shade, purple, is in vogue in every tone -- from the
lightest lavender to a deep eggplant. What better way to take your aubergine palette up a notch? With a great pattern.
Think starbursts, swirls, and playful dots on anything from the invite to the bridesmaid dresses, wedding cake, and cocktail
napkins.
More Trends...
The sweetheart table -- where the bride and groom can grab a quiet moment -- is in big demand.
Accents of subtle color on gorgeous gowns are popular. We love pale blue,
blush pink, and light lavender.
TEA CEREMONY
(Eastern Culture)
It's the quintessential Chinese wedding tradition: the tea ceremony. This time-honored exchange was created to show respect for the family.
Historically, after they exchanged vows, the couple would serve tea to the groom's family (the bride would have served tea privately to her own family that morning).
Today, many couples choose to honor both the bride and groom's families by hosting tea ceremonies for both sets of parents.
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