Rainbow Bright: Maybe it’s all the celebrating we’ve been doing since same-sex marriage became legal across the country, but we can’t stop dreaming of monochromatic wedding palettes in every hue of the spectrum. Take each color, tweak the shade so it speaks to your celebration, and let it shine over everything from your Big-Day confection to your flowers and decor.
After South Philly’s Marissa Patterson and Justin Fiordimondo (below) booked the Wahlburgers food truck to come feed their wedding guests late in the evening at their November nuptials at Cescaphe’s VIE on North Broad—and it was a huge success—the fine folks at Cescaphe knew that they’d have to team up with the famous family to bring their burger truck to other weddings at their Philadelphia venues.
And now, they have.
At my bridal shower the other week, my 95-year-old grandmother, who is the classiest and most proper lady around, gave me a silver Reed & Barton cake knife engraved with my and my fiance’s names, and our wedding date. It’s perfect and I adore it—I can’t wait to use it and then have it forever, and I love even more that she’s the one who gave it to me.
The other thought in my head, though, as I packed it up with the rest of the gifts was: Wowza, I’m glad she gave that to me, because I definitely wouldn’t have thought of that! And then we would have been cutting our cake with some rando knife from the kitchen in our wedding venue, and I would have been sad that I didn’t use that opportunity to obtain a special heirloom that we’ll have forever. Details aren’t my thing.
The cold-weather season brings its own set of colors and textures that can inspire everything at your wedding, from the decor to the special touches scattered throughout the day. Use perfectly paired shades to tie your flowers, cake and details together, for a seamlessly beautiful celebratory look.
Greenery and winter white give a subtle nod to the holiday season. Table garland of locally grown anemone, ranunculus, hellebore, pierus, tulips, ivy, white pine and cedar, around $350 for a six-foot table, created by Love ‘n Fresh Flowers, Chestnut Hill. Sweet potato spice cake with lemon cream cheese buttercream and salted caramel buttercream, covered in white fondant and a confectionery ranunculus, $10.75 per person, created by Van Earl’s Cakes, Langhorne.
Clear your calendars for Friday night, friends, because this intimate wedding show is one you won’t want to miss: Greensgrow Farm, a darling urban farm and event space in Kensington, is teaming up with Birchtree Catering to host an open house on Friday, September 18.
Engaged couples are invited to spend an evening at the farm—it will be all dolled up with mock table arrangements and a ceremony space so you can get a feel for how the farm can be decorated for your wedding—where there will be live music and a variety of local vendors on hand to help plan your Big Day. The Birchtree team, whose focus is local and seasonal ingredients, will be whipping up happy hour treats for you to snack on, too.
Make-your-own cocktail bars have been trending in the wedding world for about a year or so now, and while they sound like a fun, interactive option to have available to your guests, we were a bit skeptical of the whole concept when we first caught wind of it (having guests wield their own bottles is not likely to end well).
That got us thinking about whether or not a fake cake—and a sheet-cake companion—really is more cost-efficient than the real thing. So we called up our friends at Bredenbeck’s Bakery in Chestnut Hill to see what they had to say, and as it turns out, having a fake cake won’t always save you money: Prices are determined by ingredients, design and labor, and since they’d still be decorating and stacking a faux cake and baking sheet cakes, the cost always doesn’t differ much from your average real cake.
A Study in Sweet Whether you have a favorite artist or just love a particular painting, let your cake be your baker’s canvas to create a wedding-day design that’s nothing short of a work of art.
We don’t blame you for wanting to decorate your cake with bold, beautiful blooms. Why not let those by GEORGIA O’KEEFFE inspire you? Tiers of red velvet pound cake filled with cream cheese frosting, chocolate-chip pound cake with raspberry filling and butter pound cake filled with Nutella, all iced in buttercream and covered in thin fondant ruffles, $7.20 per person, created by Bredenbeck’s Bakery, Chestnut Hill. Simon Pearce black oval salad plate, $35 at Home Grown, Haverford.