An Elegant Ceremony for Two: Becky and Austin’s Texas Elopement

Although we’re certainly known for our love of parties, nothing can quite beat the intimacy of an elopement. Maybe it’s the romantic in us, but it’s just so special — don’t you think? This beautiful elopement in Texas — shot by the talented Amber Vickery — embraces the private, personal side of Becky and Austin’s elopement, while still capturing the festivity of the Tres Lunas Resort.















Photos: Amber Vickery
Dress: Galina for Davids Bridal

Flowers: Austin Flower Company
Hair and Makeup: Katelyn Tidwell
Shoes: Badgley Mischka

A Riot of Color: Bold, Bright and Beautiful City Wedding Inspiration

­­As any creative knows, inspiration can come from the most unlikely of places. We love wedding shoots inspired by nature, but it’s the hidden urban beauty that we love in this vivid and bold city wedding inspiration from Juli Vaughn and Vue Photography.

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Instead of focusing on the rough edges of their local concrete jungle — Atlanta — this talented team focused on the happy, bright colors in Atlanta’s Living Walls. An adorable couple, cheerful flowers and one cute pup help soften the hard lines of the city, too.

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Credits: Event & Floral Design: Juli Vaughn Designs/ Catering: Sun in My Belly/ Photography: Vue Photography/ Hair & Makeup: Andrea Carter Artistry/ Wedding Dress: The Sentimentalist/ Men’s Wear: The Modern Gent/ Venue: Westside Art Center/ Cake: Sugar & Slate/ Invitation Suite/Paper goods: Fresh Love & Co./ Coordination: Pretty Swell Parties/ Linens: I Do Linens/ Art/Canvas Placemats: Renee Bouchon Art/ Rentals: Event Rentals Unlimited

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Perfectly Peach Bridal Shower Bar: Peach Cupcake Recipe with Vanilla Bourbon Buttercream

A bridal shower just isn’t complete without cupcakes — but these special occasions require more than your average funfetti. That’s why we love this delicious peach cupcake recipe from Melina of Sugary & Buttery — it’s an elevated take on peaches and cream, thanks to a decidedly grown-up bourbon buttercream frosting.


PS: Get her peach petit four recipe here.

Peach Cupcakes with Vanilla Bourbon Buttercream
(makes about 16)

1.5 sticks butter
1 cup sugar
2 egg
2.5 cups flour
2 teaspoon baking powder
0.5 teaspoon baking soda
pinch of salt
1 can peaches in 100% juice

1 cup butter, softened
3 cups powdered sugar
1/3 cup bourbon
1/3 cup milk
½ vanilla bean
1 tablespoon vanilla extract


Heat oven to 350F. Line 16 cupcake tins with liners.
In the bowl of a mixer, mix together the vegetable oil and sugar. Beat in the egg.
In another bowl, mix together the flour, baking powder, baking soda and salt.
Add half of the flour mixture to the wet ingredients. Then add ¼ cup of peach juice and add the remaining flour. Mix just until just combined.Cut the peaches into small cubes and fold into the batter. Fill the cupcake tins 2/3 full with the mixture and bake until a tester inserted in the center comes out clean, 17- 20 minutes.
Cool completely.

Beat butter at medium speed with an electric mixer until very pale and creamy.
Gradually add powdered sugar alternately with bourbon and milk, beating at low speed until blended after each addition. Stir in seeds of vanilla bean.


(Melina’s Perfectly Peach Bridal Bar is served with our Schott Zwiesel Martini GlassesGreat White Square Serve Platter, and Great White Cake Stand)

Bridal Diaries: Engagement Party Cocktail Must-Haves

stock the pantry

‘Tis the season! Summer isn’t just for weddings — it’s prime engagement season, to — which means there will be plenty of engagement parties this fall.

We spoke to Lynnette Marrero, New York City-based Mixologist and consultant with DrinksAt6, to get her expert opinion on how to get engagement party cocktails right this season. Lynnette is also a co-founder of Speed Rack, a global female bartender competition that raises funds for breast cancer research.


Read on for Lynnette’s tips!

Use your drink menu to show off your personality. “Until the wedding day, this is the first time when it’s really all about the union of the couple and the fact that these two individuals are coming together. It’s really a celebration of who they are. It’s a little more casual, and more about what they like.”

Start things off with a punch. “Serve a welcome punch, and give it a fun name or twist that has something to do with the couple, and tells the story of who they are. Hawaiian punch is great if they’re getting married in Hawaii — you can serve it with an orchid garnish. Drink dispensers are also great because they’re easy, and easy to maintain. Guests can serve themselves. Spice things up a bit with your own ice molds or special garnishes.”


Stay true to your vibe. “If you’re a laid back couple doing a casual and comfortable engagement party, you might want something with bourbon served in cute little mason jars. If you want a classic brunch, you might be looking at classic wines and sparkling wines. Or, if it’s a surprise party, pay homage to the couple and serve a drink they both love.”

Don’t forget non-alcoholic options. “When you have a varied group of individuals, you want to make sure you have a lighter cocktail and some kind of mocktail, too, for those who would rather not drink but still want to have something fun to sip on.”


Stock the bar. “Make sure you have a bunch of really good mixers on hand, so you have a range of what people like. Elevate your bar for a broad crowd and give it a customized feel with really nice, high quality mixers. You might consider buying something local, that pays tribute to the couple’s hometown. Or just have several fresh squeezed juices on hand.”

Don’t forget the finger food! “Finger foods and snacks are the best things to go with cocktails. A nice meat and cheese board goes really well with spirits — things that have a nice acidity to it complement cocktails nicely. It’s also not an accident that cocktail nuts exist in bars. They’re nice and filling, easy to eat and the saltiness complements the sweetness of cocktails. You could also have fun with something like customized deviled eggs or a bacon or jerky tasting — something that honors the couple’s taste.”


Need a few great cocktails for an upcoming engagement party? Take a look at Lynnette’s top suggestions, below:

Endless Love
1 1/2 oz Ketel One Oranje
1/2 oz raspberry liquor
1/2 oz pomegranate juice
Top with Stellina di Notte Prosecco
Garnish with and orange twist and a dried rosebud

French 75
1 1/2 oz Tanqueray No 10 Gin
3/4 oz lemon Juice
1/2 oz simple syrup
Top with Stellina di Notte Prosecco

Blushing Bride Punch
1 1/2 pints Bulleit Bourbon
1/2 pint Creme de peche (peach liqueur)
1 pint Almond Tea*
1/2 pint Prosecco
Garnish with fresh fruits.

**Peel zest from 8 lemons and combine with 1 cup sugar in a resealable plastic bag. Press out air and seal. Rub zest and sugar together to release oils. Leave at room temperature until sugar dissolves, about 6 hours. Strain, pressing on zest. Makes ⅓ cup.

*Brew tea twice as strong as directed

Place all ingredients in a cocktail dispenser. Float fresh fruits on top.

Honeymoon in Capri Punch
1 pint Stellina di Notte Prosecco
1 pint grapefruit juice
1 pint Tanqueray No 10 Gin
1/2 pint aperol italian liqueur
1/2 cup sugar dissolved
1 pint Perrier Sparkling water

Mix in a punch bowl. Add large piece of hard frozen ice. Garnish with raspberries, sliced strawberries, and sliced oranges. Add sparkling wine and sparking water just before serving.




Perfectly Peach Bridal Shower Bar: Petit Fours Recipe from Sugary & Buttery

Bridal showers are the perfect excuse to go all out girly. No boys allowed, right? That’s why we love this all peach bridal shower bar from Melina of Sugary & Buttery. Tiny cupcakes, petit fours and a deliciously peach cocktail (all served with our Schott Zwiesel Martini GlassesGreat White Square Serve PlatterGreat White Cake Stand) — need we say more?

Take a peek at Melina’s peach petit fours recipe, below, so you can make some of your own!


Petit Fours


For the pound cake:
3 sticks (1.5 cups) unsalted butter, room temperature
2 cups all-purpose flour
1 teaspoon salt
1.5 cups granulated sugar
1 teaspoon pure vanilla extract
6 large eggs

For the glaze:
2 cups sugar
pinch of cream of tartar
2/3 cups peach juice, reserved from can
1 cup powdered sugar, sifted
1 drop orange food color, if desired

For the decoration:
peach jam
sugar flowers



Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan and set aside.
In a medium bowl, whisk together flour and salt set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar, and vanilla on medium-low speed until pale and creamy, about 3 minutes.
Add eggs, one at a time, beating until combined.
With mixer on low speed, add the flour mixture and carefully beat until just combined. Make sure to not overbeat the batter.
Spoon batter into prepared pan and smooth with an offset spatula.
Bake until cake is golden and cake tester inserted in the center comes out clean, 50 to 55 minutes.
Transfer to a wire rack to cool, 10 to 15 minutes. Turn out cake onto the rack to cool completely.


Once the cake is cooled down completely, cut horizontally into 1/2 inch thick slices.
Spread peach jam on every cake slice and stack 2 slices on top of each other.
Roll out the marzipan very thin and cover the stacked cake slices.
Using a squared petit fours cutter, cut out as many petit fours as possible (you can use a knife and cut 1×1 inch cubes).

Combine sugar, cream of tartar and peach juice in 3-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (12 to 14 minutes).
Cover; boil 3 minutes.
Uncover; continue cooking until candy thermometer reaches (228°F. to 234°F.)
Remove from heat; cool to 110°F. or until bottom of pan is slightly warm to touch (do not stir), for about 1 hour.
Stir in powdered sugar and food color (if desired).
Place wire cooling rack over waxed paper. Place 1 cake piece on fork and dip into glaze. Place onto wire rack; let stand until icing is set.
If icing becomes too thick, reheat over low heat until thin consistency and easy to drizzle (2 to 3 minutes).
Garnish each petit four with sugar flowers.

Easy, Bohemian Wedding Style: DIY Succulent Headband


Written by Christy Hulsey, Colonial House of Flowers

I’ve really developed a weakness for succulents — they make everything so interesting and show-stoppingly gorgeous. Plus, when I think about how the plants will live on long after the arrangement is made, I get excited by all of the new energy.


I teamed up with Kaitlyn Baxter to show you how our little shop made this succulent bridal headband. We’ve become the best of friends — we’ve worked on weddings side-by-side for forever, and I’m excited to tell you she thinks these little sprouts are as ridiculously awesome as I do.

Let’s get started!

Floral Glue

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1. Choose and cut ribbon. I’m in love with double sided satin ribbon because with its high thread count, the color stands out and has an elegant feel that is versatile. It’s beautiful on both sides.


Tip: Choose a color like pewter for an artistic look that compliments your dress.



2. Trim the succulents. Begin attaching them onto the ribbon with glue, one at a time. Tuck them here and there to add texture and interest. The excess leaves or blooms may be trimmed.


Note: The glue — this stuff is sticky. You’re gonna get it on your fingers. It’s easily rolled off as it’s harmless.


3. Once you have the halo covered all the way around, add in a few special pieces that are different sizes or colors. A few snips of silver brunia were added to give the design sophistication.

Cohens_Blues_78 (1)

This DIY is proof that BIG wedding day style can be easy. This is a great project that can be done with a family member, at a bridal shower or one afternoon over a glass of wine with a sweet fun lovin’ friend — just like I did.


Location: Savannah, Georgia
Project: Camp Makery
Succulent Halo: Colonial House of Flowers
Photography: Izzy Hudgin Photography with Rachel Strickland Photography
Event Styling: French Knot Studios
Hair & Makeup: Jessica Duthu
Venue: Cohen’s Retreat
Dress: James Gunn
Succulents: Windham Greenhouses
Wine: Cameron Hughes
Ribbon: Lion Ribbon

PS: This halo is also featured on Ruffled!


Q&A with Lizzie Post: Making Travel Arrangements and Plans for Wedding Guests

No matter where you’re hosting your wedding, there will inevitably be some guests that have to travel. The more people that travel, the more complicated arrangements will become. Although it’s easy to get caught up in all the details of your big day, it’s important to help out the people who want to be there to support you, too.

“People forget that when you’re having the wedding, you’re the host,” says etiquette maven Lizzie Post. “And being a host is all about making your guests comfortable in your presence.”

Take a look at Lizzie’s tips for dealing with traveling guests, below!


(Photo from A Secluded Seaside Rehearsal Dinner)

Make It Clear

  • When providing information and resources to your wedding guests, you’ll want to really think about your audience. Are most of your guests technologically savvy? Then it might make sense to put most of the information on your website, and just give Grandma and Grandpa a call to fill them in on the details.
  • Note: Above all, keep this separate from your invitation. “None of your planning information should end up in your invitation, or even as a separate thing in your invitation. It should be a separate package that arrives later, or is simply put on your website,” Lizzie says.

Where to Stay

  • “If it’s not a destination wedding, it’s really important to provide a wide range of hotels and lodging,” says Lizzie. “When possible, when appropriate, find a place for your guests so they don’t have to worry about the costs of hotels. You want them there, so make it easy for them to get there.”
  • Never recommend something that you wouldn’t stay in — no matter how good the deal is.
  • If you’re hosting your wedding during a particularly busy season, make sure your guests know they should book a room well in advance.
  • If many guests are traveling, and there are accommodations available, you may want to reserve a block of hotels. “Obviously you’ll want to let people know where you’ve reserved the block,” says Lizzie. “Make sure to include that on your website or wherever else you’re providing information.”

Going to the Chapel …

  • Is your ceremony or reception location difficult to get to? You may want to provide transportation for guests who will be drinking. “Always choose safety over budget,” says Lizzie. “It makes it a lot easier as a guest, to enjoy yourself. And the host won’t have to worry about people either.”

Extracurricular Activities

  • “Technically you’re really just obligated to host a ceremony and a reception for guests,” says Lizzie. “But more and more, people are hosting extra events to give out-of-towners something to do. The next day brunch is an option, a welcome cocktail hour, etc. But for a lot of couples, it really just makes sense to keep it simple.”
  • Whether or not you’re hosting additional events, provide activity suggestions for guests on your website or information packet. “This is especially important when children are involved,” says Lizzie. “It’s a good idea to suggest things to people and provide places to go and look forward to.”


Need more advice? Pick up the 6th Edition of Wedding Etiquette by Anna Post and Lizzie Post. Be sure to check back in with us for more etiquette tips from Anna and Lizzie, too!