Wedding trends this year is all about experiencing the unexpected. Wedding couples want their wedding day to be fun and unique. Expect food trucks, expresso stations, signature drinks, ethnic dancers or mid-night sliders & pizza snacks.
Wedding flowers are less structured and more flowing making a statement in unexpected ways as part of the décor. Garland of flowers cascading down a staircase or across tables, towering floral arches or a flower-covered cake. You will see more flowers, less greenery. Bold, bright color palettes and flowers with contrast. Petite wedding bouquets, flower crowns, pocket boutonnieres or a single-flower bloom are making their way into the wedding scene.
The flowers on this wedding cake look painted on, but they’re actually edible petals. Put blooms in a flower press for a week —- till they are wonderfully flat.” Then, adhere them with dots of buttercream.
Place a pansy or a few micro marigold petals at the bottom of each slot of an ice-cube tray. Fill halfway with distilled water, then freeze until solid. Repeat with more petals and water to fill all the way up. Once frozen, add to signature drink or ice bucket.
Editable Flowers
Johnny-Jump-Ups
Pair these purple, yellow, and white blossoms with goat cheese or brie to bring a bright wintergreen flavor to a cheese plate.
Borage
True blue borage flowers are shaped like tiny stars and taste like cucumber. They’re perfect in a green salad with dried fruit.
Pansies
When fresh, their petals have a faint grassy flavor that works well in stone-fruit salad. When dried, they add color to deserts.
-Add a chive blossom to a blooming Bloody Mary.
-Garnish a St-Germain Spritz with organic lavender stem.
