I know some of you are ready for winter to die down and daffodils to pop up, but I’m still loving these wintry weddings! I love being snowed in with hot chocolate and a great book, so I’m ok with a few more storms. Or maybe I’m just not ready to see pastels yet? Or maybe I’m not wanting to start pulling weeds? Or maybe I’m panicking because I don’t have my vegetable garden planned yet, and I really wanted to try starting from seed this year and don’t even know how to start?!?! *Insert deep breath :) Either way, Madeline and Kyle’s winter rustic wedding was gorgeous and I especially love the colors from this wintry neutral palette.
The bride wanted winter colors without everything looking like a blizzard of snow, so we went with woodsy colors to create this wintry-rustic bridal bouquet. You know, when it snows and the world is so white that it pops the browns, greens, and grays of bare tree branches, leftover holly, and pinecones into high relief?
For that snowy look, we filled her bouquet with white roses, white lisianthus, and dried cotton blossoms. We then pulled in those moody winter browns with pinecones and curly willow. Frosty blue thistle, green hypericum, and purple caspia topped off our cool, neutral palette. I love how that prickly thistle evokes the harsh winter feel! We wrapped this European hand-tied bouquet (a favorite technique of mine!) with jute to help tie in the rustic theme.
The best part is that these florals paired perfectly with her cake selection! Madeline wanted a rustic, birch bark and burlap wedding cake. This cake definitely stretched my skills. I spent a lot of time researching pictures of bark and noting different attributes of texture, color, grain, knots, and more. Plus, I knew I would need to research the best method when using buttercream. Most of the birch bark cakes examples I looked at were made of fondant (and one out of real birch bark!) and I work primarily with buttercream. The pros of fondant: it looked really realistic and they got great coloring (some of them anyway…boy oh boy were there some crazy cake wrecks out there, and I REALLY didn’t want that to be me!). But the major con and the #1 reason I stand by buttercream? Fondant. Tastes. Like. Crap. I can hear you now saying, “Have you tried marshmallow or gum paste?” or, “My recipe is amazing and tastes just like buttercream!” No, no it doesn’t. I’ve tried so many and what it really comes down to is that fondant is gross and I love real butter and sugar :) So, I settled on the new trend for painting buttercream and then proceeded to spend a lot of time testing brushes on buttercream, but it was worth it to get the final product.
From the bottom up, Madeline and Kyle chose Chocolate Nutella, Lemon Buttermilk, and Coconut/Coconut. We wrapped it all up in a DELICIOUS, rustic-frosted buttercream, and then hand-painted grain and birch-bark knots all over the cake, and made a darling tree heart carving of their initials in the top tier for their first anniversary. Finally, each tier was accented with burlap ribbon.
I love how the entire cake display ended up being such a centerpiece for the reception décor. I used a burlap runner and these amazing giant pinecones. They went so well with the tree ring cake stand. Then we did a cascade of miniature bouquets down her cake incorporating all the florals from her bouquet. I loved the final effect and how well the florals and cake paired together! Thanks Madeline and Kyle!
Meet the Designer
Emily first fell in love with flowers while studying floral design at Brigham Young University-Idaho in 2002. She did her first wedding that same summer and has been designing weddings ever since. With over 12 years of experience in the floral and wedding industries, Emily loves creating flowers that bring beautiful colors, textures, and most importantly, memories to every event.