Sweet Violet Magazine Cover

Last Summer we worked on a concept shoot around the idea of having one’s closes friends join in a sample party at a bridal boutique. With cake, champagne, flowers, and of course dresses, everyone in a bride’s inner circle could participate in the experience. The results were so beautiful and the color yellow could not have been more perfect. When creating editorials, we have to look ahead past the current colors everyone is mooning over since the publications typically take a year to occur. Yellow hit the spot and was a sunny change that looked absolutely perfect on the cover of Sweet Voilet Magazine’s current issue. There is such a reward in having people respond to the ideas that take so much energy and effort to bring from a concept to reality. The team really pulled it together for a light and airy pairing with a few whimsical elements just for fun. Beautiful dresses and hair and makeup took the center stage as the sun filled boutique provided the perfect venue for a little bridal soiree.

Photography: Annabella Charles

Boutique and Dresses: Maggie Louise Bridal

Prop Styling: Everbloom Designs

Cake: The Flour Garden

Rentals: Prop Cellar Vintage

Hair: Melissa Brandon

Makeup: Gia Marina

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Beauty in Botany {Magnolia Rouge Feature}

            Magnolia Rouge published its second edition under the new name and the magazine is a treasure trove of real weddings, style, and more! Kate (the director) was able to use two seperate photo shoots from our group in the magazine and we thought we would share the lovely botanical beauty here on the blog. It’s an ode to the lithograph and fern lovers alike and includes a bunch of fresh Helleborus mixed with lively little puffs of Acacia and four different types of ferns to name just a few floral ingredients. With stylist Kristin Wolter from Everbloom Designs and Annabella of Annabella Charles Photography, we mapped out the details of a decorated repast of salads, spritzers, and sweets that include edible pansies.

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The Cheery Cherries {Using Fruit in Bouquets}

1cherry 2cherry 3cherry 4cherry There is nothing more delicious than using berries and various edible fruits in bouquets, but what is truly safe and what is fantasy? We have worked a great deal with fruits and unusual bouquet content recent years and here is the true advice we have to give customers and aspiring floral designers alike. When it comes to bridal bouquets these are our 7 best tips to avoid complications and gain peace of mind:

1) If you are using real fruit with clear juices make sure it is under-ripe and very hard.

2) If you wire fruits that are larger and heavier the test is simple, if you hold the wire only and the fruit does not stand erect, the gague is not heavy enough or the fruit needs more wires through it. You can also combine wooden picks but make sure the fruit is anchored with some wire or the fruit may fall off the pick alone when the bouquet is held upside down (which does happen).

3) If you use real fruits it is safest to nest them into the flowers so that they are not on the outside of the bouquet where they can get bruised or start to weep.

4) Never use real fruits with extremely dark juices. It may look appealing in magazines (yes we have published a few ourselves) but the secret is that there are some very convincing faux fruits and veggies out there,  and no floral designer or bride should have to worry about this when there are lightweight fauxs that can be tucked (wired) into the bouquet. Make sure the client understands that these concerns are for clothing safety and the reason a real plum is probably not ideal for a bouquet; give them the truth about the risks of real fruits and vegetables and they will respect you for thinking ahead.

5) Peppers and fruits like Mangos can be very irritating to skin and eyes if the oils come off onto the designer’s hands or onto the client’s hands. The best thing to do is use faux or very small ornamentals that are grown specifically for arrangements. It may seem tempting to use that cute little jalapeno pepper from the garden, but it could potentially get an irritant all over everything that it touches.

6) Be smart, if you aren’t going to be there to watch over the bouquet for the entire ceremony and reception and all photographs, then our best advice is play it safe rather than risk disaster. There are so many usable low risk berries and ornamentals to use and the options are getting better each year with the demand. If you must go outside the box, practice and see how well the fruit holds up outside the cooler and in a bouquet for a day.

7) Be creative! If the customer needs a certain color or look, there are probably alternatives that can be used instead. For example, Hypericum berries look a lot like little strawberries when used with strawberry foliage and not bunched together.

All photos by Annabella Charles Photography

Photo Shoot seen in Mag Rouge