It is hard to know where to begin when styling your wedding. The best place to start is to put your mindset in the season in which you will be holding your wedding.
Sometimes it’s easy, for example, if you picked the Christmas Holidays, then you probably have a pretty clear picture in your mind. If you picked a date in April for no other reason than it is when your family can travel it might be a bit harder.
Using the example of an April wedding let’s think about the season. Traditionally when you think of spring you imagine soft pastels and a reawakening of all things green. Start by looking at the room you have chosen for your wedding reception and pull the lightest colors from its palette to be your base. How will they blend with the colors you may have been saving to your Pinterest boards? If your color palette is pastels and bright spring greens keep to a light delicate look and you are good to go.
What if you are more of a fan of hot, bold colors? Then take your cue from the bright yellows of daffodils and the hot pink of tulips. Keep that delicate look, mix in light greens and you still have a look that is perfect for spring!
When it comes to the menu, pull out all the traditional spring favorites like asparagus, spring peas, and even lamb. For a signature drink think of something that would go well with fresh mint.
Not a Spring? Then what about September. It isn’t quite pumpkin season but it’s not summer either. Your best picks are the deepest colors of late summer like crimson red, burgundy, dark orange and eggplant. Think about big, bold dahlias, roses and mums paired with greens that are on the dark end of the spectrum like magnolia leaves. Rather than delicate and lacy go for a look that expresses the abundance of the harvest season. Add ripe red apples, pomegranates and wheat straw for texture and color.
Not a fan of deep rich colors? Then dress your wedding in the soft yellows, golds, and beige- browns of an autumn field. Use a lot of different textures to add interest.
The menu should also reflect the harvest. Think about roasted meats and vegetables, and incorporate apples and winter squash into your menu. Something like a chocolate hazelnut cake would be the perfect finish.
It can be hard to plan, say, a January wedding in the dog days of August when you are standing in an air-conditioned ballroom. Go with Mother Nature’s cues for your wedding season and styling your wedding will be a breeze.
One of the secrets behind those perfectly beautiful weddings you see on blog and magazine layouts is that everything works together to carry out the “look”. Believe it or not, that even includes the weather your guests passed through to get to your wedding.