Flower Friday: Bouquet Recipe With Blossom Sweet


It’s our most favorite Friday of the month …. recipe day! Today Blossom Sweet joins us with a look at one beautiful bouquet and boutonniere. All photographed by our in house Lindsey Orton! Take it away Melissa!

blossom sweet UBB recipeWe are happy to be a part of another recipe post today.  Today’s recipe features blooms from a wedding for which we did florals last month.  It was such a pretty event.  We’ve been seeing a lot of “blush and wine” type of palettes lately (which we certainly love!), but it was fun to add a pop of burnt orange and metallic gold into this event’s color scheme.  Those minor accents really made a difference in the overall aesthetic and gave it that little “something extra.”

For the bride’s bouquet we mostly used a vast selection of rose types, including different varieties of garden roses, Ecuadorian roses, California roses, and spray roses.  The specific colors of roses we used were: Red Paris, Black Bacarra, Coffee Break, Sahara, Juliette, and White O’Hara.  Truth be told I’m not sure we have ever used that many rose varieties in one design!  The addition of peach stock, chocolate dahlias, red ranunculus, a few berry varieties and some gold-airbrushed foliage gave the look a more textural feel without feeling too organic or earthy (as many fall looks tend to be).  The bride’s gorgeous bouquet was finished with a solid and strong gold satin wrap and gold pins.

Finally, the groom’s boutonniere was the perfect supplemental piece to the bride’s bouquet–a cute couple if you will!  We used a blush-hued spray roses as the main bloom and accented that with some burgundy hypericum berries and gold-airbrushed eucalyptus, and then of course the boutonniere, too, was finished with a simple gold satin wrap.  The bride also wore a stunning floral hair-piece over her veil with the same precise grouping of elements.  It was perfection to be sure!

IMG_98891IMG_98911IMG_98991IMG_99161parkershelbywedding_0200blossom sweet ubb recipe 2


One comment

Comments are closed.