Hello everybody! I hope this post finds you well. Today we’re looking at some favourite wedding colour combinations which can be adapted for just about any kind of day. So if you’ve recently got engaged – firstly CONGRATULATIONS! and secondly, cast your lovely eyes over these moodboards to kick start your wedding planning.
Love Mirlah xx
Blush Pink & Silver
Magical, Whimsical, Romantic and all kinds of pretty. If that’s the kind of style you’ve got in mind then Blush Pink and hints of Metallic Silver sounds perfect for you.
Add simple touches of blush by hand tying ribbon round the cutlery. Add beautiful blush roses or peonies to vintage mercury glass vases, you can’t get much more understated than that, but it’s certainly bound to make a big impression.
The idea of taking the trend a step further by wearing a coloured gown, seems slightly off the cuff and certainly not traditional but I think we can all agree, that the Jenny Packham Bride below looks exsquiste. Blush Pink is very subtle shade which works beautifully for a bridal gown but if it’s not for you then dressing you Bridesmads in pinky hues is a very popular choice.
Ah! These colour together just scream romance and you can continue the colour scheme through to your wedding bouquet. How stunning are the flowers below? Made up of Dahlias, Garden Roses, Parrot Tulips, and Dusty Miller it fits the palette perfectly, I love how the dusty miller gives a slight silver effect. Gorgeous.
Moodboards Created By: Best Day Ever
Image Credits: Jimmy Choo Shoes: Lani Elias via Style Me Pretty | Silver Cutlery with bow: Home Town Girl | Jenny Packham Gown in Blush: Jonas Peterson via Once Wed | Mercury Glass Centrepiece: Heather Kincaid via Style Me Pretty | Blush Oversizded Balloons: Brumley & Wells via Style Me Pretty | Silver Wedding Cake: White Ivory Photography via Wedding Chicks Blush & Silver Themed Wedding Bouquet: Simply Bloom Photography via Martha Stewart Weddings
Navy Blue & Gold
From whimsical we move gracefully to bold sophistication. This Wedding Colour Combination is elegant, classy and just the right amount of moody. The dark navy hues create a beautiful initimate atomsphere that just lends itself to an abundance of candles or golden twinkly fairy lights. This colour palette is very remincisent of the 1920s Gatsby days and I just can’t get enough. Those Wedding Table Centrepieces are just genius and very easily replicated with a stack of vintage books and a mix of vintage vases filled with your favourite flowers, you could even add a golden table runner to add a touch of glitz.
Image Credits: Wedding Bar Sign: Amanda Thomsen + Camilla Jørvad + Tine Hvolby via Love My Dress | Blue Biba Wedding Gown: Sam Gibson via Love My Dress | Navy Blue & Gold Wedding Cake: Catherine Mac via The Pretty Blog | Vintage Book Centrepiece: Erica B via Style Me Pretty | Champagne & Blueberries: Blue Rose Pictures via Ruffled Blog | Navy & Gold Wedding Couple: Our Labor of Love via Bespoke Bride | Navy & Gold Table Setting: Scheme Events
Peach & Mint
Finally we move from dramatic grandeur to fun and flirty with one of our favourite colour combinations. Peach or Coral with fresh mint. These colours would be perfect for a spring summer wedding and I’m not sure you can over do it with this colour combo. This palette works well when you don’t stick to one shade of each colour and mix and match different shades. Starting with your bridesmaids is a great way to mix the colours together and you can even mix styles and different textures. We talked about mismatched wedding styling and bridesmaids here in an earlier blog post.
Think about introducing cream and natural colours to break up the brighter colours or even add touches of silver or gold, just a little sprinkle of something the cake or embellished necklaces work well. I love the use of doilies and wood in the tables setting below, it’s just shows how versatile these colours are, the dark wood turns quite a girly colour combination in to something a little more rustic.
Image Credits: Mint Wedding Cake: Love is a Big Deal via Ruffled Blog | Mint & Peach Bridesmaids Dresses: Shipra Panosian via Ruffled Blog | Coral Flowers in Mint Mason Jar: Bonny Berry via Style Me Pretty | Bridesmaids Bouquet: Nancy Ray Photography via Wedding Chicks | Cocktail: Bridal Tweet | Vintage Bottles: Etsy Leaping Gazelle | Coral & Mint Pinwheels: Charlie Juliet via The Sweetest Occasion | Peach & Mint Table Setting: Kaysha Weiner via Hostess With The Mostess
So which are you? Romantic and Whimsical, Mysterious and Intimate or Fun and Flirty? Shall we all just have three weddings, they’re all gorgeous.
Day three of my baking marathon for our pop up tea rooms for the Fabulous Places Christmas Market.
It’s Wednesday and I’ve planned the baking of our cakes to make sure they are all home made, with the freshest and best ingredients. This cake is a winner because it will keep really well for a week when stored in an airtight tin. I often find that with a coffee cake or a carrot cake, then are better a couple of days after they are made. Flavours seem to settle better and the cake firms up – sometimes they can fall apart when cutting if they are eaten just after baking. So for a tea room or any other kind of catering, this is a good choice. We offered this cake when we did our first tea rooms at The Roundhouse and it was the first of our cakes to sell out.
The bitter-sweet flavours of this traditional cake make it an all-time favourite and I like to use Camp chicory & coffee essence for the coffee taste, but instant coffee dissolved in a little boiling water works just as well. I am making it as a loaf purely for selfish and practical reasons as they are far easier for me to transport and store for the large event we are catering for. I can fit three loaves into a tupperware lidded box, where I can only fit one 10″ round layer cake – so for me, it makes sense to make them in a loaf tin!
You will need
2lb loaf tin
225g • 8oz self-raising flour
225g • 8oz light muscovado sugar
½ tsp sea salt
225ml • 8fl oz groundnut oil
4 medium eggs separated
50ml • 1¾ fl oz cold strong black coffee or Camp coffee
50ml • 1¾ fl oz whole milk
75g • 3oz chopped walnuts
For the coffee cream
125g • 4½ oz mascarpone
2 tsp cold strong black coffee or camp Coffee
1 tsp golden syrup
1 tsp icing sugar sifted
For the topping
100g • 3½ oz icing sugar sifted
1-2 tbsp cold strong black coffee or Camp Coffee
6-8 walnut halves to decorate
icing sugar for dusting
Preheat the oven to 190C/170C fan/gas 5 and line your loaf tin
Sift the flour, sugar and salt into a large bowl. Add the oil, egg yolks, coffee and milk and beat with a wooden spoon until smooth.
Whisk the egg whites until stiff in a large bowl using an electric whisk and fold into the mixture in two goes.
Stir in the walnuts and transfer the mixture to the cake tin, smoothing the surface. Give the tin several sharp taps on the work surface to bring up any large air bubbles.
Bake for 50-55 minutes until a skewer inserted in the centre comes out clean.
Leave the cake to cool in the tin for a few minutes, then run a knife around the edge and turn out on to a wire rack. Place it the right way up and leave to cool. If not icing it straight away, wrap it in clingfilm.
To make the coffee cream, spoon the mascarpone into a bowl and beat in the coffee, then the syrup and icing sugar.
Slit the cake horizontally, about two thirds of the way up the sides to account for the risen dome. Spread the cream over the lower half and sandwich with the top.
To make the icing, blend the icing sugar and coffee together in a bowl and drizzle down the centre of the cake, smoothing it towards the sides using a palette knife.
Don’t worry about completely covering the surface or about it trickling down the sides.
Decorate the top with the walnut halves and dust over a little icing sugar.
Leave to set for 1 hour.
Image credit – Daily Mail On-line
This is a wedding we worked on nearly 12 months ago now (and can’t believe how time has flown) and the gorgeous couple we worked with now have a beautiful new addition to their family, and the first Darby & Joan baby!
I wanted to put together a little post on their day because of the festive season creeping up on us and to show that a vintage tea party themed wedding can certainly bring some cheer during the colder months, just as much as it can when the sun is shining.
Ian & Emma were also one of our lovely couples who took the time to vote for us in the 2014 Wedding Industry Awards and I believe that they were very complimentary about us. We are thrilled to bits to have reached the Regional Finals! I know because they sent me a really touching email thanking us for our involvement and help with planning their day – here is a little of what they said
“” Our little family started its journey on 21.12.12 when we tied the knot at West Bridgford Registry office and had a wonderful knees up afterwards which is my real reason for writing. We wanted to thank you for all you did for us to make our wedding day such a special occasion. We could not envisaged when we first met you in your kitchen to discuss menus that we would be bringing the date of the wedding forward six months and for it to look as though we’d been planning it for months on end…it was spectacular. Just what we had imagined and wished for, that is all thanks to you. We are truly grateful for the hours you put in before and during our big day! By the time it came to our celebration we felt you were more like a friend attending the wedding than our catering company! Your quality of customer service and the personal relationship we developed really did make planning the wedding in a short period of time easy and enjoyable, something that I can safely say my friends who have skipped down the aisle did not experience. So from us both a HUGE THANK YOU! We have already recommended your company to so many of our friends, and our wedding guests who were suitably impressed. I hope that you reap success as you truly deserve it! “”
Catering, staff, planning, styling, on the day co-ordination and vintage hire – all Darby & Joan
Photographs – Life Photographic
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