As we conclude my flower blogs for the month of November, I thought we'd discuss using flowers as an alternative to the wedding veil or in conjunction with the veil.
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A romantic wedding look using dendrobium orchids or gardenias cascading down soft curls.

The use of a single flower adds a flair of elegance to the simplest hairstyles.
The sophistication of a modern chignon with an orchid speaks volumes.

The playfulness of a ponytail adorned with lilies is truly beautiful.
And even the shorter styles can add flowers.
Check out this style featuring calla lilies over her ear.
Until next time...WEDologize!
(photo credits: www.besthudsonvalleyweddingever.com; www.theknot.com; www.bridalweddinghairstyles.com; www.squidoo.com)










Although I LOVE fresh flowers on wedding cakes and they are cost effective, today I just have to dive into one of my indulges...sugar flowers! Simple, edible sugar flowers are made from buttercream, whip cream and ganache. These are the best in price when decorating a wedding cake. And although they do look like flowers, those flowers don't have the full detail of sugar flowers made of fondant, gum paste or marzipan and cannot be preserved.
Also when selecting edible flowers for your cake, consider the cakes location. Since the wedding cake is the centerpiece of the reception, it's usually displayed for some time before the reception fully begins. If the reception is outdoors, buttercream flowers will bleed or melt on the cake so consider using fondant.





Heffernan Morgan designed this beautiful tablescape showcasing an airy centerpiece create from Baby's Breath at the Grace Ormande Book Launch.


