What Trends are on the way out and What Trends are becoming popular?
Part One of a Four part series
Hello from Patti & Melinda your Savvy Planners of Elegant Whims Certified Wedding Planners. We are excited about a new year with new trends and clients. It is always exciting for us to create the decor for our clients, as they all have different taste. What is your style? Read on and be a Trend Setter with Elegant Whims. Elegantly,
Patti & Melinda
* Large Wedding Cakes are giving way to a small 2 tiered wedding cake complimented by different desserts. Couples still want to have pictures cutting the cake, but they want more variety and specialty items for their guests. Couples are having desserts bars that can consist of cupcakes, mini cupcakes, cake pops and tarts. (If pies are your thing, please consider having only small individual pies – tarts. They are easier to handle and we have noticed that pie slices go uneaten).
*The Wedding Cakes, although smaller are still spectacular. Brush strokes are popular. The watercolor effect on a cake is very beautiful. Also, “naked cakes” are making a showing. These are cakes that typically only have frosting in between the layers. The cake is then dusted with powder sugar. Chocolate Fountains have also seen their day. Very few couple chose to have a fountain due to sanitary reasons and the mess. They are a recipe for disaster.
* Another way couple are customizing their wedding is to have signature drinks at the bar. This is a great choice for those couples who want a little more than beer and wine bar but not a full open bar. The idea of a signature drink is to showcase the couple. It can be one or two drinks that are meaningful to them.
* Requests for food stations are on the decline with the sit down, “plated”, dinner is on the rise. There is a new “customized” service making it’s way onto the wedding scene — Gueridon Service. This is a “trolley service”. A small guest count works best for this. Food is mostly prepared in the kitchen with the finial assembly (flambéing, carving, tossing) being done on the trolley at tableside. In restaurants you will see this when you order dishes like Cherries Jubilee, Crepes Suzette, or some Caesar Salads. As additional, specially trained staff is required and this service still being very new to wedding receptions, most caterers don’t offer this yet.
In the March edition of, “Tips & Trends” we will explore the newest in Wedding Attire and Floral for all your Wedding Needs.
Be sure to email us and let us know if there is something you would like to see in our upcoming Blog post. Or if you are beginning, in the middle or at the FREAKING OUT point of your Wedding Planning, call Elegant Whims Wedding Planners.
330-261-2532 We work from the Greater Cincinnati area, but travel where you need us.
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