I was looking back on some of my old posts and realized readers have been posting questions in the “comments” section. I’m sorry it took me so long to notice! I answered most of them below. (Phew!) Keep the questions coming!
“I want to include Lilies-of-the-Valley in my wedding as a remembrance. Could you tell me about the cake on your home page?”
The cake, which is covered in fondant, appeared in our Spring 2003 issue. The diminutive blooms were crafted from sugar and piped in royal icing by New York City baker Ron Ben-Israel.
“When it’s time to register, how can we pick china that we’ll still love 20 years from now?”
White or ivory plates with delicate edges will never go out of style. For a little more color, look for patterns with berry, floral, leaf, or vine borders; geometric or trendy designs tend to look dated down the road. While there are plenty of full-plate patterns out there (and some of them are lovely!), it’s easier to arrange food on a pristine, light-colored plate. A tip from our kitchens: Typically, blue dishes do not flatter food.
“Is it tacky for my bridesmaids to walk down the aisle carrying parasols rather than bouquets? I’m getting married in a church.”
While I do think bridesmaids carrying parasols are lovely—the picture above is from our Winter 2006 issue—it seems a little silly to have your ‘maids carry them indoors. After all, the purpose of a parasol is to block the sun, and there won’t be much sunlight with a roof over your heads. Also (and I know this is silly!), I wouldn’t want any open umbrellas indoors during my ceremony.
“Could you post the how-to for making the cherry-blossom branches that appeared in your Spring 2005 issue?”
There’s a picture of the finished branches on our web site. Here’s how we made them: 1. For each blossom, precut a 1-inch-long piece of brown floral tape and a strip of crepe paper 1 1/2 inches tall and 4 1/2 inches long (cut against the grain). Accordion-fold paper (you can make up to five folded panels; for some blossoms, fold just two or three). With a pencil, draw the petal shape on the folded paper. They should have wide, flat bottoms the width of the panel, and rounded tops. (Picture a peanut with a flat bottom.) 2. Unfold. 3. Fold two to five stamens in half, and twist to secure. 4. Wrap paper around stamens, pinching at base as you go. 5. Wrap base with floral tape. 6. Trim stem, and gently spread and shape petals. 7. Hot-glue blossom to branch in clusters, with smaller blooms at top. For buds, cover a tiny ball of cotton with crepe paper, and tape to stamens.