The New Year ushers in new resolutions, diets, more snow and wedding season.
The Wedding Palace Bridal Show was held last weekend at the Ottawa Convention Centre. Brides-to-be were treated to the top trends for weddings in 2012. Here are some of the highlights:
The Anti-Wedding Cake
Cake pops are the new cupcakes, according to Wendy Raoux, owner of Urban Baking Co. The cake pop is the brainchild of Angie Dudley, better known as “Bakerella” to the blogosphere. This tiny candy-covered treat is made of cake crumbs mixed with frosting.
Raoux’s version of the bite-sized dessert is a cake ball covered in ganache, which resembles a little bride or groom. “I made them a little more sophisticated for a wedding,” she said.
No Fuss No Muss
This season’s bride will opt to ditch the traditional veil in favour of a more simple head piece such as embellished hair clips, feathers or a mini veil.
The Personalized Take-Away
Couples are gifting their guests with personalized treats as a momento from their big day. “They’re wanting to get away from a trinket and give a decadent treat,” said Raoux. She creates hand-decorated sugar cookies featuring the couples’ initials or in wedding-themed shapes.
Alternative Bridal Showers
There’s the engagement party, the bachelorette and bachelor parties, the stag and doe, the list goes on, so why not hire someone else to plan the bridal shower? This new trend in bridal takes the pressure off the bride’s loved ones and allows for a blissful celebration.
Lilac Lingerie, a local boutique, provide bridal shower planning services, allowing guests enjoy spa treatments, get their make-up done and sip champagne while they shop for lingerie.
Fresh- Cut please!
Fresh-cut, hand tied bouquets with silver accents will be the choice of many brides this year predicted Cathy Van Veen, a wedding floral designer.
Edible Art
The art of cake decorating has caught the nation’s attention with shows such as TLC’s Cake Boss or the Food Network’s Ace of Cakes. The customary wedding cake too has become a piece of art featuring wedding dress details in sugar form such as edible jewels, lace, and ruffles according to Sophie Bifield, a cake designer. “Your cake should stand up to your venue,” she said.
Menu A La Moi
Today’s bride likes to customize her wedding menu, according to Audrey Schoenthaler, a catering consultant. Schoenthaler works at Tulips & Maple, a catering company, which specializes in personalizing events through their versatile menu. Grilled, locally farmed duck breast, late-night poutine and cookie doug cake pops are among the choices for wedding receptions.
