If all that wedding planning has your head in a tailspin, we have some advice: breathe deep. And it helps if you plant yourself amidst the tropical mist permeating inside the greenhouse at Cactus & Tropicals.
With fresh air aplenty (year round, no less), any garden goddess with her eye on a dreamy, garden wedding can marry amongst grandiose arches, bubbling ponds and brick-laid pathways. Want to see for yourself? Experience the lush landscape this weekend during Cactus & Tropicals’ Wedding Showcase.
Utah-based Cotopaxi is causing quite a stir in the outdoor-gear market. With a mission to end poverty, proceeds form their “Gear for Good” backpacks, jackets and trucker hats provide assistance to struggling communities worldwide. “The Luzon packs are made from fabric that is leftover from the production of other bags that otherwise would have sat on a shelf or been thrown away,” says Cotopaxi’s Alison Boyd. “Our new Luzon Del Dia bags have unique colors. There are no two alike, giving each bag a unique personality.”
The backpacks range in price from $35 to $50, making them a memorable—and functional—gift for outdoorsy friends and family.
And, if you’re looking for a bachelor or bachelorette party idea that doesn’t include a hangover, Cotopaxi hosts its annual Utah Questival, a wild 24-hour outdoor adventure race, in April.
It’s no wonder Beehive State weddings serve up decadent dessert displays: Utahns love their sweets. Take it from photographer Jessica White and her pastry pal Amanda Anderson of Sprinkle & Dash who agree brides are no longer confined to a single cake. Ice cream stands, old-fashioned pie stations or any “bar” dishing out sweet and savory combos – macaroons, cookies, waffles, donuts, popcorn, you name it – snag the spotlight by giving guests a tiny taste of everything. Experts White and Anderson dish up the scoop on the state’s sweet scene.
Q: When you got married, what sweet treats did you offer?
Jessica: I was married in 2000. The crazy thing is, I don’t even remember what sweet and treats we had at our wedding because we stood in a reception line for most of the evening. How sad is that? I tell my brides to ditch the reception line and enjoy their party, mingle with their guests and indulge in their desserts.
Amanda: We had a three-tiered white fondant cake that had chocolate and vanilla flavoring. Fondant seemed to be the new trend at the time. It was a little tough to cut through for our cake cutting, but nonetheless, we loved it.
Q: Let’s talk tiers. What’s the largest cake you’ve ever seen? What about the smallest cake?
Jessica: The tallest cake I have seen had four tiers. I’ve noticed that the trend has been to do simple buttercream cakes with three tiers or fewer. More often than not, I am seeing a simple one-layer cake or multiple cakes side by side.
Amanda: The largest cake I’ve ever seen was four tiers high with a 16″ base. It was pretty grand, with giant sugar flowers and lots of fondant work. The smallest wedding cake I’ve ever seen was a 6″ base and 4″ top. It was pretty little, but very appropriate for the small, intimate event.
When choosing a cake, you should ask yourself: Am I having a grand event that needs a wow-factor statement piece, or am I holding a simple backyard wedding that is more relaxed in nature? This will help you determine what kind of cake you want and how many tiers to do. Remember, the more tiers, the more formal or dressy your cake seems.
Q: What dessert trends are you seeing now?
Jessica: One fun trend I am seeing is the cake-and-cupcake combo to make a fun and creative statement. The cake is still useful for the traditional cake cutting, but it is placed on a cake stand with cupcakes set on tiers beneath. For summer weddings, I am seeing couples hire ice cream vendors. I’m also seeing delicious desserts – crème brûlées, dessert shots, mini pies – served inside mason jars. Popcorn in multiple flavors is a fun option as well.
Q: What new dessert trends are coming to Utah?
Amanda: I’m seeing lots of French influence in the dessert scene in Utah. Floral flavors like lavender and rose are becoming increasingly popular. Macaroons are wildly popular. More, though, I’m seeing a departure from highly structured, fondant-constructed cakes. Brides are ordering natural flavors and buttercream0constructed cakes. Naked cakes with fresh fruit or flowers are my most popular wedding cake right now. People are just not getting sick of them.
Q: Have you ever seen, or tasted, any wedding-day dessert disasters?
Jessica: I haven’t seen big dessert disasters, but there have been a few close calls. I’ve seen a few cakes melt in the heat and lose their shape. Be sure to hire someone who knows how to properly handle and deliver your cake so that it is set out at the perfect time, instead of melting in the heat or left out in the elements, especially at an outdoor wedding.
From a photographer’s perspective, I’ve seen gorgeous cakes set in a dark little corner where they are not able to shine in all their glory. It is hard to capture those gorgeous cake photos when your cake isnt set near natural light or in a good spot where there is ample light to photograph the gorgeous details of your well thought-out cake.
Amanda: I have neither seen, nor tasted a wedding-day dessert disaster, thank goodness. But I’m sure without proper planning (i.e. not hiring the right vendor) or pre-party tastings, they could happen. I recommend couple request a tasting with their baker to ensure they like what they taste and that the goodies fir their preferences and theme. If your baker doesn’t offer tastings, spend a little money and order something from them. It’s worth the extra to make sure that the items you are ordering are great.
Q: Have we seen enough candy buffets yet?
Jessica: Out with the candy bars and bring in delightful mini-sized desserts. Bite-size options like macaroons, cookies, popsicles and brownies add so much personality.
Amanda: Yes, out with the candy bars and in with the mini dessert bars. Tiny treats like mini pies and bite-sized cookies are in. People are really stepping away from the candy bars and toward elegant bite-sized treats.
“Love is not love, Which alters when it alteration finds, Or bends with the remover to remove: O no! it is an ever-fixed mark That looks on tempests and is never shaken . . .”
— Shakespeare’s Sonnet 116
Love is ______ (fill in the blank). Grab your sweetheart and share your thoughts on love.
This Valentine’s Day hundreds of men plan to surprise their adoring sweetheart with a sweet-smelling bouquet. Beat your man to the punch and adorn yourself in this season’s most flowery decoration: floral prints. He won’t be able to keep his hands off you. (You’re welcome.)
Couture week is special. It’s that magical time of the year when fashion houses bring out their most beautiful and elaborate creations and showcase real life versions of what dreams are so often made of. Especially a bride’s dream.
Last week in Paris, France we all got to see our Spring 2016 Couture dreams realized (if only from a distance) and though it certainly was not unexpected, many of the shows were extraordinary. For me, most especially the Maison Valentino show.
As a kid and even in high school and college I was always fascinated by and drawn to Greek mythology and the age of the Roman empire. In Paris, Maison Valentino brought my childhood visions of mythological elegance and beauty to life in an even better way: Couture.
The show was exquisite and ethereal. Models floated the petal-covered runway in long, flowing gowns of elegant cuts, their long tresses topped with delicate custom serpent-shaped headwear and a color palette of rich hues: velvet, gossamer and silk fabrics in gold, red and blue, bright blush, cream, and spring green. Each of the models looked like a Roman goddess, yet at the same time timeless and ageless.
So there you have it.
If you’re planning a Spring wedding, where better to look for inspiration than the city of love during Couture Week?
Bring on the love. There is nothing more romantic than being surprised on Valentine’s Day with a fresh, fragrant bounty of flowers. Florists are ramping up for the big day, including one of our favorites: Nicole Land of Soil & Stem.
Young sproutlet Nicole Land is co-hosting a Valentine’s fest at Madewell City Creek February 11th from 6-8pm. Don’t miss out on the delicious sweets (crafted by the artful hand of Tess Comrie), the spectacular stems or the Madewell deals. See you there.
Follow Utah’s other gifted florists to see what they have in store for Valentine’s Day. Here are a few of our favorites:
Valentine’s Day is right around the corner. Surprise your sweetheart with the sweetest confection in the valley—one of Tess Comrie’s (of Le Loup Cake) masterpieces.
Cost: Order a 6″ round cake (3 layers) for $40.00 or a single layer for $20.00.
Flavors: Rosemary Citrus, Chocolate Espresso or Chocolate Strawberry
Don’t miss your chance to try one of these delicious cakes (Tess normally offers a $750.00 minimum for cakes). Your taste buds—and Valentine—will thank you.
Click here for more information or to order a cake.
Follow @tesscomrie for inspiration aplenty (or hop on over to @tesscomriephoto if you’re in need of a wedding photographer).
