A chocolate cake iced with ganache and decorated with rolled chocolate and marzipan fruit is a perfect complement to an orange color scheme. Cake by Cheryl Kleinman, $500, serves 50, 718-237-2271. Event design by Jody Perlberger for Perl, perlflowers.com.
Keep a hot hue like orange from becoming overpowering by mixing it with white or with colors that are nearby on the spectrum—red, yellow, even pink. Here, a bride's bouquet made of 12 different blooms has a lush yet informal look. Flowers, by Jody Perlberger for Perl, perlflowers.com.
Sleek orange-and-white invites contain inserts with hotel information and directions. Custom-tailored wedding invitation and stitched edging and pocket on backside, $17 each, by Creative Blu, creativeblu.net.
Send your flower girl down the aisle with an antique wagon full of chrysanthemums. Flowers, by Jody Perlberger for Perl, perlflowers.com. Wagon and wooden doors, by Props for Today, propsfortoday.com.
Clip escort cards with fruit and vegetable designations (instead of numbers) to mini clothespins and display on a bale of hay. Escort cards, by Rexford Holly Stationers, rexfordholly.com. Clothespins, at Paper Access, paperpresentation.com. Hay, at The Farm at Green Village, thefarmatgreenvillage.com.
Capture the essence of a country orchard: Pin tags with guests' names on miniature pears, apples, or gourds to create unique place cards. Tags, by Rexford Holly Stationers, rexfordholly.com. Linens, at Party Rental, 888-774-4776.
For country-lane warmth, choose a soft palette of ivory, olive green, and rich rust. Set tables with golden-wheat-motif china. Table, chairs, linens, china, crystal, and flatware, at Party Rental, 888-774-4776.
Neutral tones on the table allow the flowers to really stand out—a must for a rustic wedding like this one. We decorated the bride's and groom's chairs with Perfect Pair banners and garlands of pears, flowers, and leaves. Calligraphy, by Tommy for Coyle & Company, 212-818-1255. Garlands, Jody Perlberger for Perl, perlflowers.com. Chairs, table, linens, plates, crystal, and flatware, at Party Rental, 888-774-4776.
For a seasonal effect, accent centerpieces that include autumnal-hued roses, hydrangeas, and scabiosa pods, with some miniature pumpkin, pear, and apple votives. All carved by Jody Perlberger for Perl, perlflowers.com. Linens and crystal, at Party Rental, 888-774-4776.
An eclectic mix of blooms and wild berries gives the bride's and bridesmaids' bouquets a fresh-from-the-meadow feel. Bouquets, by Jody Perlberger for Perl, perlflowers.com.
For an after-ceremony snack, adorn bags of berry-and-almond trail mix with ribbons and enjoy! Tag and display them in a wooden tray. Trail mix, by Chukar Cherries, chukar.com. Bags, by Mokuba, 212-869-8900. Tray, at lost & found props, 646-230-7747.
Tuck Mason jars filled with vanilla-and-peach preserves into baskets for yummy wedding favors. Customize with monogrammed, computer-generated. Preserves, Chukar Cherries, 800-624-9544.
Fill burlap sacks with fresh-picked apples and your favorite apple-pie recipe. For a personal touch, include labels with the couple's name and date.
As a cozy alternative to coffee, serve mugs of hot apple cider with cinnamon sticks during dessert. We customized stirrers with monogrammed stickers. Stirrers, at Paper Access, paperpresentation.com.
Why stop at the cake? Today's brides and grooms are presenting additional confections at their receptions as a post-meal surprise, late-night snack, or take-home treat. Consider showcasing a favorite family recipe, or go with a decadent extra dessert that complements your menu. Here, in keeping with our country theme, we selected candied apples.
We set candied apples on an antique oval wooden tray lined with crushed nuts and decorated with chrysanthemums and rose-hip berries. The tray may be passed among your crowd for a rich, luxurious ending to your reception —or, for a lasting impression, wrap them in cellophane bags to offer as edible favors. Apples, by Jody Perlberger for Perl, perlflowers.com. Trays, at lost & found props, 646-230-7747.
