A few months back, we wanted to celebrate the springtime by designing a light and fresh spread for this styled shoot. Strawberries were the inspiration, and every vendor involved took the idea and did a beautiful job executing. Our friend Elizabeth from Sweet Tales Cake Boutique couldn’t have made a better strawberry layered cake and strawberry tarts for the occasion, which tasted absolutely delicious. Our friend Maya from Poppy Love Weddings did an excellent job with the florals, bringing in multiple shades of pink and red. Her arrangements were a treat for the eyes.
At the same time, we wanted to showcase the fact that there are many simple and easy ways brides can get creative and spruce up their “Bride and Groom” table or even the wedding cake table at the reception. By adding a few fun and unique details, you can bring the table to life and make a statement. For this shoot, the plates and silverware were from Anthropologie, handkerchiefs were a local thrift store find, glasses were from Crate & Barrel and vases were from Pottery Barn. The cake stand, which was actually a drink tray from Target turned upside down, added the perfect touch to present the cake. We also picked up some lovely lace-like, yet reasonably priced, fabric for the tablecloth. The “strawberry jam” jars were also an Anthropologie find, which were labeled with chalk for this shoot. These could also be used as a fun wedding guest favor.
Brides can also get creative with the Bride and Groom chairs by adding a touch of ribbon décor as you see in the first picture below. Check back tomorrow on the blog for DIY instructions on how to make this easy and affordable décor.
For the cocktail accompanying the spread, we found a great recipe pairing strawberry and coconut. See the end of the post for the recipe!
Strawberry Coconut Cocktail Recipe
▪ 1 cup (250ml) of fresh coconut water
▪ 1 cup (250 ml) strawberries hulled and sliced
▪ 3 T of sugar syrup or agave nectar
▪ 1 shot (as much as you like) of white rum *optional
To make the sugar syrup, boil sugar and water together in a ratio of 1:3 sugar to water, and boil in until it thickens to a runny syrup consistency. Cut open the coconut, or if you are lucky enough to live in a country that sells fresh coconut water in a bottle, measure one cup. Add the strawberries, sugar syrup and rum and blend with a blender.
Serve with loads of ice.
Vendors
Photographer and Designer: Ruth Eileen Photography
Cake/Dessert: Sweet Tales Cake Boutique
Florist: Poppy Love Weddings
