Category Archives: Cakes

Jan 19, 2018

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So even though this luxurious fall wedding took place 8 years ago, it’s still one of my favorites so I love resharing with you on this wedding Wednesday. The couple were so fun, the mother of the bride owns a fabulous interior and gift store in Oklahoma, Bebe’s, and it was at one of my all time favorite venues, Drayton Hall.  Birds, branches, patterns, and rich colors round out the design theme for our bride who used Tony Duquette’s interior designs as her inspiration.  Her amazing dress by Carolina Herrera couldn’t have been more perfect with pattern that looked almost like branches or feathers..Our photographer was Liz Banfield.

printing-collage

We knew we would be using several vintage bird cages in the reception design, so Lettered Olive incorporated one into the save the dates. A bird on a branch “monogram” was also designed to be used throughout other printed wedding items such as the guest bag labels and welcome packet.

2971_10a-lizbanfieldThe bride and groom chose to do a private “first sight” moment at a Charleston park around the corner from the French Huguenot Church were the wedding was held.

flower-collage

We custom pleated silk ribbons to adorn the bridal bouquet from a photo the bride had saved from Martha Stewart Weddings many years before. Groomsmen boutonierres were made from berzillia berries and seeded eucalyptus, while the groom received a single coral charm peony bloom. Bridesmaids had a muted bouquet which played so prettily off of their chocolate brown silk taffeta dresses.

favors-collage

The groom’s grandmother’s Russian spiced tea recipe was printed on letterpressed coasters guests received at the bar, and the bride’s mother’s Bread and Butter pickles were made and packaged for guests’ favors.

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ceremony-collage

Downtown Charleston’s French Huguenot Church provided the ceremony venue. Blossoming branches and glass vases full of oranges, kumquats, and seeded eucalyptus brightened up the candlelit alter. I loved the sweet and simple pew markers our flower team did, by lining the entire aisle with a dahlia bloom tied with the orange and white striped grosgrain ribbon we used throughout the wedding.

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After the ceremony, guests were greeted at Drayton Hall plantation by an alfresco cocktail hour on the front lawn.

cocktail-hour-collage

Guests were able to experience the historic property in it’s fullest by lounging on the front portico and wandering throughout the house. Unexpected takes on cocktail and app favorites included a pomegranate martini we called the “Blushing Bride’, and bite sized grilled pimento cheese sandwiches.

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Die cut birds hung from branches inside the cocktail hour umbrellas served as the dinner escort cards.

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The uber cozy dinner tent had lots of glam touches, like ikat table runners, golden branches with twinkle lights, and pashminas in the wedding colors tied to each of the ladies’ seats in case they needed extra warmth. The head table was housed in an iron garden conservatory, and a birch log was hollowed out for the centerpiece.

lounge-collage

The after dinner lounge housed eclectic furnishings and a vintage birdcage we filled with candles to serve as a chandelier over the dance floor.

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Being in the middle of field requires that potty trailers are brought in. It’s hard to think about having potty trailers at a black tie glam wedding, so of course we have to deck them out so they fit the bill. Painted walls and unique design pieces kept the trailer looking as fab as the rest of the reception tent.

cake-collage

The gorgeous Jim Smeal wedding cake complete with a handmade nest topper, and birds perched throughout was housed in a vintage standing birdcage. The pale peach icing was so lovely with the setting.

dessert-collage

A fabulous Jim Smeal dessert station also gave guests sweets to nosh on while dancing complete with mini pies, and woodland cakes topped with edible meringue mushrooms!

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going-away-collage

As the bride and groom departed guests blew whistles creating a “joyful noise”…

1.19.18   |   TARA GUÉRARD
Bridal, Cakes, Charleston, Event Design, Fashion, Flowers, Food and Drink, Interior Design, Reception, Stationery, Invitations and Pretty Papers, Uncategorized, Weddings | Comments >>

Dendy and Devon by Gayle Brooker

Summerville, SC is a town steeped in Southern tradition and history. After moving to Manhattan, and becoming celebrity dermatologist and skin care consultant for Elizabeth Arden, Dr. Oz, People Magazine, etc Dr. Dendy Engleman met her dream man. He popped the question, and they headed South where she wanted to share her hometown with her nearest and dearest. Thank you Gayle Brooker for the gorgeous photos.

Church exterior/Tara Guerard Soiree/Gayle Brooker Photography

The ceremony took place at her childhood congregation, a classic Episcopalian church outside the Historic district.

Orchid Boutoinerres by Tara Guerard Soiree

The bride really wanted to bring in a modern perspective representing her life in New York to play against the traditional feel typically seen growing up in Summerville. A bold green and warm chocolate color palette was selected and lots of natural elements like greenery, branches, dried lentils, mosses, and berries were used throughout.

Orchid bouquets by Tara Guerard Soiree

Orchids in the greens and browns used throughout compliment the bridal bouquet cascading and lush with branches, berries, and orchids in different varietals.

Cocktail seating on the lawn by Tara Guerard Soiree

Simple potted phalenopsis orchids in moss covered pots were the perfect centerpieces for the cocktail tables covered in green and chocolate silk scattered amongst the lawn.

Manhattans

Signature drink for a couple living in New York but marrying in South Carolina?  Manhattans, obvi.

Monogram wedding cake (Jim Smeal); tent design by Tara Guerard Soiree

The wedding cake by Jim Smeal was a stunning centerpiece in the tent. The tiers were accented by hand made samples of lace from the bride’s dress, and a custom icing monogram designed by Soiree and Lettered Olive.

Wedding lounge by Tara Guerard Soiree

The dance tent and lounge were modeled after some of the couples favorite Manhattan clubs, but with wedding elegance of course! My favorite is a clear top tent which allows the space to feel bigger and more open but the temperature has to be just right (can you say greenhouse chic??)

Wedding bar by Tara Guerard Soiree

Had to make one of our signature bars, of course. Tops were custom wood to keep in line with the fall design and the couples monogram designed by Lettered Olive was used on banners to decorate large spaces like this bar, pillows in the lounge, printed items, and the cake. The most important thing though is that it’s accessible from many angles for many people- NO LINES!

The Woodlands wedding reception by Tara Guerard Soiree

The Woodlands Resort was a classically elegant 5 star resort with amazing architecture and equally amazing food (it’s since closed and become a private home).  We added some draping and lighting to the exterior for some drama which kinda ended up being a scene stealer.

Bride and Groom send off

The knockout couple ended their evening (after a quick change by the bride into a going away shortie dress) with a traditional rice toss before heading off into married life together.

1.19.18   |   TARA GUÉRARD
Bridal, Bridal Style, Cakes, Charleston, Event Design, Event Planning, Flowers, Food and Drink, New York, Reception, Weddings | Comments >>
Jan 19, 2018

Tara Guerard Soiree by Liz Banfield

Now that it is truly officially fall, I wanted to share some of my favorite fall wedding details, which will also help me get in the mindset for designing for the season’s weddings!

Tara Guerard Soiree by Liz Banfield

We used seasonal fruit and flowers for the decor on this cake, mini pears (purchased through a local produce distributor) and seeded eucalyptus were the perfect accents for the spiced carrot cake with cream cheese frosting.

Tara Guerard Soiree by Liz Banfield

I love the deep rich colors and multitude of textures that you can get in fall foliage. Lots of grasses, blooming shrubs, and heartier plants are perfect for filling in on flower arrangements. Of course, many roses are available year round so they add the needed softness for wedding arrangements. I also like to play with the different types of containers to give that seasonal look- we used stained wooden planters as our centerpiece containers on the tables.

Tara Guerard Soiree by Liz Banfield

Shrimp and grits have become a staple at Southern weddings, but in the fall quail shows up on many menus throughout Georgia, and North and South Carolina.

Tara Guerard Soiree by Liz Banfield

For this wedding, the mother of the bride is famous for her banana walnut bread, so as favors she made mini loaves for all of the guests. Along with her famous apple butter. Packaged in peach baskets, these were the picture perfect fall favors.

Tara Guerard Soiree by Gayle Brooker

For this seated dinner wedding in late October, the pale pinks and peaches were warmed up for the fall season with moss greens, and golden hues. I also anchored the tables by using a heavy suede material for the linens. They were so soft and luxurious to sit against!

Tara Guerard Soiree by Gayle Brooker

What I look forward to the most for fall weddings are the food options. I love love love soup, so passing individual versions for cocktail hour is a great option, or here we served a trio of soup “shots” plated beautifully as an appetizer course.

I think this detail always makes for fantastic photos, and if it’s a simple dinner party that you are hosting, this is a great way to give your guests a special touch. Hollow out a small pumpkin and place the soup vessel in for serving.

Tara Guerard Soiree by Gayle Brooker

Red wine will definitely be a favored drink at the bar in the fall. We used the couple’s personal wine collection here for guests to be able to sample new varietals throughout the evening. Or, you can talk with your caterer about pairing different versions of reds throughout the dinner.

Something else to think about is instead of passing a “speciality drink” you could set up a speciality bar or station. Decanting the drinks and setting them out with identifying tags is perfect for a self serve station..Or having a bartender serve a few chosen cocktails is a great way to keep it simple.

photos by Velvet Raptor, Gayle Brooker, Liz Banfield, and Elizabeth Messina

1.19.18   |   TARA GUÉRARD
Bridal Style, Cakes, Charleston, Event Design, Event Planning, Flowers, Food and Drink, Reception, Uncategorized, Weddings | Comments >>