Category Archives: Cakes

B&w bride and groom

We were so thrilled to see this wedding feature on 100 Layer Cake this week. . Elizabeth Messina was here to shoot with us, and as you can imagine the imagery is pretty spectacular, her style was the perfect fit for this ethereal bride.

Ceremony Collage

The couple was wed at the French Huguenot Church in downtown Charleston, one of my all time favorite churches (the Guerards were one of the first Huguenot families in Charleston).

Bride and groom w:bouquet

Wedding party Collage Bride and groom on trolley

We try to encourage our clients to do a “first look” when appropriate. It still allows for the moment that a groom sees his bride on their wedding day, but on a more intimate level, which some of our brides find really relieves a lot of the pressure of walking down the aisle in front of all of those guests. And, it allows for some one on one time with the photographer to really capture some great shots together and with the wedding party without missing out on your party after the ceremony!

FLower Collage

Paper Collage

Vintages touches throughout the stationary by Lettered Olive really set the stage for the wedding day feel. Custom antique postcards were crafted and a logo with a vintage lace border was used throughout the wedding design. We even made a custom cornhole game for guests to play during cocktail hour!
Guest bag Collage

Lettered Olive also crafted a custom “Charleston” map which was printed on the guest welcome bags. All of the wedding weekend locations were noted.

Escort Card Collage

Antique keys  and tags engraved with guests’ names, and attached to paper cards with table numbers, adorned a moss covered board for guests to find their seats at dinner.

swing

Large wooden bed swings hung from live oak branches overlooking the river during cocktail hour.

Bourbon Collage

As a special treat for the groom and his friends, a true Southern bourbon bar was on hand.

cocktail table

Lapide flower arch

Lush greens, pale pinks, and creams dotted all of the florals we designed.

Table Collage Dining room

Draping covered in green garlands helped to give a landscaped garden feel to the dining room.

Dining room shot

Moss and ivy topiaries on longer tables were perfect accents to the floral centerpieces on the square table. I love giving a dining room a layered look by working with different sizes, shapes, heights, and textures.

Wedding cake

Jim Smeal did his version of a naked cake decorated with champagne grapes…

Lounge Collage

getaway car

What else other than a vintage Model T could be more perfect for this couples’ departure.

10.22.18   |   TARA GUÉRARD
Bridal, Bridal Style, Cakes, Charleston, Event Design, Event Planning, Flowers, Photographers, Press, Stationery, Invitations and Pretty Papers, The Lettered Olive, Uncategorized, Weddings | Comments >>
Oct 22, 2018

photo by Corbin Gurkin

Even though it hard to think about heavier or more savory items right now when temps are soaring, many of you in the planning process now are most likely having a fall wedding and planning the details now… Do you know what you are serving yet?  Here are some of our favorite fall flavors from recent events and some serving ideas for you. Above, our wedding at the Roaring Fork Club in Basalt, CO worked with us to plan a menu totally based on seasonal items especially local items.  Spice rubbed pork belly over savory slaw served on tasting spoons made a pretty presentation for cocktail hour.

photos by Liz Banfield

Heavier items blended with lighter fare work well after summer. For this Palmetto Bluff wedding, pimento cheese biscuits, fried shrimp with a smoked tomato sauce, and she crab soup (that may not look the best on it’s own) is dressed up in mini containers and served up on custom paper lined tray.

photos by Liz Banfield and Squire Fox (bottom right)

Switching out standard flavors for ones typically associated with fall are something to think about… To change Southern Ham Biscuits, sweet potato biscuits are used instead. Lighter items like seared scallops and a vichyssoise are served on rustic wood platters… Definitely discuss how things will be presented or ask to see the caterer’s selection during your meal planning process.

photo by Corbin Gurkin

Another consideration instead of traditional displays or passing are mobile displays. We have a wheeled cart that we offer up to our clients often- whether for desserts, cocktails, or whatnot. Here, it’s used as a traditional cheese cart with accoutrements. This offers so much flexibility on items, and you don’t need to go overboard as you would on a display.

photos by Liz Banfield

Don’t get us wrong, we still like an abundant display.. We built these custom acrylic tables that we can top with surfaces like wooden butcher block or marble slabs depending on the design.  This antipasta display by Peter Ambrose was full of different containers, flavors, and seasonal herbs… photos by Corbin Gurkin

We do still see requests for multi course dinners, and there are ways to do this after a cocktail hour without leaving guests so stuffed they are uncomfortable.  Guests at this Charleston wedding enjoyed an artfully presented spinach salad, local fish with a rustic sauce, and then roasted tenderloin and asparagus with au poivre is about as traditional fall as you can get, but in delicate portions leaves guests with just enough.
photo by Adrienne Page

If you are planning for stations versus a seated dinner, smaller already plated dishes are how we like to suggest our caterers handle this. It makes it easy for guests to walk right up maybe with a drink already in hand and grab something easily… And of course to customize a standard wedding dish at this point- shrimp and grits, we replaced the shrimp with quail.

photo by Corbin Gurkin

Of course, you can’t forget the dessert… If you have always wanted a chocolate cake now is the time to serve it up… Love this design by Jim Smeal for one of our fall Charleston events.

10.22.18   |   TARA GUÉRARD
Cakes, Entertaining, Event Design, Event Planning, Food and Drink, Parties, Reception, Travel, Weddings | Comments >>

vintage car- Tara Guerard Soiree/Nickie Cutrona Photography

If you are looking for an excuse to throw a party especially with a French accent, Bastille Day is right around the corner. Such fun details (which can also parlay into a chick Fourth of July dinner party) and I got to harbor my inspiration from my dream of living in France. I say every year that I’m going to take the summer off and go study at Le Cordon Bleu but in the meantime I’ll just settle for being a stateside Francophile. This shoot (shot by Nickie Cutrona) can also be seen in Lonny Mag.

children in garden- Tara Guerard Soiree/Nickie Cutrona Photography

cheese side board- Tara Guerard Soiree/Nickie Cutrona Photography

Think of different ways to display apps or snacks. A sideboard from our clients home was easily transported outside, and fashioned for an upscale “cheese cart”.

long table shot overview- Tara Guerard Soiree/Nickie Cutrona Photography

You may have seen our Facebook Live video with Southern Living last week, here is a great idea/trick to steal- I found a great striped rug on sale at Target, which made a perfect table runner!

overhead of table- Tara Guerard Soiree/Nickie Cutrona Photography

Place setting- Tara Guerard Soiree/Nickie Cutrona Photography

I don’t like using bread plates, etc on table because it can seem cluttered… Here, individual baguettes are preset with vellum menus and tied off with butcher twine for a nice detail. Try playing with flavor profiles in your olive oil- herbs, citrus, etc.

peach salad- Tara Guerard Soiree/NIckie Cutrona Photography

french chalk board- Tara Guerard Soiree/Nickie Cutrona Photography

sunflower cake- Tara Guerard Soiree/Nickie Cutrona Photography

A single tier coconut cake looks straight from the French countryside with a solo sunflower bloom. For a variation for Fourth of July, try blue hydrangea blooms.

table with guests- evening- Tara Guerard Soiree/Nickie Cutrona Photography

guests with sparklers- Tara Guerard Soiree/Nickie Cutrona Photography

 

10.22.18   |   TARA GUÉRARD
Cakes, Charleston, Entertaining, Event Design, Events, Food and Drink, J'adore!, Parties, Photographers, Press, Travel | Comments >>