April 21--With wedding season entering full swing, brides and their dream teams have a lot to juggle -- all while adhering to another big priority: being on trend. To help ensure you're ahead of the rest, we spoke with the experts at Martha Stewart's Wedding Party, a showcase of the industry's top vendors in Chicago and New York. What we found? There's a lot more to the "I do" than the dress. After making the rounds, we've unearthed this season's hottest happenings to deck out the little details of your big day -- from the makeup and the tablescaping, to the sugar and the something blue.
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Pucker up, plum
If you're already a fan of a daring lip, don't change a thing come wedding day. "We've been seeing a lot of women who regularly wear a bold lip go ahead and rock that on the big day, instead of feeling like they have to go neutral," says Mal Strong of finishing salon Goldplaited. Red is always a classic, and Strong's team has also been seeing a lot of purple and deep plum. "Those hues are very wearable and flattering on a lot of skin types," she says. www.goldplaited.com
Marriage-ready mohawks
When it comes to the shower and rehearsal dinner, Strong notes it's all about edge (think Mohawk strip braids and statement buns). "Women are getting more comfortable with the idea of glam makeup and trend-forward hair styles, and this is impacting their bridal choices and bridal adjacent activities."
Here comes the cobalt
If you're feeling you need some height, this is the year to rethink your something blue. "For spring, we're really excited about cobalt heels, which is great for brides because it functions as their 'something blue,'" says Sarah Christ, PR Manager for Jessica Simpson Apparel. www.jessicasimpson.com.
All the marbles
If you thought Carrara marble was limited to your kitchen backsplash, think again. While traditionally called upon for home decor, the metamorphic material has been making its way into earrings, necklaces and rings. With each item packing its own one-of-a-kind nuances, you're guaranteed the statement piece of the season.
Wind-swept gardens
Kelly Marie Thompson of Fleur in Chicago is seeing another year full of the whimsical, wind-swept garden look. As such, she continues to receive abundant requests for three flowers, in particular: ranunculuses, peonies and anemones. "Neutrals are always going to be elegant, but all of a sudden, we're getting a lot of requests for pops of pink and peach," she says. www.fleurchicago.com
Gold on the tables
When it comes to tablescaping this year, it's gold that ranks supreme, as opposed to the cooler hues found in mercury glass and mixed metals, which we've seen plenty of in previous years. "The trend is warming up a lot more," says Thompson, who has been glimpsing gold in everything from candlesticks and place settings, to floral vessels themselves. "People are bringing in more dimension, such as geometric pieces like terrariums."
Customizable couture
Blush and neutrals are still palette pleasers when it comes to the mix-and-match dress approach for bridal parties, but this year, brides are taking it one step further. "We're seeing a lot of soft floral prints coming in," says Erin Wolf of Bella Bridesmaids, who's seen the trend apply to the whole party or just the maid of honor. And adults aren't the only ones who have fashion free will: Thanks to the customizable dress collection from Lille Couture, flower girls can choose among five silhouettes and myriad interchangeable tutus and colors for an ever-evolving outfit. www.bellabridesmaids.com.
The icing on top -- or not
This year it's all or nothing when it comes to the cake. "There's definitely a lot of gold and a lot of texture," says Alliance Bakery head decorator Betsy Yagunic, who has received several requests for cakes with sugar gemstones (that yes, can reflect light), honeycomb prints and gold detailing. On the flip side, the naked cake, a three- or four-layer cake whose sides are left unfrosted, continues to thrive. "Because it's a more rustic, organic look, these work really well for outdoor weddings or natural environments," says Peter Rios, Alliance Bakery chef and owner. www.alliance-bakery.com
Nicole Schnitzler is a freelance writer.
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