The inaugral Howlong Bridal Expo exceeded our expectations. Our Candy Buffet theme was inspired by the location, so we went fresh and vintage with a new colour scheme for us - white and green. There is nothing quite as beautiful as nature, and it was in nature that we found all the inspiration we needed when designing this gorgeous table.
We were wanting our display to truly reflect our best work and an affordable option with our trademark attention to detail. We didn't want a full show stopper with all the extras for which many brides-to-be just do not budget, so we were conscious of choosing candy that was accessible, no personalised rock candy, no chocolate hearts, no lindt balls, no swirly lollipops, no imported candy like M&Ms or swizzle sticks - just favourites that everyone enjoys; that bring a smile to the faces of guests both young and old.
Granny Smith apples, the perfect embodiment of nature, fresh and clean - truly inspirational - our muse for this Candy Buffet. We had our colour pallette from this little yummy fruit. As we were choosing the candy that would surround and complement nature's sweetness, we couldn't go past those that were flavoured with this fruit in mind, so Apple Bon Bons were a must. Who doesn't love some baked apples with caramel sauce? So, we added caramel Bon Bons to our list. We sifted through lists and pictures of candy to ensure the shades would be just right - crisp white (Mini Jellybeans with fresh lime Mini Jellybeans), Spearmint Leaves for that fresh spearmint flavour, Peppermint Balls and some Chocolate Buttons (a hint of chocolate to cure the cravings), some Milky Buds to balance the little chocolate hits and the creaminess of Milk Bottles. Plenty of people love their Red Frogs, but as frogs are really green we decided that they would be perfectly at home in our natural candy buffet - so Green Frogs found their home here. And, just because fresh and clean was our brief we were compelled to add fresh fruit - little pears and grapes for those not really wanting to indulge in candy.
The central feature was to be a cake. Again, listening to the brides-to-be that message us for quotes, we were wanting to present a cake that met the criteria of being affordable while still stunning. So, we ditched the fondant and presented a cake finished in buttercream, keeping the lines simple and sharp we added a fresh flower posie to the cake top. Made from white roses, singapore orchids, chrysanthemums, the feature fitted beautifully with the candy surrounding. Two tiers of chocolate mud cake to serve 50 guests for dessert or a choice of vanilla or gluten free carrot and pineapple cupcakes our little tower with cutting cake would serve a total of 80 for just $325. We added white glistening collars to the cuppies and some singapore orchid flowers for added interest.
Not to forget the whole picture that a Candy Buffet adds to any event, we added the curtain to the back of the display with our free-standing curtain rail (thanks to our resident handyman who constructed the rail and designed it so it could fold down and fit in the car) so that the beauty of the table was framed - again nothing fancy or distracting, just the simplicity of nature's colours doing all the work. We were lucky with the outlook of the golf course that was misted by the sheer curtian and added the sense of romance with which weddings are synonymous. Some old soft drink crates added height for the back row of the display and that true vintage feel, whilst some gorgeous pin-tucked /ruffled / lace inserted fabric added to the skirt of the table provided the finish necessary for the true vintage feel. The final touches were the little hand-made tags for the jars, again tidy little white glittery card with a rose border design and loopy script font and the twisted willow branches with chyrissies standing tall on each side of table truly left the viewer in awe.
Special thanks needs to be extended to the following businesses for their support: Clare Louise Singh Photography for her beautiful photos her skill provides that professional finish and Blooms on Dean (Erin McHale) for the lovely cake topper and fresh flowers that enhanced the theme and colour so beautifully.
Now, to start the design process again for our next outing - Wodonga Bridal Forum on the 24th Feb 2013.
Ideas are already forming in our mind, and once again nature has been our muse.