Merry Brides


Posts tagged How to

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Cupcake Decorating Tips

We’re talking tips today. The cupcake decorating kind that is. I thought I’d show you the decorating tips I usually use when frosting cupcakes and how they look like when piped.   

Here are some closed star tips. Tip #855 is my all-time favorite one. I love closed star tips because of the defined swirls they make. A smaller version is tip #846. Tip #854 has more “teeth” than the other two.


Here is a batch of frosting I prepared so I can show you how they look like piped.


Don’t they look pretty? See the well defined swirls? 


Now, here are some open star tips. While the closed star tips curve at the top, the open star tips are designed to have more frosting on the center, creating a more stable top for a cupcake. So, if you have a heavy cupcake topper, and you want swirls on your frosting, go for the open star tips instead of the closed ones.


Here’s how they look like piped. Swirls are less defined than what the closed star tips create but are more stable.


Lastly, if you want to go for a simple effect, here are some plain round ones. Tips with numbers 809, 806 and 805 should be able to do the trick.


Here’s how they look like on top of cupcakes.


Filed under decorating tips icing baking frosting tips cupcakes cupcake decorating wedding cupcakes how to frosting

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How To Frost Cupcakes

Here are some simple tips and techniques to help you make beautiful cupcakes.  If you have ever been curious about the pretty, ruffly swirls… I’m hear to show you how simple it really is!  Piping frosting on cupcakes is actually quicker than spreading it on, and the results are much fancier!

Ready to make some beautiful cupcakes?

You’ll need…

A large pastry bag

A Wilton 2D or 1M tip (the 2D is a closed star, the 1M is an open star, the end results are similar, with the 2D being slightly more ruffly)

A batch of delicious, thick icing  (my favorite  American Buttercream)

Baked and cooled cupcakes


1.  Hold the piping bag straight up, start frosting from the outside edge (about 12 o’clock position), and begin swirling around the outside edge.

2.-3.  Continue squeezing with constant pressure as you work around the edge of the cupcake (I go counter-clockwise, but I don’t think you have to).

4.-5.  Continue in a spiral motion, creating another layer of icing, working in toward the center.

6.  Finish the spiral in the center, release pressure on the bag, and pull straight up.

Voila!  A beautifully frosted  cupcake.  At this point, you could add sprinkles and you have a beautiful dessert perfect for most any occasion.

A few notes… the most common problem people seem to have with piping frosting on cupcakes is the frosting not being thick enough to hold it’s shape.  Make sure your ingredients (butter, milk, etc) are nice and cool as you make your icing, and make sure not to add too much liquid.  If you find the icing a bit soft, you can put it in the refrigerator to firm up a bit, or if necessary add a bit more powdered sugar.

As with any craft or skill, making beautiful cupcakes requires a bit of practice and experimentation… but it shouldn’t be too hard to find people willing to eat your “practice”.

** Credits: TheTomKatStudio

Filed under cupcakes cake decorating frosting how to baking desserts

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I’m not going to lie… it was just about two years ago that I learned how to properly open champagne.  Previously, I always went through the first two steps and then passed it off to my husband and pulled an, “oh honey, could you please get this for me, because I just can’t be bothered”.

It’s surprisingly liberating to not only pull this off solo, but to do it gracefully without losing any bubbles out the top.

There are two big secrets to opening up your bottle.  First, always make sure the bottle is chilled. The lower temps will keep the carbonation in check and prevent you from having a ton of the good stuff spilling all over.  Just a 30 minute chill in an ice bucket should suffice.  Second is to never, ever use a corkscrew.  letting air into the bottle via a hole in the cork will cause the cork to pop out along with your corkscrew creating a metal and cork missile.




ONE remove the paper from the bottle’s top. TWO untwist the metal cage and remove completely, again, we don’t want flying corks with metal on them.  THREE drape a hand towel over the top of the bottle and firmly grasp the cork and the bottle.  Twist the bottle and the cork in opposite directions, holding the cork firmly, until you hear the soft pop of the cork releasing.

See, now wasn’t that easier than you expected!  TO finish it all off nicely, know that you should pour just about and inch of champagne into the bottle of your glass first, let the bubbles subside, then continue pouring the glass.  This prevents overflow!

Now go wow your friends with your new skill.

Photo credits: House of Ernest

Filed under How to champagne alcohol entertaining

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9 Leather Purse Tips Every Purse-A-Holic Should Know


                           Handmade Black Leather Clutch

STEP 1. You’ve bought yourself a new purse, congrats! This is an important step in unleashing the fashion icon within. Now you can strut your style and remember no apologies for being fabulous!

STEP 2. Your purse looks amazing, you look amazing, now what? The most important step in purse care for me is prevention. That’s right, prevent those pen marks on the inside of your purse and get yourself a small leather purse organizer. These are great for sorting loose items, which can leave permanent marks on the interior of your purse. You just paid $$$ for your purse so why, ruin it with a cheap pen?


                                        Small Leather Purse

Now this is something that I cannot stress enough, always, I mean always, place makeup items in a smaller bag. Not only will a “oops” moment ruin the inside of your purse, but you are losing precious face time here! 

STEP 3.  Next you will probably want to prevent scuff marks, scratches, bacteria and gum from getting on your purse. So guess what? Keep that leather purse OFF the floor! 

"Purse on the floor, is money out the door" Ever hear of a purse hanger? Also known as a purse butler? Look at yourself (yes you are fabulous), do you not deserve to have your own butler holding your purse? Well ladies I hate to break it to you, go get one.

There are of course alternatives…placing your purse on the arm of a chair (keeping an eye open for potential purse snatchers), or placing your purse on a shelf/hook as opposed to the floor.


                                 Handmade Leather Tote Bag

Would you put your hand on the floor of a public washroom? Then do not put your purse, remember this item will be coming home with you. Your options are limitless, so please do not limit your purse to a life on the floor.

STEP 4. Everyday care is essential in maintaining and extending the life of your purse. Moisture is the purse monster, especially for a leather purse. You should not go dancing in the rain with your purse, as leather will not repel the water very well and it will eventually be ruined. There are many water repellent products on the market, so invest in one for your purse. It is also recommended that you remove moisture from leather materials as soon as possible.

STEP 5. Moisturize. You do it to your face everyday, why not your purse? Now this is where I am asking that your read carefully, very carefully. When I say moisturize I do not mean with water. Your purse has probably not been pre-treated and conditioned to be all that it can be, so be sure to get yourself a leather conditioner. This will keep the material supple and your purse looking it’s best. It is however, very important to clean your purse before conditioning, which brings us to our next step.


                            Pink Leather Cross Body Bag

STEP 6. Cleaning the exterior of your purse. Invest in a good leather cleaner for your purse. Believe me you will not regret it. Do you know those wipes you use to remove makeup from your gorgeous face? You can also find leather wipes! These are great for cleaning the exterior of your purse, comes in easy to use sheets and can also be used to clean your leather furniture. Can you say 2-in-1 bonus!

STEP 7. Cleaning the interior of your purse. For most linings a damp cloth and a mild soap are usually sufficient for cleaning. I normally turn my linings out, dust, wipe clean, and leave to air dry. The key is to never saturate the lining. Another thing to avoid is humidity. That’s right, steamers should only be used for your clothing. 


                                      Yellow Across Body Purse

Some handmade leather purses (such as the cute yellow one shown above) may not have linings so be sure to treat the inside leather with a good quality leather cleaner.

STEP 8. Storage. So your purse has given you the best days, weeks, months of her life, but you’ve found it’s time for a change and want to put her away for a while. When storing purses, be sure to keep them covered in materials which allows them to breathe. This is especially important for leather purses.

Most purses today will come with dust bags which are perfect for storage. If you do not have a dust bag pillow cases are a great alternative. Cloth and wicker baskets are also another great option.

Another concern should be maintaining the shape of your purse. A great way to do this is to stuff purses with tissue paper or used acid-free gift wrapping paper. Be sure not to overstuff, or your purse will lose it’s shape.

A little trick I use is to spray a small amount of my favorite fragrance on one of the tissue stuffers before I put my purse away. This way when I take the purse out again there are no musty smells, but rather the faint linger of a scent once loved…

STEP 9. Getting Rid of musty scents. So you’ve basically ignored steps 1-8, and you dig your purse out from the back of your closet, and it smells (yikes!).

Musty scents can be caused by a variety of sources, improper storage, dried moisture, mildew, the list goes on. My advice is to clean your purse as discussed in steps 6-7 and let’s go. Next you want to grab that pile of newspaper sitting on the table and get stuffing. Newspapers are great for absorbing odors. Just stuff a few pages in, close for a few days and voila!

Of course there is always Mrs. Baking Soda, she never fails us when it comes to odors. Just place a satchel in the purse, close up for a few hours or days (depending on how musty were talking) and your back in business, ready to go!


                                         Purple Leather Bag

* For more information about the handmade leather purses and totes featured in this blog, please be sure to visit the full Smadars Collection on Etsy

Filed under Smadars How to Leather Purses Totes Handbags Leather care Fashion Accessories

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I know it might be a little taboo to say that I love something that has been done a hundred times but I can’t help myself.  I LOVE this ombre cake. It would be so cute for a bridal shower or even a birthday cake.


Covering cake with Fondant

When it comes to covering the cake with fondant, is was actually quite easy. 

Hint: Buy premade fondant, don’t try to make it yourself!


ONE: roll out the fondant to about one eighth inch thickness using powdered sugar to keep the fondant from sticking to the rolling pin. 

TWO:  loosely roll the fondant up on the pin to carefully unroll it over the top of your cake.


THREE: very gently smooth the edges of the fondant.  Your hands’ heat will help to relax and smooth the fondant. 

FOUR: cut around the base of our cake with a sharp knife.

Now that you have a fondant covered cake, you’re ready to ombre! 


I used icing dye by Wilton icing coloring in the ‘rose’ color.  I just barely dipped my clean paint brush into the dye and the diluted it in water. You can use the fondant scraps to test the color prior to painting on the cake.  I started with the most diluted color on the top, and then worked my way down with less and less diluted coloring.



If there is any mess- up, you can just stick your brush into the water and lightly even out the dye. It was quite easy!

* Design & Photo Credit: House of Ernest

Filed under Fondant How to DIY Ombre Cake Decorating Dessert Recipe Baking

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How To Make A Paper Bow

What a great way to dress up a package, a bottle of wine or any gift: a hand-crafted paper bow in this crisp red or yellow chevron pattern. Below you will find a link to download and print both the red and yellow paper bow templates. Once you have opened the pdf, simply print onto your everyday printer paper (not card stock). There is also a pdf download for a template so that you can print that on card stock, cut it out and use it as a template for  your own paper.

Once you have printed your paper bow templates,
follow the step-by-step guide below to make your packages pop!

Photo Credits:

Filed under DIY Bows Packaging Paper crafts Paper Paper projects Gift tags Gift wrapping how to

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Perfect Fondant: Tips for Covering a Cake Flawlessly

Guest Blog: Summer


When I was first teaching myself to work with fondant, I found one of the hardest parts was actually covering the cake and having it look smooth. I struggled with pleats around the bottom, cracking and tearing fondant and corn starch or powdered sugar spots all over the fondant.

I looked at pictures and instructions, watched youtube videos and read forums. While there is a lot of good information out there, I felt like there was a lack of good suggestion all in once place or the videos went by so quickly. I watched adept hands make quick work of covering a cake with no issues and I struggled to figure out what they were doing.

I’m going to take you through my biggest tips and pointers for getting a nice finish so you can learn to cover your cake without pleating, tearing, holes, or any other frustrating issues that have you beating your head against the counter. This is good for those new to fondant as well, however, I will say that watching videos does help immensely so combine my information with some other videos and information out there.

Tip 1: Start with the right fondant

I originally used marshmallow fondant. While it’s easy to make and I’ve seen other people achieve professional-looking results with it, I found it sticky and hard to work with and I had issues getting it the right consistency. I started making fondant from scratch and the best recipe and the one I use all the time is Michele Foster’s Fondant recipe. A half batch (what I usually make) will cover up to one 10-inch round and it’s actually not all that hard to make.

One thing I found that really helped me was to buy a package of pre-made, high quality fondant to see what the consistency was like. That way I could better achieve the correct consistency when making it at home. I bought a container of Satin Ice, but I’ve heard good things about FondeX. Just avoid the Wilton stuff, okay? (Ick!)

Tip 2: Get your icing as smooth as possible

 The icing on your cake (under the fondant) should be as smooth and hard as possible. For this reason, many people really like working with ganache under fondant. You can get it as smooth as glass and it sets up as hard as a rock. I like ganache, but it’s really rich and expensive so I mostly work with meringue buttercreams under my fondant which also provide a nice smooth surface. I use metal bench scraper and an icing spatula to get my buttercream smooth before I apply my fondant.


Tip 3: Knead your fondant in pieces

 I divide my fondant into several pieces to knead it. Then I zap each piece in the microwave for two 5-second increments to soften it slighty (no more than 5 seconds per zap or you’ll melt it!) and then I work it on the counter. I keep the other chunks wrapped in plastic wrap so that they don’t get dry and crusty while I work.


While I’m kneading each section, I add a dollop of shortening and a dollop of glycerine to soften the fondant and make it smoother and more pliable. The shortening also helps the fondant to be less sticky. That way, you can use less corn starch (or powdered sugar) when you’re rolling. Corn starch and powdered sugar leave white stuff everywhere and can dry out your fondant.


Once you’ve gotten all the chunks kneaded individually, put them together and knead the fondant until it’s warm, soft, smooth and pliable. Remember silly putty? It should be a lot like that in consistency


Tip 4: Put away the spray bottle

 I had always read that you should spray the cake with water (after frosting) before putting the fondant on. This never worked properly for me. The coverage was always uneven, with some spots too wet and some too dry, and the fondant was always slipping around and gooey. What a mess!

Then I watched someone apply piping gel with a pastry brush on youtube. Ding! I don’t generally have piping gel on hand, but the pastry brush works perfectly. I generally use water with a small amount of tylose powder dissolved in it (which is what I use to adhere pieces of fondant or gumpaste together when making my figures or applying them to the cake). But water works, too. The coverage is nice and even and you can apply it pretty thinly. It also helps do some final smoothing on your cake. Win!


Tip 5: Use your corn starch or powered sugar sparingly

 Less is more. My preferred anti-stick is corn starch. Really, you don’t need much corn starch to keep the fondant from sticking to your counter and rolling pin. I dust just a slight amount on my slightly flattened disc of fondant, rub it around, flip and do the same on the other side. Then I sprinkle a small amount around the countertop where I’ll be rolling.


As I roll, I put my hands under and all around the edges to make sure it isn’t sticking to the counter. If need be, I sprinkle just a bit underneath and rotate the fondant slightly to distribute.


Tip 6: Roll it out bigger than you think it needs to be

 Measure your cake across the top and sides. Got that added up? Great, add another 2 inches to the dimension. So if you measured 10 inches across the top and your cake is 3 inches tall, that’s 16 inches of cake total. Roll out the fondant to at least 18 inches. I actually like a little more. More fondant along the bottom means you have more to work with when it comes to lifting and smoothing around the bottom and less opportunity for pleating and folding along the bottom.

Tip 7: Roll it up

 When you’re ready to put it onto the cake, roll the whole thing back onto your rolling pin. Don’t try to lift it with your arms or your hands and put it onto the cake. You’ll get more air bubbles if you try to do it like that. The rolling pin method allows you to roll it slowly over the top of the cake.

Tip 8: Secure the top edges first

 Once you’ve rolled it onto the cake, secure all around the very top first. This will prevent the weight of the fondant from pulling away from the edge and tearing your fondant. The other thing that helps prevent fondant from tearing and breaking is the glycerine and shortening you added when you kneaded the fondant earlier as well as using a scant amount of corn starch (or powdered sugar).


Tip 9: Lift up and in

 Now you’re going to work your way down from the top, smoothing out the fondant. Work your way around the cake, smoothing a half inch to an inch at a time all the way around, then keep going around until you get to the bottom. Sounds easy, no? This is the moment of truth. The trick? As you smooth with one hand, use your other hand to lift up the excess fondant on the bottom and push in towards the cake just slightly. It sounds completely counterintuitive, but just try it. Up and in. All that excess will help you with this. Keep lifting as you smooth down.


Tip 10: Cut, smooth, cut

 Once you’ve smoothed it all out with your hands all the way around, cut off all the excess with a pizza or pastry cutter.


Then use a fondant smoother to smooth it all down. Push in and move it up and down all around the cake. You’ll end up with a little bit more along the bottom edge. Use your cutting wheel to cut it again as close as you can to the bottom edge.



Tip 11: Use a butter knife to get a clean edge

 Are you always putting something around the bottom of your cake to hide that ragged edge? I take a butter knife and work my way around, using it to gently remove and/or tuck in any excess underneath and create a nice smooth edge. 


If there’s still a lot you didn’t get, use the pizza cutter again. If it’s just a tiny bit stuck to the cake board, you can scrape it off with the butter knife. If there’s some that is uneven, use the butter knife to press it gently up into the cake. 


That’s it! Now you have a smooth cake with no folds or pleats and a nice clean edge along the bottom. Now you don’t have to worry about positioning your decorations to cover up your mistakes!

*Photo Credits: Sugar Coated Chronicles

Filed under Fondant DIY Wedding Cakes Frosting Baking How to

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How To Fill A Piping Bag With Icing

Ever wonder how some people can make their cupcakes turn out so pretty?  The trick is to pipe the icing onto your cupcakes instead of just frosting it on with a butter knife.


Piped icing makes cupcakes taller, more elegant, and in my opinion more tempting. It’s not overly difficult to learn to work with a piping bag…Yes you do it with a little practice!

One stumbling block in learning to pipe is that it can be messy to get the icing from the bowl into the bag. That is why I am going to show you how to avoid the frustration of getting the icing all over your hands, tools and  counter.

This easy tutorial will start you out with a solid foundation for your icing adventures.  Neat freaks—this lesson is for you!


What You’ll Need

1. A bowl of fresh room temperature icing. In this example, we’re using  vanilla meringue buttercream.

2. A reusable piping bag. I like to use Ateco bags , but what you’re looking for is a sturdy bag that’s fairly large so you don’t have to refill it too many times while you are working. If you only plan to make small batches, then a smaller bag will do just fine.

3. A large piping tip. For this example I’m using an open star tip.

4. A rubber spatula.

5. A plastic bowl scraper that has a straight edge…and your secret weapon.

6. A tall glass or mug. A glass that’s about this shape.


Let’s get started!


Drop your tip down into the piping bag, small side down. Notice I am not using a plastic coupler here - it’s not really necessary unless you’re going to be switching the tip a lot with the same icing in the bag. I just use lots of bags, usually one per flavor.


Take your newly tipped bag and put it into your tall glass or mug. Putting the bag in a mug or glass just makes it easier if you are new to the experience. Fold the top edges of the bag down around the outside of the glass, about halfway down. Congratulations, you are ready to fill your bag with that delicious icing you just made (or bought…I won’t tell)! Once you are more comfortable with the process, you can fold the bag over one hand and fill it with the other.


Above, you can see the no-glass method.


Grab your trusty spatula and start transferring icing into the bag. Don’t worry if you get icing on the edges. You turned it inside out for a reason. You will be filling it about halfway, which will allow you enough control of what you are piping, plus give you something to hold onto at the top.



Once you’ve filled the bag up to the edge of the glass, or maybe just a little higher, lift the bag up by the edges and gently shake everything down toward the tip. Satisfying, right?


Take the flat edge of your bowl scraper and push any remaining icing down.


Grasp the top of the bag and give it a twist or two to make the icing snug and cozy inside.


Holding the bag as pictured, squeeze a little icing back into your bowl to get rid of any air pockets.


You now have a perfectly filled icing bag that is ready to begin decorating delicious cupcakes!

Filed under Frosting Cake decorating how to dessserts cupcakes

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Pink Bridal Bouquet Recipe

There are a few colors on the spectrum that I think are crowd pleasers and pink is by far one of them. It is delicate, lovely and reminds us of all things pretty. Just like this bouquet recipe designed by wedding florist Oak & the Owl Interior and Floral Design Studio.

Flowers needed to duplicate this bouquet

  • Honeysuckle
  • Iceberg Floribunda Rose
  • Queen Elizabeth Grandiflora Rose
  • Sexy Rexy Floribunda Rose
  • Snowball Viburnum
  • Tulip

* Photographed by Tonya Goettsche.

Filed under Roses Pink How to DIY Bouquet Pink Bouquet Flowers Rose Bouquets

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How to Hire A Wedding Planner


Many couples dismiss the idea of hiring a wedding planner thinking it will be out of their budget. This may be a big mistake. A professional wedding planner can help you plan your wedding while saving you money!

How do wedding planners charge?

1. Standard fee—regardless of the size of your wedding or your budget.

Some people like a fixed price; they know what they are getting and how much it’s going to cost. However, a stock standard price usually means a stock standard wedding. Make sure you’re happy with the inclusions and the fees.

2. Percentage of your budget.

Other couples feel the percentage system is fair—those with bigger budgets to pay more, while people with smaller budgets pay less. If you choose this option, ensure you establish a price cap; the costs could skyrocket, especially if your budget is creeping steadily upwards. By the same token, if your budget decreases, you shouldn’t expect their fees to decrease either.

3. By the hour or per service provided.

Paying by the hour/service is not usually recommended; you won’t be able to accurately estimate how much you’ll spend on your planner, which will be a major component of your budget. The ‘pay as you go’ system might seem affordable at first, but might end up costing you a lot more by the time the wedding is done and dusted.

4. Bespoke—a fee based on your wedding, your needs and your budget.

The bespoke fee system allows you to talk in-depth with your planner about your real budget and what you want on your wedding day. This is the approach I take to charging for my services, and it’s a fixed price. I always tell my couples, my fee is X and it’s the only item on the budget that won’t change. It won’t decrease, but it also never increases, even if your budget doubles or the number of guests you have changes, my fee stays the same.



So, what am I up for?

You can find planners to suit any budget, from one end of the market to the other.

  • Low range prices vary between a few hundred dollars to $2,500

At the lower end, you may only be paying for planning or on the day coordination; a basic package that gives you basic services. The lower end of the market might also see you with a younger company and more junior consultants (of course, there are also experienced planners operating in the lower end of the market, offering competitive rates!).

  • Mid-range will cost you between $2,000 – $5,500

Be sure to see what the cost includes. At the high-end price range that should include all your planning, styling (which typically does not include the hire items or florals, these are extra!) and on the day coordination. You should know that you will have more than one person working on your wedding day, and that those people have worked on your wedding planning the whole way through.

  • High-end will set you back about $5,000 – $9,000

For high-end prices, you should have a dedicated planner as well as assistants you can call whenever you need to talk to someone. Be wary of planners who sign you up with lots of promises, then hand you over to junior assistants for the duration of the planning. Whilst this isn’t necessarily a bad thing—a good assistant is worth their weight in gold!— you also must be able to contact your senior planner instantly if you ever need to.

Before you meet with a wedding planner

Google them, check out their Facebook and Twitter pages.

Next, think about what you want from a wedding planner.

  • Do you want a company to take control of your wedding planning and deal with every aspect?
  • Do you want to plan most of your wedding but leave the ‘hard parts’ to someone else?
  • Do you just need a bit of advice (consulting), and are happy to do the actual planning yourself?
  • Are you actually after styling (what your wedding will ‘look’ like) rather than planning, and need to talk to a stylist?

Find out what each planner offers. This might sound obvious, but you don’t get married very often and may not have a good idea of what wedding planners do, so check their websites first to see what their ‘standard’ inclusions are.

Once you know what you want and have a fair idea of what planners are offering, then it’s time to shortlist a few and make an appointment to see them. A lot of planners will offer a complimentary, obligation free consultation. Use this consultation to discuss your wedding ideas, how they can help you and to see if you like them.

You should walk away from each consultation with:

  • A quote for the services (or packages) you want.
  • An idea of how it all works—the process, what they do and don’t do etc.
  • A ‘feel’ for the planner—Do you like them? Can you see yourself spending a bit of time with this person or their team, to create your dream wedding?

Choosing your wedding planner

So let’s say you meet with three planners and you like all three. How do you decide?

1. Look at the costs. Are the packages all-inclusive? Will you get a bill at the end of the day (or close to your wedding day) for extras like face-to-face meetings, travel, parking, extra staff etc.

2. Look at their contracts. All planners have them and they tell you about the inclusions and extra fees. Compare the contracts, highlight the things you don’t like and definitely address this with each planner. Also, please be aware that some planners only use their vendors – meaning some get ‘kick-backs’ from these vendors for using them and not always because they are great vendors to use.


So, whilst I cannot tell you exact costs for wedding planning or other services offered by planners, I can tell you this, doing your homework, paying good money for good people and having a good relationship with your planner will make all the difference to the journey up to and including your wedding day.

It’s the difference between a good wedding and a great one!

* Photography via Bells n Whistles

Filed under Wedding Planner How to

28 notes

25 Questions to Ask Potential Wedding Caterers

Guest Blog: Kaitlyn Dawn


1. Do they specialize in certain types of food?

2. What types of food do they offer for hors d’ouerves? For the main course? For dessert?

3. Can I sample their menu?

4. Is there a fee for a sample tasting?

5. What are their prices?

6. Do they offer food for certain dietary restrictions — vegetarian, vegan, gluten-free, kosher, etc.?

7. Will the caterer provide any necessary rentals: tables, place settings, linens, chairs, etc.?

8. Are they catering other weddings on my wedding day?

9. How many types of staff will the caterer provide — waiters, bartenders, bussers, etc.?

10. What will the wait staff wear?

11. Will the food be prepared on-site or be brought in already prepared?

12. If my reception location does not have a well-equipped kitchen, will the catering company be able to bring in the necessary appliances — refrigerators, ovens, etc.?

13. Do they work with fresh or frozen foods?

14. Are they able to supply a full bar? What is the fee for liquor?

15. How will the food be served — buffet style, table service or family style?

16. Can the caterer provide me with a wedding cake?

17. How long will it take them to set up and to break down the event?

18. Will they pack a snack for the bride and groom?

19. Do they require a minimum number of guests?

20. Will they provide food for the other vendors — the photographer, planner, videographer and band?

21. When will I need to finalize the menu?

22. When will they need a final head count?

23. Are gratuities included in the food prices? If not, what is the gratuity charge?

24. What is their cancellation policy?

25. How much is the deposit needed? When is the final balance due?
tags: questions, caterers

*Photo Credits: Wedding By Color


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