Wedding trends of 2008

Friday, March 21, 2008 | 3:00 p.m. CDT; updated 1:00 p.m. CDT, Tuesday, July 22, 2008
Janette Pohlman creates cakes in many different current styles, including ones that resemble the bride's wedding dress. "The girls want the cake to look like their gown," Pohlman said. This cake, "satin allure," is made with a fondant to make it smooth and is garnished with edible pearlized and glitter icing, as well as edible flowers.


Traditional: White cake stacked in round tiers with buttercreme frosting and classic decorations

Timely: Square and hexagon shapes, white and chocolate mousse flavors, edible pearls and bows, chocolate frosting, sparkles, fresh fruit, wedding colors

Tired: Bridal toppers, fountains, staircases, cake tiers on separate stands, candles, plastic columns, silk flowers

Trendy: Molded decorations

— Brooke Fletcher


Traditional: A-line styles, strapless dresses

Timely: The word is vintage — tea-length dresses, sweetheart necklines, empire waists, pickup skirts

Tired: Ball gowns, tulle, high collars, asymmetrical necklines, detachable trains

Trendy: Lots of lace

— Gabriela Lessa


Traditional: White and off-white roses

Timely: Brightly colored, full-textured hydrangeas and tulips in hot pinks, greens and oranges

Tired: Yellow-and-blue-tinted Marguerite daisies

Trendy: High-end flowers such as stephanotis, star-shaped and pure white, and gardenias

— Jacqueline Potoczek


Traditional: Assorted wrapped gift boxes matched to wedding colors and filled with candy, chocolates and nuts

Timely: Gourmet vanilla fortune cookies hand-dipped in Belgian chocolate and decorated with icing. Available at

Tired: Monogrammed candles or picture frames with the bride and grooms initials

Trendy: Going green. BloemBox Flower Favors have a blooming flower on top of the box and a biodegradable seed ribbon inside. Available in carnation, pansy, Flanders poppy, Shirley poppy, sunflower and zinnia at

— Megan McCalla

Sources: Cake decorator Janelle Pohlman;;; Allen’s Flowers; Bloomers.

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