Jennifer Behr creates some of the most beautiful bridal accessories out there – . Well, this week of Valentine’s day, one Snippet & Ink reader will win a gorgeous Cosmos Bandeaux from Jennifer Behr! Here she is layered under an ethereal drop veil, plus a few more of my favorite Jennifer Behr pieces (you might remember the pretty crystal piece I wore at my own wedding…). All photos by Belathée.

Here she is again, that pretty Cosmos, valued at $625. Made by hand in Jennifer Behr‘s New York City workshop with Swarovski crystals, it’s a true heirloom piece that is both timeless and of-the-moment.

So, how to win?! Just leave a comment on this post letting us know how the Cosmos Bandeaux would complete your bridal look (extra points for evocative descriptions).

Contest begins Monday, February 11, 2013 at 10:30AM PST, and ends Thursday, February 14, 2013 at 11:59PM PST. The winner will be selected by Snippet & Ink, and notified by email. Please note: winner must live in the United States or Canada (excluding Quebec).


Official contest rules.

104 comments posted +add a comment SEE MORE: Discounts and Giveaways, Kathryn Loves

Don’t get me wrong – I love frosting. LOVE it. And I’m a sucker for a classic white wedding cake (see Exhibit A). But there’s something so fun about these unfrosted wedding cakes! I love getting to peek at all the layers of yummy-ness! And really, if the cake and filling are delicious enough, the rest is just, well, the icing on the cake.

Momofuku Milk Bar / BHLDN cake stand

via Always A Bridesmaid / via Wedding Chicks

Carried Away Cuisine via The Cake Blog

Yuma Couture Cakes / photo by Braedon Flynn

Martha Stewart Weddings

Martha Stewart Weddings

Momofuku Milk Bar

Would you ever consider a “naked” wedding cake? Would you go funky like Momofuku Milk Bar? Or simple and sweet like Martha Stewart?

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The lovely and talented Kate Holt of Flowerwild recently re-launched her website (with a gorgeous logo by Cynthia Warren), and it’s just chock full of inspiring styling and floral design. Though we’ve had the pleasure of featuring Kate’s work before, it seemed like an excellent time to highlight a few of my favorites from her portfolio…

I just adore Kate’s romantic, elegant, timeless aesthetic, and though I’ve focused mostly on her floral design, you just have to check out the Flowerwild website (created by Finch Design) for a taste of her creative event styling (plus lots more floral eye candy). Congratulations on the beautiful new website, Kate!


Photos by Jose Villa and Elizabeth Messina.

12 comments posted +add a comment SEE MORE: Kathryn Loves

I recently came across the most gorgeously dramatic, edgy-ballerina dress on Pinterest,  and just had to know more! Some digging turned up designer Mohammed Ashi of ASHi Studio, someone I had never heard of, but who you can be sure I’ll be following from now on. Here, a few of my favorite designs from the 2011 Spring/Summer collection.

To me, these gowns seem to perfectly balance architectural elements with feminine romance and whimsy, and I can imagine them on an incredibly chic bride, can’t you? As far as I’m concerned there can never be enough tulle and feathers in the world…

See lots more stunning creations on the ASHi Studio website.

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Looking for an alternative to wedding cake that’s not cupcakes or pie? How about a frozen bombe or bonbons? As this June 1955 cover of Gourmet magazine shows, it’s a retro-inspired idea, one that I think updates nicely (and deliciously!), and that adds a fun kind of fancy to dessert. The one in this issue of Gourmet is a white Curaçao mousse in a shell of sweet orange ice, but they can also be made with ice cream, sherbet, or sorbet, and covered in chocolate or meringue. Here, a round-up of 12 bombes and bonbons that I’d love to see at a wedding this year…

Bombe and Baked Alaska from Ici Ice Cream in Berkeley. Photo by Aya Brackett.

Peach Coconut Sorbet Bombes from Martha Stewart Weddings.

Banana Split Bombe from Martha Stewart.

Chocolate Baked Alaska from Martha Stewart.

Neapolitan Baked Alaska from Martha Stewart.

Miniature Ice Cream Bombes from Ici Ice Cream.

St. Clair Molded Ice Cream from Martha Stewart Weddings.

Fauchon Pyramide de Sorbets via Martha Stewart Weddings.

Key Lime Bonbons by Garrett Kern, via Justin Kern’s flickr.

Ice Cream Cubes by Tom Turtle in Melbourne, via B for Bel.

Two-Bite Gelato from Bacetti.

Coconut Almond Bonbon from Martha Stewart.


Which of these frozen yummies would you like to try (um, all of them?)? Would you consider serving a bombe in place of wedding cake? Or maybe in addition to? Do you have a bonbon recipe that you’ve tried and loved?

8 comments posted +add a comment SEE MORE: Kathryn Loves