You are going to love this sweet and simple wedding. The bride wore her mother’s dress and flowers in her hair, the groom wore a polka dotted bow tie and skinny suspenders, guests enjoyed homemade “Hostess” cupcakes. But the most wonderful thing about this wedding is the ceremony backdrop: an exquisite castle crafted entirely from cardboard.

How amazing is that castle! Amy is an artist and created the entire thing from cardboard. She also created the cake-like turrets for the dessert table.

The dessert table included red velvet, carrot, and filled chocolate cupcakes.

From the bride:

What was your favorite part of the day?  I was so nervous and stressed out, but as soon as I walked down the aisle and saw my husband waiting for me I felt only joy.

What advice do you have for other brides?  Have fun! Drink water! Take a break if you need one during the reception. Also, the day doesn’t need to be perfect. We had a few mishaps like scrambling the seating chart a little bit and me trying to put the ring on the wrong finger! But we just took it all in stride and tried to have a lot of fun.

Is there anything else that helps tell the story of the day? Friends provided the music for the ceremony. One friend played “Strawberry Fields” for the processional, and two bridesmaids sang “The Book of Love.”

Photography: Josh Gruetzmacher / Venue: Berkeley Faculty Club in Berkeley, California / Bride’s reception dress: BCBGMaxAzria / Groom’s suit: vintage / Catering: Berkeley Faculty Club / Cupcakes: Noe Valley Bakery
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Now that I’ve shown you some of my favorites, I just have to ask: Which piece do you love most?


This post sponsored by Bario-Neal Jewelry.

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A fun, cheery wedding full of sweet details for your Wednesday. And even better than all those details, this is one of the happiest, most darling couples. Enjoy!

The wedding included lots of hand crafted details made by the bride, including signs, a hand-cut window decal, altar backdrop, programs, confetti in stamped glassine bags, and centerpieces.

Says Candace of the ceremony: I thought I would be stressed and anxious on our wedding day, but instead, I was the exact opposite. I was completely relaxed, which allowed me to be totally present and soak in the joy and sincerity of our marriage ceremony. I took in every word as Rich recited his personalized vows and felt the loving energy from our guests. Also, we went against tradition and had our mothers present us with our wedding bands as a symbol of their love and support.

In lieu of a traditional wedding cake, the couple opted for tiers of vanilla almond and chocolate cupcakes with vanilla frosting, with a tier for cutting (an award-winning banana cake with fudge filling and vanilla frosting). There were also little bags of cookies with shots of milk.

Some details from Candace about the day…

Why did you choose this location for your wedding?  We chose a venue in the Old Market district of downtown Omaha. The building was formerly a restaurant and brewery, but originally a nut and bolt manufacturing facility. We felt this refurbished historic location captured the spirit of Omaha and offered a relaxed atmosphere.

What inspired you when you were planning your wedding?  The large entrance windows and cream colored brick walls at 1316 Jones Street provided the perfect blank canvas for all of our design elements. I decided to approach the design as if I were designing a brick and mortar store, so I spent my weekends crafting window decals, backdrops, and programs. All of our decor followed a red and lavender color scheme inspired by a Martha Stewart cupcake.

What was your favorite moment or part of the day?  A moment that stands out was an impromptu trip to Ted & Wally’s Ice Cream with Emily and Aaron (from Gem Photo) during our pre-wedding photo session. I hadn’t eaten much that morning during hair and makeup, so I was beyond excited when Aaron handed us two waffle cones filled with pumpkin and blueberry pie ice cream. I will cherish that memory forever. I felt so relaxed and content as I shared ice cream with the man I was about to marry and share a lifetime with.

Is there anything else that helps tell the story of the day?  Although we wanted our guests to spend the few days and hours leading up to the wedding relaxing, we also needed their help setting up the venue. Months prior to our wedding, I found myself feeling guilty about having to ask our family and friends to spend so much time helping us even though they had all expressed their eagerness to pitch in. Decorating on the morning of our wedding was unforgettable. A mass of family and friends arrived early in the morning. Everyone was so focused on making sure my “vision” was executed the way it was planned. Rich and I felt incredibly loved, and after the wedding, I received so many comments about how much the pre-party set up made them feel intimately connected to our wedding. Their contribution was a true labor of love. To our surprise, Rich and I realized the tables were turned on us: Our goal to show our appreciation and give our guests a gift of a wonderful celebration became an entire day where our guests showered us with their gifts of labor, love and support.



Venue: 1316 Jones Street in Omaha, Nebraska / Photography: Gem Photo / Planning and design: Social Events / Bride’s dress: Priscilla of Boston / Engagement ring: Brilliant Earth / Bridesmaid dresses: Priscilla of Boston / Groom’s tie: J.Crew / Red dahlias: Swan Island Dahlias / Cake: Lorraine Arthur, 402-734-2931 / Music: BK DJ / Rentals: AAA Rents



Brilliant Earth is a sponsor of Snippet & Ink.

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Navy blue is an unexpected choice for a fall wedding, but together with gold, it works perfectly for the season (it would also be lovely in winter). Materials like velvet, gold leaf, and silk jacquard add even more richness to the already luxe palette. Without being too literal, there’s sort of an Art Nouveau vibe here, too, don’t you think?

Mood: richly romantic, moody
Palette: navy blue velvet, gold leaf, warm white

Top row from left: navy blue room with gold frame from Martha Stewart via The City Sage, photo of place setting with blue velvet ribbon by Abby Ross, photo of Champagne bottles by Aaron Delesie, plate of figs from Desserts for Breakfast
Row 2: gold Grecian style headband by Louis Mariette from Net-a-Porter, Dinah wedding dress with sleeves from J.Crew, fruit and cheese display from Martha Stewart Weddings, bouquet with gold orchids and roses from Martha Stewart Weddings
Row 3: photo of warehouse venue with chandelier by Jason Durnin, gold and navy blue eye makeup from The Makeup Bee, navy blue blouse with sheer sleeves via Phosphene
Row 4: gold calligraphy on blue paper by Betsy Dunlap, gold leaves centerpiece from Martha Stewart Weddings, Blue Willow china pattern via Between Naps on the Porch, buttercream cake with gold leaves from Martha Stewart Weddings


If you like this inspiration board, you might also like:

Board #315: Navy & Yellow
Board #428: Autumn Gold and Icy Blue
Board #437: Autumn Blue

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Mowgli and Craig’s farm-to-table wedding is too lovely for words – so I’ll just let the photos do the talking!

Says Mowgli: We chose not to write our own vows. But, our amazing officiant gave us homework about nine months prior to the wedding. Without sharing with each other we had to tell him about falling in love with one another. I had no idea he was going to do this during the ceremony, but in his wedding address he used some of our answers to that question, so we did end up writing part of the ceremony. 

Mowgli’s aunt, an avid crafter, decoupaged a vintage pig illustration onto a vintage metal milk box where guests could place cards.

Isn’t this one of the most delightful weddings?! Mowgli took some time to share a little bit about the day:

Why did you choose this for your wedding?  Craig and I met cooking at some of our favorite restaurants in the world: Diner and Marlow & Sons in Williamsburg. They were pioneers in the NYC farm-to-table movement long before it was a trend. Coming from this same background of serving people the best ingredients it was a no-brainer for us to have a big farm-to-table meal with some of our favorite foods in the world. So we looked at our wedding as having a celebration over an amazing meal just like we will continue to do throughout our lives. Meals with friends and family is what is most sacred to the both of us.

What inspired you when you were planning your wedding?  We asked ourselves what elements would make our wedding “us,” and it was three things: a barn, roasting a pig, and long farm tables. Everything else was built around that. We were so lucky to know a chef (Executive Chef Justin Smillie of Il Buco and now the just-opened Alimentari and Vineria) that I used to work for who could create a family style meal based around the roast pig. We literally couldn’t have imagined anyone being able to pull off this meal better than he could and even knowing that, it still blew us away. Then Craig was at work talking about looking for a barn for our wedding and a coworker said ‘this sounds like my parents house.’ And sure enough we had our big red barn as the backdrop for our wedding.

What was your favorite part of the day?  Since the meal was such a part of the foundation of the wedding, we had all the chefs, bartenders, and servers come out after the meal and get a standing ovation from everyone who had just enjoyed the meal. Also, when the generators lost power for a few minutes. Everyone was on the dance floor and all of a sudden no lights, no music! A couple of friends started singing Total Eclipse of the Heart and everyone was singing together. Those were a couple favorite moments.



Photography: Linda Rivard Photography and Brian Witte / Venue: Bluefield Farm in Blauvelt, New York / Planning and flowers: Bellafare / Bride’s dress: Watters / Sash: High Fashion Veils / Hair flower: LoBoheme / Bridesmaid dresses: J.Crew / Groom’s custom suit: Mr. Ned / Groom’s custom shirt: CEGO / Groom’s tie: Freemans Sporting Club / Personal flowers: Saipua / Stationery: Lucky Luxe Couture Correspondence / Catering: Justin Smillie, Executive Chef at Il Buco / Dessert: Alina Martell, Pastry Sous Chef at Ai Fiori / Music: Colleen Crumbcake from Popshop DJ’s / Lighting: Hourglass Lighting

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