Summer Wedding at Carnegie Institute
To have a summer wedding at the Carnegie Institute for Science is truly exquisite, and Kelsey and Will’s was no exception! With a show topping color palette and mix of blooms, their celebration was one that will inspire brides and grooms for years to come. Kelsey’s bridal bouquet was breathtaking in both texture and color, blending rich burgundy, blush and ivory hues. Burgundy peonies, peach Juliet garden roses, champagne roses, Café au Lait dahlia, burgundy astrantia, blue thistle, and white astilbe were accented with scented geranium and jasmine vine foliage and wrapped in ivory satin ribbon. Black Baccara roses, peach Juliet garden roses, champagne spray roses, Café au Lait dahlia, burgundy astrantia, blue thistle, and white astilbe, as well as scented geranium and jasmine vine foliage, were the focus of Kelsey’s bridesmaids’ bouquets. We loved the contrast against their soft, slate blue gowns! Will’s boutonniere, perfect for a groom, featured an ivory rose accented with jasmine vine. The remaining boutonnieres incorporated a burgundy rose accented with bear grass.
Timeless Elegance for Summer Wedding at Carnegie institute
As guests arrived at the reception, they were welcomed by a delicate arrangement of white hydrangea and jasmine vine foliage, displayed in a trio of gold mint julep cups on the placecard table. The design for Kelsey and Will’s guest table centerpieces created a timeless elegance for their summer wedding at the Carnegie Institute. Gold cube vases at each table were filled with lush, tailored designs of white hydrangea, peach stock, burgundy roses, Café au Lait dahlia, burgundy astrantia, blue thistle and white astilbe, accented with scented geranium and seeded eucalyptus foliage. The happy couple’s head table, set in a striking king’s table style, showcased two dramatic gold glass mercury vases. Each was topped with a lush, rounded design of white hydrangea, peach stock, burgundy and champagne roses, burgundy spray roses, Café au Lait dahlia, burgundy astrantia, burgundy Queen Anne’s lace, blue thistle and white astilbe, finished with lemon leaf and seeded eucalyptus foliage. Additional vases, set along the length of the head table, contained the bride’s and bridesmaids’ bouquets. A stunning flowers crowned and accented the couple’s luxe gold and cream cake was the perfect happy ending to an unforgettable event!
We’re so happy for Kelsey and Will, and loved helping them celebrate their special day!
Featured on Style Me Pretty
Ceremony & Reception: Carnegie Institute for Science
Coordinator: Lily & Grayson Events
Photographer: Marlayna Photography
Catering: Spilled Milk
Florist: Petal’s Edge Floral Design
Cake: Buttercream Bake Shop
