Trends From New York Bridal Fashion Week 2011

One of my fave annual events in New York Bridal Fashion Week because the prettiest wedding gowns come out on display and the most amazing event planners come out to play! For one week only we get to see the best of the best is out on display and totally soak it in. Here are the top tips and trends that have come out so far xxx Enjoy xxx

Wedding Gowns
One of my fave designers, Monique Lhuillier on the bridal trends she loves:

"I love a lot of light frothy whimsical looks. It's about looking beautiful but everything needs to look effortless. I showed a lot of layers, sheer tulles, low backs with an overlay over it. I did a lot of corsets where you could see through the organza. It was about showing the illusion of more skin, adding slits to gowns and just making it a little more sensual."

On a trend she'd like to see disappear:

"I'm kind of tired of the over-the-top, oversized bouquets. I work so hard at making sure the bride accessorizes beautifully and then she makes the mistake of carrying a very big flower arrangement that covers all the details. I would love to see that trend of big bouquets go away." 

On a trend she thinks has staying power: 

"Ivory bridesmaids dresses is a trend that is very strong, and will stay on."

Event Design 

Event designer Marcy Blum on the trend towards food - centric affairs: 

"People used to say, 'I don't really care about the food, just don't kill anyone.' [Now, the food is] not necessarily expensive, but they want the meal to be interesting--maybe it's vegan. They really want something different that's more reflective of food trends out of Food and Wine magazine than food trends out of wedding magazine."

On the trend towards more dancing: 

"The main course is the last time people are going to be seated and then they're going to push the tables away and have a dancing and dessert party. They really do not want a traditional four course seated dinner." 

On why the DIY trend has run its course:

"It's a nice concept [but] I would rather people just cut the guest list...Don't waste your time and money trying to arrange the flowers when you can find someone to do it at a fairly decent cost. When I see brides the morning of their wedding sitting around trying to finish stringing the paper carnations, I'm like, 'What are you doing?' It's penny wise, pound foolish."

Cake Galore 

A legend in the wedding cake world, Sylvia Weinstock, says she's seeing brides who want elements of their dress on their cakes: 

"The beading, the embroidery, the lace work and sometimes the folds and the draping. We'll mimic it in butter cream on a cake. All of it is edible."

On what flavours people are loving right now:

"[We're using] the most delicious fruits--we just did pineapple ginger for a wedding cake--rather than the regular vanilla or chocolate. You could do anything you want [but] remember the cake gets cut and it's food and you want something that's not only beautiful but delicious."

On what wedding trend she can't get on board with:

"We don't use fondant ever. I hate fondant." 

On which cake colours she would like to see disappear:

"I want a cake to look like food. I don't like dark blue, dark red: I want to be involved in eating something that's delicious and food doesn't look like that."

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