From big lavish bashes to small, intimate soirees, brides on any budget will fall in love with 2010’s elegant wedding trends. It’s all about creating a soft romantic vibe with bold, edgy accents; infusing sweet vintage charm with a touch of modern South Beach chic. Top industry experts dish on a new era of fairy tale affairs inspired by the red carpet and old Hollywood glamour, where no detail or personal touch will go unnoticed.

Bad Economy Blues?
Perk up newlyweds! Even in tough economic times, couples don’t have to downsize every aspect of their big day. WE tv Rich Bride Poor Bride wedding planner, Heidi Allen explains, “Fortunately, we are seeing ways in which a smaller budget has inspired couples to have more creative, intimate, and personal weddings. With a smaller guest list, they can still have more opulent details, like better wines and gourmet tasting menus. With such a backdrop, it then feels right to be in your tuxedos and gowns, surrounded only by your closest family and friends.”

 

Cocktail Chic
Rich Bride Poor Pride wedding planner Karina Lemke says, “More and more of my couples are opting for a cocktail style reception that is closer in look and feel to a red carpet gala.”

If you say, “I do” to a cocktail party, it’s all about the right venue, food and vibe. According to Lemke, décor should be modern, all white with one statement color (think hot pink or bright apple green), and exude South Beach chic. Skip the banquet hall in favor of a trendy restaurant, nightclub, art gallery or alternative space.

From photo booths to paparazzi-inspired photo sessions with backdrops, guests can now work a wedding like an A-list celebrity. Lemke says a strange new trend she’s seeing more of is the “Step & Repeat” (look out for that on an upcoming Rich Bride Poor Bride episode!). “A couple rents a red carpet and has their logo done as a 'step and repeat' for guests to pose in front of.”

 

 

And the “buffet” is back. Just don’t call it that. “Gourmet Food Stations” and passed hors d’oeuvres are quickly replacing the lengthy four course meal. The latest craze sweeping gourmet food stations is a French-Canadian traditional “junk food” called Poutine  – French fries smothered with delicious toppings from cheese curds to chili.

Pull Up a Chair … or Not
To do the cocktail-inspired theme right, Lemke says limiting and varying the seating is key. Set up “cruiser tables” where people can stand, perch, eat, people watch and make it back to the dance floor quickly. Bringing in chic lounge seating, while costly, turns a simple space into a club-like atmosphere.

If you are having a sit-down dinner, swap big round tables of 10 for smaller, intimate gatherings of six to encourage conversation among guests. Head tables with just the bridal party are OUT! Lemke loves long, Tuscan-style communal tables for large groups. And while Chivari chairs will always be a wedding style staple, “ghost chairs” are the hot seat for 2010. But Lemke warns they’re costly and uncomfortable.

Model Behavior
The red carpet has also inspired “fashion” wedding photography. Allen explains, “The goal is to make the wedding couple look like celebrities. Attention to detail is required to achieve the perfect look. This approach requires a great deal of artistic talent behind the camera and also great computer image editing skills to produce a unique photo fit for a magazine spread.”

And for brides who really want to make the most of that no-carb diet, boudoir photography is the sexiest trend (and a perfect gift from the bride to the groom). According to Allen, “Boudoir photos are tastefully taken of the bride wearing just a little or nothing at all, inspired by the classic pinups or what the pros call ‘implied nudes’.”

 

Light the Night
From vintage lamps on tables to custom monograms shimmering on the dance floor, lighting is a great way to amp up your affair. Allen says, “Projecting impressive lighting designs like chandeliers, large trees, flowers and even city skylines right onto the walls is very trendy.”

If it’s in your budget, Lemke advises couples to bring in a lighting designer to wash the room with colored light. For a more affordable option, Lemke recommends bringing in a few spotlights and colored gels to accent the room.

The Blushing Bride
Self-proclaimed “color therapist” and top Cleveland makeup artist Jason Kelly beautifies brides every weekend. He says 2010 bridal makeup trends will run the gamut, from 1940s old Hollywood glamour (dramatic eyes and lips) to a fresh, “no-makeup” look. Looking for something in between? Go for bold, striking eyes with neutral cheeks and soft colored lips.

For brown eyes, Kelly suggests trying shades of blue (from pastel to dark and smoky) or brown and copper shades. Green eyed brides should try pink, mauve, or grayed violet shadows. And blue eyed beauties will look best in the brown or copper family, which will help the eye color and shape really stand out. Kelly adds, “You just want to make sure you hire a great makeup artist to prevent the powerful flash of a wedding photographer from drowning out your facial features in pictures.”

Dress to Impress
Scouring stores to find your dream dress is no easy feat. But some determined brides shoot for two! Allen explains, “With this trend, a bride can have the best of both worlds, and transform from princess to party girl. Brides love the ‘wow factor’ of surprising their guests with a quick, glamorous dress change.”

If you dig this idea but can’t afford a dress duo, Lemke suggests a convertible gown that easily goes from day to night. Adding colored sashes, vintage broaches and opting for blush pink or platinum hues will also make a bold style statement. 

Accessories
From vintage crystal combs to fabulous flowers and feathers, 2010’s must-have accessories are truly one of a kind. Search designers featured on Etsy.com for amazing handmade headbands, clips, pins and combs that compliment your personal style. Wear it with your veil (birdcage styles are really hot right now), or tucked into your ‘do for a romantic touch. To complete the look, Allen loves pairing chandelier earrings with a chunky vintage cuff.

Ladies in Waiting
There’s nothing worse than having to drown yourself in tequila at your best friend’s wedding to forget you’re wearing a floor length, aqua tulle bridesmaids dress with a sash, train and matching head garland. Luckily, brides are moving in a new direction. Kristen Carnie from The Wedding Library says, “Brides want to make a statement while ensuring their maids are comfortable and happy. So, giving different dress options within a fabric family makes it possible for each girl to find a style that best compliments their body.”

Carnie says the whimsical, feminine feel, and forgiving fit of chiffon has made it this 2010’s “it” fabric. While colors vary with the season and location of the wedding, charcoal, teal, blush pink, kelly green, black and ivory are the most popular.

Divine Desserts
From sugar flowers to fondant, brides are shaking things up with the design and flavor of their cake. According to Amy Berman, Co-Owner and Executive Pastry Chef at Vanilla Bake Shop, bold colors (especially red) and unique flavors are taking the cake. Berman adds, “Our most popular cake flavor is the “Fleur Del Sel” cake. It’s a little untraditional for a wedding cake, dark chocolate cake, dark chocolate buttercream, creamy caramel and French sea salt. Salty and sweet combined with chocolate.”

Vanilla Bake Shop also has 2010 orders lined up for “cake trios.” Berman says, “Instead of doing one big wedding cake, couples are opting for three smaller cakes that have a common thread with their design, such as a color palette and pattern that is incorporated in three different ways into each cake.”

Flowers
Lemke, who owns Posies Flower Shop in Toronto, says the hottest floral trends include “multiple mini arrangements, floating candles, and lots of white or cream flowers. Hydrangea and roses are really popular, but in large puffy balls … no greenery!”

A Savory Send-Off
As if a huge cocktail hour, decadent dinner and enough dessert to induce diabetic shock weren’t enough, newlyweds are winding down the party with a diner-inspired spread of late night nibbles. Lemke says, “The late night dessert station is now being replaced with more savory snacks such as mini burgers, fries and mini grilled cheese sandwiches. The candy bar is still very popular although quite pricey to do well.”

Wedding favors are making their way out of the wedding circuit. Lemke explains, “It's a waste of money. If you must, do something homemade and heart-felt like wrapping up your grandmother's amazing shortbread cookies in a cute tin that says 'from grandma with love'.”

So, you’ll just have to live without that monogrammed snow globe…

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Jessica Solloway is a freelance writer and producer based in Washington, DC. From wedding planning to work, dating to dieting (and everything in between), she enjoys writing about lifestyle topics women want to know about. Jessica received her degree in Journalism from the University of Wisconsin-Madison.