Do we have a super-special treat for you today a-three-for-one on wedding bouquet recipes! We’re excited to share this lovely trio of succulent and dahlia bouquets created for the bride, bridesmaid and flower girl by Susie Nadler at The Cutting Garden in San Francisco and photographed by Diana Marie Photography. The stunning combination is dramatic and elegant, perfect for a rustic outdoor wedding or an evening ceremony. We have lots more bouquet recipes here.
Bridal bouquet recipe:Orange and Cream Dahlias (3 stems)
Large dinner plate dahlia (1 stem)
Echeveria (1 large wired rosette, 9 small wired rosettes)
Blue hydrangea (3 stems)
Asparagus plumosa (3 stems)
Dusty miller (3 stems)
Japanese anemone (5 stems)
Echinacea (3 stems)
Cornflowers (5 stems)
We are loving those gorgeous dahlias mixed with the Japanese anemones. They really pop against the eggplant of the bridesmaid’s dress.
Bridesmaid bouquet recipe:Echeveria (1 large wired rosette, 3 small wired rosettes)
Echinacea (3 stems)
Cornflowers (3 stems)
Japanese anemone (3 stems)
Jasmine vine (1 stem)
Dusty miller (2 stems)
Orange and Cream Dahlias (3 stems)
And how adorable is this flower girl’s bouquet?
Flower girl bouquet recipe:Blue hydrangea (1 stem)
Orange and Cream Dahlias (1 stem)
Echeveria (1 wired rosette)
Japanese anemone (3 stems)
Our thanks to Diana Marie Photography for sharing today’s lovely.
