5 Hot Spring Wedding Trends

Soft, romantic color palettes made up of barely there hues are big for weddings this spring. Event designers like Juliet Totten of Poppies & Posies are using lots of pink, lavender, robin's egg blue and green. Pair a soft color palette with lots of texture like warm wood, branches, milk glass and even copper.

More from The Knot: 20 crazy color palettes (that actually work!)

Also big?
While soft color palettes are popular, an all-white wedding with a here-or-there fluorescent color pop (inspired by this season's fashion runways) is another trendy and definitely daring way to go.

-- Anja Winikka

Big, frothy wedding gowns with a fairy-tale-esque aura are all the rage for spring brides. We're talking layers of soft tulle, light draping along the skirt and small organic details like fabric flowers and vines made of appliqued sequins.

More from The Knot: 25 pretty wedding flower ideas

Also big?
Romantic hairstyles like loose chignons and braids secured with pretty floral hairpieces and headbands.

Instead of the mismatched Mason jars and wildflowers of last spring, designers are taking a simple, well-executed and refined approach to table design, says Totten. Think: long, wooden tables topped off with pretty fabric runners and fresh springtime flowers (like peonies, ranunculus and hyacinths).

More from The Knot:Look 10 pounds thinner for your wedding (without dieting)

Also big?
Tons of candlelight for the tables -- from small, colored-glass votives to tall, mercury-glass candelabras and even vintage oil lamps.

Sophisticated yet down-to-earth elements are hot for stationery, say Lesley Hathaway and Eve Weinsheimer of A Day in May Design. To accomplish the look, designers are creating invitation suites that showcase a mix of paper (like vellum, cotton paper stock and recycled paper) and printing techniques (like digital, hand calligraphy and letterpress). The look is textural and earthy, yet elegant and refined.

Also big?
Some stationery designers are adding an extra token to the stationery suite to drive home the theme. For example, an invite suite wrapped together with a piece of twine might be finished off with a sprig of dried lavender for a wedding in the country. Other stationery tokens we've seen lately: small vintage keys, feathers and iconographic stamps.

Instead of the typical salad and entree setup, caterers are creating a serious culinary experience for their guests with tasting plate menus, says event planner Eyal Tessler from In Any Event. For example, you might start with a mini plate of watermelon salad topped with aged balsamic, burrata, mint and red onion; followed by a tiny cup of sweet pea risotto; then a mini grilled scallop and prosciutto sandwich; chicken and dumplings; and, finally, a small plate of Moroccan spiced lamb. Hungry yet?

Also big?
Menus designed to showcase one specific ingredient (like olive oil or garden herbs). Michael Stuart of Michael Stuart NY catering recently designed an “Ode to Salt” menu featuring Shinkai deep sea salt, Bolivian rose salt, Prussian blue sea salt, Maine cherrywood-smoked sea salt and Taha'a vanilla salt, just to name a few.