Diana's Wedding Dress Set a Trend for Meringue Styles
The Princess supported many British designers beginning with Elizabeth and David Emanuel who designed her much criticized puff ball meringue wedding dress in 1981. The beautiful dress was based on a romantic look of huge puffed sleeves with a full skirt of ivory silk pure taffeta, old lace and hand embroidery incorporating 10,000 pearls and sequins.
The dress had a twenty five foot train and when the princess emerged from the carriage at the cathedral the world saw how creased the dress appeared. The creases soon dropped out, but the fabric and construction method used was criticized worldwide.
David Emanuel complained in a TV interview that the carriage was far too small for both Diana and her robustly built father along with her full skirted dress, hence the inevitable creases.
I think he was probably right - no fabric deserves to be treated that way.
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