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Thursday, June 30, 2011
Alicia & Brandon: Pink & Brown Wedding...
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Vendor Note: Bridal Photo at top by Robert Dyer
The SHOWER: and the party favors for Pink & Brown Wedding
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Sting of the Bee: Queen of CAKE Pink & Brown
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Sting of the Bee (Beinenstich) Cake
Ingredients:
1 c. butter (no substitutes)
2/3 c. sugar
2 eggs
3 c. flour, sifted
1 tbsp. baking powder
1 tsp. salt
½ c. milk
Butter cream filling (below)
Method:
With mixer, cream butter and sugar until soft, add eggs and mix well. Mix in dry ingredients; slowly add milk. Beat until dough is thick and does not stick when touched.
Prepare 10-inch springform pan: Place parchment or waxed paper on bottom of pan. Attach side of pan; spray side with nonstick cooking spray and lightly dust with flour.
Press dough evenly in springform pan. Sprinkle small amount of flour on top of dough; gently tap dough down with flat bottom of a cup. (Dough should feel firm and press against the sides of pan.) Pour topping on dough and spread evenly.
Cover pan with foil and bake at 375 degrees for 30 minutes. Remove foil and bake for an additional 10-15 minutes until cake looks firm and golden brown. Allow to cool. Split in half horizontally. Fill with Butter Cream Filling and raspberry preserves.
Note: This cake is similar to biscuits in texture.
Topping
Ingredients:
½ c. butter (no substitutes)
½ c. sugar
2 tbsp. milk
1 c. almonds, slivered
2 tsp. vanilla
Method:
In medium saucepan, melt butter until almost boiling. Add sugar and bring to a boil, stirring constantly. Slowly add milk, stir carefully as mixture will pop. Return to a boil and add almonds. Bring to a boil once again. Remove from heat and stir in vanilla. Allow to cool to room temperature if made early in the day, or cool in refrigerator until thick and cool to the touch. For best product, topping should be same temperature as dough.
Butter Cream Filling
Ingredients:
1 c. butter (no substitutes)
2 c. powdered sugar
2 egg yolks
2 tsp. vanilla
½ c. raspberry preserves
Method:
Soften butter. Beat in powdered sugar, egg yolks, and vanilla until fluffy. Spread on bottom of split cake. Spread preserves on top of butter cream and replace cake top.
Ingredients:
1 c. butter (no substitutes)
2/3 c. sugar
2 eggs
3 c. flour, sifted
1 tbsp. baking powder
1 tsp. salt
½ c. milk
Butter cream filling (below)
Method:
With mixer, cream butter and sugar until soft, add eggs and mix well. Mix in dry ingredients; slowly add milk. Beat until dough is thick and does not stick when touched.
Prepare 10-inch springform pan: Place parchment or waxed paper on bottom of pan. Attach side of pan; spray side with nonstick cooking spray and lightly dust with flour.
Press dough evenly in springform pan. Sprinkle small amount of flour on top of dough; gently tap dough down with flat bottom of a cup. (Dough should feel firm and press against the sides of pan.) Pour topping on dough and spread evenly.
Cover pan with foil and bake at 375 degrees for 30 minutes. Remove foil and bake for an additional 10-15 minutes until cake looks firm and golden brown. Allow to cool. Split in half horizontally. Fill with Butter Cream Filling and raspberry preserves.
Note: This cake is similar to biscuits in texture.
Topping
Ingredients:
½ c. butter (no substitutes)
½ c. sugar
2 tbsp. milk
1 c. almonds, slivered
2 tsp. vanilla
Method:
In medium saucepan, melt butter until almost boiling. Add sugar and bring to a boil, stirring constantly. Slowly add milk, stir carefully as mixture will pop. Return to a boil and add almonds. Bring to a boil once again. Remove from heat and stir in vanilla. Allow to cool to room temperature if made early in the day, or cool in refrigerator until thick and cool to the touch. For best product, topping should be same temperature as dough.
Butter Cream Filling
Ingredients:
1 c. butter (no substitutes)
2 c. powdered sugar
2 egg yolks
2 tsp. vanilla
½ c. raspberry preserves
Method:
Soften butter. Beat in powdered sugar, egg yolks, and vanilla until fluffy. Spread on bottom of split cake. Spread preserves on top of butter cream and replace cake top.
NOTE: if you are concerned about raw eggs READ HERE about Pasteurizing Eggs
Twinkle Toes: Pink & Brown Wedding
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Anyhow, I didn't wear them nearly at all. They hurt so much after 2 minutes that I took them off and stood there shaking hands in my stocking feet. It was a long dress so no one cared. If I were to do it all over again though, I would spend a little more time on this detail and get it right.
You can always go for the Father of the Bride look w/ sneakers. One of my cousins wore bright kelly green chuck lows (more on that later) a great look and you CAN wear them again.
But, for those of you looking for Cinderella's glass slipper, you'll have to put out a little more effort. Look around. If you don't have time, Zappos ships free both ways.
Whatever you decide to do, consider this sage advice given in Better Than Beauty, A Guide to Charm written in 1938, but still true today, "Your face can't look serene, your conversation can't be bright, your personality can't radiate, if your feet hurt."
Tamar Earrings: Pink & Brown
Photos Make a Difference: Custom Cake Toppers...
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The bride I worked with to produce these cake toppers sent me this veil photo.
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As soon as it has posted, you can be sure that I will let you know! Stay tuned!
Wednesday, June 29, 2011
Citrus Wedding: Some Shots of THE SHOWER
Melissa & James: The Citrus Wedding
Melissa: One was the lace overlay on my dress. Beautiful! It was the first dress I tried on and it made me feel amazing. Second would be the ribbons. Ribbons everywhere! There were bright ribbons dangling from my bouquet, some dangling from the topiary, and of course the fun maypole we had the kids dance around. Third would be all the bright colors. We wanted a fun summer party, and you can't have that with dark reds or blues. The bridesmaids were in bright pink, the tablecloths were bright green, even the cake was bright yellow. The flowers were all bright colors, and we even had a candy table with jars of green and yellow and pink candies.
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Melissa: Every bride should have someone they can trust to take care of everything, whether it's a planner, a maid of honor, or your mother. For me, it was my mom. She planned out every detail. She asked me for my opinion, and then ran with it. Of course, I was a lot more easy going than some brides, and I trusted my mom to throw an amazing party.
WLB: Of course your mother is an amazing event planner and one of the most fun people anyone knows!
WLB: Close calls, disasters or something funny?
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Citrus Wedding: Supplies... RIBBON!
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Citrus Wedding: Custom Cake Toppers
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