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This Enchanted Wedding Has Everything Coming Up Roses

You know how some people are just natural trendsetters? This gorgeous Bride is one of them. Even before Pantone named rose quartz and serenity the 2016 Colors of the Year, this Bride worked with the lovely JCG Events LLC to create a dreamy rose quartz, serenity and gold wedding with cherry blossoms, a classic coke Bottle escort card display and sweet vintage rentals from Unearthed Vintage. See it all from Shea Christine Photography and Pin Wheel Film Company in The Vault!


Al Fresco

From JCG Events LLCCourtney and Byron wed at the Vizcaya Museum & Gardens on March 13th. We loved working closely with this couple and especially with the mother of the bride, Cecile. All the details were carefully thought through and chosen. Everything came together perfectly to create a magical evening.

The color palette for the wedding was Rose quartz and Serenity with soft touches of gold, and was selected even before it was named Pantone color of the year for 2016. This was the basis for the design starting from the soft serene hues of the bridesmaids dresses to the pale rose cherry blossoms that marked the altar. The clear top tent for the reception was lined with bistro lights that created a warm and inviting glow throughout the evening. The escort card table was lined with classic coke bottles with hand written tags, paying homage to the Father of the Brides time working at the company. The royal table had custom “share-a-coke” bottles that were used as the place cards.

One of the couple’s top priorities was the food. They wanted to make sure to have a custom menu that was reflective of them and their taste, that they can enjoy with their closest families and friends with nearly 200 guests that had traveled from all over to attend their wedding. Prior to the ceremony guests were greeted with an array of fruit infused water. After the ceremony guests were greeted with Miami mules served in copper mugs and traditional mojitos. Cocktail hour’s hors d’oeuvres consisted of some Southern favorite’s like truffle mac n’cheese and fried green tomatoes with basil aioli. Guests were then invited to the reception where it was a plated menu which included a trio appetizer of lobster bisque shooter, shrimp and grits and bacon cup with shaved lettuce, Florida avocados and a quail egg. For the main entrée guests had the option between short rib or chicken and waffles.

Guests danced the night away! They enjoyed some late night snacks and the delicious array of desserts and wedding cake. At the end of the evening Courtney and Byron were sent off with their guests waving glow sticks as they got into their vintage Bentley to began their happily ever after.

Vault CTA

Vault CTA

Photography: Shea Christine Photography | Cinematography: Pinwheel Film Company | Event Planning: JCG Events | Floral Design: Julia Rhode Designs | Catering: Suzanne Michael Haute Cuisine | Hair + Makeup: The Garden Gate | DJ: DJ PAZ | Officiant: Father Joaquin Perez | Ceremony Music: Mike Sipe Entertainment | Transportation: Padrino's | Venue: Vizcaya Museum & Gardens | Cake + Desserts: Cloud 9 Bakery | Getting Ready Venue: Royal Sonesta | Invitations + Stationery: Alexandra Scillieri | Rentals, Lighting + Sound Equipment: Evoga Events | Tent Rentals: Sperry Tents | Vintage Rentals + Lighting: Unearthed Vintage

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Fake Pro Baker Status with this Gorgeous (and easy) Cake

Want a great tip for impressing your friends beyond all measure and having something scrumptious to nibble on all at the same time? This cake! It’s summer party ready and all gussied up with pretty florals to give it that extra splash of charm. Honestly, you can’t go wrong with this number crafted by Earth + Sugar along with pretty florals by Anthology Co. and images by Alisa Ferris. Psst… find more here.

With summer just around the corner, we are gearing up for Sunday brunch, BBQs and fun in the sun. So with the lyrics of Alice Cooper’s ”School’s Out For Summer” resonating in our brains, Earth + Sugar, Anthology Floristry Co and Alisa Ferris teamed up to bring SMP readers a bright and beautiful baking and floral tutorial. Follow these easy steps, and your friends and family will be calling you “Martha Stewart” in no time.

Janderyn’s love of baking dates back to her childhood as well – although, back then she probably needed a step stool to reach the countertop! Since then, her ethereal and earthy cakes have won the hearts of many, and most importantly, that of her daughter, Sabrina, with whom she teaches the tricks of the trade.

Summer Cake Recipe


*makes 3 six inch layers or 2 eight inch layers

5 egg whites
3/4 cup whole milk
2 1/4 teaspoons pure vanilla extract
2 1/2 cups cake flour
1 3/4 cups sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, room temperature and cut into cubes
4 lemons, zest


Preheat oven to 350°F. Grease, line with parchment, and flour three six inch pans or two eight inch pans.

In a medium bowl, combine and stir the egg whites, 1/4 cup of milk, lemon juice and the vanilla. Set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine the dry ingredients together on low speed for 30 seconds, then add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 90 seconds.

Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. Once it is well combines add the lemon zest and mix on low for a minute or so.

Divide the batter, spreading it evenly with a small offset palette knife.

Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be very careful not to overbake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a small knife, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.

Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months.


This recipe can be made smaller by dividing ingredients in half if desired

1 lb salted butter, room temperature
12 cups of powdered sugar, sifted
1 tablespoon vanilla bean paste
4 lemons, extract juice from cake recipe above
2 clementines, juice and zest

In a stand mixer fitted with a paddle attachment cream the butter on medium speed. On low speed gradually add the sifted powdered sugar until well combined.

Once combined bring the mixer back to medium speed for 2-3 minutes until frosting is light and creamy. Slowly add the vanilla paste, citrus juices and zest on low speed.

Scrape the bowl and mix again for about 3 minutes, if you would like to add a pretty color use food gels or dye of your choice at this time and continue to mix.


Cardboard cake circle, 6″ or 8”
Small offset spatula
Large offset spatula
Bread knife or cake carving knife

Remove your cool layers from the refrigerator, if you have frozen them, do allow them to defrost in the refrigerator beforehand. Trim the top layers to remove the top crust and place your first layer on a cardboard circle. To secure the cake to the board add a dab of frosting before placing the cake down on it.

With your offset spatula spread the buttercream on the first layer and repeat this step until all layers are completed.

With the long side of the large spatula smooth a light amount of buttercream on all sides to lightly coat the cake.

Decorate with fresh flowers!

Baking Tips

Never frost a fresh baked cake, it will crumble to pieces!

Mise en place: measure and set all your ingredients and tools on the counter before starting to bake or layer, this will ensure a joyful and more accurate baking day.

Always have ingredients at room temperature before combining.

If you have a scale handy weigh your batter in each pan evenly so all layers bake the same size.

While you’re at it, learn how to perfectly frost that pretty dessert

Photographer: Alisa Ferris | Florals: Anthology Co. | Cake: Earth + Sugar | Makeup Artist: März Makeup And Hair

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The Wedding Photographer Didn’t Show Up + Here’s What Happened Next!

If ever there was a write up I beg you to read, this is it. It’s straight out of a movie, a thrilling, romantic adventure where jetsetting backpackers meet halfway around the world, fall in love and when they’re about to say “I do”… their wedding photographer doesn’t show. But don’t worry dear readers, because Alisa Ferris was there within an hour to capture this magical elopement before vows were exchanged and the results are downright stunning. Believe in the power of fate in our Vault right this way

Al Fresco

From Alisa Ferris…. Sarah and Matt met and fell in love while traveling in Southeast Asia, and then eloped at Vizcaya Museum & Gardens in Miami. In an interesting turn of events on the big day, when their wedding photographer failed to show up, they had a mere hour to source a new photographer! Here’s the scoop!

From the Bride… In January 2013, production had just wrapped on my first big film job. I found myself romanticizing the idea of being in Southeast Asia, so impulsively, I booked my ticket and had two weeks to condense my life into a backpack. Unknowingly, across the Atlantic in London, my future husband was also packing his bag to indefinitely escape winter. A journey that would change both of our lives.

We crossed paths at a beach bar in Railay, Thailand (a rock climbing haven). I was about to watch an infamous Thai fire show, when I overheard a striking and soft spoken British accent.

Matt and I had an immediate connection (and a love for Simon & Garfunkel), we shared life stories, future travel plans, and danced the night away.

After Railay, we met up as our routes crossed throughout the southern Thai islands. Our first “official” date was a snorkeling trip off the shores of Maya Bay (the location made famous by “The Beach” starring Leo DiCaprio).

Despite only knowing each other for a mere seven weeks, Matt and I shared so many beautiful memories – we were unsure if we’d ever see each other again. For the following six months, Matt and I Skyped every Sunday night.

Fast forward to the fall, Matt and I met up in Bangkok, and then flew to Sydney where we spent the next 11 months together followed by extensive travel throughout India, Nepal, Christmas in London, NYE in New York, and the Northern Lights in Iceland. A truly vintage year!

After a long nine-months apart, this past December Matt’s U.S. Visa was finally approved. Due to his initial Visa stipulations – 90-days to get married and no travel outside of the U.S. – it made it near-impossible for us to plan a traditional wedding. Our decision to elope, wasn’t really a decision at all. Our relationship has always been about just being able to simply be together, and we wanted this sentiment to represent our marriage.

I woke up to perfect Miami weather – clear blue skies with an ocean view. The day was going exactly as planned.

Matt arrived at Vizcaya an hour early to meet the photographer and setup for the first look. My finishing touches were near-complete when my mother received a panicked call from Matt – our photographer was nowhere in sight! I was in disbelief, with time ticking away and no Miami contacts, I felt helpless. Meanwhile at Vizcaya, Matt scrambled to search for potential photographers. My mother frantically did the same, before eventually calling my makeup artist. Carolyn said she knew the perfect fit and immediately put us in touch with Miami-based wedding photographer, Alisa Ferris. She received the call at 2:15PM and was at the venue by 3:00PM! I truly believe that our meeting was kismet.

What could’ve been a disastrous turn of events, instead, made for absolute serendipity. As with so many things that Matt and I have shared, this day was spontaneous, reflected our easy-going spirits, and in the end, was truly enchanting. Alisa’s photographs are imbued with both the beauty of our moment and the timeless charm of Vizcaya.

“An invisible thread connects those who are destined to meet, regardless of time, place, and circumstance. The thread may stretch or tangle. But it will never break.” – Old Chinese Proverb (and one of my favorite quotes)

I’d like to go to Moorea in French Polynesia for our honeymoon, but we’re also considering Cuba or Tulum. In addition, next February we’re planning to go to Vietnam and revisit Thailand.

From Alisa Ferris… When I received the call from Carolyn, the makeup artist, I immediately felt crushed for the bride. To be stuck in such an unfortunate situation on your wedding day is just horrible! My biggest concern was making sure Sarah was well taken care of and felt confident in our newfound, eleventh hour relationship.

My first step was to reach out to her to waylay her well-justified insecurities, and let her know that it would be smooth sailing from here on out. Then, I literally dropped my half eaten sandwich, threw on a black dress and flats and breezed out the door (with my photo bag, of course!).

Upon arriving at the venue, my thoughts remained with my clients’ well-being. I listened to their stressful morning, cracked a few not-so-great jokes to ease the pain, and learned as much about them as I could in 10 minutes. As Sarah wrote, it was kismet. On our 7th date, my husband and I traveled throughout Southeast Asia for 30 days. Fellow adventurers and romantics unite! We immediately found common ground, and believe our paths were meant to cross. I’m grateful to have encountered such lovely humans.

So, many of you are probably thinking, “What would I do in such a situation?” Before your wedding day, it’s important to discuss Plan B with your photographer. Any reputable photographer will have a backup already in mind. To further relieve stress, ensure that there is ample communication with your photographer in the lead up to the big day: discussions regarding agenda and shot lists are key. Finally, call or text your photographer the day before the wedding to confirm everything is on track.

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More magical Miami weddings here!

Photography: Alisa Ferris | Floral Design: The Flower Bazaar | Wedding Dress: BHLDN | Hair + Makeup: Carolyn Jones Makeup | Venue: Vizcaya Cafe

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