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Beyond Blooms: This Couple Used Cakes As Their Centerpieces!

Why don’t more weddings do this!? Instead of sharing one main cake, let’s spread the sweet love and have a cute confection at every single table! That’s exactly what this wise lady did and I’m a fan! Jacqui Cole captured each adorable treat – and all the other delightful details of this Floridian fete, with Voila Cinematic filming away! See it all below and satisfy your sweet tooth with more in our Vault here!

Colors
Seasons
Spring

From Jacqui Cole PhotographyPatrice and Ashlyn celebrated their marriage at The Vault in Tampa. This venue is a gem for our small city providing a grand historic backdrop while still feeling romantic and warm. The floor to ceiling windows light up the whole ballroom until the sun sets over your wedding day.

Patrice hand picked some incredible details. She absolutely loved her sparkly pink Jimmy Choo’s… I mean, who wouldn’t! Her sleeved, low-back gown fitted her like a glove. Patrice and Ashlyn wanted to make sure Ashlyn’s daughter was included in the portraits. Some of the sweetest moments of the day were as their little flower girl looked up at them both.

Jennifer from Bourbon and Blush Events helped to bring Patrice’s vision to life! The soft romantic blushes’ of the bridesmaids dresses really stood out against the vibrant pops of marsala and golds. This was carried through the reception decor where a unique cake was at the center of every table! The guests were able to cut into their very own personal cakes! Gold flatware, custom calligraphy paper goods and countless textured linens really brought the space to life.

Patrice, Ashlyn and their family and friends danced the night away until they rode off in their vintage car. The entire day was full of magical moments and I thoroughly enjoyed capturing every one of them! Congratulations Mr and Mrs Parker!

Vault CTA

Vault CTA

More fabulous Floridian weddings here!

Photography: Jacqui Cole Photography | Videography: Voila Cinematic | Event Planning: Bourbon And Blush Events | Floral Design: Inna Olimpiyuk Events | Cakes: Trudy Melissa Cakes | Invitations: Writefully Simple | Reception Venue: The Vault Tampa | Catering: Salt Block Catering | Linens: Kate Ryan Linens | Rentals: Ever After Vintage Weddings

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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

I N G R E D I E N T S

*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

D I R E C T I O N S

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.

F R O S T I N G

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.

I N S T R U C T I O N S

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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This Whimsical Country Club Wedding Is the Perfect Spring Affair

Sarah Beth and Josh’s wedding is truly one to cherish. It’s classic, timeless, and filled with oh-so-elegant details. Captured by Jacqui Cole Photography with beauty from Salon Inga, we’ve got this stunner of a celebration waiting for you to fall in love with time and time again in The Vault!

Colors
Seasons
Spring
Settings
Country Club
Styles
Whimsical

From Jacqui Cole PhotographyEvery single moment of Sarah Beth and Josh’s wedding day was truly a joy to capture. There was so much love throughout the day you couldn’t help but smile as you saw the memories unfold.

Sarah Beth and Josh chose to celebrate their marriage at the beautiful Tampa Yacht and Country Club. This classic Tampa venue not only has stunning grounds but the ability to enjoy both dining al fresco under twinkly lights and dancing the night away in the air-conditioned ballroom! Any Florida girl knows this is the best of both worlds.

Sarah Beth got ready at her family home with her dear friends and of course their sweet family pup! The girls sipped on champagne and relaxed as the team at Salon Inga pampered them with their beautiful hair and makeup. When it came time for Sarah Beth to step into her Monique Lhuillier gown, her mum and sister were able to share a special moment by themselves. So many of Sarah Beth’s detail were meticulously chosen and almost every one had a sentimental meaning. The wedding day events map was hand painted by her father, the champagne goblets were her Grandmother’s bridesmaid gifts and the custom embroidered bag was a gift from her sister.

Sarah Beth and Josh wanted a classic, timeless wedding with neutral colors. Pops of soft lilac and organic greens added depth to their decor. The table settings were simple yet oh-so elegant. The bride and groom love the beach and chose to substitute name cards in place or hand calligraphed shells.

Sarah Beth switched into her honeymoon dress and arm in arm they exited under sparklers into their Rolls Royce getaway car. I couldn’t be happier for these two beautiful souls – it was a true honor to capture these memories!

From the Bride… I had never pictured getting married in my hometown, but after living away from home for the past 10 years, it was incredibly special to have our wedding where I grew up. Josh and I wanted our wedding to be formal and timeless but also very personal. I had always pictured an organic, romantic style for our wedding, so we used long, candlelit tables to make the dinner feel more intimate and chose mostly greenery and neutral colors with a pop of purple in the flowers. We served craft beer brewed by my uncle and had a bourbon bar especially for Josh. I have a major sweet tooth, so we had an ice cream and cookies bar served alongside the cake. My parents also helped me (painstakingly) collect and paint over 200 oyster shells to use as place cards since most of my childhood memories revolve around the water and Josh often took family trips to beaches just an hour away from Tampa, despite growing up in the Midwest.

We also tried to incorporate a lot of family traditions. We got married in the church where my parents were married over 35 years ago and had our reception at the same location where both my parents and paternal grandparents had their wedding receptions. We displayed photos from our parents’ and grandparents’ weddings at the reception and used some special family heirlooms, including my grandmother’s set of toasting goblets. On my grandmother’s wedding day, her five bridesmaids gifted her with a set of six silver goblets — one for each of them and one for her — which they used at her wedding reception. After my mom realized that I happened to have five bridesmaids as well, we used them during the day while getting ready at my parents’ house. It was such a fun and relaxing part of the day that was made even more special since my grandmother couldn’t be physically present with us.

We are so grateful to Jacqui for perfectly capturing our wedding! It is so true that the day goes by really quickly, but we are thankful to have such wonderful photographs that remind us of all of the joy and love from that day.

Vault CTA

Vault CTA

Photography: Jacqui Cole Photography | Floral Design: The Potting Shed | Wedding Gown: Monique Lhuillier | Cake: Greenwise | Invitations: Little Miss Press | Reception Venue: Tampa Yacht And Country Club | Bridesmaids' Dresses: Nordstroms | Hair + Makeup: Salon Inga' | Band: Frequency Band | Groom's Attire: Hugo Boss Red Label

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For membership information, click here