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Whimsical Baby Shower

Every baby shower is special in its own right, but you can bet your bottom dollar that when the sweet Lexington And Co is at the helm it’s going to be perfect. A hint of whimsy, a little sparkle and a whole lot of baby adorableness all wrapped up in love.  Not to mention, a cake that’s borderline too pretty to eat! With photos from Kayla Rocca, there’s more over here! 


From Lexi… My sweet friend Kelly is having her first baby, and since she calls him Baby Fozzy Bear we wanted to shower this beautiful babe with a whimsical Winnie the Pooh themed baby shower. It only seemed fitting since Winnie the Pooh is the cutest bear of the them all.

As a party planner, I coordinated, designed and styled the baby shower to be inspired by Winnie the Pooh. I didn’t want the theme to be overbearing so I used soft blues, yellows, neutrals and gold but also mixed in soft summer tones to ensure the decor was tasteful – and didn’t become too colour coordinated.

The Sweet Table felt magical, and I wanted to design it so that Kelly felt like she had stepped into a Pinterest Page. From her reaction I think that it worked. There were blueberry scones, DIY Tim Hortons cake pops, mini vanilla cupcakes with buttercream icing, and lemon macarons. The Ffocal point of the sweet table was the chocolate cake with mint flavour fondant and adorable edible baby boy shoes. I thought it would be perfect to add in the “Twinkle Twinkle Little Star” cake topper since it has always been a traditional favourite nursery rhyme.

The shower favours were sweet & salty popcorn ” She’s Gonna Pop” and a take-home mason jar of local honey ” Sweet as can Bee.” The honey did not only symbolize Winnie the Pooh himself, but my boyfriend’s father is a bee-keeper by passion, and made all the honey fresh from his hive in Kars, Ontario. I know the honey would have been Pooh approved!

Leah, Kelly’s best friend, took care of the afternoon snacks, games, prizes, invites and guest book. She is dynamic and exactly the girl you want to work with when planning a party. The games had us in stitches, and made our Sunday truly a Fun-day. One of the games was guessing how big Kelly’s belly was by using a string to measure… let’s just say a couple of us thought she was much bigger then she actually was. Oops!

The guestbook was a classic hardcopy Winnie the Pooh book that will fit perfectly on the nursery bookshelf. Each guest wrote a sweet love note to Baby Fozzy Bear – a keepsake i’m sure he will always treasure.

After some candid shots by the water, some gift opening, sangria and lemonade followed with coffee and tea we hugged our sweet mama to be knowing that the next time we see her she would be carrying Baby Fozzy Bear in hear arms instead of her belly.

Our goodbye’s have become increasingly harder over the years knowing that our Kelly leaves to go back to Europe for 8 months of the year for work. However, these are the occasions that are always worth celebrating, are always worth making beautiful , and are always worth making special- because these are the memories that we get to share forever.

Cheers to Baby Fozzyy Bear – Winnie the Pooh’s true competition!

Photography: Kayla Rocca Photography | Event Design: Lexington And Co | Event Planning: Lexington And Co | Cake: The Cake Baker | Stationary : Frou Frou House

Behind the Scenes: Sugarcomb Studio

If you ever wondered what happens when two talented women with an eye for style team up, Sugarcomb Studio is it. As Seattle based paper good gurus, wedding and event designers, as far as we’re concerned there’s absolutely nothing these two can’t do.  With photos from our darling O’Malley Photographers, there’s more pretty to be had over here. 

SMP: Tell us a little about Sugarcomb studio!
SUGARCOMB: Sugarcomb is a wedding and event design, coordination and paper goods company in Seattle. Last year we made the transition from a commercial studio space to a tranquil home-office retreat and we’re thrilled to share it with you.

SMP: Your office is just beautiful. Can you share a bit of your inspiration behind the design?
SUGARCOMB: We designed our new workspace to be more functional, still reflect our style and incorporate everything we need to work efficiently and comfortably. The vintage textured damask wallpaper was pre-existing and is the perfect soft touch for our office walls. We chose a conference-style desk setup which works great for getting work done together and individually, laying out large projects, and setting up reception table mock-ups. What really brings the room together for us are the wedding decor and prop pieces that hold special memories, as well as our framed publications and inspiration that help us stay in a zone of creating fresh ideas and keep us striving to give each of our clients our best work.

SMP: How’d you get your start in the wedding and event planning industry?
KELSEY: I came from a retail design background and became intrigued by the event industry because I knew it could offer an ideal combination of creative design, extreme organization and fun clients. I started the business 2008 and was hooked.
TARA: I’ve always loved creating beautiful things, which is probably what drew me to a career in visual communication design. During my spare time, I would design wedding invitations and day-of paper goods for friends and family, host bridal showers and be their wedding day coordinator. I realized that there was something fulfilling and joyful about being involved in these most special moments. That even though it was a lot of work, I loved every minute of it.

SMP: What’s one tip you always share with your clients when planning an event?
SUGARCOMB: We always tell our clients to take moments to relax and really enjoy the special time leading up to their event.

SMP: Could you share one thing that really made your business thrive?
SUGARCOMB: What has helped us greatly is refining how we reach our target market – we’re very visual people in a visual business so we focus our reach in those arenas, through our website, Pinterest and Instagram.

SMP: What’s the greatest lesson in business you ever learnt?
KELSEY: I learned early on through a workshop with Sage Wedding Pros how important a business plan is. Tara and I are dedicated to reevaluating our goals, numbers, and what has changed in the industry regularly to help keep us at the top of our game.

SMP: What’s the best piece of advice that anyone has ever given to you?
SUGARCOMB: Take risks, because whether you succeed or not, you grow.

SMP: In your experience, what’s the biggest mistake people make when planning their event?
SUGARCOMB: We commonly meet couples who planned a few key details once setting a date and then took a break because they feel they had accomplished a lot. It results in having to dive back into planning in the stressful months and weeks leading up to the event.

SMP: Do you have any predictions in upcoming party trends?
SUGARCOMB: We love the idea of florals in more than just centerpieces, by creating flower walls, chandeliers, vertical garlands, and living structures.

SMP: And lastly, could you name 5 things that everyone must have for any and every event?
SUGARCOMB: A planning and day-of checklist, a solid guest list, decor to fit the occasion, delicious eats and a fun favor!

Photography: O'Malley Photographers | Styling And Design: Sugarcomb

O'Malley Photographers is a member of our Little Black Book. Find out how members are chosen by visiting our FAQ page.
O'Malley Photographers

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Passionfruit Ice Cream

If there’s one thing I know for certainty it’s that Have A Yummy Day‘s recipes in general are delicious enough to give even the most famous chef a run for their money. And though this passion fruit cream cheese ice cream (with homemade meringue and passionfruit syrup, obviously) is involved, the results are so. dang. worth any additional time spent creating it.

Passion Fruit Cream Cheese Ice Cream with Meringue and Passion Fruit SyrupAn intensely delicious dessert that's sure to please a crowd.
prep time
cook time
total time
Serves 8Ingredients
  • FOR THE MERINGUE
  • 2 egg whites
  • ½ cup caster sugar
  • ½ teaspoon vinegar or lemon juice
  • FOR THE HOMEMADE CREAM CHEESE
  • 1 litre processed sour milk
  • 1 ⅓ cup sour cream
  • salt
  • FOR THE PASSION FRUIT CREAM CHEESE ICE CREAM
  • 3 egg yolks + 2 egg whites
  • ¾ cup cane sugar
  • 1 teaspoon vanilla sugar or a few drops of liquid vanilla essence
  • a pinch of salt
  • 1 ⅓ cup heavy cream
  • ½ cup passion fruit purée
  • 1 passion fruit
  • FOR THE PASSION FRUIT SYRUP
  • 5 passion fruits
  • ½ cup water
  • ½ cup cane sugar
Instructions
  1. FOR THE MERINGUE
  2. Set the oven to 210˚F. Whisk egg whites, sugar and vinegar in a stainless bowl. Put the bowl over a warm water bath and keep whisking until the paste is around 130˚F. Take the bowl off the heat and keep whisking until the meringue cools. Fill the meringue into a piping bag with a star shaped nozzle and pipe pieces of meringue, about 2 inches wide, onto a baking tray covered with baking paper. Bake in the middle of the oven for about 1 h. When the pieces of meringue are loose from the baking paper and their bottoms are dry, they are done. Otherwise, you can turn off the oven and let the pieces be in the remaining heat for about 10 minutes. Let the meringue cool. Store in an airtight jar in room temperature.
  3. FOR THE HOMEMADE CREAM CHEESE
  4. Heat the sour milk and sour cream to 120˚F (slightly warmer than lukewarm). Stir the mass for a couple of minutes until its texture starts to change. Pour it into a sieve with a coffee filter and let the cheese mass sift for 5-6 h in cool room temperature. Add a pinch of salt.
  5. FOR THE PASSION FRUIT CREAM CHEESE ICE CREAM
  6. Whisk together cream cheese, yolks and sugar. Add vanilla sugar and salt. Whisk the cream and egg white separately and then add the cream first, then the egg white. Mix the mass with the passion fruit purée and the pulp of the passion fruit. Pour the ice cream mass into a mold. Put the mold in the freezer for at least 5 h.
  7. FOR THE PASSION FRUIT SYRUP
  8. Split the fruits in half and scrape out the pulp and seeds. Boil the contents with water and sugar to a thin sauce. Let it cool and serve with the ice cream.
  9. TO ASSEMBLE
  10. Put ice cream between the pieces of meringue and serve with the passion fruit sauce.

Photography: Have A Yummy Day | Recipe: Have A Yummy Day