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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

These Vendors are members of our Little Black Book.
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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!


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

These Vendors are members of our Little Black Book.
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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

These Vendors are members of our Little Black Book.
For membership information, click here