SUBMIT WEDDING
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Who Says Bridesmaids Need to Wear Dresses?

This gorgeous Bride and her pretty ‘maids might take the award for best dressed bridal party ever. Not only did Georgia’s girls embrace the mismatched and pattern trends, but some of them also rocked some fabulous rompers. And tropical blooms from KITANIM, a floral design and event company, brought the whole look together perfectly. See it all from EvanR Photography in The Vault!

Colors
Seasons
Winter
Settings
Outdoor
Styles
Al Fresco

From KitanimFebruary 27 was a perfect Miami winter day for bride and groom, Georgia and Tom. Casual and chic tropical was the design direction we were given as the floral design team and we ran with that motif utilizing tropical protea and fuchsia dendrobiums for a pop of wow color. The bride’s mom, Mary, is a special lady, saving and hand packing and color coding approximately 500 vases that were collected from Georgia’s childhood home. If you look closely on the rustic tablescapes, you will see trinket remnants from Georgie’s glittered Halloween costumes over the years. The bride wore a gorgeous delicate yet powerfully hued hair halo. Fairchild Tropical Gardens allowed the retro Food Truck to make its appearance as dinner fare for the guests who dined under romantic bistro lights and headed indoors to the reception area for dancing and more fun. Bridesmaids wore shades of green textured dresses and rompers as they walked down the aisle. With a multitude of vendors, the planner really orchestrated the group especially in her curation of antique furniture for the reception lounge.

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Photography: Evan Rich, EvanR Photography | Event Planning: Desiree Dawn Events | Floral Design: KITANIM, a floral design and event company | Catering: Rent A Bartender | Catering: Curbside Gourmet | Hair + Makeup: Jennifer Cruz | Lighting: Epic Lighting | Venue: Fairchild Tropical Botanic Garden | Antique Rentals: Paula Roemer Inc. Antiques and Consignment Shop | Linen Rentals: Chateau Alice Designs | Rentals: Atlas Party Rental | Rentals: Simple Rustic Event Rentals

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

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Colors
Seasons
Spring
Styles
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.

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Vault CTA

Photography: Shea Christine Photography | Cinematography: Pinwheel Film Company | Event Planning: JCG Events | Floral Design: Julia Rohde Designs | Catering: Suzanne Michael Haute Cuisine | Hair + Makeup: Tatjana Terzic | 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 Design | Rentals, Lighting + Sound Equipment: Evoga Events | Tent Rentals: Sperry Tents | Vintage Rentals + Lighting: Unearthed Vintage

These Vendors are members of our Little Black Book.
For membership information, click here
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 And Sugar | Makeup Artist: März Makeup And Hair

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