Remember last week when we gave you a fab sneak peek at the latest from Grace Loves Lace, the B L A N C Collection? Yeah, so do we. I mean, stunning silhouettes, luxe fabrics and intricate details that are equal parts bold AND charming? Unforgettable. So today we’re diving into the entire lineup of gorgeous gowns, because, well… we couldn’t wait. Break out the bubbly, lovelies – this is everything.
We all know that Grace Loves Lace are masters at creating gowns that speak to the modern woman… that goes without saying. So spending our day wrapped up in their newest collection of totally unique + totally luxurious pieces? The best way ever to spend a Wednesday. Think classic touches like French Chantilly lace, handcrafted + ultra-feminine shapes and awe-inspiring details like sand-washed silks and one-of-a-kind capes. It’s everything you’ve ever wanted in a wedding gown, all while allowing your distinct personality to shine through. It shouldn’t be any other way.
[iframe http://player.vimeo.com/video/168032960 600 338]
From the crisp white accents to the little touches of sexiness woven throughout, each of the 13 pieces in the new B L A N C Collection is seriously bursting at the seams with style and creativity. Head to Grace Loves Lace today to begin perusing the pretty… that unforgettable gown of your dreams is just a click away.
Photographer: Darren McDonald | Make up : Anastasia Durasova | Hair: Christopher Ardoff | Hire space: Metropolitan Building | Model: Georgia Fowler
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.
