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Gail Simmons's Advice For the Ultimate Wedding

partysugar — Thu, 28 May 2009 03:30:59 -0700

When judging Top Chef, Gail Simmons isn't afraid to express her opinion. So it's only natural that Simmons, who also works as special projects director at Food & Wine magazine, has strong opinions about weddings. She watched all of her friends walk down the aisle before she finally got married last August, and has plenty to say about planning the perfect big day. Recently I spoke with Gail about all things wedding. Here, you'll find details from Gail's Summer soirée (she didn't have a cake!) and learn her tips for a fabulous wedding reception. Source

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Must Read: Colin Cowie Wedding Chic

partysugar — Tue, 26 May 2009 08:00:58 -0700

Colin Cowie is one of the world's most extravagant party planners. He's known for his outrageous chicness and attention to detail. While he's planned stylish soirees for Oprah and other famous celebrities, he's also helped many brides create the perfect wedding. His latest book, Colin Cowie Wedding Chic ($26.40), is an extensive guide that provides ideas for celebrating every moment of the big day. It's a great resource if you're getting married. To find out more about it, read more.

Pros:

Cowie leaves no detail undiscussed. The book is broken up into ten informative sections including bouquets and other ceremony flowers, centerpieces, reception decor, ritual and ceremony, etc.
The tone is conversational, yet informative. It's a very easy read.
It's filled with inspirational ideas (many with corresponding color photographs) taken from real weddings that Cowie planned.

Cons:

The book's focus is on the wedding day. There is no mention of other wedding related events such as the engagement party, bridal shower, rehearsal dinner, etc.
Many of the weddings illustrated are lush and over the top making it obvious that they were planned with an unlimited budget.

It's a hard covered heavy book: you won't be able to toss it in a purse and bring it to a meeting with caterers.

Imagery: The spectacular photographs make this book. Each page has at least one picture, and the entire tome is filled with hundreds of beautiful color photos.

Overall: If the sky is the limit for your big day or if you're in need of wedding inspiration, get yourself a copy of this book. However, if you're looking for a knowledgeable manual that discusses every aspect of planning a wedding - choosing an event planner, bridal party etiquette, planning the rehearsal dinner, etc. - you might want to consider another book.

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Wedding Cakes to Inspire All

YumSugar — Tue, 13 May 2008 11:00:24 -0700

Every time I check out the Yum Market, I always end up looking at serenityspeaks' bookmarks. She has lovingly hunted down tons of wedding cakes, and even grouped them by color.

I'm rather fond of this incredibly unique tiered cake with citrus accompaniments, but if it doesn't suit you scroll through her impressive list below. There's plenty to be inspired by.

And if this selection isn't enough, serenityspeaks actually found three more pages of wedding cake ideas for you.

Head to IDoSugar for more wedding coverage.

Come Party With Me: Wedding - The Look

partysugar — Fri, 25 Apr 2008 07:28:31 -0700

The decor of your wedding is what sets the mood for the entire evening, so pay special attention to pretty details and eye catching accents. The color and theme - already seen in the invitation - should be reflected in everything from the tabletop to the ceiling. Elena's wedding will be decorated with an orange, pink, and wood color palette.

Start by covering the table with textured orange tablecloths. Slide pink napkins into wooden rings and place on top of wood chargers. Use the tines of a fork to neatly hold the placecards. Serve everything from beer to water in sleek wine glasses. Hang pink and orange lanterns in various sizes at different lengths from the ceiling. Multiple bloom pink and orange floral arrangements are chic and festive. Romantic lighting is essential to enhance the atmosphere, so light hundreds of white candles.

For more wedding ideas check out check out IDoSugar.

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15 Horribly Tacky Cake Toppers

YumSugar — Fri, 25 Apr 2008 05:27:19 -0700

First of all, let me start by saying I'm really sorry if you used any of these cake toppers at your wedding. Maybe I just don't get your humor. Secondly, let me add to that by saying these are some truly tacky cake toppers. From mermice - yes mermaid + mice = mermice! - to fighting couples, I think I can guarantee that you won't find these cake toppers on any 2008 trends list.

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Come Party With Me: Wedding - Drinks

partysugar — Thu, 24 Apr 2008 14:31:19 -0700

One of the biggest expenses at a wedding reception is the drinks. Hosting a full open bar is a costly option, and if you don't have an unlimited budget, I would not recommend doing it. Instead offer guests one signature cocktail and an assortment of beer and wine. Another option is to host a day reception, because people don't drink as much when the sun's out. Be sure to ask the wait staff not to pre-open wine bottles. If they do, you may be left with a bunch of open, full bottles.

Along with the signature cocktail at Elena and Sean's wedding, guests will have a choice of Champagne, red or white wine, or a selection of local beers. The cocktail is a refreshing, delish blend of rum, cointreau, and sparkling pomegranate. It has a glorious hue that matches the wedding's color scheme.

For more wonderful wedding ideas, check out IDoSugar. To take a look at the recipe, read more.

Rum Pomegranate Cocktail
From Brides magazine

Ingredients

1½ oz. Bacardi White Rum
¼ oz. Cointreau (orange liqueur)
Splash of lime juice
2½ oz. Izze sparkling pomegranate juice
Colored sugar (for rim)

Directions

Dip rim of glass in water, then in colored sugar.
Combine rum, liqueur and juices with ice in the glass, and stir.

Serves 1.

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Wedding Food Trends for 2008

YumSugar — Thu, 24 Apr 2008 01:01:27 -0700

We've discussed a lot of the current wedding trends from centerpieces, to wedding cakes, but now it's time to address the actual meal. Do you serve a fully catered sit-down meal? Or do you opt for something more trendy? To find out what's in for wedding food 2008, click the "Start" button.

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Come Party With Me: Wedding - Dessert

partysugar — Wed, 23 Apr 2008 13:08:33 -0700

Once you've decided which cake trend suits your wedding style, it's time to think about the flavor of the cake. Although many couples have differing tastes, you can compromise on a flavor that suits both of you. Each layer can be different, or you can offer a variety of smaller cakes.

Since Sean likes vanilla and Elena loves chocolate, they've decided to serve a marble cake at their reception. A marble cake is made with both chocolate and vanilla batters. The final cake is topped with with a swiss meringue buttercream.

For more wedding ideas, check out IDoSugar. To take a look at the recipe - it's a little complicated! - read more.

Marble Wedding Cake
From Martha Stewart Weddings

Ingredients

2 each 7 3/4-by-5 5/8-inch, 10 3/4-by-7 5/8-inch, 13-by-9 7/8-inch, and 16 1/2-by-12 3/8-inch oval layers chocolate and mocha Marble Cake, see below
4 pieces corresponding-size 3/16-inch thick foam board
2 recipes Swiss Meringue Buttercream, see below
12 pints rolled fondant
Cornstarch, for dusting
Gel-paste food coloring in pink and brown
1 oval cake board, 20 by 15 1/2 inches
28 wooden dowels, 1/4-inch diameter, 4 1/8 inches long
Unsweetened cocoa powder, for dusting
Modeling Chocolate, see below
1/2 recipe Royal Icing, see below
Caramel Sauce, (You will need nineteen batches of caramel sauce to serve 150 guests), see below
Fondant Amounts (Approximate): 7 3/4-inch tier, 2 pounds; 10 3/4-inch tier, 2 1/2 pounds; 13-inch tier, 3 1/2 pounds; 16 1/2- inch tier, 4 pounds

Directions

Prepare tiers: Trim layers. On corresponding-size foam boards, fill with buttercream to make 4-inch-high tiers. Coat thinly with buttercream to seal in crumbs. Refrigerate at least 1 hour and up to 1 day.
Cover tiers: Roll fondant (see note above for amounts) into a small disk on clean work surface lightly dusted with cornstarch. Dip the end of a toothpick into pink food coloring, and press into fondant. Repeat to create a random pattern of pink marks on fondant. Fold edges toward center; knead 3 or 4 turns. Roll out fondant until 1/8 inch thick and large enough to cover largest tier (marbling will be visible). Drape fondant over a rolling pin; center and place it on the tier. Starting at the top, smooth fondant onto cake with your hands. Cut away excess with a pastry wheel. Repeat to cover remaining tiers.
Assemble tiers: Place largest tier on cake board. Insert 12 dowels, 10 in an oval about 2 1/2 inches from edge, and 2 evenly spaced in the center. Center and place 13-inch tier on top. Insert 10 dowels, 8 about 2 1/2 inches from edge and 2 evenly spaced in the center. Center and place 10 3/4-inch tier on top. Insert remaining 6 dowels in an oval about 2 1/2 inches from edge.
Decorate tiers: On a work surface dusted with cocoa powder, knead modeling chocolate until pliable. For each tier, roll a band about 2 1/2 inches wide and long enough to go halfway around tier. Using a pizza cutter, trim bottom edge to be straight. Trim top edge with a scallop cutter to make band 1 1/2 inches high at scallops' peaks (scraps can be reused). Use a damp pastry brush to moisten bottom edge of fondant-covered tier. Working quickly and carefully, lift band, and attach it to side of tier, placing cut ends at sides of cake. Repeat with more chocolate to make a band for other side. To make band for cake board, roll out another long band, and trim to be about 3/4 inch wide. Cut away top edge using scallop cutter. Use damp pastry brush to moisten area where cake board meets edge of bottom tier. Working quickly, lift prepared band and press it onto cake board.
Tint 1/2 cup royal icing brown; transfer to a pastry bag fitted with a coupler and an Ateco number 3 round tip. Pipe dots about 3/8 inch apart around tiers' bottom edges. Use dots of icing to attach desired brown ribbon to chocolate bands, and bows to ribbon (we wrapped 1/2-inch center-stitched brown grosgrain ribbon around chocolate bands, and used 7-millimeter brown silk ribbon for bows).
To serve, spoon 2 tablespoons caramel sauce onto each plate; top with a slice of cake.

Serves 150.

Marble Cake

8 tablespoons (1 stick) unsalted butter, softened, plus more for pans
1 3/4 cups cake flour (not self-rising), plus more for dusting
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk, room temperature
1/3 cup heavy cream, room temperature
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1/3 cup best-quality unsweetened cocoa powder
1/4 cup boiling water
2 tablespoons instant espresso powder, for mocha layers
Batter for each 3-inch-deep pan: 7 3/4-inch-by-5 5/8-inch, 7 cups; 10 3/4-inch-by-7 5/8-inch, 10 1/2 cups; 13-inch-by- 9 7/8-inch, 14 cups; 16 1/2-inch-by-12 3/8-inch, 17 1/2 cups.

Preheat oven to 350 degrees. Butter pans; line with parchment paper. Butter lining; dust with flour, tapping out excess. Set aside. Sift together cake flour, baking powder, and salt; set aside.
Combine milk and cream in a small bowl; set aside. Cream butter and sugar on medium speed in the bowl of an electric mixer fitted with the whisk until pale and fluffy, about 5 minutes. Add eggs one at a time; mix well after each addition. Mix in vanilla. Add flour mixture in three batches, alternating with the milk mixture and beginning and ending with flour.
Combine cocoa and the boiling water in a medium bowl; for mocha cake, add espresso powder. Stir in 1 cup cake batter.
Fill prepared pans with spoonfuls of vanilla and chocolate batter to form a checkerboard pattern. Run the tip of a paring knife or a wooden skewer through batter in a figure-eight motion to make swirls. Bake until tops are golden, and a cake tester inserted in centers comes out clean, 40 to 50 minutes. Let cakes cool completely in pans on wire racks.

Makes 3 1/2 cups batter.

Swiss Meringue Buttercream

12 large egg whites
3 cups sugar
2 pounds (8 sticks) unsalted butter, slightly softened
2 teaspoons pure vanilla extract

Put egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 140 degrees on an instantâread thermometer, 2 to 3 minutes.
Transfer bowl to mixer; fit mixer with the whisk. Beat on high until mixture is fluffy and cooled, about 10 minutes.
Reduce speed to medium-low; add butter several tablespoons at a time, mixing well after each addition. Add vanilla, and mix until buttercream comes together, 3 to 5 minutes. Reduce speed to low, and mix until buttercream is smooth and no air bubbles remain, about 2 minutes.

Makes 10 cups.

Modeling Chocolate

10 1/2 ounces bittersweet chocolate couverture, finely chopped
1/2 cup light corn syrup
2 ounces cocoa butter, melted
Valrhona cocoa powder, for dusting

Place chocolate in a medium heat-proof bowl set over a saucepan of simmering water. Melt to 110 degrees.to 115 degrees.
Place light corn syrup in small heavy-bottomed saucepan; heat to 95 degrees. and pour into melted chocolate. Add cocoa butter; stir well to combine. Set mixture aside in a cool, dry place, stirring occasionally until firm and pliable, 1 1/2 to 2 hours.
Wrap mixture tightly in plastic wrap. Shape into a flat disk, and chill until firm, about 1 hour. Transfer mixture to a clean work surface; knead to a smooth consistency. If modeling chocolate is sticky, sift a light layer of cocoa powder over work surface prior to rolling out. Store wrapped tightly in plastic wrap for up to 1 month.

Makes about 1 pound.

Royal Icing

1 pound confectioners' sugar
5 tablespoons meringue powder

Put sugar and meringue powder in the bowl of an electric mixer fitted with a paddle attachment. Add a scant 1/2 cup water; beat on low speed until think and fluffy, 7 to 8 minutes. If icing is too thick to pipe easily, add a few drops of water. Use icing immediately, or store in an airtight container at room temperature for up to 2 days. Stir icing before using.

Makes 2 cups.

Caramel Sauce

1 cup sugar
1/4 teaspoon salt
1/4 cup water
1/2 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract

In a small saucepan, combine sugar, salt, and the water. Cook over medium heat until sugar is a medium amber color, about 7 minutes; wash sides of pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat. Stir in heavy cream; add butter, and stir until combined. Let cool to room temperature; stir in vanilla. Sauce can be stored in an airtight container in refrigerator up to 2 weeks. Reheat gently; serve at room temperature.

Makes about 1 cup.

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Wedding Centerpiece Trends

partysugar — Wed, 23 Apr 2008 09:13:38 -0700

One of the many decisions you have to make when planning your wedding is how to style the tables. A spectacular centerpiece on the table is like the icing on the cake. It's an eye catching piece of decor that stimulates conversation and sets the atmosphere for the reception. This year centerpieces have moved beyond the traditional: fruits and vegetables abound, nature adds down-to-earth glamor, and the glowing cast of candles shadow the arrangements. To see some of the most popular centerpiece trends, click the "Start" button.

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8 Ways to Greenify Your Wedding

YumSugar — Tue, 22 Apr 2008 06:30:00 -0700

We're right in the middle of wedding season here at the Sugar Network, and being that today is Earth Day, both CasaSugar, geeksugar and I are hoping to help you green your wedding. Casa's got great tips regarding flowers and travel and Geek's got a list of ways to eco-fy your ceremony. Me? Well I've got tips regarding food, decor and favors. To see what we've got up our sleeve, click the "Start" button. Source

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