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A Rustic Wedding on the Russian River

YumSugar — Mon, 13 Jul 2009 05:50:26 -0700

After helping my friend create 60 pom-poms, I was delighted to see the napkin rings make their debut on her big day. The unique wedding was held at Patianna Organic Vineyard with the highlight being a fabulous picnic reception down by the river. The groom's brother, chef Taylor Quimby, orchestrated the entire menu including a variety of appetizers, a family-style dinner, and an extensive dessert bar. Between my pictures and the photographer, Tom, we captured a spectacular and incredibly scrumptious meal! Check out all of my favorites.

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Better Know a Group: Cake Decorators Unite!

YumSugar — Mon, 10 Mar 2008 05:48:11 -0700

I was checking out the posts on TeamSugar when I came across this one in the Cake Decorators Unite! group. Group founder ashleyk4214 really stepped up her game and created this gorgeous cake for a wedding this past weekend. It's a French vanilla cake with blueberry filling and vanilla buttercream icing. That sounds delicious enough, but my favorite part is actually the cascading white roses, hydrangeas and creeping ivy. See more photos, just read more.

Submitted by TeamSugar member ashleyk4214

This cake was made for a wedding on Saturday, March 8th, 2008. The cake was french vanilla with blueberry filling and vanilla buttercream icing. The outside of the cake was decorated with a scrollwork on the sides and a thin line of ribbon which had a border of green pearls at the base of each ribbon. The topper of the cake was custom made with three white roses surrounded by green and blue hydrangeas and pieces of ivy. The entire cake had a cascade of white roses, green and blue hydrangeas, and creeping ivy. I tried to get the ribbon and icing pearl colors as close to the color of the green hydrangeas as possible.

A view from the front of the cake

A side view

A view of the flowers cascading down the side of the cake

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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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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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10 Ways to Turn Your Wedding Into a Foodie Fantasy

YumSugar — Wed, 16 Apr 2008 16:18:33 -0700

Are you a pair of foodies who are getting hitched? If so then check out these tips we've come up with to make sure that your wedding shows off your food personality. From kitchen bouquets to dessert bars, we've thought of 10 things that will turn your wedding into a foodie fantasy. Source

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Homemade Cupcake Tower Is Pretty Delicious

partysugar — Mon, 24 Aug 2009 10:40:20 -0700

A couple of weeks ago I helped assemble a cupcake tower for a friend's wedding. The cupcakes were created by Grace Park, an experienced home cook and avid baker. Although this was Park's second time baking a wedding dessert, making and transporting over 100 cupcakes is no easy task.

After testing several recipes with the bride, Park selected two flavors of cupcakes - chocolate raspberry and lemon pound cake - and topped both with a Swiss meringue frosting. The recipes were from The Australian Women's Weekly Cupcakes and Fairy Cakes cookbook, and the final look of the cupcake tower was inspired by this cake.

For those interested in making wedding cupcakes, Park recommends practicing in advance, thinking out storage, and arranging for helpers to transport the finished cakes. Have you ever made a wedding cake? Or wedding cupcakes? Share your experience below!

To look at a gallery of the cupcake process and check out the completed tower, read more.

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Come Party With Me: Wedding - Invite

partysugar — Mon, 21 Apr 2008 13:28:33 -0700

A couple of weeks ago I planned an engagement party for my friend Elena, and this week, the saga continues with her wedding. During the process, I'll feature my tips and ideas on how to host a fabulous wedding, so interpret them to your own liking. Elena and her fiancé are hosting a destination wedding in Lake Tahoe. Both the ceremony and reception will take place at a friend's house that overlooks the lake. The wedding isn't until October '09, so we have plenty of time to make and send the invitations. Elena's colors are orange and fuchsia with wood and khaki accents. To see how I made these earthy, elegant invites, read more.

You will need the following supplies to make similar invites:

Three envelopes of the same size
cardstock in two different colors
decorative paper
colored printer paper
glue stick
scissors - regular and scalloped edged
ribbon
branch-shaped hole punch
computer and printer

To assemble the invite:

Create a new document in Microsoft Word. Write out the details of the wedding. The wording on an invite is very important. Since Elena and Sean are hosting the wedding themselves, their parents' names are not included in the text. I used Edwardian Script ITC in size 16 to write the following message:

Elena Rebecca Osterreicher
And
Sean Gary Trapp
Invite you to join them at a ceremony that celebrates love and joy.
The exchange of their wedding vows.

Saturday, the 11^th of October, 2009
At 4:00 in the afternoon.

The Carousel Estate
West Shore, Lake Tahoe, California

Dinner and dancing to follow.

Print out on plain paper and check for grammar and spelling mistakes. Make sure the bride approves of the text. Print out on the colored paper and set aside.

Since the wedding is a destination wedding, the invite includes information on where to stay and a schedule of possible activities to attend during the big weekend. A map explaining the exact location of the wedding is also important. Write the details out as clearly as possible. Here's what mine say:

Places to Sleep

The Sunnyside Resort
(530) 583-7200
http://www.sunnysideresort.com

Plumpjack Inn
530-583-1576
http://www.plumpjacksquawvalleyinn.com

Granlibakken Resort
877-552-6301
http://www.granlibakken.com/

Please join us at one or all of these events!

Arrival Dinner
Thursday, October 9, 2008
Moody’s Bistro and Lounge
8:00 p.m.

Boating Barbeque
Friday, October 10, 2008
Disembarks at 11a.m.
From the West Shore dock

Rehearsal Dinner
Friday, October 10, 2008
The Carousel Estate
7:00 p.m.

Day-After Brunch
Sunday, October 12, 2008
Plumpjack Inn
10:30 a.m.

I will attend: __ Arrival Dinner __ Boating Barbeque
__ Rehearsal Dinner __ Day After Brunch
__ Wedding Ceremony
Carnivore or Vegetarian?

Print out on plain paper and check for errors. When satisfied with the wording, print out on the colored paper. Set aside.
Carefully, remove the upper half of two of the envelopes to make a sleeve.

Seal the third envelope and cover with the decorative paper. Line the inside of the side panels with the decorative paper and set aside. Turn over the sealed and covered envelope and glue the top flaps of the two other envelopes to the back. You are creating a three-piece folding panel.
Cut the cardstock down to 1/4 of an inch smaller than the folded-closed invite. You need three pieces. One for the center and two for the sides. To add depth I used pink cardstock for the outer panels and orange for the main center panel.

With the scalloped scissors, cut the text pages out. These should be roughly 1/4 of an inch smaller than the colored-cardstock pieces.
Mount the text on to the colored cardstock with the glue. Set aside to dry.

With the branch-shaped hole punch, punch out a bunch of branches on the remaining colored cardstock. Open the hole puncher and empty the cut-out branches onto your work space.

Glue to the text/cardstock in an attractive pattern. I put them on the edges of each part of the invite.
Glue the center text cardstock to the middle panel of the invite. Slide the map and schedule cardstock into the side sleeves. Fold to close.
Glue a few more branches to the front, if desired. Tie closed with the ribbon, forming a pretty bow. Set aside.

Line the inside of another envelope with decorative paper. Slide the folded invite inside and send addressed in your best handwriting.

For more fabulous wedding ideas check out IDoSugar!

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Jenna Bush's Wedding Cake: Love It or Hate It?

partysugar — Tue, 20 May 2008 03:00:05 -0700

The President's daughter, Jenna Bush, was recently married in a lavish but down-to-earth wedding at her family's ranch in Texas. Few details have been released about the ceremony, reception, and menu but rumor has it the cake was created by the Ultimate Cheesecake Bakery. The tres leches/dulce de leche cake had whipped cream frosting and fresh floral arrangements. By the time this photo was taken, the top tier of the confection had started to fall. While it's sad the top was tilting, it's probably something the happy couple will laugh about for years to come. I'm a huge fan of dulce de leche and can only imagine how delicious the cake must have tasted. Thoughts?

Source

Top 10 Edible Wedding Favors

YumSugar — Mon, 14 Apr 2008 15:13:31 -0700

Edible wedding favors are definitely in vogue at the moment. They're a nice way to celebrate the day, and they won't clutter up your guest's homes in the future. From cocoa to olive oil, there's something for every couple's taste buds. I've rounded up several fun options, to see them all click the "Start" button.

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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.