Create inspiration boards, share ideas with your friends and wedding vendors, get feedback from brides like you, and lots more!
Project and Photos by: Erica OBrien
Fortune cookies are a sweet and easy way to create edible keepsakes for your wedding cake. You can easily print your own messages, or ask your stationery designer to match your invitation suite. This is a fun activity in which couples can participate together. Here, our bride and groom both chose messages that had special meaning for them, and our stationery designer, Roseville Designs, created fortunes using two different fonts (script for her; print for him).
What You'll Need:Fondant in the color of your choice Board for rolling Rolling pin Cornstarch to prevent sticking Round cookie cutter in the size of your choice Fortune cookie messages Personalized messages on paper cut to ½” high x 3” wide
Project and Photos by Erica OBrien
French macarons are all the rage right now, but they can be tricky to make yourself and very expensive to buy. This project is both super easy and inexpensive, making it the perfect DIY. Here, we've put our 'mock'arons on cupcakes, but they would look great stacked on a plate or affixed to a cake. Get creative mixing colors and the possibilities are endless.
Project by Janie Medley
Photos by Tori Watson of Marvelous Things Photography
Whether you're planning a sky-high tiered cake or something small, simple and sweet, decorating your own wedding cake can be simple and fun. Start with a blank canvas and pretty it up with flowers and fruit following the guidelines below!
What You'll Need:Ranunculus – 3 stems Dahlias – 3 stems Figs Blackberries
Project and Photos by Erica OBrien Erica OBrien created this romantic piping technique exclusively for Project Wedding. The look is fabulous for a wedding cake or bridal shower. The best part is it was designed to perfectly imperfect, so it’s easy for anyone to master. Wildflowers enhance the look, but are totally optional. What You'll Need: Buttercream in color of your choice(Erica used Swiss Merengue buttercream, but if you’re using a confectioner sugar-based icing, be sure to sift the sugar thoroughly) One 12" piping bag Ateco ruffle tip 401 Fresh flowers (optional) Tip 401 creates an open half-tube shape Practice on a flat surface. Hold the tip at a 45-degree angle to your work surface and squeeze gently in an up and down ruffle motion. Hold piping bag at a 45-degree angle to cake, with tip opening facing cake. Hover slightly above cake surface and begin gently squeezing buttercream out. Once buttercream makes contact with cake, continue squeezing gently and evenly but begin motioning to create a crescent, or small swag, shape. For this step, tip should still be hovering above cake surface and should not come into contact with cake. Attach first swag to cake by gently touching cake surface. Continue motion creating swags all around top fifth of cake side. Once first row is complete, offset next row by beginning at center of swag from first row. Continue with this row, ending and beginning each swag at the center of swag from row above. Continue until entire cake is covered, five rows total. Optional: Arrange fresh flowers on top and sides of cake. Ta Da!
Project and Photos by Erica Obrien
Project and Photos by Brittni Mehlhoff Ring in the new year with these starry night cake toppers made of thin sheets of birch wood. Your guest will love that extra special touch adorning their cupcake treats at the end of the night. Materials: Birch Plywood 1/32 of an inch thick (the thiner the better) Scissors Xacto knife or box cutter Pen or pencil Bamboo Skewers Print out with star silhouettes (use and print free clip art star shapes) How-To: 1. Cut out the star shapes from print out. 2. Trace star shapes onto birch sheet with a pen or pencil. 3. Carefully cut out each shape with an Xacto knife. 4. Add a drop of glue to the back of each star and attach bamboo skewer. 5. Wait for the glue to dry and stick the toppers in cupcakes or wedding cake. Take it further by customizing these toppers with handwritten messages and names. Or add glitter to the finished stars for an unexpected sparkle.
Project and Photos by Erica ObrienTissue paper flowers are a design-forward and inexpensive alternative to fresh or gumpaste flowers. They can be made well in advance and saved indefinitely. We recommend that they be used only with fondant cakes, as you don’t want the dye in the tissue paper to come into contact with buttercream. What you'll need: Crepe and/or tissue paper in the color palette of your choice Toothpicks (or skewers) Scissors Floral tape How To: Step One: To form the center of the flower, cut a length of paper about three inches wide. Step Two : Fold the paper so that each fold is about ¾" wide. (For smaller flowers, folds should be smaller; for larger flowers, folds should be bigger.) Step Three: Use sharp scissors to cut a rounded edge. Step Four: When unfolded, paper should have a scalloped edge. Step Five: Begin rolling scallop in onto itself, pinching about ¼ of the way down from scalloped edge so that paper flares and opens slightly. Step Six: Continue until entire length of paper is rolled up. Step Seven: Twist the base of the paper as tightly as possible to form a stem. Step Eight: Using a contrasting color, repeat steps one through seven, placing new paper around already-formed center. Step Nine: Continue until entire length of paper is rolled up. For even larger flowers, additional layers of paper can be added by repeating steps two through seven. Step Ten: Place toothpick or skewer against "stem" of flower. Step Eleven: Stretch floral tape to activate, and wrap tightly around both toothpick and tissue paper until all paper is covered. Step Twelve: Insert toothpick into fondant-covered cake. Step Thirteen: Make as many flowers as desired to complete your design. Enjoy!
If cake or cupcakes just aren't your thing, consider a table of homemade tarts for your shower, party or reception. These bite size treats are a delicious alternative to cake. Plus, they look pretty all lined up on a table! Tarts are easy to make and the shells can be baked up to a month before hand, making them ideal for a homemade wedding.
Here's what you will need:
1 recipe for tart shells. We like this one!
1 recipe for lemon curd. We used this one.
Tart shells in different shapes and sizes. Available at kitchen shops.
Fresh berries. We used a mix of blackberries, raspberries, and blueberries.
Bake and cook the tart shells. You can store these for about one month in the freezer so that the day of, the tarts just need to be filled with the custard and topped with berries. Make the lemon curd and let it cool. Wash berries. Fill the tarts with lemon curd and top with berries.
Line the tarts up all in a row on a table, add dessert plates, and a sign!
Images courtesy: Chelsea Fuss