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Project and Photos by Erica O'Brien Piped flowers are perfect for everything from backyard weddings to bridal showers to formal affairs. Although they had fallen out of favor during the height of the fondant craze, piping has made a huge comeback. You can use any buttercream recipe you like, but we prefer Swiss meringue buttercream. Because it's made with real butter, it has a slightly yellow tint, so be sure to practice on a small batch before adding lots of color. What You’ll Need: Small (8” or 10”) piping bag fit with leaf tip (such as Wilton tip 68) Large (18” or larger) piping bag fit with small star tip (such as Wilton tip 1M) Ivory, light pink, dark pink and leaf green buttercream Large icing spatula Small icing spatula To fill the piping bag, fold the top third over your hand. Use small icing spatula to fill small piping bag about half full with leaf green buttercream. To fill large piping bag, open base of piping bag wide so tip is visible. Think of interior of piping bag as a circular (pie-shaped) cavity divided into thirds. Fill large piping bag with ivory, light pink, and dark pink buttercream, placing each color to fill only one third of the interior of the pie-shaped cavity in the piping bag. Twist piping bag to create pressure on buttercream. Hovering above cake surface, squeeze piping bag until full star is formed. Release pressure so buttercream ceases to flow and lift up and away from cake . Repeat shape directly touching previous shape. Continue on top and side of cake creating a round, piped mound. Continue creating round piped mounds around edge of cake. To create leaves, twist piping bag to create pressure on buttercream. Hovering above cake surface, squeeze piping bag until buttercream starts to come out. Gently touch buttercream to cake surface to adhere. Gradually release pressure while pulling away to create a pointed leaf. Enjoy!
Summer is right around the corner, and with that bring many summertime weddings!
Using everyday items, like frames and wooden paper filers as trays, baker extraordinnaire Kathy Chong and designer Grace Chen put together this fantastic dessert table for us!
Design Idea: Intent was to use every day items in nontraditional ways!
1. A 4x4 shelf found at thrift store
2. Wooden paper filers as tiered trays
3. Frames as trays
4. A shower curtain as backdrop
The Summer Inspired Menu:
Sweet corn cupcakes with blackberry frosting and wine-soaked blackberries
Buttermilk panna cotta tarts with lemon curd and blueberries
Petite peach pies with lattice top
Mini raspberry clafoutis
Grasshopper pie bars: mint cheesecake with brownie and cookie chunks
Vanilla tuiles filled with fromage blanc and pistachios
Flourless chocolate cookies
Strawberry rhubarb pate de fruit
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