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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!
Project and Photos by Erica O'Brien What You'll Need: Martha Stewart Crafts Medium Punch, Hydrangea piping gel Martha Stewart Medium Punch, Rose Leaf food-use only paint brush powdered food color (petal dust) in assorted colors food-use only art sponge 0-Grade wafer paper, an edible paper medium made of potato starch. Available on Amazon. Divide powdered food colors in shallow dish or paint palette. Here, we use purples and blues for hydrangea petals and greens for leaves. Dip art sponge into petal dust and dab on wafer paper until desired color is achieved. Using hydrangea punch, punch out hydrangea petals from colored wafer paper. The quantity needed will depend on the size of your cake. Using leaf punch, punch out leaves. You will need about half the quantity leaves as petals. Leaves and petals can be made in advance and stored in an airtight container. They should be kept away from sunlight until ready to apply to your cake to avoid fading. To apply, dip paintbrush into piping gel. Gently brush back of petal (or leaf) with piping gel. Press petal (or leaf) firmly against cake until it adheres. Continue until desired number of petals and leaves are attached to the cake. Enjoy!
Project and Photos by Brittni Mehlhoff
Decorate a plain cake with these edible pineapple flowers and save a small fortune on your wedding cake (or a cake for the rehearsal dinner). You don't even need to be a whiz in the kitchen. These beautiful pineapple flowers are super easy to make.
Materials:Fresh Pineapple Sharp Knife Baking Sheet Cupcake Pan Edible Food Spray (optional)
1. Start by slicing the top and bottom off of a fresh pineapple.
2. Next, cut the rough skin (and eyes) off of the pineapple. Leaving a pineapple, free of eyes and an intact core.
3. Then, cut very thin slices of pineapple.
4. Add slices to a baking sheet. Then, bake the slices in the oven at 250 degrees for 30-40 minutes. Then, flip over each slice and put back in the oven for another 30 minutes.
5. Now that the pineapple pieces are nearly dried out in the baking process (but not quite), move the pineapple pieces into a cupcake tin and place back in the oven for 10-15 minutes. Or until a golden yellow.
6. Let cool, then spray with edible food spray (if desired), for a more colorful look.
Now, it's time to adorn your cake with these beautiful, edible flowers. They're a great way to dress up a store-bought cake. Don't you think?
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