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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 Brittni Mehlhoff Create inexpensive escort cards that are completely unique with this DIY idea that guests are sure to love. Why? It comes with a sweet treat, of course. These numbered cupcake toppers will satisfy any guests sweet tooth and cleverly direct them to their reception table. Materials: Decorative Paper Scissors Craft Glue Pen Pencil Fresh Flowers, such as Aster or Gerber Daisies How To: 1. Draw or trace numbers onto decorative scraps of paper. 2. Cut out each number carefully with scissors. 3. Hand letter guests names, with a pen, onto each number. These numbers will represent what table your guests will be placed at for the reception. 4. Glue small flowers to each number and let dry. Hang the finished escort cards from a bulletin board or rest each one on top of a cupcake for your guests to enjoy. Optional: If the paper you're using is thin and/or flimsy, attach a small bamboo skewer or lollipop stick to the number before sticking it into the cupcake.
Project and Photos by Brittni Mehlhoff Make store bought meringues feel like custom treats for guests, with this simple watercolor-inspired DIY. They may look like tiny pieces of art, but they are also completely edible (and delicious). Since this project uses gel food coloring, they're 100% safe to eat. Materials: Meringues Gel Food Coloring (assorted colors) Small Paint Brush (cake decorating brushes work great) Water Small bowl Paper Towels
How-To:1. Using a paint brush or toothpick, grab a small amount of gel food coloring (a little goes a long way) and place in a bowl. 2. Next, add water and stir. 3. To create color blocked watercolor meringues, simply dunk the meringue into the food coloring mixture quickly and remove. Set on a paper towel to dry. 4. To create a painted pinwheel, dip a paint brush into the food coloring and use as you would any other paint. Set on a paper towel and let dry. 5. Place into small bags or decorative boxes. Showcase the finished meringues on a dessert table or wrap them up to give as takeaways for guests. They make great favors!
Project by Erica Obrien
Photos by Brooke Allison Photography
The chalkboard look is super trendy right now. This edible version would be great for wedding or shower favors. Be sure to make extras to keep for yourself!
Materials:Sugar cookie dough Black fondant Flour (for rolling dough) Small acrylic rolling pin Large acrylic rolling pin Small palette knife Letter stencil Cutter Royal icing Baking tray lined with parchment paper (not shown)
Roll dough to about 1/4" thickness.
Cut dough with cutter.
Lay on parchment-lined baking tray. Place in freezer until firm, about 20 minutes.
Roll fondant to about 1/16" thickness.
Cut fondant using same cutter used for cookies.
Place cut fondant on flat surface.
Lay stencil on fondant. Spread royal icing with palette knife. Wipe off excess. Allow to dry before proceeding to next shape or letter.
Bake cookies according to recipe directions. Once removed from oven and still warm, place fondant cutouts on cookies, allowing heat of cookie to set fondant to cookie.
Arrange neatly and enjoy!
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!
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 Obrien
Project and Photos by Erica Obrien The best part of this cake topper project is that it's highly customizable. Everything from the color of the sprinkles, to the size of the letters and even the letters themselves can be personalized to work with your wedding cake. Step 1: What you'll need: Laser cut wooden letters. These can be purchased at any crafts shop or custom made. We recommend Woodland Manufacturing. The site allows you to choose your letters, connection style, font, and height. Prices are extremely reasonable, and shipping is very fast. Popsicle sticks or wooden coffee stirs Non toxic craft glue (such as Elmer's) or glue gun Small nonpareils (sprinkles) Sweetened condensed milk Food coloring paste in color of your choice Food-use only paintbrush Step 2: At least one to two weeks prior to project, order custom laser-cut wooden letters here. The size you select should be based on the top tier of your cake. (Our top tier is 5" in diameter, so we selected lettering that was 2" tall and about 5" wide.) Step 3: Put a small dab of glue on part of popsicle stick that will be attached to letters Step 4: Glue popsicle stick or coffee stir to back of letters as centered as possible. Allow to dry. Step 5: Mix small amount of food coloring into sweetened condensed milk. Color will intensify, so add a little at a time. The sweetened condensed milk is a foodsafe way to hide the wood and to adhere the nonpareils. Note that some of the wood color might show through. Step 6: Use food-use only paintbrush to paint colored sweetened condensed milk all over letters. Step 7: Over a bowl, carefully pour sprinkles onto letters. Allow to dry. Step 8: Carefully center and insert onto top of cake. Enjoy your gorgeous wedding cake!
Project by Erica Obrien No plates, no wrappers, these bite-sized gems are completely edible and perfect for everything from a formal dessert table at a wedding to a laid back gathering of girlfriends at a bridal shower. Of course the colors are customizable as are the sizes.
Step 1: Make the Cups At least one day in advance, gather what you’ll need and make the cups. The farther in advance, the better. Be sure to make extras in case of breakage. Here’s what you’ll need: Cardstock Tape Ruler Fondant in color of your choice Food-use only ruler Rolling pin Pizza wheel Water Two small round cutters, one slightly larger than the other Cornstarch (to prevent sticking) Roll cardstock tightly. Insert smaller round cutter into rolled up cardstock to ensure a snug fit. Tape down length of cardstock to secure. Use small amount of cornstarch to prevent fondant from sticking. Roll fondant into long thin strip. Place ruler on fondant and use pizza wheel to cut straight line. Save excess. Repeat on other side of ruler, matching strip width to height of smallest cutter. Use ruler to straighten edge of strip. Cut strip into 4 ½” pieces, or large enough to wrap around cardstock roll with a slight overlap, creating a closed ring. Wrap strips around cardstock roll, securing overlap with enough water to ensure sticking. Allow to dry at least overnight. Repeat as many times as needed until desired number of rings are made. Roll out extra fondant. Using larger cutter, cut an equal number of discs as you have rings. When dry, rings will be able to stand upright. Rings will create sides of cups; discs will form bottom of cups Step 2: Make and Decorate the Cakes Here’s what you’ll need: Cake of your choice baked in 2” high pan Piping bag with large round tip 8 and filled with your choice of buttercream Fondant rings and discs (made in advance) Edible “confetti” (sprinkles, sugar pearls, fondant circles, non pareils) in the color of your choice Place fondant ring on fondant disc. Place small amount of buttercream at bottom of ring to secure disc and cake to ring. Use smaller cutter to cut cake round. Insert cutter into ring and gently press to release cake. Press down to secure cake to buttercream. Top cake round with candy kiss-shaped dollop of buttercream. Top cake cups with confetti.
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!