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Music to be played before the Ceremony
Endless love-John Tesh
Broken Road-Rascall Flatts
For the lambs Michele McLaughlin
Forest Gump Film Score-Alan Silvestri
Music Box Dancer
I love you more than I can say
Song after we are married
Can I walk with you
Can't help falling in love with you-Piano version
Wait there-Kiss the rain /Yiruma
I won't give up-Jason Marz
Could I have this dance-Anne Murray
When you really love a woman-Bryan Adams
Save the last dance for me-Michael Buble'
By your side-Sade
Whatever it is-Zac Brown Band
Keep me in mind-Zac Brown Band
Purify me-India Arie
Make you feel my love-Garth Brooks
I won't let go-Rascal Flatts
I'm moving on-Rascal Flatts
Love on top-Beyonce'
Next to me-Emily Sandy
Suit and tie-JT
Free-Zac Brown Band
You are-Charlie Wilson
Hey I love you-Micahael ?
The way you look tonight-Michael Buble'
Bed of roses
Footprints in the sand-Leona Lewis
You are my lady
You wanna make a memory-Bon Jovi
First Dance song?
Just you and I
There's no way
Love of my life
Music to play during bouguet/garter toss
Single ladies/ she's a lady
or I'm too sexy
By: Caroline Drake
French Macarons are such beautiful cookies, and can make a huge impression. Macarons, however, can also be so expensive for just one little cookie! With a little practice, you can make your own for a fraction of the cost of buying them! They are a perfect parting gift at a wedding, or a beautiful centerpiece at a bridal shower.
(adapted from Les Petis Macarons book)
*This recipe is great for sea level, if you are over 4,500 ft, then you may have to adjust the recipe.
You will need: Kitchen scale, stand mixer, sifter, food processer
Ingredients for 30 1 1/2 inch macarons:
1 1/4 packed cups (165 grams) almond flour
Pinch of fine sea salt
3/4 packed cup (165 grams) confectioners' sugar
1/4 cup water (57 grams)
3/4 cup (150 grams) granulated sugar
1/2 teaspoon (3 grams) cream of tartar
1/2 cup (115 grams) aged egg whites (*place egg whites in bowl, loosely cover with plastic wrap overnight in fridge)
4 drops gel or 6 drops food coloring (optional)
Preheat oven to 200 degrees F. Measure and pulse almond flour, salt, and confectioner's sugar in the bowl of a food processor 4 times for 4 seconds each time. Next, sift the same ingredients onto some wax paper. This will help the macaron have a nice smooth top.
Place egg whites, cream of tartar, and salt in a stand mixer with a wire whisk attachment. Begin to whisk the egg whites on medium speed until soft peaks form.
Meanwhile, heat the granulated sugar and 1/4 cup (57 grams) of water in a small saucepan over medium-high heat and cook without stirring until the sugar reaches a soft ball stage 235 degrees F.
Once the sugar water mixture has reached the soft ball stage immediately pour it slowly down the side of the mixer bowl into the egg whites, at a medium speed.
Continue whisking until the meringue forms medium peaks and is lukewarm and glossy, about 4 minutes. Be sure not to over mix, as it causes cracking later.
Fold the meringue into the dry ingredients until you reach the unique macaronage stage. When the ingredients almost seem incorporated, add the food coloring if you wish to use it.
Fold the components just enough, but not too much or the macarons will crack. Once the ingredients are combined, lift some of the mixture about 1 inch above the bowl with the spatula. If it retains a three-dimensional shape, fold it again. When folded just enough, the mixture should fall right back into the bowl, with no stiffness, in one continuous, lava-like drip.
Pipe the macarons using a piping bag, and a 1/2 inch (2A) tip. Pipe them into 1 1/2 inch circles onto a silicon or parchment lined baking sheet.
Once the macarons are piped, slam the baking sheet down to remove excess air (slam 6 times from 6 inches above the table).
Bake the macarons for 15 minutes (until the skin forms at 200 degrees F), and then raise the temperature of the oven to 350 degrees for an additional 10-11 minutes, until the macarons just come off the baking sheet when you lift them from both ends (the centers will have risen, and will not have any dark indentations). If the macarons darken too quickly, place a wooden spoon in the door of the oven to prop it slightly open.
Place on a cooling rack, and cool completely before filling.
Place the macarons out by two half shells roughly the same size and shape.
Pipe your favorite filling (simple buttercream shown here) in the center of the flat side of the cookie. Don't pipe the frosting all the way to the outer edge, stop just before so it won't flow over the edge.
Place the top of the cookie over the filling, then give it a little half twist. Allow the filling to set.
Place them out in boxes for your guests to bring home as favors. Macarons freeze well, so you can wrap them in plastic, and freeze the shells. Certain fillings freeze well too, so it's possible to make the complete cookies far in advance. These beauties will make a big statement.
By: Caitlin Zentgraf
Including your pet in your pet in your wedding party has become a popular trend these days. Who doesn't ooh and ahh at the site of a furry friend wagging its tail down the aisle? But before you decide to have man's or (woman's) best friend by your side, here are some thoughts to consider:
1. Is your pet well-behaved?
2. Does your venue allow pets?
3. Which part(s) of the wedding day will your pet attend?
4. Are any of your guests allergic?
5. Who will be the handler?
6. What will your pet wear?
Photo by Jose Villa