This drink menu is so darn fabulous.
This incredible wedding photographed by the AMAZING Jose Villa is beyond words. From the florals to the wooden chairs everything is just perfection. I am just plain obsessed with those gorgeous wooden Mrs. & Mr. signs. Read on for the breathtaking photos.
Kudos to all those who did such an incredible job on this wedding. And congrats to the Bride and Groom!
See the rest {here}
The Alder Designs Etsy shop is live. After a big week, we are so glad that we hit our goal and set everything up. We will be adding new items daily, but for now we are pretty excited about what we have going on. A lot of it was inspired by Valentine’s Day so we put together a little dessert table inspiration. Major thanks to Ali Winston Photography & Jessica Murray Designs for all their help. They are seriously AMAZING!
Anyways, here is a couple photos of the shoot with our etsy products:
Ooooh so fun. We had the best time putting together all of the treats & and goodies. Pink, glitter, & sparkle… everything nice.
Dig it? We really hope so! Make sure to check it out and grab some last minute Valentine’s Day goodies!
xoxo
PHEW. What a week. It flew by. BUT it was a huge week. Met great people, connected with some awesome bloggers, did a wonderful valentines shoot, and prepared to launch our etsy shop. Pretty sweet, right?
Here are some fun personal shots of the shoot yesterday with Ali from Ali Winston Photography & Jessi from Jessica Murray Designs.
So much sparkle it makes me smile.
I have also found my new favorite festive nail color.
Essie’s Watermelon is the perfect color for V-Day. A seriously bright pink. I love it.
I cannot explain how much I love this collage of photos. It is a simple but wonderful way to document your little one joining the world. Something to keep in mind for our next one. {source}
The perfect wedding table inspiration.
This is beyond perfect. A must send to the wedding planner!
Have a lovely weekend and stay tuned for the launch of Alder Designs Etsy shop later today (hopefully)!
Happppppy Weekend!
Spotted on Ruffled… A party kit including Gold Fringe Wrapped Numbers, Confetti Poppers, Tinsel Cake Toppers, & Wishes for the New Year.
Too much fun. Love the gold and pink.
See the DIY tutorials and more {here}
YUM!!! In honor of my and my dad’s birthday’s today I am sharing this delicious cake recipe because it just looks so darn delicious!
Dark Chocolate Chiffon Cake {provided by Sweetapolita}
Yield: 1 standard bundt cake (chiffon in a bundt pan)
Method
1. Preheat oven to 350° F (180°C).
2. Butter and flour (I use cocoa powder for this process when baking chocolate cake) the entire inside surface of a 10-12 cup (2.5 L) bundt ( I used Nordicware Anniversary Bundt Pan) or you can use an angel food pan (such as Fat Daddios Angel Food Cake Pan – 10″). Just a note that typically, you wouldn’t grease the pan for a chiffon cake, but this recipe comes from the book Baking with Julia, and greasing the pan is directed. They refer to this cake base as a bundt cake, for which you would grease the pan, but all other elements of this recipe are typical of chiffon cake. If you feel you may lose sleep over greasing a pan for a chiffon cake, please go ahead and give it a whirl ungreased with a chiffon cake pan with removable bottom.
3. Sift 1 cup (200g) of the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
4. In a large mixing bowl, whisk egg yolks, oil, water, and vanilla until blended. Gradually whisk in all of the dry ingredients until combined and smooth. Set aside.
5. In a stand mixer fitted with the whisk attachment and a mixer bowl wiped clean with lemon juice, whip the 6 egg whites on medium speed until foamy.
6. Gradually add the remaining 1/2 cup (100g) of the sugar to the foamy egg whites, and continue to whip on medium speed until the meringue reaches stiff peaks, and is glossy and thick.
7. Gently fold in 1/3 of the meringue into the chocolate mixture with a silicone spatula, then gently fold in the remaining meringue until just combined.
8. Pour batter into prepared pan, and bake until top bounces back when gently touched (approximately 35-40 minutes), cake begins to shrink from sides of pan, and skewer comes clean when inserted. Be sure to not over-bake.
9. Let cake cool in pan on cooling rack for 25 minutes before gently inverting onto wire rack.
*Cake recipe adapted from Mary Bergin’s recipe in the book Baking With Julia, by Dorie Greenspan. I found the online recipe here.
Fluffy Rosewater Frosting
Yield: ~1 3/4 cups (enough for topping this chiffon cake, or 18 cupakes)
Ingredients
Method
1. In mixer fitted with the paddle attachment, combine icing sugar and butter on low speed, for about 2 minutes.
2. Add vanilla, and mix on low speed for about 2 minutes.
3. Add whipping cream and salt, and mix on medium-high speed for 2 minutes.
4. Add rosewater and pink gel colour, and whip until blended.
*Best used right away.
Assembly of the Dark Chocolate Chiffon Cake with Fluffy Rosewater Frosting
1. Gently place the cooled chiffon cake on a pedestal or plate.
2. Smother the top of the cake with Fluffy Rosewater Frosting using a small offset palette knife.
3. Store in a cake-keeper at room temperature for up to 3 days.
Notes:
1. Rosewater is very fragrant, and very intense in flavour; you will want to use sparingly, to taste.
2. The chiffon cake can be baked in advance, wrapped tightly in plastic wrap, and frozen for up to 1 month. Thaw at room temperature.
Sounds like heaven
This wedding is so wonderful. All the little details are oh so lovely.
[portfolio_slideshow]
From the dress to the personalized flags, pink glasses, the trunk, soft & pretty hues, and pictures. It’s all so wonderful.
So it looks like today I am on a confections kick. I am not even sure how to describe how yummy this cake looks and sounds.
Honestly, it is almost too pretty to eat. Almost.
So what is it?
A Oreo Olallieberry Chocolate Layer Cake
How delicious does that sound. Thank you to Desserts for Breakfast for sharing this scrumptious recipe!
for chocolate cake:
1. Preheat oven to 350 degrees F. Grease, flour, and line the bottoms of two 8″ round cake pans. If desired, line the cake pans with bake-even strips.
2. In a mixer bowl, combine sugar, flour, black and Dutch-processed cocoa, salt, baking powder, and baking soda. Mix to combine.
3. In a separate bowl, combine the beaten eggs, vegetable oil, and milk. Stir to mix. Then, with the mixer on low, pour the wet ingredients into the dry ingredients. Mix on low until evenly distributed.
4. Pour the hot coffee into the batter and mix on medium low until smooth.
5. Divide the batter between the two cake pans.
6. Bake for 35-45 minutes. When a toothpick inserted into the center of the cake comes out cleanly, the cakes are done. Remove from the oven and let cool completely. Once completed, split the layers.
for cocoa-olallieberry buttercream:
1. In a small bowl, mix together the raspberry puree and sifted black cocoa. Set aside.
2. Combine water and 11 oz. (310 gr) sugar in a small pot over medium-high heat. Without stirring, bring to a boil and let cook until the temperature reaches 240 degrees F.
3. Meanwhile, place the egg whites and cream of tartar in a mixer bowl. With the whisk attachment, begin whisking the egg whites when the syrup begins to bubble on the stove. Start whisking on medium low until the whites begin to foam, then increase speed to high and gradually add the remainder of the sugar. Whip until soft peaks form and stop.
4. Once the syrup has reached 240 degrees F (soft ball stage) and the whites have been whipped to soft peaks, gradually pour the syrup in a small stream into the egg whites, whisking on medium high continuously. Be careful not to allow the sugar syrup to fall on the beaters.
5. Continue whisking until the bowl of the mixer is at body temperature and not warm anymore.
6. Slowly begin to add the butter, about a half tablespoon at a time.
7. Once all of the butter is incorporated, continue whisking while adding the olallieberry and cocoa mixture and the food coloring, if using. Beat until incorporated. Use immediately, layering with the chopped oreos.
for dark chocolate ganache:
1. Place the chopped chocolate in a bowl and set aside.
2. In a saucepan, heat the cream and butter just until simmering.
3. Pour the hot cream mixture over the chocolate. Let sit for a minute or so.
4. Whisk the cream into the chocolate until smooth. Cool briefly and pour onto frosted cake.
See the whole post {here}
This is one of my favorite recipes that my grandmother made for me. Every Christmas she would make Gooey Butter Cake and I would just devour it with her.
Matt and I, along with our family and friends threw an engagement party {finally}! Held in the backyard of my parents home in Laguna Beach. We had a blast putting together an awesome little party to get our loved ones and wedding parties together.
It was a DIY party. We took care of everything from the food to the lighting canopy. It turned out great and I am so excited to be able to share it with you. : )
Constructed my Matt and my father. I gave them some inspiration via {my pinterest} and they threw together the perfect design.
A shot of the pre-party backyard
Pre-Party Set Up
Pictures by me
And of course, having a best friend and bridesmaid who in a phenomenal photographer comes in handy to capture the best moments and details! Thank you Ali!!!
If you are a to be bride, wedding girl, & are in the area of San Francisco you need to be here. . .
Trust me. It will be worth it.
Featuring:
Read all about it HERE
Loving this dessert feature from Amy Atlas. Great inspiration for a Girl’s Birthday Party.
Mini Flags, Eiffel tower cupcakes and pops, tea, cheese, they hit it all. So cute!
