How did the carnation get such a terrible reputation as a flower? Maybe all those grocery store bunches gave them a bad rap (especially the green and blue ones that are clearly dyed unnaturally) But let’s give them another chance!!! From now on, let’s use their scientific name- Dianthus

See how a simple Dianthus bunch can be made into a simple and creative bouquet? Change the color, add some bling, wrap with a gorgeous ribbon and….. a more subtle, traditional feel with a tad of bling and sparkle! ( I would TOTALLY load this up with a TON more bling, but you get the idea!)

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Crafting something for your big day will not only give your wedding a more personal touch but it will also save you money (so you can have a larger dress budget, of course). A DIY bride will find this a simple project and something uniquely you! This Unity candle looks so much better than any store-bought candle you can purchase.

Materials

Pillar candle
2 taper candles
Transparent vellum paper
Ribbon
Glue dots Double-sided tape can also work.
Gemstone scrapbooking embellishments I used buckle slides and gem dots.
Scissors
Paper cutter

Directions

Step 1: Print your wedding logo horizontally on the vellum paper. Design a simple monogram with names and wedding date using Photoshop. Cut off about 1″ from the top and bottom of the vellum paper using a paper cutter.

Step 2: Attach the vellum paper to the pillar candle using a few glue dots in the back. Double-sided tape would also work for this project.

Step 3: Slide the buckle slide (you can find these in the scrapbooking aisles at your local craft store) on the ribbon and attach the ribbon to the pillar candle using a few glue dots. If you don’t like as much bling, just attach the ribbon to the candle minus the buckle slide.

Step 4: Attach a ring of ribbon to the taper candles using glue dots, and add crystal scrapbooking embellishments to the candles for a little more sparkle.

Step 5: Determine if you need a hurricane vase for an outside wedding.

Step 6 : Enjoy your wedding day!

Craftzine

If you have been reading my blog for a week or so  (lol) , you know that i am a sweet-a-holic. I have reconnected with The Crepe Company in Orlando and when I saw this photo I started thinking about their delicious crepes filled with Nutella. Oh how my mouth just watered over this……

I can imagine a rustic wedding with an untraditional twist on a wedding cake like this!  Hmmm, now I cant wait to find a bride willing to do this one…. (cause I want the first slice of heaven!)

What do you think?  Are you untraditional to do something this unique?

I dont know about you but there are two desserts that just send me in to a tailspin!  Cupcakes has to be at the top of the list.  Little mini cakes with huge flavor.  The second has got to be an amazing smore. Sweet Marilyn chocolates in Orlando turned me on to her amazing fresh homemade marshmallows………. OMG, what a tasty treat (once you have homemade, you will never go back to opening a bag of processed ones)

Now, the combination of the two just makes me too happy! So check out this recipe that just makes your mouth water…… Imagine these on a dessert bar at your wedding or ANY day lol. Easy recipe and full of taste!

S’mores Cupcakes

Adapted from  Martha Stewart

Makes 14 cupcakes

For the graham cracker crust:

• 1 C graham cracker crumbs
• 1/8 C sugar
• 4 T unsalted butter, melted
• Pinch of salt
• 4 oz. bittersweet chocolate, finely chopped

For the chocolate cupcakes:

• 1 C + 1 T sugar
• 14 T unbleached all-purpose flour*
• 7  T unsweetened cocoa powder*
• 3/4 t baking powder
• 3/4 t baking soda
• 1/2 t salt
• 1 large egg
• 1/2 C milk (the original recipe called for whole but I used 2%)
• 1/4 C vegetable oil
• 1 t vanilla extract
• 1/2 C boiling water

For the frosting:

Adapted from Food & Wine

• 3/4 C sugar
• 1/3 C water
• 3 large egg whites, at room temperature
• 1/4 t cream of tartar
• 1 t vanilla extract

Preheat the oven to 350° F.  Line cupcake pan(s) with foil liners and move rack to center of oven.

To make the crust: In a small bowl, mix together graham cracker crumbs, sugar, melted butter and salt with a fork. Drop about 1 tablespoon + 1 teaspoon of the mixture into each cupcake liner and press down firmly. Reserve remaining mixture for topping cupcakes. Sprinkle 2 teaspoons of chopped chocolate on top of each crust and bake for about 5 minutes (until edges of crust are golden). Remove from oven but leave on at 350° F.

To make the cupcakes: Sift together sugar, flour, cocoa powder, baking powder, baking soda and salt. Stir lightly with a fork to combine. In a mixing bowl, combine egg, milk, vegetable oil and vanilla extract. Combine dry and wet ingredients and mix on low speed for a minute, then medium speed for 1-2 more minutes, scraping the sides of the bowl in between if needed. Add boiling water and mix just until combined. (Note: The batter will be very thin at this point.)

Pour 1/4 cup of batter on top of each crust (mine were a little over 3/4 full). Sprinkle each with remaining graham cracker mixture and chopped chocolate.  Bake for 15-18 minutes, or until tops are firm and toothpick inserted in the centers comes out clean. Let cool completely.

To make the frosting:

In a small saucepan, combine the sugar and water over high heat. Once it starts boiling, place the egg whites in a mixer bowl with a whisk attachment and begin mixing at medium-high speed. Once they become foamy, add the cream of tartar. Continue to beat at medium speed until stiff peaks form.

Once the sugar mixture reaches 242°F, remove from heat and slowly pour into the egg whites with the mixer on low speed. Increase speed to high and beat for 5 minutes, scraping the sides of the bowl as needed. Add vanilla extract and mix to combine.

*These are measured in tablespoons because I halved the original recipe and it was the easiest way to reduce the measurements (half of 1 3/4 and 3/4 cup)
Thank you to 52 Kitchen Adventures for the adaption of this amazing recipe!

Do I really need a wedding planner when my venue contact/catering director says they can handle it for me?

“This is a great question because some wedding vendors, when selling their services, mention that they can help you do it all and that you don’t need to hire an outside wedding coordinator. However, wouldn’t you prefer that the professionals you’ve hired focus on what they do best? By utilizing a wedding planner, you allow the venue catering director to spend their time handling the food, service and staff. Making sure that the food is out in a timely manner, that your guests are being taken care of, and that the room setup is the way you planned doesn’t leave much time for anything else. They may also have more than one event taking place on the evening of your reception, so their time may be divided. A wedding planner/coordinator (there IS a difference) is there just for you for the entire length of your party. We are there to serve as the “umbrella” over all the vendors you have put in place, making sure everyone in the loop as to what is happening minute-to-minute, so everything runs as smoothly as possible.

Have you hired a wedding planner/coordinator

Hiring a  wedding coordinator allows your other vendors to focus on their specialties — entertainment, photography, and so on. The photographer will not miss out on getting some candid shots of guests because he or she is trying to locate the wedding party for a group photo. And the DJ can focus on getting the sound system ready for the toasts instead of trying to locate champagne for the bride and groom. The vendors we work with realize the value of having a planner involved and encourage it! Bringing in a planner makes everyone’s life easier in the months leading up to the wedding as well as the day of— not just that of the bride, groom and their families, but also the venue and vendors.”