Friday, November 19, 2010
Yesterday was Joe's birthday. I set myself the task of making him a mind-blowing birthday cake whilst trying out a variation of the chiffon-style cake we decided to use for our wedding cupcakes.
The recipe comes from Smitten Kitchen, Espresso Chiffon Cake. Light, airy espresso-flavored layers soaked with espresso-rum syrup. Insane. I thought the fudge frosting might be overkill though, so I opted for a variation frosted and filled with homemade whipped cream. So it's like a cappuccino disguised as a cake. Perfect for the guy who owns enough equipment to make coffee at least a dozen different ways.
Alright, I'll just let the photos speak for themselves.
So delicious that we had a slice for breakfast too. I could totally imagine adapting this for cupcakes. You can almost count on it.
Somebody had a good day.
Thursday, October 28, 2010
Monday, October 4, 2010
Monday, September 27, 2010
Not much activity on the wedding-planning front recently. We've still got like ten months, remember?
Anway, we got some free tickets to a bridal show down in South Buffalo this past weekend.
People have been telling me that you can win free stuff at these things, even if you aren't looking to buy services discounted for event-day booking. So we decided not to pass on the opportunity, since we are still looking for a photographer, accommodations, and all the other things that we don't want to think about paying for yet.
But it was a total bust! Not only did we not win anything, but the whole event was a total affront on the senses. All the vendor goods/services were incredibly tacky, outrageously expensive, or both. Think lime green groomsmen apparel at the Tuxedo Junction fashion-show/dance-off. It was that bad.
The only thing we were really interested in checking out were photographers, but we had a hard time finding a good photographer in the mix. I swear, if I see another black and white portrait of a bride holding a photoshopped-red bouqet, I'm going to break somebody's lens.
And seriously? Why is it so shocking that my fiance would accompany me to this stupid thing? I was talking to a vendor and she asked how I talked Joe into coming. He's getting married too right? Why is it surprising that my partner would have an interest in planning his own wedding?
But then I thought about it, and realized I didn't want to be there either.
Honestly, I think we left that over-perfumed banquet center feeling all the more confident in DIYing this thing. Our wedding is going to be awesome, and we won't even need to spend hundreds of dollars on a cake that takes like vegetable shortening mixed with maraschino cherries.
Talk to you soon.
Monday, August 16, 2010
Aside from that, I would like to direct your attention to my blog, where I've been posting about sewing my dress and the bridesmaid dresses. If you follow me on flickr, this is probably old news. But I have successfully produced a final mockup for the wedding dress! After about 3 muslins of my self-drafted pattern, I've got the cut and fit absolutely perfect. Now I just have to buy the nice fabric and start sewing the real thing. Look at me, 11 months to go and I am totally on top of this stuff.
Click on over to my blog to read my posts on...
Sewing bridesmaid dresses
Sewing my dress mockup
Finishing my dress mockup
Monday, July 26, 2010
Note: these were just testers. When it's time for the real deal, there will be a mountain of swirled buttercream atop these cakes. Fret not.
For the cupcake itself, I present to you: Alton Brown's Vanilla Chiffon Cupcakes
And for the very literal icing-on-the-cake: Smitten Kitchen's Swiss Buttercream
For the test batch, my additions were:
- almond extract
- 1/2 tsp of my own chai spice mix (cardamom seeds, fennel seeds, cloves, cinnamon, and black cardamom)
- ground almonds sprinkled on top along with my schmancy Williams Sonoma sprinkles
These babies are light as air, not too sweet, and taste like clouds of heaven in your mouth. I have found it, my holy grail of cupcake recipes. Amen.
Friday, July 23, 2010
We began our discussion over some fresh raspberry and strawberry bellinis, and discovered that a minimum cost per person was imposed by Marcy Casino, which was disheartening, but nothing too outlandish. We proceeded through the catering menus, to tailor our own package. We even talked about deviating from their options to add our own personal touches.
After the discussion.. we got... Samples! They brought us through their tasting menu, which was fantastic, and provided an example of the quality and freshness of the food that they serve. T'was wonderful!
They do 80% of the weddings at Marcy Casino, and we can definitely see why. The other "options" are hardly options at all by comparison. We were both thoroughly impressed and are excited to continue working with Sample.
Wednesday, July 21, 2010
I just wanted to stop in and announce the results of our poll which ended yesterday, the arbitrary date of my choosing.
Good news, the majority of you approve of us doing what we want. So we will continue to do just that!
In other news..
We are going to meet with our caterer on Thursday, so look out for Joe's post later this week about the food that could potentially be in your mouth a year from now. And perhaps we will put up some sort of food-themed poll next. Because we do so love your generous feedback.
Monday, July 19, 2010
I've been asked a few times what our colors are... I didn't really know that was a thing. I mean, I know you might choose a certain color for the bridal party attire, but I was not aware of the authoritative nature of The Colors.
Anyway, I've collected a few scraps of things that I like, and I thought I might share them with you. (This is the fun part.)
Corals and greys. How exactly this is going to translate into an actual wedding, I'm not totally sure. I have bought the fabric for b-maids dresses, and it's close to the peachy-pink you see here. Joe was thinking gray suits for himself and the guys. And I think for flowers, we might do some peachy roses. However it comes together, this is a fun jumping-off point.
Oh! By the way... I wanted to mention that I set our comment moderation to allow people without blogger accounts to comment on posts. So feel free to express your love or distaste in a comment below!
Monday, July 12, 2010
We have to be honest, though.... we've been holding out on you guys for a while. We pretty much knew we wanted to have our reception here back when we were first talking about venues. So when my office was planning an event there, I got the opportunity to talk to the events coordinator and I put a hold on a date! Today we went in to talk details and we are very excited to tell you that we officially booked the venue.
All we have to do now is talk to the caterer and send in our deposit. And then find a place for the ceremony, finalize the guest list, sort out guest accomodations, find a photographer.... Okay, so there are like a million things we have to do still. But it's nice that this is sorted out. It's a weird mix of scary and exciting, but we both feel really good about it. So, yay!
Anyway, here are some pics!
Interior pic I nabbed from the Marcy Casino Facebook.
- Its location in Delaware park, where we got engaged
- Beautiful, natural surroundings of the park and Hoyt Lake
And some more practical pros:
- The entire facility is air-conditioned (imperative for a July wedding)
- Great caterers, including Sample
Thursday, July 1, 2010
To spare the uninterested, I'll be posting most of my wedding-related (and otherwise) sewing on my flickr. If you already follow my photostream, you may have noticed some work up there already.
My goal is to finish pretty much all of the sewing this summer. Yes, lofty aspirations, but I cannot imagine trying to find time to cut, sew, fit, and finish a wedding dress while writing my thesis and applying to grad schools this fall/winter/spring.
Soooo... I should probably get crackin'. Like now.
Sunday, June 27, 2010
Oh, by the way, Forest Lawn is a cemetery. This may seem a bit weird to some people.
The grounds, of course, are beautiful. And as such.. would lend nicely to wedding photos.
And who would have guessed Frank Lloyd Wright designed a Mausoleum here?
- Photo Ops !!
- Outdoor Wedding possible, with the security of having the chapel for rainy day
- "traditional" setting?
- Neither of us would have to convert in order to be married in a chapel setting (and its not Vegas)
- architectural significance
- on the cheaps
- size and seating is perfect
- Burial ceremonies take priority (could get our reservation bumped)
- reception would need to be elsewhere (not a big deal)
- building doubles as a crematory
- big wooden statues. Which APPARENTLY were not there last year, but are now. Gross.
Sorry Ebenezer Walden. I don't like you.
All in all. Very positive. We are anxious to get inside for ourselves.
Sunday, June 20, 2010
So, I have a test run for you!
This week we made Earl Grey cupcakes with lemon-honey icing. We were both craving something light and citrus-y, and this recipe sounded interesting enough.
For the cupcakes, I adapted this recipe.
Earl Grey Cupcakes
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- 2 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup milk
- 1 bag Earl Grey tea
- 1 tbsp. lemon juice
- zest from 1 lemon
Beat butter and sugar until light and fluffy. Beat in eggs one at a time. Mix dry ingredients, including loose tea. Beat half of dry mixture into the wet. Then mix in the milk, lemon juice, and zest. And then combine the rest of the dry mix. Stir until just combined. Line cupcake pan, and fill cups about 2/3 full. Bake 20-25 minutes at 350. Cool before frosting.
For the icing, I just mixed half a cup of confectioners sugar, 1-2 tbsp. lemon juice, 2 tbsp. honey and some extra zest. Mix to the right consistency and drizzle over cooled cupcakes.
So, what do you think, Joey?
Yes, they're pretty yummy.
My only concern for them as a wedding treat is that they're not really a show-cupcake. They taste wonderful but they're kind of beige-tastic. I think if I were to make them for the wedding I would do a buttercream frosting instead, to give some height. And then probably fancy them up with some sprinkles and whatnot.
What should we try next?
Thursday, June 10, 2010
This is something I definitely think we can do ourselves. I'm pretty confident in my baking abilities, and I know that I'll have some enlisted help. But I'm not so sure I can crank out an enormous, tiered, frosted mountain of cake. Which is why we've decided to go with cupcakes.
They're cute, there's no need for slicing and serving, and making them will be considerably less work than baking, assembling and frosting a huge wedding cake.
This is what I'm thinking:
(images from marthastewartweddings.com)
More than anything, I want them to taste really good. Wedding cake usually seems to suck.
I've linked to the blog ming makes cupcakes, and I'm starting to try some of her recipes. The Flourless Beet Chocolate Cupcakes (#31) are SO GOOD. We've made two batches in the past two weeks. Yeah.
Anyway, I'll be testing out recipes occasionally. I'll try my best to post our findings.