Showing posts with label Inspiration Board. Show all posts
Showing posts with label Inspiration Board. Show all posts
Sunday, November 27, 2011
Wednesday, May 18, 2011
{Fab Finds} Color + Decor Inspiration
We love this color palette. Coral or Crimson red with a vintage pink and Golden yellow. It looks beautiful paired with black furnishings and a crisp clean white hotel bedding set (black stripe detail) or this beautiful toile bedding set from Horchow. Pair with some damask details, beautiful and rustic accessories...and you have yourself a pretty parisian theme with a more updated look. Walls would be beautiful with Ben Moore's lotus or other similar yellow for a dramatic effect. Or you could also choose a soft antique pink shade which would be very pretty paired with the black furnishings.
Inspiration Board by: Serendipity
Bedding and Lamp - Horchow
Bed, pillows, artwork, Parisian Clock, Mirror, Vases, Damask Chair and night stand - Pier 1 Imports
Eiffel Tower Candle Holder - Homegoods/Homesense
Paint - Ben Moore - Lotus
A pink quilt and coral or crimson or yellow chunky soft knit throw would be beautiful at the foot of the bed. Topped off with a white bed tray.
Bedding and Lamp - Horchow
Bed, pillows, artwork, Parisian Clock, Mirror, Vases, Damask Chair and night stand - Pier 1 Imports
Eiffel Tower Candle Holder - Homegoods/Homesense
Paint - Ben Moore - Lotus
A pink quilt and coral or crimson or yellow chunky soft knit throw would be beautiful at the foot of the bed. Topped off with a white bed tray.
Monday, April 4, 2011
{Cake Love} Holy Sweetapolita! Ruffles + Inspiration + Recipe
When they said Let them eat cake...they had to have been talking about this! Ruffles, Ruffles and more ruffles. This cake in vintage coral is screaming please somebody eat me! This ruffle technique is quite simple once you get the hang of it. You can read more about this technique from Martha Stewart here. If you’re a visual person, you may benefit from, watching a quick and helpful ruffling tutorial on YouTube, done by Melody from Sweet & Saucy Shop in California. This coral inspires old fashioned lazy days of summer. Sitting on the front porch sipping pitchers of pink lemonade with fresh scents of peonies and apricots breezing in the air! What a beautiful centerpiece it would make to a vintage dessert table.
Rich & Dark Chocolate Cake
Ingredients:
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup Cacao Barry Extra Brute Cocoa Powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee (can be hot)
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
Method:
Preheat oven to 350 F. Prepare 2 x 9″ (or 3 x 8″ for slightly shorter layers) cake pans with butter and flour or parchment paper. In bowl of electric mixer, sift all dry ingredients. Add all remaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared pans. Batter will be liquidy.
Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean–approximately 35 minutes. Try not to overbake. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.
*If doing the ruffly cake, you will likely want to increase the cake recipe to add a third 9″ layer.
*This cake is sturdy enough to be used under fondant, stacked, etc. but also moist and tasty enough too go on its own with almost any type of frosting, glaze, etc.
*boiling hot, moderately hot, and cool coffee, all work well.
Swiss Meringue Buttercream
Just a note that you will need approximately 3 times the Swiss Meringue Buttercream recipe for this Rich & Ruffly cake. Because it does take some time to make, Make in batches of 3, because it freezes so well and saves time.
Ingredients:
5 large egg whites (30g each–total 150g)
1 cup plus 2 tablespoons superfine granulated sugar
1 pound (4 sticks) unsalted butter, softened, cut into cubes
2 teaspoons pure vanilla extract
Pinch of salt
Method:
Here’s the recipe:Rich & Dark Chocolate Cake
Ingredients:
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup Cacao Barry Extra Brute Cocoa Powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee (can be hot)
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
Method:
Preheat oven to 350 F. Prepare 2 x 9″ (or 3 x 8″ for slightly shorter layers) cake pans with butter and flour or parchment paper. In bowl of electric mixer, sift all dry ingredients. Add all remaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared pans. Batter will be liquidy.
Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean–approximately 35 minutes. Try not to overbake. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.
*If doing the ruffly cake, you will likely want to increase the cake recipe to add a third 9″ layer.
*This cake is sturdy enough to be used under fondant, stacked, etc. but also moist and tasty enough too go on its own with almost any type of frosting, glaze, etc.
*boiling hot, moderately hot, and cool coffee, all work well.
Swiss Meringue Buttercream
Just a note that you will need approximately 3 times the Swiss Meringue Buttercream recipe for this Rich & Ruffly cake. Because it does take some time to make, Make in batches of 3, because it freezes so well and saves time.
Ingredients:
5 large egg whites (30g each–total 150g)
1 cup plus 2 tablespoons superfine granulated sugar
1 pound (4 sticks) unsalted butter, softened, cut into cubes
2 teaspoons pure vanilla extract
Pinch of salt
Method:
Wipe the bowl of an electric mixer with paper towel and vinegar, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 140 degrees F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed continously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). Add vanilla and salt, mix well. You can also add a wide variety of flavourings, extracts, and more.
Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.
Can freeze for up to 6-8 weeks.
Makes approximately 5 cups of buttercream.
YUMMY!
Recipe for Swiss Meringue Buttercream adapted from Martha Stewart
With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed continously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). Add vanilla and salt, mix well. You can also add a wide variety of flavourings, extracts, and more.
Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.
Can freeze for up to 6-8 weeks.
Makes approximately 5 cups of buttercream.
YUMMY!
Recipe for Swiss Meringue Buttercream adapted from Martha Stewart
Friday, March 25, 2011
{Wedding} Breakfast at Tiffany's Inspiration
Who does not love or dream of Tiffany's?! There is something absolutely beautiful about the classic tiffany blue that makes us girls swoon. Visions of Audrey Hepburn decked out in the little black dress and signature shades walking on fifth avenue! I heart NYC and all things tiffany blue and classic. What a beautiful wedding theme this would make or even a gorgeous birthday party. I am definately incorporating this theme into my upcoming Eloise at the plaza party...or another dessert table in my future.
cake love!
tiffany blue mixed with hints of yellow it totally works!
colour inspiration
Thursday, March 24, 2011
{Upcoming Parties} Harry Potter - The school of witchcraft and wizardry!
We are in full swing planning and styling a new party! Harry Potter theme. We gained alot of inspiration from a trip down south to the actual Wizarding World in Universal Orlando. To say it was amazing would be an understatement! Check out some inspiring pictures from our trip to Hogsmeade....and some other pictures for party inspiration ideas. We are huge Potter fans...so this party will literally be a "hoot" to plan! Stay tuned....we will be posting sneak peeks as the party nears.
This should make a fun photo-op
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cute owl cupcakes
Inpsiration for our platform 9 3/4
everyone needs a ticket
Tuesday, March 22, 2011
{Wedding} Woodland Theme Inspiration
This theme inspiration comes from a whimsical invitation design that is a favorite of mine. The Woodland theme is great for an off the beaten track wedding, but can be incorporated for any soiree! Many things come to mind when I see these green shades...Fairies, red riding hood, Alice in Wonderland, and even the spider monkey scenes high in the hills of forks from Twilight (which we all know are really in Canada!). :) I see a red riding hood or woodland fairy party collection and or dessert table in my future. ;)
Also a woodland invite favorite of mine.
The celery green and pale purple with violet is gorgeous combined together. Fairy woodland!
The rocks make very fun and whimsical place holders or you could write numbers on them for the tables. Invites - Martha Stewart invites.
Beautiful posies with earthy tones. The green theme is also beautiful with a pale purple/violet color scheme as well!
A perky design...out of of the box and perfect for a woodland theme or any rustic theme...would be super also for a vintage barn or boathouse theme wedding or party.
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