10 Things That Make Me Happy
Nothing says Spring like rhubarb- esp. the Food Network’s Strawberry Rhubarb Slump. Homespun? Surely. . . and bound to put you in a sugar slump, appropriately.
The Racktrap: genius, or at least more becoming than money falling from your décolletage during that gala.
We already heart their clothing, so it’s only natural that Milly did an accessories line. Yum on the Links Cuff.
Ikea’s Lusy Blom Rug is perfect for a punchy porch area rug or even at your event.
Princess Lasertron (awesome name, btw) makes the most fantastic felt florals.
Vintage Needlepoint pillows from ESD- a fabulous local design source.
Anything from Library Fashion, because they’re simply darling.
Lizzie Fortunato necklaces- esp the “Palace in Pondicherry Necklace” on the right- we’re suckers for nautically-inspired roping and alliteration.
Paula Prass for Michael Miller fabric- so retro, yet so fresh.
Eloise, aka “the Bat”. Originally from Charleston, Eloise was rescued by one of our favorite couples of all time and whisked off to Boston to live the high life. Further explanation is clearly unnecessary, I mean: look at that face!
Design Challenge: Urban Outfitters
I thought it would be fun to put ourselves to the test occasionally . . . the idea being to pick a store and design wedding details exclusively from it on a whim. If you open your eyes, there is inspiration in the funkiest of joints, from the local Tar-jay to your nearby farmers’ market. Instead of thinking “bridal”, think “interiors”- and just watch what you get.
Here’s what we gleaned from a jaunt through Urban:
Pick up a few to create little furniture vignettes near your dance floor; we did! Die over the watermelon-and-avocado ikat.
Take a solid rag rug in a classic watermelon tone to coordinate with your ikat chairs- pop it under the vignettes or under the cake for that designer touch.
Take this avocado-hued Textured Glass Tumbler and set your tables with them in place of a traditional water glass.
Drop a few plush pillows around your party for a softening effect . . . and why shouldn’t they say “love”!
At a third the cost of normal bridesmaids’ dresses, your girls are sure to be thrilled. Think outside of the solids, the sweat-inducing silks- and be bold with a retro print like on this Nettie Dress.
The Waterfall Ruffle curtain comes in many colors- and can make for a darling backdrop behind your cake, your band, or around your tent poles even. If you’re super DIY, you could craft a gorgeous cake table linen.
The Whoa! Stripe Sock comes in several colors and can be worn by groomsmen as a silly touch that the photographer just may discover and shoot.
The Vintage Beaded Feminine Headwrap is perfectly lovely for the bride’s accessorizing or even her ‘maids.
Want to avoid the registry route for an artsy couple? They’re sure to dig the Holga camera, whose old school style produces dreamy film shots anyone can master.
We just picked up a smattering of these Wallflowers for a photo shoot we’re styling. You could find a proper backdrop and tack away for that instant “touch” behind your cake or even as part of your ceremony design.
Party to Go kit? Yes, please. Hilarious parting gift, and semi-reasonable if done as 1 per couple.
Quit racking your brain over how to say goodbye. Hand a pack or two of these to your maid of honor and have the gals treat your getaway vehicle with an 80s spin. You can’t knock neon streamers, people.
Cream Puffs Unite
Say it with me: kroh-kuhm-BOOSH.
French for “crisp in mouth,” this elaborate dessert is classically made with profiteroles (tiny, custard-filled cream puffs) coated with caramel and stacked into a tall pyramid shape. As the caramel hardens, the puffs become crisp. To glam it up, croquembouches are usually wreathed and draped in spun sugar.
The croquembouche has a long history. It appears to have been invented by French pastry chef Antoine Careme in the late 1700s, when it became very popular as a wedding cake. Many of the individual components, such as the cream puffs, date to the 1500s, illustrating the long history of fine pastries in France.
This pastry concoction is one of a family of desserts known as pièces montées, or “mounted pieces.” A pièce montée is a dessert which is carefully constructed from an assortment of components, and designed to look as ornate and festive as possible. These desserts are often so elaborate that people are hesitant to eat them, and in some cases, a pièce montée may actually be specifically designed to be ornamental, including inedible ingredients like wax or cardboard to support the structure.
Constructing a croquembouche takes several days. First, the baker must make profiteroles, also known as cream puffs, from choux pastry stuffed with pastry cream. Then, a spun sugar or caramel glaze must be prepared. Several hours before the croquembouche is to be served, the chef carefully stacks the cream puffs, using the spun sugar or caramel as though they were mortar to glue the pieces together, and then the outside of the croquembouche must be decorated.
The traditional decoration for a croquembouche is a spun sugar glaze dusted with candied almonds. Some bakers drizzle chocolate over the croquembouche (as seen far above), or add more exotic ingredients like candied flowers. The top of the croquembouche may be adorned with ribbons and other ornaments. The end result is very crunchy, which explains the name.
One of the biggest challenges with a croquembouche for guests unfamiliar with this food is eating it successfully. Historically, the croquembouche was cracked open with a heavy knife or sword, and guests picked away the profiteroles. In the modern era, the guests may simply be encouraged to pull the croquembouche apart, with napkins in hand to cope with shards of glaze and crumbs from the profiteroles.
Your best bet? Ask your pastry chef to deploy a pair of sterling scissors for excising the little puffs from their mother structure.
Bon appétit!
