Wanted to share with those planning their weddings some of the wedding cake trends I am seeing today. Many of these mimic the bride’s lace on the cake or even use an applique of the lace (good way to save money on the cake!) – show your baker your dress or a piece of lace and let them be inspired by it with a lace pattern on your cake.
If only I were able to go back in time I think I would want this as the style of my wedding…intimate, detailed inspired, and a touch of vintage…love, love, love it!
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* Use them in outdoor dining areas for soft low lighting
* Set them on poles in the ground or on columns for ambience
MOST IMPORTANT PART OF WHAT I REMEMBER IS THESE LIGHTS WILL HIDE ALL YOUR WRINKLES.
You will look gorgeous in such low lighting, and all wrinkles will be out of sight.
My kind of decorating!!
1. Grapevine Balls (one or two different sizes for visual effect)
2. Twinkle lights- You know the kind. The small lights with a GREEN wire will camouflage best. One box of 50 white mini lights is a good amount to use per ball. If you decide to spray paint your grapevine balls white then go ahead and use the white to help camouflage the cord. Either way..it’s your preference.
3. Extension cord
4. Chain to hang the grapevine lights. General utility use, not requiring high strength. Something equivalent to fixture and novelty suspension.
5. Electrical Tape
Wrap the mini lights around the balls. You can be quite random. There aren’t any twinkle lighting police, the last time I checked. No rules here.
Add a chain to hang your balls.
Attach electrical tape to secure the mini light plug to the extension cord. This would also help to keep it free of rain and creepy critters.
Options to consider –
~ Fill grapevine balls with moss to help disguise the cord (This would probably work best using the lights with a green cord.
~ If you don’t have chain then use twine or rope to hang them. Get creative.
I can’t believe month of March is behind us and we are now in April . Easter is coming right up and spring is here! Springtime…..the freshness, the passing of dreary winter to bright, fresh spring. There are very few times during the year that I enjoy being outside and Springtime is definitely one of those times that I can say I don’t mind being outdoors. It just doesn’t seem to last long enough and because this is Bakersfield our weather seems to go from cool to scorching hot in no time at all!
Speaking of spring, this outdoor spring colored tablescape is right on trend for your Easter brunch.
I love this beautiful table setting. The original article can be found here. These nests are filled with large peonies instead of eggs!
So simple to add any colored flower inside the nests to match your theme colors. Makes a pretty table setting for Easter, Mother’s Day, weddings or “Nesting” baby showers. These peonies are sitting in a shallow plastic bowl of water then placed into nests of twisted fern vines. Finish off the theme with miniature nest place card holders. These smaller stems would be placed into a floral water tube and then placed into the smaller nest. The large round wine glasses kind of mimic the roundness of the nests .
Of course you can use any flower you prefer and hopefully one you have in your own backyard!
I love the muted coral, pinks and whites of this traditional looking table setting, the banded vintage jar adds to the overall look, as do the handwritten food labels. The original story can be found here SMP
This spring green invitation features intricate butterflies and colored stars throughout the card. Add your personalized text to complete the look. It would also work for a spring themed shower as well. Give us a call to discuss ways to make it unique for your celebration.
And now for the fun part…..the kids have their candy and so the adults need something too.
Mango Peach Sangria
Try serving this lightly sweet, fruity white-wine sangria over plenty of ice cubes. Using Viognier gives it the right balance of fruity sweetness. Yummy!
Recipe: Mango-Peach Sangria
1/3 cup sugar
1/3 cup water
1 cup Grand Marnier
1 bottle Viognier
1 mango, chopped
2 peaches, cut into thin wedges
1/4 cup mint
In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold.
Stir in the Grand Marnier, Viognier, mango, peaches and mint and serve over ice.
I am so ready to try this out today…….Let me know how it turns out for you if you happen to try this recipe.