Nature's Candy

Would you believe that these seashells, oysters, sea glass and starfish are all candy? Yep, all kinds of chocolate-filled, vanilla-infused and hard candy goodness. The collection created by Andie's Specialty Sweets would be so perfect in a favor bag or covering a cake for a summer party or beach wedding. They fall into that "too pretty to eat" category, so thank goodness I don't believe in such things.

[photos courtesy of: Andie's Specialty Sweets]

California Wedding Weekend

I'm back from California, slightly jet-lagged but still smiling thanks to some quality friend time. Jonah and I headed straight from the airport to In-N-Out Burger, a promising start, then spent one night at the fancy schmancy London Hotel in West Hollywood. It was brief (thanks to a delayed flight) but lovely, continental breakfast, rooftop pool, giant chessboard and all.

We spent the rest of the weekend in a rental house seeing friends who are spread out all across the country these days. We don't see each other often enough, but when we do, it's as if no time at all has passed. We laughed until we cried, practiced our best Californian accents, sang, danced, sat in L.A. traffic, ate lots of chips and guac, watched a meteor shower at 2 in the morning and saw our dear friend Ashley get married. It was one of those trips that makes you think, "Why isn't life always like this?" But I guess the fact that it isn't, is what made it so special.

One for the Books

Like I mentioned the other day, this Saturday is our fifth anniversary. I never made a photo album for myself after the wedding. I know, what kind of bride was I? So after five years, I finally took the time to do it. I decided to order a panoramic photo book through Pinhole Press. I gave myself a few hours to go through my photos, narrow them down, change some to black and white and choose different page layouts. Less than a week later, the book is in my hands, and I love it, especially the look of the photos stretched across both pages. Happy Anniversary to me!

We're still deciding how to celebrate. I'm thinking a day at the beach would be nice! What are you up to this weekend?

[all wedding photos by: Kellie Kano]

Italian Cream Cake and True Love

Italian Cream Cake was one of my favorite sweets growing up. I think of it as one of my grandma's signature desserts. It's a recipe out of her church cookbook, and it was usually my birthday cake request for her. When I got married and Italian Cream Cake was a wedding cake option, my decision was already made for me. But I wanted to be accommodating since I know some people aren't fans of coconut and give our guests another option, chocolate cake with the same yummy cream cheese frosting.

Jonah and I did the whole bride and groom thing, feeding each other Italian Cream Cake, no shoving or smearing was allowed by me. But when cake was served to all our guests, only the chocolate cake came out. The plan of two cakes got lost in translation somewhere along the way. These things happen in the chaos of weddings, but two lessons were learned that day:

1) Don't sweat the small stuff, especially when no one else will even notice.
2) Always just serve whatever kind of cake you want.

So only the bride and groom ate Italian Cream Cake on their wedding day. It's sort of special really, and since our fifth wedding anniversary is this Saturday, I thought it was time for us to share another one.

Italian Cream Cake
Adapted from the Robert McIntire United Methodist Church Cookbook

1/2 cup butter (1 stick)
1/2 cup vegetable shortening
2 cups sugar
5 eggs, separated
2 cups all-purpose Flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 1/4 cups sweetened coconut
1 cup chopped pecans

Cream Cheese Frosting:
1 8 oz. package of cream cheese
4 tablespoons butter (half a stick)
1 teaspoon vanilla
1 16 oz. box of powdered sugar
1 cup pecans, finely chopped (optional)

Preheat oven to 350 degrees. Grease and flour three 8-inch round cake pans. (I used three 6-inch pans and had batter to spare.) Using an electric mixer, cream butter with shortening. Add sugar and beat until mixture is smooth. Separate egg yolks and whites. Beat egg whites until stiff and set aside. Add yolks to batter and beat well. In a separate bowl, combine flour, baking soda, baking powder and salt. Add flour mixture a little at a time, alternating with buttermilk until combined. Mix in vanilla, coconut and chopped pecans. Then gently fold in the beaten egg whites. Bake at 350 for 25-30 minutes or until a cake tester comes out clean. Set on cooling rack for 15 minutes, then remove cakes from pans and allow to cool completely.

For frosting: Using an electric mixer, combine butter and cream cheese until smooth. Add one box (16 oz.) of powdered sugar and mix well. Add vanilla and beat until smooth. Frost cooled cake and coat sides with finely chopped pecans by pressing lightly into frosting.

This is one of those cakes that gets better with time. I made it on a Saturday and thought it was tastiest on Monday. Enjoy!

[wedding photo by: Kellie Kano]

A Splashy Wedding

I love this Palm Springs wedding for all the details and color the bride and groom, two graphic designers, incorporated, not to mention all that glorious signage. Their dinner was Mexican from a food truck, they served cupcakes for dessert, and the couple jumped in the pool at the end of the night. That's my kind of party.

[spotted on: bridal musings; photography by: Mike Arick]

Calling All Brides-to-Be

Are you getting married? Do you know someone getting married? My dear friends at Reams Photo, who do beautiful work, are hosting Inspired by Love, a contest for engaged couples. The prize? They will photograph your wedding for free! It's all very exciting, and Pinterest is involved. Read all about it here and spread the word! And Happy Friday!

Reading Engagement

My beautiful friend Ashley and her fiancé Darren recently had their engagement photos taken. Not only do I love her dress, but the use of so many other good things: blankets, books, frames and California sunshine.

[photos courtesy of: Rachel Artime Photography]

Kiss Me, I'm Irish

 

There is so much to appreciate about this retro chic elopement shoot at The g Hotel in Ireland, the bride's champagne dress, the groom's killer mustache and the amazing setting. It's enough to make me want to book a stay there.

[spotted on: Bride & Joy; photos courtesy of: Siobhan Byrne Photography]