“Just Married” in Pennslyvania!

Here’s a sneak peek from when we eloped in Pennsylvania over the holidays!

Yes, I know we didn’t technically elope but it sounds so exciting!

We had such a fabulous time.  It was especially special that my family were able to share in our special day.

More of our winter wedding in the coming weeks!

via Personal Collection

Sea Glass & Hydrangeas

via With This Ring {source}

Vintage Cake Toppers & Incorporating Family History

You know how I love the idea of multiple wedding cakes but add multiple vintage cake toppers and you have one amazing setup!

via Project Wedding {source}

How lovely would it be to incorporate your families history by gathering everyone’s cake toppers and displaying it proudly on the beautiful cakes.

We haven’t decided if we will be having a wedding cake yet but I do know we will be displaying the cake topper that my mom, aunt and grandmother all used on their wedding cake.  It is incredibly beautiful!

Anyone else incorporating a vintage flair and a bit of family history?

Sunday Sweets! The Absolute Coolest Cake I’ve Ever Seen.

images via Whisk Kid {source}

This cake is too good not to include Whisk Kid’s Recipe!

Super Epic Rainbow Cake
White Cake
2 sticks butter, room temp
2 1/3 c sugar
5 egg whites, room temp
2 teaspoons vanilla
3 c flour
4 tsp baking powder
½ tsp salt
1 1/2 c milk, warmed for 30 sec in microwave to bring to room temp
Red, orange, yellow, green, blue and purple food coloring

Preheat the oven to 350F degrees. Oil and line how ever many 9” cake pans you have (I have three and I just reused them).

Sift together the flour, baking powder and salt. Set aside.

Cream the sugar and butter, then add the egg whites (I cracked them all into one bowl) and add them a little at a time. Add the vanilla and mix until fully incorporated. Then, alternating between wet and dry, add the milk and flour mixture in two parts.

Divide the batter amongst 6 bowls (I did it by weight. Weigh your mixing bowl before you begin adding ingredients and then subtract the weight of the bowl from the final measurement after the batter is completed. Divide that number by six and add that weight of batter to each bowl), and then whisk a fair amount of the appropriate food color into each bowl. Pour into the pans and bake for 15 minutes each.

When you remove them from the oven, let them rest on the cooling rack, in the pan, for ten minutes. Then flip, cover, and stash them in the fridge to cool quickly.

Lemony Swiss Meringue Buttercream
To fill and crumb coat:
9 egg whites
1 ¾ c sugar
4 sticks of butter, room temp
2 tsp lemon extract

To frost:
5 egg whites
1 c sugar
2 sticks butter, room temp
1 tsp lemon extract

Cook the egg whites and sugar in a small saucepan over medium heat, whisking constantly, until the sugar is completely dissolved (test by rubbing some between your fingers. If it’s completely smooth, it’s done). Pour into another bowl (a stand mixer is preferable) and whip on high speed until room temp. Then, on a medium-slow speed, add the butter, waiting until each piece is completely incorporated before adding the next. After all the butter has been added, turn the mixer back to high speed and whip until it has come together, about five minutes. Add the extract, beat briefly and then use.

Seriously, the absolute coolest cake I’ve EVER seen.  Can someone bake this and use it as my wedding cake?