A few months ago I was speaking with one of my favourite clients Gillian of Crumbs of Comfort about a brief she was working on…Gold and Glamorous, think ‘The Great Gatsby’. So armed with the three G’s…Gold, Glamorous and Garden, this is what we came up with for paper styling.
Each butterfly is made from paper. The symbolistic meaning of the butterfly is new life, new beginning, perfect for the unity of a new life together as husband and wife. They loved the butterflies so much they were used on the cake, the dessert table and the chairs.
We took a different turn with the name place cards, instead creating a scroll to lay across the napkin and further dressed with the butterflies a little piece of whimsy which each guest can take home with them.
The gorgeous feature which unfolded was included in the Spring edition of Queensland Brides Magazine and they loved it so much, they repeated it again on their blog.
All the beautiful imagery is captured by the gorgeous Melinda from Chantilly Lace Photography
Photography – Chantilly Lace Photography
Styling – Beautiful Beach Weddings
Cake and Dessert Table – Crumbs of Comfort Cake Design
Placecards and Butterflies – Penny Lane Studio
Gold Glitter Vases – Dunne with Style
Flowers – Flowerlovers
I was gushing when Gillian sent the photos through of this sweeter than sweet DIY for valentines day. I confess, it has been a while since I have spoiled my taste buds to the sweetness of a meringue and I dare say, when I finish this little blog, I will be off to my kitchen to bake…its been a while and I could do with the ‘therapy’ of making something for my little Valentines Lily and Oscar….and I dare say, neither of them have been treated to a Meringue before…that I know of! Maybe I should post them both up to Gillian’s place for a week…let her spoil them with her amazing sweet delights, it would certainly be a credit in the book of life experiences 🙂
4 egg whites (room temperature)
Pinch of salt
220g caster sugar
125g white chocolate
Edible glitter (optional)
Small amount of fondant or shop bought sugar hearts
Place egg whites and salt in a clean bowl. Beat with electric mixer until soft peaks form. Gradually add sugar a tablespoon at a time. Once the final spoonful has been added continue beating for 3 minutes until sugar has dissolved. The best way to check if sugar has dissolved is to rub a little of the mixture between your fingers. If it’s grainy, continue to beat for an additional minute.
Line a tray with greaseproof paper. You can pipe or spoon the mixture onto the tray. Leave a 2cm space between each meringue.
Bake in oven for 1 ¼ hours, at 100 degrees celcius. Allow to cool in oven.
Melt white chocolate in microwave in 30 second intervals, stirring after each bust until completely melted. Dip the tip of each meringue into the chocolate and sprinkle with edible glitter (any sprinkles would be fine)
Finally top with small fondant hearts or the sugar ones found in the supermarket.
Follow Gillian’s sweet creations and fabulous styling on Facebook: http://www.facebook.com/crumbsofcomfortcakedesign?fref=ts