Tuesday, October 22, 2013

Pearls + Peonies + Bling Wedding Cake + Macaron Towers

 Soon to be featured on Wed Luxe is Lindsay and Brad's Sweet Pink, Vintage, Bling Wedding at the gorgeous Silverleaf Country Club in Scottsdale , AZ.  A beautiful pink wedding cake and a sweet pink and silver dessert vanity table topped off this lavish affair on October 5th, 2013.  
 The backdrop was custom made by me (Angela Saban Design) based on a picture that the Mother of the Bride fell in love with early in the wedding planning process.  The fabric on the backdrop was a gorgeous rose pink taffeta and the vintage sconces with dripping crystals were the perfect backdrop for the sequined pink linens and garden roses.  

The cake was four layers, Vanilla Bean cake with fresh raspberries, and raspberry butter cream, Double Chocolate cake with toffee crunch, chocolate ganache, and chocolate butter cream, Vanilla Cake with Lime curd and lime butter cream, and topped off with Peach Cobbler cake and vanilla bean butter cream.
 The  pink Peonies were so delicate and the pearls were strung on clear string with fondant pearls.  The sugar skeleton keys were a last minute inspiration.  The cake bling, a silver square with crystal insert, finished the layers off perfectly.  Pink ruffles on the largest layer were tipped with silver sugar paint.

An extravagant sweets table was Lindsay's request, so I put together some French Macaron Towers with white, silver, and pink candy dishes, white embossed treat bags and Mercury Glass Decor to surprise her guests on the patio after dinner.

 The Macaron flavors were Pecan Chocolate and Bourbon butter cream for the groom (from Kentucky) and Vanilla Peach Cobbler, for the bride.

 Vanilla Taffy, Coconut Jelly Beans, and Sugar Sticks were stacked on a silver tower and  placed in crystal glass dishes. Pink and silver sixlets were layered into apothecary jars and vintage pink milk glass dishes along with glittered skeleton keys.  The sequined silver linen was a special find and is now available for cake tables.  The glass vanity was loaned by the bride's father.  The chandeliers, crystal tea lights and hanging flowers are available for rent.  Call today for pricing!

Beautiful photography by Diana Elizabeth

Friday, October 18, 2013

Ruby Red Grapefruit Curd Recipe

Living in Arizona has it's perks.I have all the grapefruit, lemons and oranges that I could ever use.  Fruit for juice, lemonade, and lots of baking.  My favorite use for the juice of the lemons and grapefruit is curd.

If you've never tasted curd, you may be saying "yuck" right now!  Believe me, curd is far from yuck.
Curd is simply a fantastical emulsion of juice, sugar, zested rind, egg yolks and butter. Cooked slowly until a magical, creamy, slightly tart, deliciously sweet and spoon-able creation forms.  Licking the spoon is optional, but probably necessary as a reward for your patience during the stirring.  You can use any citrus fruit for this recipe.  Lime, lemon, or grapefruit.
Oh, and by the way, my favorite places for curd are: mixed into butter cream, filling for mini tarts with whipped cream topping, dolloped onto vanilla ice cream, spread onto toast, and most definitely tucked into biscuits.

Servings: Makes about 2 cups
  • 1/2 cup freshly squeezed grapefruit juice
  • 7 large egg yolks
  • 1 cup sugar (7 ounces)
  • 4 teaspoons freshly grated lemon zest
  • 1 stick (1/2 cup, 4 ounces) cold unsalted butter , cut into pieces
In a heatproof bowl, whisk together the sugar, grapefruit juice, lemon zest, and egg yolks.  Set the bowl over a pot of simmering water to make a bain-marie. Whisking occasionally, cook the mixture until it thickens considerably (to about 172 degrees F). You will know it's done when the creamy mixture coats the back of a spoon.
Remove from heat and strain through a fine mesh sieve into a clean container.  Let the curd cool SLIGHTLY (to about 140 degrees F).  This may take 20 minutes, or it may take less time, depending on the temperature of your kitchen.  
Using a whisk, mix the butter into the curd until it is completely incorporated.  The important thing here is to make sure you don;t just throw the butter into the bowl and let it melt.  Mix it into the curd while it is still cold.  If you have lumps, strain again.  Place plastic wrap directly on top of the mixture to prevent a skin form forming on top and refrigerate until well chilled. Curd will keep for up to 7 days tightly covered in an airtight container in the refrigerator.It also freezes beautifully for up to three months.
For the Favor Jars:
Spoon some of your lovely curd into small canning jars, or any jar that you love.  For these, I wrapped the tops in a burlap, chevron ribbon I found at Hobby Lobby, and cut rounds of decorative scrapbook paper for the tops before I screwed the outer lids on. You can always add a cute thank you tag as well.
 Photography by Diana Elizabeth