Category Archives: INSPIRATION

Southern California Winter Wedding Reception Inspiration


When you live in Southern California, there’s never an inappropriate season for outdoor entertaining. This feminine, cozy get-together from Anna Delores Photography, Stella Bloom Designs and Vanessa Noel Events does the perfect job of embracing the gorgeous great outdoors in California’s Santa Ynez Valley. Despite the warm weather, this talented team still gave the setting some festive, seasonal flair with chunky knits, sparkle, and a touch of leather and fur.




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See the full feature on Style Me Pretty!

Most Wonderful Time Sign, Metal Lantern, Wooden Lantern, Red Blanket, and Pillows: Pottery Barn
Photography: Anna Delores Photography 
Floral Design: Stella Bloom Designs 
Reception Venue: Whispering Rose Ranch 
Jewelry: 31 Bits 
Calligraphy: Jamie Ellen Paperie 
Cake & Desserts: MJB Cakes 
Cocktails: Savour This Kitchen 
Styling & Coordination: Vanessa Noel Events

Winter Wedding Takeover: We’re Swapping Instagrams with Loverly Today!

Pottery Barn and Loverly

Something borrowed, something blue — follow us on Instagram today, we have something special for you!

We’re so excited to swap Instagrams with Loverly today. Follow them to see all of our favorite winter wedding inspiration, and follow us to see their favorite decorating tips, gleaned from their most gorgeous wedding features.

You can see all of our photos at #loverlytakeover and #potterybarntakeover!

One Gorgeous Greek Engagement Shoot, PLUS Our Top Destination Engagement Shoot Tips

A romantic, sun-drenched engagement shoot in Greece — we can’t think of a better way to start down the path as a soon-to-be married couple, can you?



Kristin and Scott chose the talented Eric Kelley to shoot these special photos. We love how the couple embraced the environment’s bright hues and casual style (that coral maxi dress is amazing).

Take a look at their gorgeous engagement shoot in Greece, plus our quick tips for destination engagement shoots, below.






Our 3 top tips for destination engagement shoots:

1. Find a photographer that both of you are comfortable with. Whether he/she is traveling with you, or you’re meeting them there, it’s worth it to be picky here — your pictures will definitely reflect how much fun (or lack thereof) you were having that day.

2. Make sure either you or the photographer are familiar with possible locations at your destination. If your photographer is a local, make sure you tell him/her what you’re looking to get out of this shoot. If your photographer is traveling with you, do your research ahead of time and map out locations that you’ll want to visit/shoot at in advance.

3. Check the weather and plan accordingly. Weather is an issue for any engagement shoot, but if you’re doing this on vacation, you’ll want to be extra careful. Have backup indoor locations on your list, and plenty of weather-friendly wardrobe options.






Perfectly Peach Bridal Shower Bar: Peach Gin and Tonic Recipe


What do you get when you combine one girly wedding shower theme with one crisp and classic cocktail? Just ask Melina Thompson from Sugary & Buttery. Today we’re featuring the final recipe in her amazing Perfectly Peach Bridal Shower Bar. Read on for her delicious peach gin and tonic recipe!


Peach Gin and Tonics
(1 serving)

• 3-4 tonic water ice cubes (or regular ice cubes)
• 2 ounces gin
• 1 ounce clear peach schnapps
• 4 ounces tonic water
• Peach wedge for garnish

• Place the ice cubes in a Martini glass.
• Add the gin, then the tonic water, then the peach schnapps, stirring well.
• Garnish with peach wedge, and serve immediately.


See the recipes for Melina’s peach petit fours and peach vanilla bourbon cupcakes .

A Riot of Color: Bold, Bright and Beautiful City Wedding Inspiration

­­As any creative knows, inspiration can come from the most unlikely of places. We love wedding shoots inspired by nature, but it’s the hidden urban beauty that we love in this vivid and bold city wedding inspiration from Juli Vaughn and Vue Photography.

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Instead of focusing on the rough edges of their local concrete jungle — Atlanta — this talented team focused on the happy, bright colors in Atlanta’s Living Walls. An adorable couple, cheerful flowers and one cute pup help soften the hard lines of the city, too.

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Credits: Event & Floral Design: Juli Vaughn Designs/ Catering: Sun in My Belly/ Photography: Vue Photography/ Hair & Makeup: Andrea Carter Artistry/ Wedding Dress: The Sentimentalist/ Men’s Wear: The Modern Gent/ Venue: Westside Art Center/ Cake: Sugar & Slate/ Invitation Suite/Paper goods: Fresh Love & Co./ Coordination: Pretty Swell Parties/ Linens: I Do Linens/ Art/Canvas Placemats: Renee Bouchon Art/ Rentals: Event Rentals Unlimited

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Perfectly Peach Bridal Shower Bar: Peach Cupcake Recipe with Vanilla Bourbon Buttercream

A bridal shower just isn’t complete without cupcakes — but these special occasions require more than your average funfetti. That’s why we love this delicious peach cupcake recipe from Melina of Sugary & Buttery — it’s an elevated take on peaches and cream, thanks to a decidedly grown-up bourbon buttercream frosting.


PS: Get her peach petit four recipe here.

Peach Cupcakes with Vanilla Bourbon Buttercream
(makes about 16)

1.5 sticks butter
1 cup sugar
2 egg
2.5 cups flour
2 teaspoon baking powder
0.5 teaspoon baking soda
pinch of salt
1 can peaches in 100% juice

1 cup butter, softened
3 cups powdered sugar
1/3 cup bourbon
1/3 cup milk
½ vanilla bean
1 tablespoon vanilla extract


Heat oven to 350F. Line 16 cupcake tins with liners.
In the bowl of a mixer, mix together the vegetable oil and sugar. Beat in the egg.
In another bowl, mix together the flour, baking powder, baking soda and salt.
Add half of the flour mixture to the wet ingredients. Then add ¼ cup of peach juice and add the remaining flour. Mix just until just combined.Cut the peaches into small cubes and fold into the batter. Fill the cupcake tins 2/3 full with the mixture and bake until a tester inserted in the center comes out clean, 17- 20 minutes.
Cool completely.

Beat butter at medium speed with an electric mixer until very pale and creamy.
Gradually add powdered sugar alternately with bourbon and milk, beating at low speed until blended after each addition. Stir in seeds of vanilla bean.


(Melina’s Perfectly Peach Bridal Bar is served with our Schott Zwiesel Martini GlassesGreat White Square Serve Platter, and Great White Cake Stand)

Perfectly Peach Bridal Shower Bar: Petit Fours Recipe from Sugary & Buttery

Bridal showers are the perfect excuse to go all out girly. No boys allowed, right? That’s why we love this all peach bridal shower bar from Melina of Sugary & Buttery. Tiny cupcakes, petit fours and a deliciously peach cocktail (all served with our Schott Zwiesel Martini GlassesGreat White Square Serve PlatterGreat White Cake Stand) — need we say more?

Take a peek at Melina’s peach petit fours recipe, below, so you can make some of your own!


Petit Fours


For the pound cake:
3 sticks (1.5 cups) unsalted butter, room temperature
2 cups all-purpose flour
1 teaspoon salt
1.5 cups granulated sugar
1 teaspoon pure vanilla extract
6 large eggs

For the glaze:
2 cups sugar
pinch of cream of tartar
2/3 cups peach juice, reserved from can
1 cup powdered sugar, sifted
1 drop orange food color, if desired

For the decoration:
peach jam
sugar flowers



Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan and set aside.
In a medium bowl, whisk together flour and salt set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar, and vanilla on medium-low speed until pale and creamy, about 3 minutes.
Add eggs, one at a time, beating until combined.
With mixer on low speed, add the flour mixture and carefully beat until just combined. Make sure to not overbeat the batter.
Spoon batter into prepared pan and smooth with an offset spatula.
Bake until cake is golden and cake tester inserted in the center comes out clean, 50 to 55 minutes.
Transfer to a wire rack to cool, 10 to 15 minutes. Turn out cake onto the rack to cool completely.


Once the cake is cooled down completely, cut horizontally into 1/2 inch thick slices.
Spread peach jam on every cake slice and stack 2 slices on top of each other.
Roll out the marzipan very thin and cover the stacked cake slices.
Using a squared petit fours cutter, cut out as many petit fours as possible (you can use a knife and cut 1×1 inch cubes).

Combine sugar, cream of tartar and peach juice in 3-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (12 to 14 minutes).
Cover; boil 3 minutes.
Uncover; continue cooking until candy thermometer reaches (228°F. to 234°F.)
Remove from heat; cool to 110°F. or until bottom of pan is slightly warm to touch (do not stir), for about 1 hour.
Stir in powdered sugar and food color (if desired).
Place wire cooling rack over waxed paper. Place 1 cake piece on fork and dip into glaze. Place onto wire rack; let stand until icing is set.
If icing becomes too thick, reheat over low heat until thin consistency and easy to drizzle (2 to 3 minutes).
Garnish each petit four with sugar flowers.