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Elegant Rustic Spring Real Wedding at Hawksmoor House in South Africa – Rachel and Jeremy

June 18, 2010 | editorial team

romantic and stylish South African real wedding, wedding photo by Jean-Pierre Uys

We are completely enchanted by this week’s Real Wedding, photographed by Jean-Pierre Uys. The colors are fresh and bright, and the feeling is romantic and stylish, making for one amazing piece of wedding eye-candy. Read on for all of the gorgeous details from Rachel and Jeremy’s big day!

romantic and stylish South African real wedding, wedding photos by Jean-Pierre Uys

The Goals: Rachel and Jeremy wanted to have an elegant, boutique-style wedding where each guest would have a unique experience. With the help of Wedding Concepts, a team of talented special event coordinators in South Africa, Rachel and Jeremy selected the Hawksmoor House for their wedding venue, a restored Dutch country retreat exquisitely decorated with carefully selected antiques.

Their intimate wedding ceremony, which incorporated both traditional elements and African customs, was held outside on the lush grounds, and included a performance by the Ubuntu Children’s Choir – a unique addition we love! Their reception was held inside the lofty Hawksmoor House and had a beautiful rustic-chic style.

romantic and stylish South African real wedding, wedding photos by Jean-Pierre Uys

The Design: Rachel and Jeremy chose a wedding color palette of spring green and silver, to complement the fresh new growth of the season. Floral arrangements of white lilies and orchids were mixed with green accents and King Protea for a clean and elegant look.

During the reception, guests were seated at one long banquet table under a collection of white lantern-like lamps, and tall tapered white candles were placed around the venue for additional soft lighting. What a fabulous combination of simple, modern decor with this rustic-feeling venue – so stylish!

romantic and stylish South African real wedding, wedding photos by Jean-Pierre Uys

The Look: Rachel wore a lovely strapless gown with a sweetheart neckline from Welsh designer Benjamin Roberts, and accessorized her super fashionable look with a marabou shrug and feather hair fascinator. The bridesmaids wore matching gowns in green by Louise Roswald, and the groom was handsomely attired in a gray suit with an ivory and green tie by Gieves and Hawkes, all coordinating beautifully with the color palette of the wedding.

romantic and stylish South African real wedding, wedding photos by Jean-Pierre Uys

The Moments: Rachel fondly remembers how Jeremy held her hand throughout the entire ceremony, even lovingly brushing away a few tears from her cheeks. After the ceremony, the couple was able to catch a few private moments together strolling in the lavender gardens, before heading off to their reception where they shared their first dance to “Guantanamera”, a song that always brings back fond memories of their first date. So sweet!

romantic and stylish South African real wedding, wedding photos by Jean-Pierre Uys

The Pros: To learn about all of the incredible wedding professionals who helped to make this wedding a reality, please visit our Real Weddings section.

Thank you so much for sharing your fabulously chic affair with us Rachel and Jeremy!

If you’re planning a wedding in Southern California or Seattle, don’t miss our trusted Plan Your Wedding Hotlist, and if you’re looking for a spectacular wedding photographer, check out our World’s Best Wedding Photographer’s Hotlist!

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Embellished Couture Wedding Garters from Florrie Mitton

June 17, 2010 | editorial team

couture bridal garters from Florrie Mitton on Etsy.com

Choosing a gorgeous wedding garter to wear on your big day is a sweet, sexy and sentimental tradition that brides have been delighting in for hundreds of years, and these embellished couture garters from UK designer Florrie Mitton make the experience even more fun! We love all the shapes, fabrics and delicate decorative touches that make each piece unique and can imagine that any of them would make a woman feel even more beautiful and honored on her wedding day. Check them out!

couture bridal garters from Florrie Mitton on Etsy.com

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A Sweet Chocolate Cake Recipe from top chefs at Ray’s Catering in Seattle

June 16, 2010 | editorial team

Ray's Catering, Seattle, recipes

Here at Junebug, we LOVE good food, so anytime we can get our hands on a delicious and highly-coveted recipe from one of the incredible caterers we work with, we are right there waiting, with fork in hand! Recently we got a craving for something sweet, and asked Seattle Junebug members, Ray’s Catering, for some help. As Seattle’s premiere seafood restaurant, Ray’s offers fresh Northwest menus that get our stomachs rumbling just thinking about them, and their Cafe’s outdoor dining area with a stellar view of Puget Sound is one of our favorite summer dinner spots.

The talented chefs at Ray’s kindly obliged our request and sent us this delectable recipe for Scharffen Berger Chocolate Indulgence with Chocolate Ganache and Chambord Sabayon – yum! Homemade date night dessert anyone? Preheat your oven now – you are going to love this!

Ray's Catering, Seattle, Chocolate Indulgence Cake

Sharffen Berger Chocolate Indulgence:

1 pound Scharffen Berger bittersweet chocolate (70% cacao solids), chopped

10 tablespoons unsalted butter

4 large eggs

1 tablespoon sugar

Fresh raspberries

Preheat oven to 350°F. Spray an 8-inch round cake pan with cooking spray and line the bottom with parchment paper.

In a double boiler, or in a stainless steel bowl set over a saucepan of simmering water (do not let bottom of the bowl touch the water), heat chocolate and butter until just melted. Remove from heat.

In the bowl of an electric mixer fitted with the whisk attachment, whip eggs and sugar until they reach maximum volume, about 15 minutes. Eggs will be frothy, pale in color and hold a stiff peak. Remove bowl from mixer and use a spatula to fold 1/3 of the egg mixture into the chocolate to lighten. Fold in the remaining egg mixture and stir just until combined. Do not overmix.

Pour batter into prepared cake pan and smooth the top with a spatula. Place cake pan in a large roasting pan and place in the oven. Pour enough hot water into roasting pan to come one inch up the sides of the cake pan. The water bath will help the cake bake evenly. Bake for 20 minutes, or until the top has a dry, matte appearance and tiny bubbles form. Remove from oven and let cool completely. Refrigerate for 6 hours or overnight (can also be frozen until ready to serve).

To remove cake from pan, run a knife along the sides of the cake pan. Dip pan into hot water for 5 to 10 seconds. Place serving platter over the top of the cake pan and turn over. Cake should slide out. The bottom is now the top. Pour Scharffen Berger Chocolate Ganache over the cake and spread evenly with a spatula, allowing it to drizzle down the sides. Serve with Chambord Sabayon and fresh raspberries.

 

Scharffen Berger Chocolate Ganache

1/2 cup heavy cream

5 ounces Scharffen Berger Bittersweet Chocolate (70% cacao), finely chopped

In a saucepan, bring heavy cream to a simmer. Place chocolate in a separate bowl and pour cream over chocolate. Stir until smooth.

 

Chambord Sabayon

3 egg yolks

1/2 teaspoon vanilla extract

1/4 cup sugar

2 tablespoons Chambord liqueur

1/2 cup heavy cream

Prepare a large bowl of ice water. In a small stainless steel bowl, whisk together egg yolks, vanilla, sugar and Chambord. Set the bowl over a saucepan of simmering water (do not let bottom of the bowl touch the water) and continue whisking until it has thickened to the consistency of pudding. Immediately place bowl in ice water and stir until cooled.

In a separate bowl, whip heavy cream to stiff peaks. Whisk into cooled egg mixture.

Enjoy!

 

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