Looking for stylish bridesmaid’s dresses? Check out Simple Silhouettes! Designer Christina Dalle Pezze has created a company to make you just that- dresses with a modern flair and a clean and simple aesthetic.
On their website you can choose your shapes, fabrics, trims and accessories to create dresses for your bridal party, and it’s super easy to order just the right sizes using their Bridal Party Kit. Visit their New York showroom or a shop in your area to see the lovely pieces in person, or order a sample dress to be shipped directly to you. They even have dresses for your junior bridesmaids and flower girls, and ties, bow ties and cummerbunds for your guys so your wedding day look can easily be complete. One stop shopping at its best!
Laura and Jeremiah’s goal was to have a simple, elegant, and joyful wedding, and after seeing all of their spectacular photos from J. Garner Photography, I’d say they succeeded! Every image radiates beauty and joy (not to mention some serious romance!)
For these two, having their family and friends there to celebrate with them was what made their day complete. Laura and Jeremiah took advantage of all the togetherness and spent lots of time with photographer Jim Garner to capture the fun and friendship that surrounded them.
I love the clean and simple fashion they chose, that created a natural, harmonious look. Laura wore an amazing dress by Monique Lhuillier, the bridesmaids wore black cocktail dresses with creamy flowers in their hair and the Jr. bridesmaids wore buttery yellow dresses with black sashes. The Groom wore a sleek black suit with a white tie, and the groomsmen all wore ties in the same butter yellow as the Jr. bridesmaids dresses. Clean, crisp and cohesive! Lovely!
Both the wedding ceremony and the reception took place in the backyard of Laura’s parent’s gorgeous Ellicott City, Maryland home, and their wedding coordinator, Encounters Event Planning, made every detail shine. The ceremony had all kinds of personal touches to really make it their own, and all the green grass surrounding them corresponded perfectly with their lovely invitation suite designed by Paper Moss.
The wedding reception moved inside the tent on the lawn as the weather turned from sunny to stormy. Details in their wedding color palette of soft greens and ivory filled the large space, and the square ribbon wrapped wedding cake by The Cake Studio was the perfect compliment to their modern wedding style!
Never one to miss a creative photographic moment, Jim Garner took Laura and Jeremiah out under the dramatic skies and captured photos that are simply unforgettable! I could stare at that photo of the lightning coming down all day long. What a wedding photo!
Thank you so much for sharing your story with us Laura and Jeremiah! For the full scoop on all the wedding vendors who contributed to this beautiful day, as well as over 60 other heartwarming weddings, be sure to visit our Real Weddings section!
There are a lot of things I love about living in Seattle. The mountains, the water, the art, the coffee, the people, and yes, I will happily admit, the cupcakes. Because of my enormous sweet tooth and my love of all things pretty, Trophy Cupcakes is at the top of my list! Their cupcakes have become a huge hit at weddings and parties and their adorable Wallingford Center shop is a fabulous place to visit. The Junebug team recently stopped by for a coffee and a treat, and to see what Trophy’s up to for the holidays…
Trophy owner Jennifer Shea (pictured above) is always coming up with new and creative flavors, and this holiday season she’s baking up Chocolate Candy Cane, Bourbon Eggnog, Gingerbread and Candied Yam cupcakes! Yes, seriously, candied yam! Her party shop is filled with letterpress greeting cards, ingenious toys and games, and vintage party accessories, and she was recently on the Martha Stewart show showing the queen of the kitchen herself how to whip up a batch of Chocolate Graham Cracker Cupcakes with Toasted Marshmallow Frosting. We were so proud to see one of our Junebug member businesses showing Martha how it’s done!
Ever since the show aired we’ve been lusting after those gorgeous cupcakes, so we thought we ought to spread the love and share the recipe posted on MarthaStewart.com with all of you! What a perfect holiday dessert or gift they would make! Read on for the recipe and be sure to check out the video clip of Jennifer on The Martha Stewart Show to get step by step instructions. Happy Baking!
Chocolate Graham Cracker and Toasted Marshmallow Cupcakes
Makes 2 dozen
* 2 1/4 cups plus 2 tablespoons sugar * 1 3/4 cups all-purpose flour * 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed) * 1 1/2 teaspoons baking powder * 1 1/2 teaspoons baking soda * 1 teaspoon salt * 2 large eggs * 1 cup whole milk * 1/2 cup vegetable oil * 2 teaspoons pure vanilla extract * 1 cup boiling water * 1 1/2 cups graham cracker crumbs (from about 20 squares) * 1/3 cup unsalted butter, melted * 9 ounces bittersweet chocolate, finely chopped * Marshmallow Frosting
Directions
1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside. 2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed. 3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside. 4. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined. 5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping. 6. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely. 7. Transfer frosting (recipe below) to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.
Marshmallow frosting
Makes enough for 2 dozen cupcakes
* 8 large egg whites * 2 cups sugar * 1/2 teaspoon cream of tartar * 2 teaspoons pure vanilla extract
Directions
1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes. 2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
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