Glamorous Fall Wedding Ideas

Cold-pressed apple cider, warm pumpkin spiced donuts and the prettiest pink wedding decorations you have ever seen. All part of a Fall wedding inspired shoot from Hey Gorgeous Events. Rhiannon goes into more detail here on all of the beautiful details that you are seeing. Take note of the gold pine cones incorporated into the bridal bouquet. How glamorous is that?

All of this prettiness was captured by, Tonya Peterson Photography at The French Valley Vineyards, the epitome of rustic elegance and is surely one of the most unique reception venues in all of Michigan for anyone looking to “Fall in Love” anytime of the year. To see more glamorous fall wedding ideas be sure to click here.

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Hey Gorgeous Events is one of our exclusive The Hand-Picked VendorsHand-Picked Vendors are at the top of their game and provide excellent services! Our picks were chosen because of their commitment to excellence, stylish and fresh ideas, and their overall fresh approach to weddings. To learn more about how our Hand-Picked vendors are chosen please click here.

Photographer: Tonya Peterson Photography
Event Designer: Hey Gorgeous Events
Venue: French Valley Vineyards
Shoe Designer: Luichiny
Stationery: Papertalk Press
Flowers: J’s Fresh Flower Market (bouquet made by Jeanette of J’s, boutinniere and centerpieces made by Rhiannon of HGE)
Donuts: Robinettes Apple Haus
Pink and gold cake stands: Home Goods
Gold urns: Hobby Lobby
Pink napkins: The Wedding Chicks
Bracelet: Jazlyn Field, Ruby Sweetheart Jewelry
Venue coordinator: Michele LeMieux, Wine Country Weddings
Caramel Favors: Nicole Ebbitt, The Caramel Jar
Fall in Love sign: A Vintage Poster

Categories: Inspirational Shoots
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Minneapolis Rustic Chic Wedding

A rustic chic wedding is arguably on the top of our list for favorite wedding trends. Simple, relaxed with a few pretty fabulous details always seems to sweep us off our feet. Our next wedding from Gene Pease Photography has all the elements of a rustic chic wedding, including some stylish calligraphy escort cards from calligrapher Rosann Konieczny that we know you will love. Be sure to swing on over the gallery and check out more of this Minneapolis Rustic Chic Wedding.

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Calligrapher: Rosann Konieczny
Photographer: Gene Pease

Venue: Nicollet Island Pavilion
Makeup: Cole’s Salon Burnsville
Hair: Cole’s Salon Burnsville
Cake: Cocoa & Fig
DJ: Instant Request
Flowers: Studio Fleurette
Hotel: Graves 601 Hotel
Hats: Katy Helen Stockinger

Categories: Featured Weddings & Events
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Colors: pink
Styles: classic

Classic Wedding Ideas

Adam and Ashley were together for over eight years, so needless to say, she has been dreaming about their wedding together for quite some time. She has changed her mind as often as the wedding trends have changed. So, when the time finally came to actually plan their dream wedding, they both agreed that they wanted a romantic, timeless classic wedding.

Read on to hear more from Ashley and to see more classic wedding ideas visit the full gallery. All of this prettiness was photographed by Austin Gros.

From Ashley:

We knew from the get go that our wedding was going to be on a budget and lots of DIY projects, but not a detail left out! The ceremony site was the first decision we made… Ault Park Rose Garden. The garden is so beautiful that no decor was needed and along with the beautiful music my brother William played, it made the perfect setting for our wedding. Then we found the location of the reception, The Carnegie Event Center. The Carnegie was an old library and had so much charm. It was just the perfect size for our 90 guests and I loved all the original historic detail it had to offer. I started going to local thrift stores and collecting glass vases and wood picture frames. The signs and menus I just made on my computer. We bought the flowers wholesale and two days before the wedding, with the help of my wonderful family and bridal party, we made all the flower arrangements, bouquets, boutonnieres and decorated. I wanted a very whimsical and romantic feel with the flowers and decor. Everything was ivory with gold or wood accents and lots of candles. Being from Texas, I wanted to bring a little of that to our Ohio wedding. The food had a Mexican flare to it and my dad had Dr. Pepper shipped up from the Dublin, TX factory where they still use pure sugar cane and package in glass bottles to give as our favors!! The reception was a blast and we danced the night away with our friends and family!

I found our amazing photographer Austin Gros after hours of searching wedding blogs, and was the searching ever worth it! Austin truly captured what a special day it was for us and we will always be able to remember the special moments of our wedding day looking through these photos for years to come.

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Photographer: Austin Gros
Venue: Ault Park
Hair: Monroe at Mi Salon
Cake: A Spoon Fulla Sugar
Caterer: Funky’s
Cinematography: Iconography Video Services
Dress Designer: Monique Lhuillier
Flowers: The Secret Garden
Groom’s Attire: J Crew
DJ: Drew Bryant

Categories: Featured Weddings & Events
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Colors: blue
Styles: classic

How To Make Macarons

Who does not love a Macaron? These chewy, delicious French cookies are truly a sweet treat. Filled with almonds, sugar, egg whites and a creamy ganache. They can be made into a variety of flavors, chocolate, vanilla, almond, pear mousse; the list goes on and on. We had so much fun with our Do It Yourself Meringue featuring the culinary skills of Caitlin Knoop that we just had to get together for another amazing treat! All of the beautiful table decor you see was provided by our very own Hand-Picked Boutique Rental Company – Casa de PerrinCaitlin and Diana were both amazing to work with.

Steal worthy idea: Make macarons for your wedding guests. Place a few in a cellophane bag wrapped with a bow and a personalized message and voila you have a handmade budget friendly wedding favor. Read on to find out how to make Macarons as well as all their heavenly fillings.

How To Make Almond Macarons

Yields 30 sandwich cookies
1 ¾ cups plus 2 Tbs. Powdered Sugar
1 ¼ cup plus 2 Tbs. almond flour
4 large egg whites, at room temperature
¼ cup granulated sugar

Prepare the Batter:
It is very important to have all your ingredients in place ( literally, put in place the preparation and assembly of ingredients, utensils, pans, plates or serving pieces needed for a particular dish) ready before beginning to make the macarons. First, line 3 flat baking sheets with parchment paper and set aside. Second, using a medium-mesh sieve, sift the powdered sugar and almond flour into a large bowl and set aside. Third, in a clean stand mixer using the whisk attachment, whip the egg whites on medium speed until foamy, very soft peaks about 1 to 2 minutes. Add 1 tablespoon of the granulated sugar and continue to whip for another 30 to 45 seconds. Repeat this 3 more times. If adding food coloring do it now and whip until you achieve stiff and glossy peaks. Fourth, with a large rubber spatula, fold in half of the powdered sugar and almond flour mixture to the egg whites. Once it is thoroughly incorporated, fold in the remaining mixture until just combined. Be careful not to over mix. Fifth, using a piping bag fitted with a ½ -to ¾ inch round tip pipe the batter onto the prepared sheet pans in rounds about 1 inch in diameter and ¼ to ½ inch thick, about 1 ½ inches apart. Once all of the macarons have been piped rap the sheet pans against the counter a few times to flatten the rounds and pop any air bubbles. Now, allow the macarons to rest until they are no longer tacky to the touch, about 20 to 30 minutes. Heat the oven to 325 F and position racks in the top and bottom thirds of the oven.

When the macarons are ready to bake place them in the oven and reduce the temperature to 300F. Bake for 8 minutes and then rotate and swap the sheets positions. Continue to bake until cookies are very pale golden, about 15 to 20 minutes total, allow to cool. Meanwhile, bake the third sheet bringing the temperature back up to 325 F and following the same procedures as before.

Once the macarons have cooled completely fill with what ever your heart desires! I used cranberry, apple butter, pear mousse, vanilla butter cream and pumpkin cream to make these dainty little sandwich cookies.  These are best eaten the day they are made, but you can store them in an airtight container at room temperature for up to 1 day or in the freezer for up to 2 weeks.

How To Make Pumpkin Cream

Yields 1 pint, enough for 40 small Macarons
3 egg whites
Pinch cream of tartar
1 cup granulated sugar
¼ teaspoon fine sea salt
2 ½ sticks cold unsalted butter, cut into 1-inch cubes
1 cup canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves

Put the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment.
Bring the sugar and ¼ cup water to a boil in a small saucepan over medium- high heat, stirring to dissolve the sugar. Attach a candy thermometer to the pan and cook until the mixture reaches 238F (soft ball stage).

While the syrup is cooking, whisk the egg whites at medium speed until they form soft peaks, about 2 minutes. Once the syrup reaches 238F, in a steady stream gradually pour the syrup down the side of bowl, resting the edge of the pan on the edge of the mixer so that the syrup does not hit the whisk attachment and splatter. This process should take about 15 seconds. Whisk the meringue until stiff peaks form and the bowl cools down, about 8 minutes.

Now, add the salt and butter and whisk on high speed until the meringue emulsifies and becomes completely smooth and fluffy, about 8 minutes. Add the pumpkin puree, cinnamon, ginger, nutmeg, and cloves while the mixer is still running and whisk until the butter cream returns to a smooth and fluffy state. It can be kept covered and refrigerated for up to 3 days.

How To Make Apple Butter
1 lb 4 oz Granny Smith apples
2 oz. unsalted butter
6 oz granulated sugar
½ teaspoon salt
4 cinnamon sticks
1 ½ vanilla bean, split and scraped

Coarsely chop the apples into about 8 pieces each place all of the pieces, as well as the seeds, stems, and cores, in a medium saucepot. Dice the butter and add it to the apples. Place the remaining apple butter ingredients in the pot.
Bring the mixture to a boil over high heat, and then turn the heat down to medium low. If the apples begin to scorch, turn the heat down to low, stirring the pot every few minutes to prevent scorching.
Cook until the apples have cooked through and turned brown, about 3 hours. The mixture will look almost like a paste, and there will be no discernable pieces of apple. Remove the vanilla pods.
While the apple butter is still warm, pass it through a ricer. Let the mixture cool to room temperature covered with plastic wrap. Once cool, transfer to an airtight container and refrigerate. It will keep for up to 3 weeks in the refrigerator.

How To Make Pear Mousse
Yields 1 pint, enough for 40 small sandwiched macarons
6 very ripe medium pears, peeled and cored
2 teaspoons freshly squeezed lemon juice
4 eggs
4 egg yolks
2 cups granulated sugar
1 Tablespoon Grand Marnier
1 ½ sticks unsalted butter, softened
½ cup heavy whipping cream
¼ teaspoon almond extract

Place the pears and lemon juice in a food processor and puree until smooth.
Bring the eggs, yolks, sugar, and pear puree to a boil in a medium saucepan over medium heat, whisking constantly, about 8 minutes. Once it begins to boil, whisk vigorously for about 1 minute on the heat.

Remove from the heat, and add the Grand Marnier, and strain through a fine mesh sieve. Allow the mixture to cool until lukewarm, then pour it back into the food processor, add the butter, and process the mixture until it is smooth and emulsified, about 1 minute. Pour it into a container and let it cool to room temperature, then cover and refrigerate it overnight, until thickened and has a mousse like consistency.

Place the whipping cream in the bowl of an electric mixer fitted with a whisk attachment, on high-speed whip until stiff peaks form. Add the almond extract. Fold the whipped cream gently into the pear mousse mixture.

Featuring the table decor of Casa de Perrin and the culinary skills of Caitlin Knoop

Categories: All DIY Projects, DIY Edible Projects, Food & Desserts
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