Feb 11, 2016
Lake Tahoe is a fab destination wedding retreat for most couples, but for Erin and Ryan it was coming full circle to where they first met and became sweethearts. Over a decade earlier, they both worked at the famous Sunnyside Restaurant on the West Shore of Lake Tahoe. Little did they know that what began with a fun mountain bike ride, would start a friendship that turned into a love match.
Their exquisite autumn wedding was nothing less than the best that fall splendor can deliver. From the warm temps to the glassy Lake, everything was absolutely perfect for their family and friends. Both are of the greatest importance to Erin and Ryan. This could be seen throughout their special day from pivotal roles in the ceremony to their 20 member wedding party which also included the 4 legged type – Izzy, their tail wagging dog! Not to mention their grandiose head table seated 50!
Ryan, an accomplished singer and musician, surprised Erin by singing his vows in an original song also written by him. He learned to play the piano in order to delight his new wife. It was one of the most magical ceremony moments we have been privy to witness.
Their stylish wedding color palette was perfect for a splendid September fall day – marsala, ivory, burgundy, taupe, sable brown and greens. Details of their beautiful Lake Tahoe wedding included organic elements of birch, manzanita branches, eucalyptus, pine cones, log stumps and berries which contrasted with the beautiful floral blooms and shimmery accented wedding decor. The knot California Magazine selected this inspirational wedding to be in their current Spring/Summer 2016 issue.
The “Mara-rita” was the specialty cocktail of the evening and guests could also sample Napa wine from mini-wine barrels (so quaint!). Guests were also tempted by a gourmet S’mores station later in the evening along with delicious tiramisu and a wedding cake. The S’mores fire pit was none the less a recycled washer drum!
Congratulations to Erin and Ryan, we are very honored to have been a part of your special day!
Tahoe Signature of Style,
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Jan 13, 2016
Yummm – everyone loves a warm, just-off-the-fire s’more! And the nostalgic, comfort feeling they instill… Nothing goes hand-in-hand better than Lake Tahoe, the mountains and s’mores but sometimes incorporating these into your Tahoe wedding might be difficult with open fire rules, the thought of dripping marshmallow on fine silk or maybe it just doesn’t go with your wedding style/look for the big day. The rehearsal dinner can be a good option OR how about a s’mores cake!?!
From the glorious kitchen of Canadian baker and blogger Sweetapolita, this sinful 6-layer rich chocolate malted and toasted marshmallow cake will be a crowd pleaser and have your guests coming back for more. The marshmallow filling is full of marshmallows actually toasted in the oven – these little details are what really makes (and takes!) the cake.
6 layers of dark, moist chocolate cake sandwiching alternating rich and fluffy frosting: satiny Belgian chocolate malted frosting and creamy toasted-marshmallow vanilla frosting with bits of actual crispy marshmallow in every bite. Strangely, the finished cake is not really super sweet–it’s more rich, light, and creamy sweet…
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Okay, mouth-watering yet? No more teasing, here is the recipe for an 8″ round 6-layer cake courtesy of Sweetapolita:
Rich Chocolate Cake
This is for three 8″ pans, but the layers will be a bit more shallow if you use the recipe as it is written. If you double the recipe, you will be able to fill the pans 2/3 full, resulting in thicker layers. You will have some remaining batter, with which you can make cupcakes, etc. You can also increase by 50%.
Ingredients:
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup Cacao Barry Extra Brute Cocoa Powder (or similar premium brand)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespooon pure vanilla extract
Method:
Preheat oven to 350 F. Prepare 3 x 8″ cake pans with butter and flour or parchment paper. In bowl of electric mixer, sift all dry ingredients. Add all remaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared pans. Batter will be liquidy.
Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean–approximately 35 minutes. Try not to overbake. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.
Malted Belgian Chocolate Frosting
Ingredients:
1 lb butter (4 sticks or 2 cups) at room temperature
4 cups icing sugar (confectioners’ or powdered)
3 teaspoons pure vanilla extract
3/4 cup Ovaltine Classic (brown in colour)
8 oz Pure Bittersweet chocolate, premium brand – chopped and melted
1/2 cup whipping (35% fat) cream
Method:
In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute. Add vanilla and malt powder, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Add whipping cream and beat on med-high speed for another minute. Best used right away.
*Adapted from Williams-Sonoma Chocolate Frosting recipe
Toasted-Marshmallow Frosting
Ingredients:
16 large white marshmallows
1 cup icing sugar (confectioners’ or powdered)
1/2 lb butter (2 sticks, or 1 cup) at room temperature
1/2 teaspoon pure vanilla extract
8 oz of Kraft Jet-Puffed Marshmallow Cream (or Marshmallow Fluff)
Method:
Place marshmallows on cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on lower rack of oven, and broil marshmallows until nice and brown on top, between 30-60 seconds. Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown. Be sure to keep an eye on them–they burn very, very quickly. Combine butter and icing sugar in electric mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.
This is a fresh, stylish way to introduce s’mores into your wedding reception with possibly a groom’s cake or cupcakes or even the showcase wedding cake!
Tahoe Signature of Style,
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Dec 10, 2015 |
I recently had the honor to dish the inside scoop to Catering Magazine on how to properly navigate ‘The Seating Game’ at an event or wedding. With many options today, which is the best for your next occasion?
In their Insider’s Insight feature, my discussion pulls from over a decade of experience in planning and designing Lake Tahoe weddings. From the formal evening dinner to the laid-back luncheon, the below article will be sure to give you many creative and effective ideas when the ‘dinner bell’ is rung!
Tahoe Signature of Style,
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Nov 5, 2015
This berry-licious Lake Tahoe wedding just oozes rich, lush color – light pink, coral, raspberry, cranberry, spring green, hunter green all complimented by shimmery gold tones and dark wood. The Knot California magazine featured this beautiful lakefront wedding at the West Shore Cafe earlier this summer. Now its our turn!
We are pleased to give you previously unseen photos of the many gorgeous details below! From the personalized Daddy’s little girl mug to the escort cards nestled in a giant bed of ombre hydrangeas this wedding has it all. The best dressed wedding party rocked short olive lace bridesmaid dresses to khaki seersucker suits topped with bow ties for the groomsmen.
If you missed the original post – just click here!
Thanks to Jay Reilly, who is always a pleasure to work with, for the stunning photos!
Tahoe Signature of Style,
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Aug 31, 2015
When most people think of Lake Tahoe weddings, images of a bride and groom next to the dazzling blue lake come to mind but there is another love affair some have with this natural beauty – its woodland forests!
New Yorkers Sarah and Tom were enchanted with the towering pines and mystical forest setting of this private estate. The feel and natural aesthetic was exactly what they had in mind for their ideal wedding venue. On their wedding day, their 100 guests were treated to their whimsical forest wedding complete with a beautiful view of the lake too.
We designed the outdoor reception with details such as twinkling string lights, rows of dark wood farm tables contrasted by light wood chairs and fun decorated chalk boards to complement the natural forest landscape. Touches of lavender, rose and sky blue softened and romanticized the wedding day.
Junebug Weddings skipped at the chance to feature this Tahoe wedding in all its woodland wonder and we think it will add that little extra pop to your day too!
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Photography – Alison Yin Photography
Venue – Bear Paw Lodge
Floral Design – Art In Bloom
Catering – Season’d Catering
Cake – Real Food Tahoe
DJ – We Ain’t Saints
Invitations – Forever Fiances
Hair Styling – Merria Dearman
Wedding Dress – Shareen Vintage
Tahoe Signature of Style,
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