You know how some people are just natural trendsetters? This gorgeous Bride is one of them. Even before Pantone named rose quartz and serenity the 2016 Colors of the Year, this Bride worked with the lovely JCG Events LLC to create a dreamy rose quartz, serenity and gold wedding with cherry blossoms, a classic coke Bottle escort card display and sweet vintage rentals from Unearthed Vintage. See it all from Shea Christine Photography and Pin Wheel Film Company in The Vault!
From JCG Events LLC…Courtney and Byron wed at the Vizcaya Museum & Gardens on March 13th. We loved working closely with this couple and especially with the mother of the bride, Cecile. All the details were carefully thought through and chosen. Everything came together perfectly to create a magical evening.
The color palette for the wedding was Rose quartz and Serenity with soft touches of gold, and was selected even before it was named Pantone color of the year for 2016. This was the basis for the design starting from the soft serene hues of the bridesmaids dresses to the pale rose cherry blossoms that marked the altar. The clear top tent for the reception was lined with bistro lights that created a warm and inviting glow throughout the evening. The escort card table was lined with classic coke bottles with hand written tags, paying homage to the Father of the Brides time working at the company. The royal table had custom “share-a-coke” bottles that were used as the place cards.
One of the couple’s top priorities was the food. They wanted to make sure to have a custom menu that was reflective of them and their taste, that they can enjoy with their closest families and friends with nearly 200 guests that had traveled from all over to attend their wedding. Prior to the ceremony guests were greeted with an array of fruit infused water. After the ceremony guests were greeted with Miami mules served in copper mugs and traditional mojitos. Cocktail hour’s hors d’oeuvres consisted of some Southern favorite’s like truffle mac n’cheese and fried green tomatoes with basil aioli. Guests were then invited to the reception where it was a plated menu which included a trio appetizer of lobster bisque shooter, shrimp and grits and bacon cup with shaved lettuce, Florida avocados and a quail egg. For the main entrée guests had the option between short rib or chicken and waffles.
Guests danced the night away! They enjoyed some late night snacks and the delicious array of desserts and wedding cake. At the end of the evening Courtney and Byron were sent off with their guests waving glow sticks as they got into their vintage Bentley to began their happily ever after.
Photography: Shea Christine Photography | Cinematography: Pinwheel Film Company | Event Planning: Masi Events | Floral Design: Julia Rohde Designs | Catering: Suzanne Michael Haute Cuisine | Hair + Makeup: Tatjana Terzic | DJ: DJ PAZ | Officiant: Father Joaquin Perez | Ceremony Music: Mike Sipe Entertainment | Transportation: Padrinos | Venue: Vizcaya Museum Gardens | Cake + Desserts: Cloud 9 Bakery | Getting Ready Venue: Royal Sonesta New Orleans | Invitations + Stationery: Alexandra Scillieri Design | Rentals, Lighting + Sound Equipment: Evoga Events | Tent Rentals: Sperry Tents | Vintage Rentals + Lighting: Unearthed Vintage
Preheat oven to 350°F. Grease, line with parchment, and flour three six inch pans or two eight inch pans.
In a medium bowl, combine and stir the egg whites, 1/4 cup of milk, lemon juice and the vanilla. Set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine the dry ingredients together on low speed for 30 seconds, then add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 90 seconds.
Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. Once it is well combines add the lemon zest and mix on low for a minute or so.
Divide the batter, spreading it evenly with a small offset palette knife.
Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be very careful not to overbake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a small knife, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months.
