I adore everything about Valentine’s Day – the colors (red and pink, what’s not to love?), the desserts (candy, cakes, and cookies, oh my!), and the outpouring of unabashed love. This cake will probably be the first of many Valentine’s-related Glitter Weddings posts, because I’m a total ham for the holiday. Enjoy!
Via Ruffled // Photographer: Paperlily Photography // Event Designer: The Funky Shack // Bakery: Blooming Flour Bakery
Because sometimes a rich chocolate cake is all you need …
Have you been to a cake-testing yet? Weren’t they all amazing? I think the hubby and I liked at least ten-to-twenty flavor combinations. We were overwhelmed, and slightly nauseous. But sometimes, when it really comes down to it, what’s classic, tastes amazing, and resonates well with the guests, it’s a traditional chocolate cake.
Original image via The Scoota Baker // Full Recipe (for chocolate cake with chocolate buttercream) here
There really is nothing like milk and cookies – it’s classic and adorable and always a crowd-pleaser. And when planning our own wedding, we knew we wanted to end the night on an extra sweet note. So we thought, milk and cookies, natch.
I’ve seen so many sweet ways to serve milk and cookies as an end-of-the-party nightcap or dessert, using shot glasses or martini glasses filled with milk. (And I really love the milk glasses dipped in chocolate and colorful sprinkles – double wow.)
We went with portable milk-and-cookie favors – homemade cookies in brown bags with old school paper milk cartons of milk – because we were pretty sure our guests would already be rolling out of the party as is (we were all about the food – so we went just a tad overboard … err, really really overboard). The cookies + milk also doubled as great, no-fuss, favors.
Via Ruffles & Pleats // Image Boards by Glitter Weddings // Via: Style Me Pretty // Martha Stewart Weddings // The Wedding Pickle // Offbeat Bride // Style Me Pretty // Project Wedding // The Sweetest Occasion // The Knot
They look amazing – don’t they?
Leah of Freutcake provided this perfect recipe while guest blogging on Jess’ blog, Forgiving Martha. I’ve promoted (and swooned) over the use of lavender before, and these perfect chocolate-dipped lavender shortbread cookies fit right into my pro lavender (and pro-baked goods) stance. They would also make a perfect favor, both because they look pretty and they’re solid (never underestimate the power of a cookie to crumble in an ornately wrapped packaging … a.k.a., disaster!)
Lavender Shortbread Cookies {adapted from Barefoot Contessa}
3 sticks (3/4 lb.) unsalted butter at room temp
1 cup granulated sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
1 heaping Tablespoon dried culinary lavender
3 1/2 cups all-purpose flour
1/4 teaspoon salt
7 ounces semisweet chocolate, chopped
Visit Forgiving Martha for more tips on making these amazing cookies! // Spotted on Something Pretty
