January 31, 2013
Cold Hands, Warm Hearts: Winter Wedding Tips and Ideas, Part IV
January 31, 2013
On this final day of January we’re sharing the final post in our “Cold Hands, Warm Hearts” blog series. Throughout the month we’ve offered tips and ideas for winter weddings from local pros, and we’re wrapping things up with info about seasonal blooms from Utah’s queen of Orchids, cool ideas for groom’s suits from an SLC stylist, and a yummy recipe for fresh-baked favors from one of our favorite local food bloggers!
9. Bloom In Time
Orchid Dynasty owner Shelly Huynh says that, thanks to global deliveries, roses, hydrangea, and orchids are available year-round and are ideal winter wedding flowers–especially orchids. “They’re great because of the diversity of colors and the hardiness of certain varieties like cymbidiums, dendrobiums, and phalaenopsis,” says Huynh. Other cold-weather blooms available to local brides? Amaryllis, anemones, ranunculus, tulips, dahlias, mums, and Nerine lilies. Huynh likes to incorporate natural elements, too, such as birch and aspen branches, berries, and seasonal foliage.
10. Get Groomed
Wool may be king when it comes to winter suits, but it pays to consider other materials–just leave the polyester to that uncle your mom invited. “For fall or winter, reach for a trendy fabric like velvet, but I would suggest it only for the jacket” says Salt Lake City stylist Kat Fedorova. “Wear it with dark and demure pants to keep the look from going overboard.”
11. Bake Them a Favor
Local food blogger and sugar guru Maria Lichty of Two Peas and Their Pod shares her recipe for coconut like cupcakes. The treats have a special place in Lichty’s heart: She made similar cupcakes the first night she hung out with her now-husband, Josh, and she jokes they’re the reason he fell for her. We’re sure your guests will be equally smitten.
Coconut Lime Cupcakes
2 cups granulated sugar
Zest of 1 large lime
3/4 lb (3 sticks) unsalted butter, room temperature
5 extra-large eggs, room temperature
1 1/2 tsp pure vanilla extract
1 tsp coconut extract
1 tbsp fresh lime juice
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp kosher salt
1 cup buttermilk
3/4 cup shredded coconut
*Coconut lime buttercream frosting
Preheat oven to 325 degrees. Line muffin pan with paper liners. Set aside. In a small bowl, combine sugar and lime zest. Rub together with fingers until fragrant. In bowl of a stand mixer, cream butter and sugar mixture on high speed until light and fluffy, about 5 minutes. With mixer on low speed, add eggs, 1 at a time, scraping down the bowl after each addition. Add vanilla, coconut extract, lime juice, and mix well. In separate bowl, sift together flour, baking powder, baking soda, salt. In 3 parts, alternately add dry ingredients and buttermilk to batter, beginning and ending with the dry. Mix until just combined. Stir in coconut. Fill each liner with batter. Bake for 25-35 minutes. Allow to cool for 15 minutes. Remove to wire cooling rack and cool completely.
*While cupcakes are cooling, make coconut lime buttercream frosting. For the recipe, visit twopeasandtheirpod.com.
Thank you to all the local vendors who shared their winter wedding wisdom with us!