BACK TO TOP

Gone are the days where a miniature statue of a stock-standard bride and groom grace the top of a wedding cake.  Now, the top of your wedding cake presents an opportunity to further reveal who you are as a couple and what this day means to the two of you.  Let’s say, a bunch of blooms similar to those found in your bridal bouquets. Or something more personal again. This simple tutorial will help you create a beautifully delicate polaroid love heart cake topper. Have fun with it! When selecting the photo, use a playful engagement shoot picture or one that tells a story of how you arrived at this day. On a larger scale, you could create one for each guest as bonbonnerie with their name as a custom place card and a personalised note of thanks on the back.

You Will Need:
40cm gold jewellery wire (found at Riot! Craft store)
Jewellery pliers (or you can use your hands)

Ruler
Scissors
White card
A small sized photo of the happy couple
Glue

Step One. Cut a 40cm length of the jewellery wire and straighten with your fingers.

Step Two. Once you have a straight pipe of wire, use the jewellery pliers (or your fingers) to bend a 90 degree angle approximately 18cm from start of wire.  This is to begin the heart shape.

Step Three. Take your time to arrange the wire into a love heart shape. Use the jewellery pliers to squeeze the middle point together to make a neat and definite point.

Step Four. Once you have returned to the beginning of the heart shape, curl up into a swirl and trim any excess wire, if necessary. This swirl is what will hold the polaroid in place.

Step Five. To make a polaroid-like photograph, cut a rectangle of white card that is approximately 9x11cm. Cut the photograph to fit and glue the photograph onto the white card, allowing space at the bottom for a caption.

Step Six. Write a caption under the polaroid (or if you prefer, leave it blank). It doesn’t need to be your names, but could include your wedding date, ‘just married’ or a lyric from your favourite song together.

Step Seven. Slide the polaroid into the love heart and insert if into the cake.

Images and words by Jessica Derrick.

Ms Zigzag says: I’d be so stoked to sit down to my place at a wedding to a personalised love heart name card and of course, how cute these are for cake toppers. Unique DIY touches make a wedding so special. 

About Jessica: I’m a writer and a lover of words and stories, pretty papers and flowers. I find great satisfaction in creating something beautiful from the simplest of materials. I’m happiest in a home bustling with conversation and music, sitting at a beautifully decorated table surrounded by good friends and delicious food – with a glass of champagne in hand, of course!

We accidentally stumbled upon this sparkling nectarine punch recipe. We picked out a few of our favourite ingredients and not loving the combination, left it to one side. A random sip a few minutes later left us in love with the delicious Summer flavours and a brand new recipe was born.

Stone fruit is one of the hallmarks of the Summer seasons and combined with bubbles and a few fresh herbs, makes this one that is perfect to whip up for a party.

Ingredients

1/2 nectarine thinly sliced

Squeeze of lemon juice

2 Thyme springs

1 tsp caster sugar

Champagne or Prosecco

Crushed Ice

Method:

Combine nectarine, lemon juice, thyme and sugar in a jug, glass of cocktail shaker and let sit for an hour.

Pour ingredients over plenty of ice into a tall glass and top with champagne or prosecco. Leave for the flavours to combine for a few minutes.

Garnish with Thyme sprigs.

Recipe and image by Polka Dot Bride

Image by HostCo

Our friends at HostCo have put a catering friendly, bite-sized spin on the classic French dish, Dauphinoise Potatoes. This warming and comforting treat is usually baked in a square or rectangular dish, then once the potatoes are cooked through and the cheese is all melted and browned on top, it is then spooned out of the tray and a steaming hot portion is served to each guest or diner.

HostCo’s French native Executive Chef’s version has a beautiful crispy coating with a cheesy croquette filling. It’s a perfect starter recipe that is easy to make for your dinner parties or you could even serve this for a before or after dinner bite at your wedding. Your guests will be feeling like they have been whisked away to a little Parisian restaurant upon their first bite.

Ingredients

Choux Base
250gm Flour
500ml Milk
160gm Butter
8 Eggs
20gm Sugar
10 gm Salt

Dauphnoise Mix
700gm Dry Mash Potato (warm)
50gm Shallot
20gm Chives
200gm Comte Cheese
100gm Parmesan
100gm Vintage Cheese

Method

  1. Mix milk, butter, salt and sugar in a wide, heavy base pot, and bring to a slow boil. Add in the flour and mix vigorously with a wooden spoon, keep mixing until all components are incorporated into smooth dough like consistency, when the dough is dry, take it off the heat. TIP: touch the surface of the dough with the back of the wooden spoon, if it doesn’t stick it is a sign the dough is dry and ready to take out.
  2. After the pot is out of the heat, mix in the eggs one by one, and stop until the dough gets a dripping consistency. TIP: It is very important, that every time an egg is added, that it is completely incorporated within the mix, this prevents the dough from collapsing. In different circumstances, the recipe may need less or more eggs, depending on how dry the Choux base is.
  3. After the Choux base is made, fold in the warm dry mash first to stabilize the base, and then fold in the rest of the dauphinoise ingredients. Rest in a container for a few minutes or rest in the fridge, until the mix is fridge cold for best results. TIP: the cold mix going in the hot oil is the secret for a crispier product.
  4. Set a small fryer or a pot with enough oil to deep fry the mix at 170 Celsius.
  5. Fry off the mix into small balls or scoops, until a golden crust is formed. Finished product is a very crispy coating with a cheesy croquette consistency inside.

Ms Zigzag says: I can almost taste these crispy on the outside, cheesy on the inside bites right now! Just thing I would love to eat at a wedding, especially after a few hours carving it up on the dance floor! : 

About HostCo: HostCo caters to everything you want in weddings and special events – venues with a rich history and character, picturesque gardens and romantic surroundings, fine food and wine, exceptional service and event planning down to the finest detail.