Dressing for a Wedding

Hello again! It’s me, Deidre from Love, The Skinnys. Last month I was talking about Easter Color Blocking. If you still don’t have an Easter dress for this Sunday go check it out! This month I am focusing on the entire wedding season that is sneaking up this very second.

It seems like everyone is getting engaged and sending out their wedding invitations. With wedding season coming so quickly we all need to start thinking about what sort of items are appropriate for wedding attire. And we also need to make sure we have the right items in our closet, or on their way into our closet! Here are my top 10 dresses for wedding guests under $50 and a few rules to go with them.

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So now that I have shown you some dresses that I love, let me show you the top 5 rules to consider what you are wearing to the wedding. These are things I always take into consideration, and on my wedding day I hoped people would also consider.

1. Do not wear white. This one should be very obvious. Whites and creams are reserved for the bride. Let her have her special day and the color that represents it. With all the colors in your closet there has to be something that won’t make you look like the jr. bride. I feel like I shouldn’t even have to mention it, but we had some wedding crashers at our reception in California that showed up and one of the girls was wearing a tight white mini dress… Don’t be that girl.

2. Dress for the location. Be aware of your surroundings. If it is outdoors and potenitlaly on grass, avoid heels. You don’t want to be aerating the grass. If it is indoors in the middle of summer, avoid long sleeves or you might stink up the joint. Pay attention to where the wedding and reception will be held to make the wedding comfortable for you too.

3.  Wear comfy shoes. New shoes at a wedding are only a good option when you know you will be sitting the entire time. But most weddings have a standing only reception, a receiving line, or a dance party at the end of the night. You don’t want to be the guest sitting on the sideline or begging for a chair once the ceremony ends.

4. Avoid sparkles, sequins, and clubwear. Anything too tight, revealing, or attention grabbing is disrespectful. A wedding is a moment to celebrate for the two in love, not to try and grab the attention of all those around you. Be modest in your outfit to show respect to the people that invited you to share their special day.

5. No jeans. This is a wedding, not a day at the mall. Dress for the occasion. It all comes back to respecting the sacredness of someone’s special day. Would you want someone to show up to your party in jeans?

When I was younger I never totally understood the importance of dressing nice for a wedding. I always fought with my parents about changing into a dress. “Why can’t I just wear what I already have on!?” Was always a question. And I always wanted to wear my “cool new jeans” or my “awesome new tee-shirt” so you can imagine how frustrated I was when they would always tell me to go put on a nice dress. But now that I am older and I have had my own wedding I totally get it.

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Because the way we dress effects the way we act. And the way we act effects those around us. Beyond those few bad seeds that crashed my wedding, everyone else looked beautiful and appropriate and I was so grateful for that. So why not take the time to get the perfect wedding guest dress to keep in your closet? You don’t have to spend a boat load and you will always show respect and love for those getting married. Do you have any weddings to attend already on the books for this summer?

Metallic & Turquoise wedding cake & cupcakes

My cousin got married this month!  I love family weddings, spending time with my family is one of the most fun anyone could EVER have.  I laughed more in the few days we spent together then I have in years.  I laughed until I cried, couldn’t breath, the back of my jaw hurt and I almost peed (still have bladder control after 5 kid- TAKE THAT!).

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Another fun part of my family getting married is getting to make a wonderful creation for them!  I was hoping for a huge grand cake, but she wanted cupcakes…  Well the bride is always right, and in the end, while I’m STILL not a cupcake fan, I do think it turned out VERY pretty!  And I’m really happy with the whole set up!
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Small wedding cake.

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My husband’s aunt called last night asking if there was anyway I could throw together a cake for a last min wedding.  The only thing she has been told it that it was for about 30 people.  So since there was no wedding colors or requests.  I went with something I’d been wanting to try for awhile.  Using stencils and royal icing on top of the fondant.  It didn’t turn out as perfectly as I’d like, but I learned a TON from it and can’t WAIT to try it again.  I might make a just for fun cake this week to try it again!  Getting the royal icing black was the hardest part, of course.  I used an entire container of black powder and half a container of black gel for just 1 cup of royal icing (started with chocolate royal icing).  My husband loved it, how striking the colors were together.  And his aunt said the wedding party liked it.  The only hitch was that the guest list ended up being much bigger than 30, more like 200+!  But the reception also included a full dinner, so hopefully most people ended up with at least a small piece! 
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Another wedding cake!

This was the cake I made for the reception tonight. I wish I had gotten a shot of the inside. It was white almond, Sour cream dark chocolate and then white almond again. In between each layer was a pistachio mousse. It was SOOO good. And I made Marshmallow fondant for a change. It was delicious. A nice change from the normal chewy gross fondant. About halfway through the outdoor reception we got one of our famous Texan sized Rain/lighting storms. And even though we were undercover the rain came right on in~ The cake got soaked, and the fondant liquefied a bit and got all stick. Luckily it was near the end of the evening. Even so we had a lot of guest leave without cake and the entire bottom layer is left! Good thing cake freezes well! If it hadn’t been for that storm I think there would only have been half of the bottom layer or less left. It was a huge cake, built to feed 154. The brides colors were brown green and white. The decorations were beautiful, the setting was amazing and the food and snack were all green, brown and white. It was really beautiful, even if I did get soaked.

Yellow Texas Rose

So here is the final cake, all she wanted was yellow frosting roses on white frosting, with white cake and white filling. I wanted to go all the way up the bottom layer, with roses, but after putting on the second row I knew it wouldn’t make the car trip. I did have quite a few fall off in the car and had to do some damage control once I got there. But in the end it worked out well.
It took 48 cups of batter, 18 cups of buttercream, 12 cups of royal icing, 10 lbs of powdered sugar, but only 24 eggs! And I finally finished of a 50 lbs bag of powdered sugar I accidentally bought at Costco last year!

Yellow Royal Icing Roses Wedding Cake

I’ve been working on this latest cake for a few days, just a little at a time. And now everything is baked, the filling is made and the flowers are almost done drying. So tomorrow I have to level, fill and frost the cakes, Stack and decorate them. And of course get them to the location in one piece and on time. Since I don’t have my husband around to help like the other times I’ve done all this (he was on Christmas break from school when I did my other wedding cakes) it’s been interesting getting it all done. So I promised some play by play. Here is the latest, blow by blow of making a cake.

Here are the royal icing roses I’ve been slowing getting done. I did 3 different colors and 2 sizes each. I did over 130 roses! The first batch took longer than I would have liked, I guess I’m a little out of practise. By the next 2 batches I wizzed through! A couple bit the dust (actually the mouth, my 3rd child ate them!), but 128 are keepers.

The cakes I did over 2 days in 3 inch pans. It creates a much taller cake that way, very elegant. *trick alert* to get an amazingly moist cake you let them cool for 10 mins in the pan- upside down- and then when they cooled enough to touch them- but still very warm, about another 10 mins- you wrap them twice in plastic wrap and freeze them. It freezes all the moisture in, instead of the steam leaving the cake as it cools. Then that them out of the freezer and let them thaw, cut and decorate. Make sure you let them thaw all the way, you don’t want condensing on the side of a cake that’s been frosted. Then this is the filling, a great mousse recipe that you can adapt to any flavor thanks to the use of pudding! I also have been known to use the extra for a pie!

And last is my 3rd child, the helper, look at the size of that tongue! We get it from my dad!