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Friday, December 27, 2019


I've always wanted to try my hand at an ice cream cake, and I thought an ice cream roll would be a nice end to our Christmas Eve dinner.   I've made a pumpkin roll cake before, so I knew what I was in for with the process....but, I really love the flavor of chocolate and peppermint so I thought a chocolate cake with peppermint ice cream would be super yummy!    And, I have to tell you .... I was not disappointed!
I actually combined several recipes, so I'm calling this one my own.  I apologize for the sloppy serving platter.....I waited until the next morning to take pictures of the leftovers.   Cutting it (after freezing overnight) resulted in some of the ganache breaking, so less than perfect pictures....but I wanted some decent light.


½ cup unsweetened cocoa powder
¼ cup flour
½ tsp. baking powder
6 eggs, divided
¼ tsp. cream of tartar
pinch of salt
3/4 cup granulated sugar
½ tsp. vanilla

1.5 quart peppermint ice cream

2 4oz. semi-sweet chocolate bars
8 oz. cream
1 tsp. instant coffee granules


Heat oven to 375 degrees.   Coat a 15x10x1 inch baking with non-stick cooking spray.  Place a piece of parchment on the spray.  Once in place, spray the parchment paper.

In a small bowl, mix the cocoa, flour and baking powder.  Set aside.  

In a large bowl, whip egg whites and salt until frothy.  Gradually beat in ¼ cup of the sugar until medium shiny and stiff peaks form (approx. 5 minutes).    Set aside.  

With the same beaters, beat the yolks, the remaining ½ cup of sugar and the vanilla until thick and a pale yellow (approx. 4 minutes).

Fold the yolk mixtures into the egg whites.  Fold in flour mixture in 2 batches.   Spread into prepared pan and bake 12-14 minutes.  Until cake springs back when lightly touched.  

Run a knife around the edges of the pan.  Lay a towel dusted very lightly with confectioners' sugar on the counter.  Invert the cake onto the towel and remove the parchment.  Roll the cake  (including the towel) starting from the short side and allow to fully cool on the counter.  Approximately 30-40 minutes.  In the meantime, remove the ice cream from the freezer and allow to soften on the counter.  

When the cake is cool, unroll and spread the ice cream on top of the cake.  Re-roll and place in the freezer for approximately 1-2 hours before topping with the ganache.  

To make the chocolate ganache.  Break the chocolate into small pieces, place in the top of a double boiler with the cream and coffee.  Slowly simmer until fully melted and warm; stirring occasionally.   Let cool for approximately 15 minutes.  Stir and pour over ice cream roll.   I froze the entire cake for another 2 hours before I served it.


Saturday, December 21, 2019


Back in 2016, I shared a project my husband and I worked on to create a full length mirror for my studio.   It turned out great, and has been invaluable to me and my clients.  In actuality I was really hoping to incorporate a baroque style mirror, but frankly I just couldn't justify the cost of them.  Every time I spotted one, I'd always check them out and hoped I'd find a bargain, but three years have gone by.

Then Eureka!!!!  I found something that suggested that maybe I could create the embellishments I needed to re-work the existing frame into the baroque style I had always hoped for.  It involves using air dry clay and moulds.  I researched a ton, checked out lots of You Tube videos and decided.....I can do this!
I found the IOD moulds had what I was looking for in the way of designs and chose to purchase two of them.  You'll find them online and they cost anywhere between $18-20 each.  They are super sturdy, yet pliable and they clean up beautifully.  I used the "Hearty" super lightweight air dry clay.  I was able to find it at Hobby Lobby and of course, used my 40% off coupon.  I ended up using two packages to complete my project.    Add in the gold and dark umber paints I used and I'm still at under $75.  I have to tell you, from my "window shopping" experience, a full size baroque frame runs a minimum of $600. 

I'll be honest, this project took a crazy amount of time.  I had to make each of the pieces that I used.  Arrange them in a design, glue them to the existing frame, and paint them.  It was tedious to say the least.  But, I'm so pleased with the outcome.                                                                       
A couple other tips worth sharing....I did place the majority of the pieces when they were fresh out of the moulds.  It allowed me to place/shape them just how I wanted them while they were pliable.

I would tape them in place with painter's tape to hold them while they dried (the tape did not damage the clay at all).    I also found that dusting the inside of the mould with cornstarch made it super easy to remove the clay without harming the design, especially for some of the more intricate designs. 

As for the painting....I wanted the pieces to look aged/tarnished.  So, that took some time as well.  It was a process of layering, gold, black, and umber to create what I wanted.  I then also needed to blend those darker paints onto the rest of the frame to provide some continuity.  It was a lot of different techniques using brushes, fingers, rags, you name it!
I'm so loving the new look.  I probably could have kept going, filling up more of the frame with design....but I decided to stop after using two full packages of clay.    Who knows....maybe a few months from now, I'll decide to add more?!

Tuesday, December 3, 2019


If you've always enjoyed the flavor of a creamsicle, then this recipe is right up your alley!   Better still, if you are a cheesecake lover, this is a super simple no bake variety.


24 Golden Oreo cookies, crushed (including center)
6 Tbsp. melted butter 
pinch of salt

1 (3oz) box orange Jell-O
1 C. boiling water
2 C. whipped topping
2 (8 oz.) blocks, softened cream cheese
¼ cup sour cream
1 C. powdered sugar
1 tsp. vanilla
pinch of salt

1 C. whipped topping
1 clementine, peeled and separated into segments


In a large bowl, dissolve Jell-O in boiling water.  Set aside to cool completely.

Make crust:  In a medium bowl, mix together the Oreo crumbs, butter, and salt.  Press into the bottom of an 8" springform pan.

Make filling:  In another bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla and salt.  Fold whipped topping into cream cheese mixture.  Pour half of mixture into the cooled Jell-O.   Whisk until smooth.

Onto the crust, alternate pouring ¼ cup dollops of cream cheese and Jell-O mixture until both mixtures are gone.  With a butter knife, gently swirl the layers.  Cover and refrigerate for 6 hours, or until firm.

To serve:  Place a dollop of whipped topping on the top of the cake.  Top with a segment of clementine, and serve.


recipe c/o:

Monday, November 11, 2019


This my friends is a good one!  Great flavor, fairly quick to put together and it's a nice change up from your everyday meals.  Pardon the simple cell phone picture....
You can literally have this on the table in about 35-40 minutes.   Enjoy!                Serves:  4


1 lb. ground beef
¼ cup panko bread crumbs
1 Tbsp. chopped parsley
¼ tsp. ground allspice
¼ tsp. ground nutmeg
¼ cup finely chopped onion
½ tsp. garlic powder 
½ tsp. salt
1/8 tsp. pepper
1 egg
1 Tbsp. olive oil
5 Tbsp. butter
3 Tbsp. flour 
2 cups beef broth
1 cup heavy cream (I used half and half)
1 Tbsp. Worchestershire 
1 tsp. Dijon mustard
egg noodles 
salt and pepper to taste


1.  In a medium size bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic, pepper, salt and egg.  Mix until combined.

2.  Roll into 12 large or 20 small meatballs.  In a large skillet, heat olive oil and 1 Tbsp. butter.  Add the meatballs and cook turning continuously until brown on each side and cooked throughout.  Transfer to plate and cover with foil.  

3.  Fill a large pot with water and follow the package directions to prepare 4 servings of noodles.  Drain.  

4.  Add 4 Tbsp. butter and flour to skillet and whisk until it turns brown.  Slowly stir in beef broth and heavy cream.  Add worchestershire and mustard and bring to a simmer until sauce starts to thicken.  Salt and pepper to taste.   Add noodles into the skillet and simmer an additional ten minutes.

recipe c/o:

Monday, November 4, 2019


I recently had the pleasure of working with a bride to create her signature look for her wedding day.  She had purchased a sample gown at a local wedding shop, but wanted a couple of modifications done to it.  In addition, she really was looking to have two different looks for the day. 

She wanted one look for her "first look" and reception and an entirely separate look for the ceremony.  Let me share how our collaboration went........but first, let me share a picture of Alex from this past weekend!
This is her ceremony look.  Isn't it gorgeous?   Very romantic, feminine and dramatic!  Just what she had hoped for.  

When Alex first came to me she brought with her the sample gown that she had purchased.  A beautiful sequined gown.  Since it was a sample, it needed a little TLC.... repairing areas where the sequins had totally fallen off,  and the straps were also completely frayed and stained.  As for the style itself, Alex felt like she wanted a lower back bodice and also wanted something at the waistline, but didn't know quite what it needed.   
  I agreed that it could use something, but I also didn't want to compete with the sequins.  They really shimmered so beautifully.  So,  I took out a 1½ inch ivory ribbon and tied it at her waist with long tails down the back of the gown.....and that was it.               
When I did that, she absolutely loved it!  It truly transformed the gown and gave her the additional waistline accent she was looking for.  Understated, but elegant. 
Lowering the back bodice and creating more of a "v" shape, was also transformative.  It really showed off Alex's back and created a much more flattering line for her.  And of course, by removing those bodice  pieces I now had the sequins I needed to repair the bare areas where they had completely fallen off the gown...I replaced the straps with new ivory rattail and the gown looked amazing! 

At that same initial meeting, we began chatting about her vision for an overskirt.....when she originally reached out to me she shared a couple pictures of a tulle overskirt....but, once I saw the sequined gown she landed on and we chatted more about how she and her fiance' envisioned their wedding day, I knew she needed something much more dramatic....... Enter the large organza overskirt!

This was a challenging, but exhilirating project for me.  When I shared with her what I thought she needed (I may have used the terminology "let's Beyonce this thing!") she was really excited.   I knew organza with a horsehair hemline and lace accents would really create this statement piece that she was looking for!                                                                                                                              
I spent a lot of time draping fabric on Beulah (that's my dress form) to get the look I wanted.  Those fabric pieces then needed to be converted and perfected into the actual pattern pieces; they ended up being some of the most unusual pattern pieces EVER!       Once I had my pattern pieces created, I was able to determine how much organza and horsehair I'd about 18 yards of organza and 11½ yards of  horsehair.  Oh....and I had to order the horsehair from England!! 

The picture to the right is the overskirt prior to sewing the horsehair to the hemline.  I actually love this overskirt as well....very dreamy, and romantic....I've worked with horsehair a lot...but it still amazes me how it totally transforms the look and shape of a garment!

Once the horsehair was in place, I began pinning the 20 lace appliques into place.  Doing this while it was on my dressform allowed me to strategically place them where they would best accent the folds and curves of the piece. 

I chose to go with ivory organza and off white appliques.  It truly looked gorgeous with Alex's gown.  Depending on how the light hit the sequins, they could look ivory or off white.  I would say they were more of an opal color, so everything blended together beautifully.......

There was a lot of handstitching involved with the appliques and I also tacked some of the folds of the skirt per Alex's request so that her gown was pretty well camoflauged underneath the skirt. 

I have to say, I am thrilled with how this turned out!  I often tell people that the art of garment creation can sometimes require some engineering.  One that doesn't take as much math skill, thank goodness!, but it's an engineering feat none-the-less to get to the end result.

and....for me, there's nothing more rewarding than "nailing" a design....which in the end makes for a very happy bride.  And Alex......she melted my heart.....the first time she tried it on she got misty eyed and asked if she could give me a hug.   Whoa!   That's the best feeling ever!!

Some of you know I have my "wall of fame" in my studio.  Canvases of some of my favorite gowns that I've designed and created over the years.   Unfortunately, I don't have the room to put them all up....but this one will definitely be added. 

Here's one more look at this beautiful bride........I'll have tons more pictures, but since I've been dying to share this with you.....I had to snag just a couple from the photographer's "sneak peek" collection. 
Congratulations Alex and Kevin.  Cheers to a strong, happy and healthy marriage!

Friday, October 25, 2019


Now the picture may not be much....................but the taste is awesome!  Smashed potatoes are super easy, offering a combo of crunchy and creamy at the same time!
Play around with flavors, or keep it simple like I did with just some salt, pepper, and rosemary.  You decide.


*Small red potatoes (I've also used Yukon Gold)
salt & pepper to taste
olive oil
seasoning options:  rosemary, parmesan, minced garlic

*serving size is 2-3 potatoes per person


In a large pot full of boiling water, cook potatoes until they are fork tender  Approximately 12-18 minutes.

Pre-heat the oven to 425 degrees.

Line a sheet pan with aluminum foil.   Drizzle some olive oil where each of the potatoes will sit on the pan.  Place a potato on the olive oil and rub to ensure the olive oil is on the bottom of the potato.  Using either a potato smasher, or I like a large glass with a flat bottom, smash each of the potatoes.

Using a brush, generously coat the potatoes with olive oil.   Season with salt, pepper and crushed rosemary.  

Bake for approximately 20-30 minutes,  until brown and crispy.  Garnish with sour cream, and fresh parsley prior to serving.


Tuesday, October 15, 2019


Super rich...and super yummy!  A perfect combo of brownie and cheesecake flavors to satisfy everybody.
This recipe has been around awhile, so you may have already added it to your collection.  If you haven't, definitely give it a try!


*8 oz. cream cheese, softened 
¼ cup sugar
1 Tbsp. flour
1 egg, separated, yolk reserved for brownie batter
½ tsp. vanilla

*1 box Betty Crocker Supreme original brownie mix
water, oil and egg called for on the mix box
reserved egg yolk
½ cup semi sweet chocolate chips


Heat oven to 350 degrees.  Grease bottom of 9 inch square pan with cooking spray.  Add a layer of parchment paper leaving it long enough to create "handles" to use when removing the brownies from the pan.  Spray the parchment with cooking spray.  Beat cream cheese and sugar using a mixer.  Add flour, egg white and vanilla; mix until well blended.  Set aside.

Make brownie batter as directed on box, adding reserved egg yolk.  Reserve ½ cup batter; set aside.  Spread remaining batter in pan.  Spoon filling evenly onto batter using a tablespoon.  Create large dollops making 3 rows x 3 rows.  Spoon 1 Tbsp. of the reserved batter in center of each dollop.  Draw knife through mixture in four straight lines horizontally, then vertically for swirled designs.  Sprinkle with chocolate chips. 

Bake 28-32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.  Cool 30 minutes on rack.  Refrigerate at least 1 hour until chilled before slicing into squares.  

Many recipes call for only 3 oz. of cream cheese, but feedback suggested that wasn't enough, so I opted to use an 8 oz. package instead.   Also, I found a Betty Crocker mix that included chocolate chips, so I used it versus adding my own chips

recipe c/o:  Betty Crocker


Monday, October 7, 2019


I was recently in need of a second side dish for a family gathering we were hosting.  I knew that I  really wanted something with veggies in it, since the other side was potato salad.

This broccoli, grape and pasta salad I found was an awesome choice.  It is super tasty and got really good reviews from the family!  


1 cup chopped pecans
1 lb. fresh or frozen broccoli (I used frozen)
1 cup mayonnaise
1/3 cup chopped red onion
5 Tbsp. granulated sugar
8 slices cooked bacon
2 cup seedless grapes, cut in half
1/3 cup red wine vinegar
1/2 box (16 oz.) bow tie pasta (farfalle)
1 tsp. salt


Preheat oven to 350 degrees.  Place a single layer of pecans on an aluminum foil covered baking sheet.  Bake for 5-7 minutes, or until lightly toasted and fragrant, stirring halfway through.  Set aside. 

Cook pasta according to package directions.    If using fresh broccoli, clean and cut florets from stems, separate into small pieces.  Discard tough outer layers. 

Place drained pasta and florets into a large bowl.  

In a small bowl whisk together mayonnaise, onion, sugar, red wine vinegar, and salt.   *Pour sauce over the pasta/florets.  Cover and chill for 3 hours.  Just before serving, Toss in pecans and bacon.  Serve.  

Note:  *One individual shared that they pour half the sauce over the pasta and broccoli initially and chill the remainder, then add it at the same time the pecans and bacon are added.  I actually chose to assemble mine this way.  I liked the way the additional sauce "refreshed" the entire bowl. 

recipe c/o:


Saturday, September 7, 2019


How is it that bananas look great one day, and the next day they're all brown?  So, what to do.....I have an awesome banana bread recipe, but I thought it was time for something a bit different.  In scouring the recipes on the interest, I stopped with frosted banana bars.  I mean.  How could they not be good? 
Here you moist and full of banana goodness finished off with a cream cheese frosting!  They're so good and this recipe makes about 3 dozen!!  I actually froze some to save for another time.


½ cup butter, softened
2 cups sugar
3 large eggs
1½ cups mashed ripe bananas (about 3 medium)
1 tsp. vanilla extract
2 cups all purpose flour
1 tsp. baking soda 
dash salt


1 package (8 oz.) cream cheese, softened
½ cup butter, softened
4 cups powdered sugar
2 tsp. vanilla extract


In a large bowl, cream butter and sugar until light and fluffy.  Beat in the eggs, bananas and vanilla.  Combine the flour, baking soda and salt; stir into creamed mixture just until blended.

Transfer to a greased or sprayed 15x10x1 inch baking pan.  Bake at 350 degrees for 20-25 minutes or until toothpick inserted in the center comes out clean.  Cool in pan on a wire rack.

Beat cream cheese and butter until fluffy.  Add sugar and vanilla; beat until smooth.  Frost bars.  


recipe c/o:  Taste of Home

Sunday, August 18, 2019


I have several "go to" quiche recipes that I've collected over the years, but I'm always up for adding new options to my collection.  Those that I have are more breakfast type, while I would consider this one more of a lunch or dinner option based on the main protein being chicken.
 There is a bit of prep, but it wasn't too over the top....and in the end, the house smelled wonderful, and it was very tasty!


1  (9 inch ) pie shell, homemade or frozen 
¼ cup red bell pepper, chopped
½ cup green bell pepper, chopped
1 cup cheddar cheese, grated
1 cup swiss cheese, grated
1 cup cooked chicken, cubed
¼ cup butter (½ stick)
½ cup onion, coarsely chopped
1 Tbsp. all purpose flour
½ cup half and half
½ cup sour cream
4 eggs, beaten
¼ tsp. ground nutmeg
1 Tbsp. parsley, chopped
*salt & pepper/garlic


Preheat oven to 350 degrees.  Line baking sheet with aluminum foil (in the event of drippage)

Place the shell on the baking sheet.  In the bottom of the pie shell, add the chicken pieces, layer in the peppers and cheeses.

In a saute' pan, melt butter and saute' the onions until soft.  Whisk in flour thoroughly.  Stir in half and half and simmer until thickened, about 3-5 minutes.  Let cool.

In a bowl, combine sour cream, eggs, nutmeg and parsley.  Stir into the onion mixture. 

Pour filling into the pie crust.  ***Bake 35-40 minutes  or until set.   Let cool slightly prior to slicing.


  • ***The center was still runny, and the top was pale at the 40 minute took my quiche closer to 55 minutes to fully cook and the top was a beautiful golden brown as well.  
  • I used the Marie Callendar's deep dish pie shell, there's a lot of ingredients in the recipe, so make sure you have room for everything!
  • *The recipe didn't call for any seasoning, but I would suggest adding at least some salt & pepper into the egg mixture (possibly a little garlic powder)

recipe c/o:  Portland's Palate cookbook

Saturday, August 3, 2019


I'm hooked!  I just learned how to make foam flowers and I just can't stop making them.  They're so fun.  I've made hairpieces for a number of brides over the years, so being able to add another variety for my clients was my goal.  I loved how realistic these looked, and I've been working on my technique ever since I found the first YouTube video on them.
I'm pleased with what I've done so far, but I know as with anything in life, I'll only improve with additional practice!  The foamiran foam currently is a little difficult to find.  This seems to be very prevalent in Europe, but not so much here in the U.S.   Shipping costs from Europe are crazy expensive, so I was thrilled when I found a source here in the U.S.

I ordered the white foam and have been practicing/learning on it.  I also purchased some oil pastels and have been playing around with "dyeing" the petals versus purchasing lots of different colors of foam.  
In the beginning, I made my own patterns (after all, I'm a professional patternmaker!), which also meant handcutting each of the flowers with my small scissors.  Some of the flowers take 6 layers, so it took a bunch of time and as expected, each layer was not exactly the same size/shape as the other.  It didn't affect the overall look of the finished product, but it meant more time for me to make adjustments along the way.  I've still been using some of my handmade patterns, but I also invested in a die cutting machine and purchased two basic dies.  What a time saver!  I can run four layers of foam through the machine and have absolutely perfect "cookie cutter" shapes in a matter of seconds.

Again, I'm finding plenty of supplies (dies, stamens, inks, etc.) in the U.K. , but the shipping is more than one die!  So, I haven't broken down and purchased them overseas yet.  I've been making due with what I can source here locally and so far so good.  Maybe in time, I'll take the leap.

I'm also playing around with options for my clients, like combs, alligator clips, and u pins.  I'm also  making sure my finishing techniques on each of these varieties is professional.   There's lots to learn, that's for sure!  I'm tending toward the plastic variety of combs since there are lots of teeth and they're really long versus the metal combs.  I absolutely want these to be secure when they're in place!
So that's my foam flower journey so far!  I love learning new's good for the mind and  the soul!  I'm hopeful that these will sell both on my shop and with my local clients.  In the meantime, I'll keep making more, I really find that I get lost in the creative process and before you know it hours have gone by and I'm still at it!

Saturday, July 6, 2019


Just about every year growing up my Dad would buy a small box of Pfefferneusse cookies around the holidays.  They really have a totally unique flavor profile, and while I enjoyed all of Mom's homebaked cookies, the Pfefferneusse were also yummy.

Don't ask me why I thought of them or this aspect of my childhood in July....but I did....and, of course, I had to go looking for a Pfefferneusse recipe to see if they tasted like I remembered them as a kid.

They're super easy to make and I had everything but anise extract already in my cupboard! 
They really did taste like I remembered.  Spicy and slightly sweet with a firm outside and soft inside.  This recipe makes 26-30 cookies; it also requires the dough to be chilled for at least an hour so keep that in mind when considering the length of time you'll need before you can enjoy them!


1 ¼ cups confectioner's sugar 
2 ¼ cups all purpose flour
¼ tsp. freshly ground pepper
3/4 tsp. ground cinnamon
½ tsp. ground allspice
½ tsp. freshly ground nutmeg
½ tsp. ground cloves
¼ tsp. baking soda
½ cup (1 stick) unsalted butter, room temp
3/4 cup firmly packed light brown sugar
1 large egg
¼ cup unsulfured molasses
½ tsp. vanilla extract
1 ½ tsp. anise extract
½ tsp. cardamom


In a medium bowl, sift together all of the dry ingredients.  

In a large bowl, using an electric mixer beat together the butter, brown sugar and molasses on medium spped until light and fluffy. 

Beat in the egg. 

Reduce the mixer speed to low and beat in the flour mixture.  Cover and refrigerate for at least one hour.

Pre-heat oven to 350 degrees.  Line two baking sheets with parchment paper.  

Roll dough into 1 ½ inch balls.  Place them on a cookie sheet approximately 2 inches apart.

Bake until the cookies are golden brown and firm to the touch, about 14 minutes.  Let cookies cool slightly, then roll in confectioner'sugar.


Monday, June 10, 2019


I love when a bride contacts me and has a custom request for their wedding day!  It makes my heart swell knowing that this particular bride will have the one and only design of its kind for her very special day.

So, when a bride contacted me through my Etsy shop asking if I would make her a custom cathedral length cape, I jumped at the opportunity.  She loved the cut of one of my  "shorter" versions on Etsy and wanted me to make it into a cathedral length version.  She included a couple of pictures for me of a cape with appliques that she loved and we continued collaborating on the final design through email.  She was an absolute delight to work with!  I sent her pictures along the way, so that she could see how it was coming together and we could make modifications if necessary.  As it turned out, she just kept giving me a "thumbs up" and allowed me to use my creative license to develop the design as I saw fit.  Just what a designer wants to hear!
The bride has an elegant and classic strapless trumpet style silk gown, with no
embellishments.  Her train is chapel length , so the cape will be the perfect accent piece for her signature look.  She plans on wearing it for the ceremony and will remove it for the reception.  Can't you just envision the entrance she'll make?

Frankly, I lost track of the total hours of labor involved after 25 hours.  There was a lot of handstitching of the appliques due to the intricacies of the leaf and floral pattern in the appliques.

Prior to the stitching though, was the time it takes to develop the actual design or layout of the appliques.  Some of them are in their original state as I received them from the vendor.  However, the vast majority I cut apart to make my own unique appliques in varying shapes and sizes.

The cut of the cape is a circular shape, so the front of the cape has a "flutter" like drape (which was one of the elements my bride really liked) versus the typical straight edge down to the floor.  This is going to create a lovely framework for her gown!

I also added 3D flowers to the appliques very sporadically....but, they pop due to the pearls and sequin accents I added....they'll look beautiful sparkling in the sunlight.  The bride's request for a floral lace pattern is based upon the fact that she is getting married in Hawaii in a garden setting!

I'm looking forward to receiving pictures from her after the wedding.  She had sent me a few pictures of her in her gown and she is absolutley beautiful.  She had a very clear vision of what she wanted and I'm honored to have brought it to life for her!