RE-STYLED WEDDING GOWN

 It's been some time since I've been involved in creating a wedding gown.  As I've mentioned, my favorite project is designing an original.  My second favorite is taking a keepsake gown and re-styling it for a bride.   This project was taking Mom's original gown and updating it from it's original 1983 state to a 2026 version.

Whenever I work on a project like this, it really brings out the creative juices (and some sleepless nights) in an attempt to honor the "original" bride, yet also create a revised version of the gown which also honors "today's" bride.  

I too was married in 1983, so I wasn't completely surprised by what we found in the heirloom box.  That timeframe was high necklines, long trains, long sleeves, full skirts which had a full slip with layers of crinoline, or a hoop slip underneath to help with the bell shaped silhouette of the skirt.    

Oh....and let's not forget hats!  (mine was an Australian outback version with one side of the brim up) 

                    

         

How all this gown fit in that heirloom box is pretty amazing.  As you can see the skirt itself it tiers of gathered lace. 

After removing it from the box.....it was time to get the bride into it.  The height of Mom and Daughter was pretty darn close.....and the bodice itself, well, it wasn't too far off.  Today's bride is a bit smaller, but nothing that couldn't be managed.   The actual step of getting today's bride into her Mom's gown and having her see herself, can be a bit overhelming for some brides.  Bcause the gown is so dated, it can be hard for them to see the possibilities.   That's where I come in.  

The first thing that became clear was the bodice had potential, but the skirt wasn't something that made sense for 2026.   (I should also mention the Bride/Groom were doing a very western themed event....I'll come back to that)

                                                            

     
                                                                                                                                                                      

The Bride was struggling with the lace flounce on the bodice, but I believed it had a western feel, so we removed the sleeves, and it was crazy what a difference that one change made in helping the Bride see the potential.  I had some satin remants and pinned it over the lace skirt so she could see what a more streamlined skirt would look like.  It was settled.....the skirt was going to be satin!  Our bride was coming to life now that she could imagine where we were headed.  You could see with each change the excitement in her face.   

While I started dismantling the gown, my bride started playing with AI.   This not only helped her to imagine how the top and bottom were going to blend together, but she also sent me ideas.  She absolutely wanted an "edgy" feel to match her personality.  And....because she likes her legs, she wanted a pretty high slit. 

  

She also wanted the skirt very form fitting, so I went to work on drafting the pattern.  I found a few options for lace for the slit and applique at the top of the slit that I felt would work well and sent them to her.  Things were moving right along!   She had ordered a white felt cowboy hat and boots and brought those to our next fitting.

also started working on the bustle.  I really like to take time to make a pretty bustle since so much of the day the dress is spent in the bustle.  When I saw her hat I knew we could take it up a notch with some custom touches.  So I took the band off and wrapped it in some leftover lace (from the slit) and a couple pieces of leftover applique.  She loved it!

And here are some professional photos from the actual wedding.  The Bride and Groom looked amazing!  The Mother of the Bride was floored to see the transformation of her gown, and was so touched to see her bodice on her her daughter. 

               

OLIVE OIL CAKE

 If you're looking for a rich and tender cake to top off a meal that's on the light side.  This olive oil cake is the answer.  I had been intrigued for many years when I ran across an olive oil cake recipe while searching for desserts.....but, it just didn't sound right to me.  I finally made it past my fear of the unknown and gave it a try......

I have to tell you....I'm a huge fan!  So yummy, with a crispy sugar top and a super moist interior.  You can't go wrong with this one.  I've made it twice now and I will tell you, I much preferred my 9" springform pan to just a regular cake pan.  Main reason, there's a lot of batter and my springform pan can hold it all (I'll spare you the details of the cake pan that didn't hold it all). 

The other gem about this cake, is how easily it all comes together.  Prep time is all of about 15 minutes. 

INGREDIENTS:

2 cups all purpose flour

1 tsp. salt

1 tsp. baking powder

¼ tsp. baking soda

1 ½ cups plus 2 Tbsp. granulated sugar (divided)

3 large eggs (room temp)

1 cup extra virgin olive oil

1 ¼ cups whole milk

1 Tbsp. fresh lemon zest

2 Tbsp. fresh lemon juice.

DIRECTIONS:

Preheat the oven to 375 degrees.  Lightly oil a 9 inch springform cake pan using olive oil and dust with flour.  Line the bottom with a round parchment.

In a medium bowl, whisk together the flour, salt, baking powder and baking soda.

In a large mixing bowl or the bowl of a stand mixer beat together 1 ½ cups sugar and eggs on high speed using the paddle attachment.  Beat until light and fluffy, about 1 minute.  With the mixer on low, gradually stream in the olive oil.  Beat in the milk, zest, and lemon juice on low until well combined.  With the mixer on low speed gradually add the flour mixture, beating until just combined.  Pour into the prepared pan, and spread the top into an even layer using a small spatula.  Sprinkle with the remaining 2 tsp. of sugar.  

Bake for 40-45 minutes or until a wooden pick inserted in the center comes out clean.  Let the cake cool in the pan on a wire rack for 20 minutes.   Remove the cake from the pan by inverting onto another flat surface.  Remove and discard the parchment and flip again onto your serving platter. 

Enjoy!

Recipe c/o:  www.preppykitchen.com