December largely ruled by one all-encompassing drink… hot cocoa! And the perfect accessory to this cold weather drink is marshmallows. Inspired by today’s Nutcracker Christmas winter wedding, we’ve devised a peppermint marshmallows recipe that’s sure to get your toes a-twinkling. Try your hand at this scrumptious treat and follow along as photographer Julie Neill walks us through the details of this stunning affair:
Our Nutcracker inspired photo shoot stems from the modern Bride’s desire to evoke a sense of whimsy, warmth, and vivid imagery from a favorite childhood story into her wedding day! Being a winter Bride can be a challenge as the line between embracing the holiday season into your wedding inspiration is very thin. As you browse the images of our winterland wedding you will see how our bold color palate of Egyptian Blue, Teal, Poppy Red, and Warm Grey are complimented by the frosted accents in metallic gold & silver!
Our Flower girl version of “Clara” stands out in a tutu dress and floral halo of ranunculus & jingle bells as she dances with her Nutcracker soldier. The Bride, in her Essence of Australia gown, has all the grace of a prima ballerina. Her hair is styled in soft curls to highlight the chestnut color and her makeup is classic with bold red lipstick to add drama to her look. The bridal bouquet featured snow white peonies, red anemones, hydrangea, and viburnum berries wrapped in a double layer gold glittered ribbon with white satin. The Maid of Honors naturally styled bouquet of winter florals popped against her sapphire blue chiffon gown. The perfect accessory for our lovely Maid of Honor is a pair of snowflake earrings presented as a gift in a gilded box lined with teal dupioni silk.
We continued the theme of the gift box in the rest of the stationary suite and various décor elements, including the invitation. Our square invitation is topped with charming silhouettes, accented with red velvet ribbon, and the Bride & Groom’s names are highlighted in gold foil. The Sugarplum Fairy & Toy Soldier silhouettes also make an appearance on our grand estate table acting as place cards at each setting. The estate table begins with a layer of teal dupioni linen and topped with a cobalt blue basket weave runner. Enhancing the runner is a woodsy floral arrangement accented with gold magnolia leaves, frosted pine cones, and an innocent fawn nestled among the flowers. Each place setting brings a touch of modern glam to our design with various graphic patterns on the layered plates and teacup topper with a glittered succulent.
At the end of our story our Bride travels to her “Land of Sweets” with an opulent hot chocolate bar, cake display, and lounge! Nothing says hospitality like the warmth of a cup of hot chocolate, and the aroma of all the decadent accouterments. The wedding cake, with gold leaf bands & succulent embellishments, is presented along side the fanciful toppings. What guest would not enjoy relaxing in the midst of the trees of Brumby Hall on a luxurious teal couch swirling their cup of cocoa with a custom Nutcracker stir stick…we hope we have brought visions of fanciful winter weddings dancing in your heads!
- 2 tablespoons of peppermint oil
- 1/3 cup of crushed peppermint candy
- 1 1/2 cups of Confectioners’ sugar
- 2 cups of granulated sugar
- 1 cup of water
- 3/4 ounces of unflavored gelatin
- 1⁄2 cup of light corn syrup
- 1⁄2 of teaspoon salt
- Grease a 9 x 9 inch pan and set aside.
- In a saucepan, combine the granulated sugar, 1/2 cup of light corn syrup, and salt. Boil for approximately 1 minute. Remove from heat and set aside.
- Thoroughly mix the gelatin with 1/2 cup of water. Add the gelatin mixture, the boiled sugar mixture, and the peppermint oil to a stand mixer. Mix until a thick marshmallowy texture begins to form (approximately 10 minutes).
- Pour the marshmallow mixture into the baking tray and spread evenly. Loosely cover the tray and leave it out overnight at room temperature.
- Cover your countertop or a large piece of parchment paper with Confectioners’ sugar. Remove the marshmallow slab from the baking sheet and place on the work surface. Using a knife or scissors, cut the slab into approximately 1 x1 inch squares.
- Place the remaining Confectioners’ sugar into a bowl and dunk the marshmallow squares into the sugar, coating them completely. Finally, sprinkle with the crushed peppermint candy and enjoy!
Photographer: Julie Anne Photography, LLC//Equipment Rentals: PeachtreeTents and Events//Dress Store: Bel Fiore Bridal//Equipment Rentals: CRUSH event rentals//Floral Designer: Flowers By Holland//Reception Venue: Hilton Marietta Hotel & Conference Center//Linens and Coverings: I Do Linens//Cake Designer: not a crumb! exquisite cakes//Invitation Designer: Rebecca Diane//Makeup Artist: Samantha Reese, Makeup artist//Event Planner: Save the Date Weddings and Events//
PLEASE NOTE: The recipe was created by The Frosted Petticoat staff and is not associated with the event or vendors featured. The food photography served solely as the recipe’s inspiration and is not an actual picture of the final recipe product.