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Jocelyn and Chad’s Real Florida Wedding

By February 14, 2017 General, Party Ideas, Wedding Planning
Real Florida Weddings

Wedding photography courtesy of  Frank “The Bald Guy” Donnino, South Florida Wedding Photographer

Real Florida Weddings

Real Florida Weddings

Real Florida Wedding Picture

Real Florida Weddings

Real Florida Weddings Music

Real Florida Wedding Cake

Mood Shot Real Florida Wedding

Florida offers many wonderful settings for outdoor weddings. But none more magical than the wedding of Jocelyn and Chad held at the Powell Crosley Estate in Sarasota, FL. After months of planning and much anticipation, their vision of the perfect wedding came together beautifully thanks to the Natalia Day of Days Remembered, Flowers By Fudgie, Alex, the cake designer from Pastries by Design, Brandon, the guitarist from Bay Kings Band, Lori the make up artist and stylist from Destiny & Light, Bridesmaid Dresses by Azazie, Tuxes by JF. Ferrar, and Premier Party.

Real Florida Wedding

Tell us about your real Florida wedding in the comments below.

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It’s My Party And I’ll Cry If I Want To – How to deal with guests who cancel at the last minute.

By February 12, 2017 General, Party Ideas
do tell a belle

If you are reading this article, then no doubt you are throwing or have thrown a party where guests have canceled at the last minute.

I feel your pain. A lot of time goes into the planning and preparation of a party. To cancel at the very last minute is down right rude! Right? Well it depends on why your guests are canceling. Some things can’t be avoided. The proper thing to do as the party host is be gracious and understanding no matter what the excuse is. If they continue to cancel on you, perhaps it would be a good idea not to include them on your guest list for future events. But remember to always be a gracious host because this is what your friends and family will remember about you and about your party.

To help you cope with the disappointment, try focusing on something positive about the situation. It could be that you have plenty of left overs and don’t have to cook for the week. Or that there is less cleaning up to do after the party. It might even be that you have more time to spend with your guests who do plan on attending. 

No matter what, be happy when your guests arrive. Refrain from gossiping about those friends or family members who canceled at the last moment. After all, the guests who do show are there to have fun. So try not to be angry, disappointed and stressed. …unless you don’t want anyone to show up to your next soiree.

When you see your friends after the event and they ask, “how was your party?” Tell them with a sincere smile that it was great and we all missed not having you there. People will remember and like you for how you make them feel. So keep it positive even though you may be disappointed in them. Your disappointment too shall pass.  

Have you had someone cancel on you at the last minute? Tell us how you handled it.

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Brunch and Bubbly – DIY Mimosa Bar Ideas

By February 12, 2017 Brunch and Bubbly, Cocktails, General, Party Ideas
mimosa, naked cake, brunch and bubbly ideas

Read on for bridal shower ideas and 3 delicious mimosa recipes to serve at your next brunch and bubbly.

The time has come to start preparing for your bridal shower. It’s always a little bit hard deciding on a theme when pulling together an elegant and yet seamless event. Luckily I’ve collected some fresh inspiration from a few things I found across the web and I can’t wait to share them with you all. Bridal showers are all about new beginnings, and I have to say this roundup of favorites is like a breath of fresh air. Here we go…

Bring on the Mimosas! A brunch and bubbly is not complete without a mimosa bar. Why not set up a make-your-own mimosa or Bellini bar. Your guests will ooooh and awww over it.

Here is what you will need to set up your mimosa bar in less than 10 minutes.

1. Pour juices into clear carafes. An assortment of 3 is all you need. For my recent brunch and bubbly I offered orange mango, pineapple guava, and cranberry juices.

2. Pop the bubbly. Chilled prosecco and/or champagne are good choices. Ménage à trois’ prosecco is my favorite. For non-alcohol choices include chilled Pellegrino. To keep them cold, fill an ice bucket with ice and place the bottles inside.

3. Offer fruit slices as a garnish. I selected strawberries, pineapple and sliced kiwi fruit to compliment my juice choices.

When your guests arrive, invite them to pour themselves equal parts champagne and fruit juices. To avoid having to repeat “Pour the bubbly, Splash some juice, Garnish with fruit” to every guest that arrives, I designed a pretty little mimosa bar sign and set it right by my champagne glasses. Matching invitations and tags are perfect for tying your whole theme together. You can instantly download yours at www.diyInvitationDivas.etsy.com and receive 10% off with promo code: SAVE10

pineapple brunch and bubbly sign invitation place cards

I have included an added splash just for you. Three of my most favorite mimosa recipes.

TRADITIONAL MIMOSA WITH A TWIST
Rachael Ray is well known for her cooking show on The Food Network. And I have to say, her mimosa recipe is one of the best that I have tasted.

Ingredients
8 punches orange juice
Dry Champagne
2 ounces Triple Sec or other orange liqueur
4 curls orange peel

Directions
I never thought of this, but it makes total sense. Rinse and chill champagne flutes in freezer to frost. Pour 2 ounces of orange juice into each flute. Fill almost to the rim with champagne. Top each glass with a splash of Triple Sec and garnish with a curl of orange peel. Recipe courtesy of Rachael Ray.

raspberry cream mimosa

These raspberry cream mimosa’s are as good as they look

RASPBERRY CREAM MIMOSA ANYBODY?
I am LOVING this mimosa, created by Debbie and Julie of Cooks with Cocktails.

Ingredients
1 bag frozen raspberries
1/4 cup sugar
1 cup half and half cream
1 bottle of sparkling wine or champagne
Raspberries rolled in sugar for garnish, or just plain raspberries

Directions
Thaw frozen raspberries in a small pot over medium heat. Once they get soupy, add the sugar to taste and stir until it completely dissolves.

Puree the raspberries and pour them through a sieve to get rid of the seeds. Let the mixture cool.

When it is cool, add the cream and mix. Add the raspberry cream mixture to a container and freeze for 4 hours or overnight.

When you are ready to assemble your drinks. Add a table spoon or two of frozen raspberry cream into a glass. Then pour the sparkling wine over to the top and drop in a fresh raspberry or two for garnish.

Serves  4

VICTORIA’S SEXY NON-ALCOHOLIC MIMOSA
The ingredients are simple. It is the presentation that makes this cocktail sexy.

Ingredients
Peligrino
Pineapple Guava Juice
Sliced Pineapple For Garnish

Directions
Fill a champagne flute almost to the top with Peligrino. Add a splash of juice and garnish with pineapple.

Have you thrown a brunch and bubbly? Share you mimosa experience with my audience. We would love to hear your thoughts below:

If you like this post, tell a belle and share it with your girls.

Have you thrown a brunch and bubbly? I would love to hear all about it in the comments below.

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Pineapple Coconut Carrot Naked Cake

By February 12, 2017 Brunch and Bubbly, Desserts, General, Party Ideas, Recipies
cream cheese frosting recipe

With this weekend’s brunch and bubbly with the girl’s quickly approaching, I am scrambling to get things done. My theme is tropical and I wanted to bake something special for the ladies that would be pretty and have a tropical flair. Now I love a good cream cheese frosting. Who doesn’t right? The problem is carrot cake is the only thing that comes to mind when thinking of cream cheese frosting. So I added some pineapple and coconut to the recipe. It is sure to to leave my guests obsessing over this cake.

pineapple coconut carrot cake

Make this indulgent cake the next time you are having guests for brunch or dinner. You are sure to be the belle of your ball.

PINEAPPLE COCONUT CARROT NAKED CAKE

Cake Ingredients
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 Tbl all-purplose flour, divided
2 tsp ground cinnamon
2 tsp baking soda
1 1/2 tsp kosher salt
1 lb grated carrots
1/2 cup diced fresh pineapple
1/2 cup shredded coconut

Frosting Ingredients
3/4 lb cream cheese at room temperature
1/2 lb unsalted butter at room temperature
1 tsp pure vanilla extract
1/2 lb confectioners’ sugar sifted
1/4 cup shredded coconut

Preheat the oven to 350 degrees F.

Butter 2 8-inch round cake pans.

Cake:

Beat sugar, oil, and eggs together in a bowl with an electric mixer until light yellow. Add vanilla. In another bowl, sift together 2 1/2 cups of flour, the cinnamon, baking soda, and salt.

Add the flour mixture to the wet ingredients in the large bowl. Add carrots, pineapple and coconut to the batter and mix well.

Divide the batter equally between the 2 cake pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans.

Frosting:

Mix the cream cheese, butter and vanilla in a  bowl with an electric mixer until just combined. Add sugar and mix until smooth.

Optional: Arrange rosemary or thyme on a cake pedestal for decoration. I am in love with this rustic look.

Place 1 cake layer, flat-side up, on a cake pedestal. With a spatula, spread the top with frosting. Place the second layer on top with the rounded side up. Spread the frosting evenly on the top and sides of the cake. To achieve this trendy naked cake look scrape the frosting from the sides.

Sprinkle the shredded coconut over the top of the cake. If desired add a slice of pineapple and a sprig of rosemary as a garnish.

At a loss for what to do with the extra cream cheese frosting? Try my cheesecake filled strawberry recipe.

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