Black and Red Australia Wedding

7998063847_6720601fb1_bHave you ever considered a wedding dress in a color other than white or ivory? I think this black dress with all the white and red accents is just stunning. The venue where she had the wedding was amazing as well.

This is one of our brides from Australia. We created a set of red, black and white carnation bouquets for her wedding.

Manda and Dave’s wedding was recently featured on Offbeat Bride. You can see the full post here.

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The venue where they had their wedding was a nightclub. The coolest nightclub I have ever seen! Just check out the stairs and all the plants!

7998071056_533443986c_bThere is so much detail in the venue. With the bold dress I think it just all ties together perfectly!

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So much amazing greenery!

7998070208_b1ae4a3443_bCheck out the background of this photo!

7998068890_dbd97b9661_bThis is a great photo of her stunning black dress, the carnation bouquets and her custom boots made by an Etsy Seller from Romania!

8394403052_06b463b1b5We had so much fun creating the items from your wedding, Manda. Thank you for picking us to create these items for your big day. We wish you and your new family the absolute best!

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I mean seriously…even the ground has a fun pattern!

Here are a list of other awesome vendors from Manda and Dave’s Australian Wedding:

  • Dress was from The Bridal House in Mount Gravatt (no longer in business unfortunately)
  • Flowers: Etsy seller reallybadkitty
  • My amazing boots: Etsy seller kioskfoli
  • Cake toppers: Etsy seller Coolest Toppers
  • Boys suits: FormalWear Express in Brisbane
  • ‘Real’ flowers (boutenneires for parents): Flowers by Jane in the Brisbane CBD
  • My jewelery: My Precious Stones in Brisbane CBD
  • Photographer: Moffatt Photography
  • Hair: a friend on the Gold Coast Mekarla Jones (mobile)
  • Makeup: She’Stylin on the Gold Coast (mobile)

~Ariela
RBK Creations

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2013 RBK Creations PROM Sale!

Are you going to Prom this year? Know someone who is. Then this sale is for you.

This year we are doing a great Prom Promotion on bouquets, wrist corsages and of course you can’t forget boutonnieres for the guys.

PROM SALE

(Click the photo to make it larger)

If you buy a bouquet (a good size for prom would be a 7 stem felt, satin or organza bouquet. 19 stems would be a good size for the button style), you would get a free boutonniere. So guys, buy a bouquet for your date and you get a matching boutonniere for free! The average price of a small bouquet is $35.00.

If you don’t think a bouquet is your thing for Prom, order a wrist corsage and get 50% off the matching boutonniere. The cost of the wrist corsages is an average of $12.00 and that would make the boutonniere only $5.00!!

This would be a great keepsake for your Prom evening. I know I tried to keep my fresh flower wrist corsages from the years I attended Prom. They lasted a couple of months pinned up on my cork board. All the flowers eventually became too brittle and I threw them away. This, y0u can keep forever!

To place an order you can send us an email at: rbkcreations@gmail.com OR head over to our Etsy shop.

Need to take a look at our past work? It is all posted on our Flickr page. You can scroll through and see if anything stands out to you.

Get your custom bouquet/corsage and boutonniere ordered today!

~Ariela
RBK Creations

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The best Chocolate Cake you will ever make

With my promise to mix it up a little bit on the blog, I thought I would start by sharing the best chocolate cake you will ever make.

Cake 2

I have made quite a few chocolate cakes in my time, have sampled my fair share of store bought, bakery case, etc. There is something about this particular cake that stands out from the rest. It may be the caramel, or maybe sea salt component…or maybe because I covered it in amazing not too sweet chocolate frosting…or is it the edible glitter I sprinkled on?!?

Either way, I highly recommend you making this and letting me know your thoughts!

I found this recipe while searching Pinterest back in December. I hosted my day job’s company party at my house for the holidays. We had the main course catered but I knew I had to make a dessert. It would be a typical party at my house without one!

Cake 1

The caramel was coming through the chocolate frosting..and on the bottom of the cake. SOOOO good!

I found the recipe on The Bitten Word, the recipe is from a November 2011 edition of the Martha Stewart Living Magazine. I was sold on making this cake within the first few minutes of reading their description of the cake. They made it for Thanksgiving, but I mean, seriously, you could make this any day, for any event and everyone will leave incredibly happy. Unless they don’t like chocolate cake…and then you shouldn’t have invited them over anyway. =)

Enough talking…on to the recipe

Salted Caramel Six-Layer Chocolate Cake
Martha Stewart Living (November 2011)

(This photo from Martha)

marthas cake

Prep Time: 45 minutes
Total Time: 3 hours 20 minutes
Yield: Makes one, six layer, 9-inch cake
Serves 12

If you don’t own a candy thermometer, this cake offers a good excuse to buy one. It sounds a little nitpicky, but the caramel should reach exactly 238 degrees. (Any less and the cake layers won’t hold together properly; any more and the caramel will turn hard.) Precision will also pay off with the chocolate frosting: It achieves the ideal spreading texture after standing for 30 minutes.

Ingredients

  • For The Cake
    • Unsalted butter, room temperature, for pans
    • 3 cups all-purpose flour, plus more for pans
    • 3 cups granulated sugar
    • 1 1/2 cups unsweetened Dutch-process cocoa powder
    • 1 tablepoon baking soda
    • 1 1/2 teaspoons baking powder
    • Coarse salt
    • 4 large eggs
    • 1 1/2 cups low-fat buttermilk
    • 1/2 cup plus 2 tablespoons safflower oil
    • 2 teaspoons pure vanilla extract
  • For The Caramel
    • 4 cups granulated sugar
    • 1/4 cup light corn syrup
    • 2 cups heavy cream
    • Coarse salt
    • 2 sticks cold unsalted butter, cut into tablespoons
  • For The Frosting
    • 1/4 cup plus 2 tablespoons Dutch-process cocoa powder
    • 2 sticks unsalted butter, room temperature
    • 1/2 cup confectioners’ sugar
    • Coarse salt
    • 1 pound semisweet chocolate, chopped, melted, and cooled
    • Garnish: flaked sea salt, such as Maldon

Directions

  • Preheat oven to 350 degrees. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons course salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
  • Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.
  • Make the caramel: Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.
  • Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners’ sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.
  • Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.
  • Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.

Notes from Martha:
To make this cake ahead of time: The caramel can be refrigerated for up to 3 days; bring to room temperature before using. Cake layers can be refrigerated for up to 3 days (they actually taste better when refrigerated and have a better texture for stacking). When finished, the frosted cake can be refrigerated for up to 3 days.

Notes from Ariela:

  • The type of cocoa powder I used was Ghirardelli Unsweetened Cocoa Powder. It is my quick find, go-to cocoa powder. It can be found at most grocery stores in the baking aisle. You can get a more expensive brand, but I think this was just fine! I used the same cocoa powder for both the cake and the frosting.
  • Please buy a candy thermometer. No guessing. The last time I guessed on caramel I had a brick and almost threw the whole pan away, cluding the spoon I stirred it with! The candy thermometer worked really well for this caramel and I think it was the perfect consistency for keeping the cake together but still being able to soak into the layers of chocolate cake.
  • Make the outside of the cake as pretty as you want. I found a couple tutorials on this design for the outside of the cake. It was super easy but had a great effect on the guests. It is amazing how sometimes something so simple can be that impressive! (I only with I would have leveled out the top layer too..it was 3 am and I guess I just wasn’t thinking)
  • Another tool I used for this cake was a layer cake cutter or layer cake leveler. Esentially a hack saw for a cake. I borrowed it from my neighbor and you better believe it is on my list of must buys before I bake my next cake. It worked so well and the layers were perfectly even. No lopsided cake here!
  • And here is where I get my edible glitter (It is called Disco Dust). I use it for cupcakes, cakes and anything else that needs a little sparkle. Because…why not!
  • I don’t have a photo of the center of my cake. But it was a bit different than tha photo of Martha’s Cake above. Perhaps my caramel was a little more on the soft side so it soaked into the layers of the cake. Or it could also be because I finished it a day and a half before it was cut into, giving it the time to soak in. Either way you make it, you will be happy. With the caramel between each layer, it makes the most moist cake ever. I mean when you put 3/4 of a cup of caramel in each of the 6 layers…..

This is a photo from The Bitten Word. I didn’t take a photo as I was making this cake because 1. I was covered in cake, caramel and frosting and 2. It was 3 am in the morning when I got to the assembly part. Wasn’t even thinking about it. This photo shows the layers and how much of a mess it really is. It is all worth it though!

the bitten words cake

(Photo from The Bitten Word)

Please make this cake. And please share some photos! I plan on making this cake again very soon but on a cute, mini version.

What are your favorite cake recipes? I am always on the look out for something new!

~Ariela

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New Item: Character Bouquets from RBK Creations

We love a challenge! We also love when we get to try something new for a bouquet order.

I usually keep a running list of types of bouquets I want to make, or different techniques I would like to try. I don’t always have the time to try these things out. Other bouquet orders and life in general keep us pretty busy. When those ideas and a bridal order collide, we get pretty excited around here at RBK Creations.

One of those situations happened awhile back with our Mario bouquet. We have been wanting to do different shapes (not just our standard flower shapes) for some time now. When the bride mentioned that her soon-to-be husband loved Mario we threw so many ideas back and forth. The end result:

 fire flower

The fire flower and mushroom bouquet!

Bridal, geeky love! We were so happy we could create this for our bride. And the best part, her husband was surprised by the bouquet and his very own fire flower boutonniere.

fire flower 3

Another order we were able to work on was this past summer. We had a Texas bride who was having a muppets themed wedding. Fun!! How can you not smile and be overly happy when you see these:

muppets 1  Full Muppets Order. Kermit and Miss Piggy were later added into the Bridal Bouquet.

 

muppets 2 ANIMAL!!!!!

muppets 4

muppets 5

We have plans for more character/themed bouques in the works. But I can’t ruin that surprise! You will just have to wait and see! 

Are there any characters or themes you would like to see RBK create????

 Another version we have done since of the Mario bouquetnew mario

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Hello 2013

Well, 2013….you snuck up on me. Oh, and the month of January, how are you amost over?!

It really feels like 2012 was here and gone in a matter of minutes. What a crazy year! Let’s do a quick recap!

2012 was a big year for me personally. It wasn’t a group of many little things, it was just one big thing.

Mid 2012 I decided to buy a house. It was weeks of looking, missing out on what was “The perfect house” and some major let downs on bank owned homes. In all reality, I didn’t look at that many houses, or have that many disappointing emails, but it sure was stressful! I started looking in early June, found my house in late July. As of the middle of August I became a homeowner and was all moved in around the middle of September. The past couple months have really been a blur. A good, but busy blur.

Home Sweet Home!

My house

There was painting, wall paper removal, carpet cleaning and moving. And thanks for all the help mom! We painted in a weekend, had everything unpacked within a day and a half from when the movers dropped it all off.

During most of this time I was still making bouquets. Still working with amazing brides! I just didn’t have the time to post, tweet, blog, photograph everything like I used to. I will be posting a bunch of things in the next couple of weeks until we catch up with sharing the orders we have finished. I also have a few DIY type things I would like to share with everyone. Just some fun home remodeling and baking adventures. Mixing it up a little bit!

A fun bouquet for a friend and co-worker! They got married in Vegas in October.

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Lastly, we are working on some new things for RBK Creations. New items, new photo shoots, new ideas.

 Keep an eye out for all of the things to come!

2013 is going to be a GREAT year for RBK Creations.

~Ariela

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