Your guests will make short work of these scrumptious thank you shortbread biscuits. We love the idea of adding a personal touch to your wedding, and this is one of the easiest ways to do this.
WHAT YOU’LL NEED
250g butter, at room temperature
½ cup caster sugar, plus extra to dust
1 vanilla pod, seeds only
2 cups flour
½ cup cornflour
Custom-made rubber stamps
Biscuit cutters
METHOD
1. Have your rubber stamps made with the greetings of your choice (you can order stamps from rubberstampsa.co.za).
2. Preheat oven to 160°C and grease a 20 cm baking tray.
3. Beat the butter until soft, then beat in the caster sugar and vanilla seeds until light and fluffy. Mix in the rest of the ingredients to form a stiff dough.
4. Roll the dough out on the baking tray so you don’t have to move it afterwards and cut them with your cookie cutters. Stamp each one with your rubber stamp.
5. Bake for 30 minutes, or until golden. Remove from the oven and immediately dust with caster sugar.
6. Carefully remove the shortbread fingers from the tray and transfer to a wire rack to cool before serving.
7. Once they’ve cooled completely, you can put your biscuits in gift boxes or tie them up with cellophane and a pretty ribbon.
Celebrate in the warm glow of candlelight and seal your love with a kiss beneath a star-studded sky by taking inspiration from our night sky themed wedding. THE…
The perennially classic rose will always have a place in wedding florals. But with more than a hundred species of locally grown and imported blooms available, how do you know which ones to choose? Read on to find out how to choose your wedding roses.
By Jessica Baxter
COLOUR, SIZE AND FRAGRANCE
Perhaps the easiest way to narrow your search is to decide on your colour scheme, says Heike le Cordeur from Fleur le Cordeur Floral Designs in Cape Town. ‘Identify different shades of a colour that you love and use different types of roses within that colour scheme,’ she advises. ‘Once you have chosen a colour scheme, you can then look at the flower itself,’ says Heike, suggesting you focus on size and fragrance. ‘As far as possible, I work with fragrant varieties, as very little beats walking into a venue and smelling the flowers.’
Locally, the summer months see the blooming of beautifully fragrant garden roses, but these tend not to be sold commercially and are therefore more difficult to get hold of. This is a better option for those looking to use fewer flowers, as you’re rarely able to order large quantities of these. If you want to fill your venue with roses, then Heike recommends looking at the varieties imported from neighbouring African countries. ‘Kenya, Zimbabwe and Nigeria all grow the most incredible large-head roses.’ And size does matter. A smaller, more open flower head will lend an arrangement a softer, more romantic feel, while a larger bloom is a modern choice.
VARIETY SHOW
While you can rely on your florist to suggest which roses are best to use, familiarising yourself with a few of the popular wedding varieties will make the process that much easier. Some names to add to your list are the iceberg, a pristine white rose that flowers most of the year in South Africa; hybrid tea roses, which are easily recognised by their large, structured blooms; and the Royal Baccara, known for their deep red hue.
DON’T SKIMP ON QUALITY
Whichever variety you choose, always pay more for quality – you don’t want your roses wilting after a few hours. High-quality roses are reliable in hotter venues, where the florist may not have control over the temperature,’ says Heike.
GOOD TO KNOW
1. For the table arrangements, combine roses with other fragrant flowers, such as hyacinths, to give your guests a rich sensory experience.
2. If you decide on a traditional rose bouquet, play with different hues to add interest.
3. If you’re using rose petals instead of confetti after the ceremony, go for fragrant varieties and let their perfume fill the air.
4. Choose bigger blooms for the altarpieces and aisle arrangements, as they make more of a visual impact, especially if you have a large space to fill.
Simple things such as table runners, crockery and cutlery can cost a fortune once you add them together. With these two DIYs, you can reduce the cost of…
Having a winter wedding? Give your guests a warm gift to take home with these cute – and totally easy to make! – hot cocoa favours. Plus, we’ve even created the perfect labels so you have one less thing to do – click here to download them now.
What you’ll need
• Sheet of paper
• Test tubes with corks or lids
• Hot chocolate or cocoa
• Chocolate nibs
• Mini marshmallows
• Labels printed on self-adhesive paper
How to do it
1 Roll the sheet of paper so it fits inside a test tube. Then scoop two teaspoons of hot chocolate or cocoa into the tube and add a few chocolate nibs.
2 Remove the paper and top off the tube with mini marshmallows. Close with a cork or lid.
3 Stick the printed label on the tube. Repeat for as many favours as you require.
Find this DIY and more in Issue 1-2017, on sale now.
Text Robyn Lane
Styling Francoise Jeanne de Villiers
Photography Kendall-Leigh Nash/HMimages.co.za
Don’t let a strict budget conquer your big day – with a little elbow grease and some planning, your perfect wedding menu needn’t be just a dream. Follow…
The art of paper folding often associated with Japanese culture has long fascinated Westerners – and for good reason. The intricate designs that result look gorgeous and are often a talking point. Which is why, inspired by one of the real weddings featured in Issue 1-2017, we found four easy origami napkin styles to wow your guests.
What you’ll need
• Square napkins in the colour of your choice
How to do it
For the windmill:
1 Fold all the corners into the centre of the napkin.
2 Fold the bottom of the napkin upwards to meet the middle then do the same for the top.
3 Fold the left side to the middle and repeat this on the right, ensuring both sides are equal.
4 Turn the napkin over nd pull out the corners from the inside until all four corners are exposed. Repeat for as many napkins as required.
For the heart:
1 Fold both sides into the middle, ensuring they are equal. Then fold in half lengthways.
2 Fold the top of the napkin down towards the bottom. The take the top and fold it sideways, creating a 90-degree line. Repeat on the opposite side by folding the bottom towards the top.
3 Turn the napkin over then take the top right corner and tuck it in. Repeat this on the left then turn over to see the end result. Repeat for as many napkins as required.
For the three-fold:
1 Fold the napkin in half from side to side, then fold from top to bottom to create a smaller square.
2 Using the top piece of fabric, roll the right corner into a tube. Do the same with the next two pieces of fabric on the right.
3 Turn the napkin so the tubes of fabric are horizontal then turn over the napkin and fold the right and left corners into the middle until they meet. Turn over once more to see the end result. Repeat for as many napkins as required.
For the sitting fan:
1 Fold the napkin in half then fold the bottom about 1 cm upwards.
2 Fold the same section for 1 cm towards the alternate side of the napkin. Continue folding for 1 cm on alternate sides until you have about 3 cm left.
3 Fold the napkin in half with the folded pieces horizontal. Then fold the leftover fabric into the centre and pull out all the folds into a fan. Repeat for as many napkins as required.
Find this DIY and more in Issue 1-2017, on sale now.
Text Robyn Lane
Styling Francoise Jeanne de Villiers
Photography Kendall-Leigh Nash/HMimages.co.za




























