Posts Tagged ‘Fresh by CarryAnn’

Dawn and Chris were married at the beautiful Downtown Presbyterian Church. Dawn carried a mix of roses, garden roses, berries, and greens. Thank you to  jHenderson Studios for the amazing pictures!Dawn and Chris bout bridal party cake


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Julie and Jordan were married at First Baptist Church of Donelson, followed by a tea and cake reception. Julie carried a mix of white hydrangea, white ranunculus, burgandy dahlias, goldish roses, mauve roses, ivory hypericum berries, privet berries, burgandy/bronze cushion poms, queen ann lace, varigated pitt, and dusty miller. Thanks so Jessica Winn Photography for the super cute pictures.

Julie and Jordan julie and jordan 2

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Adam and Teri were such a sweet, loving couple that were married April 20, 2013 at Woodmont Christian Church. Teri carried a mix of hydrangea, ranunculus, lisianthus, trachelium, garden roses, viburnum, buplerum, and variegated pittosporum.  Their reception was at the Cannery Ballroom, with centerpieces that were eclectic, yet modern touches. We were so excited to be apart of this beautiful spring wedding.

Teri and Adam

Adam and Teri © Nyk + Cali, Wedding Photographers © Nyk + Cali, Wedding Photographers © Nyk + Cali, Wedding Photographers © Nyk + Cali, Wedding Photographers © Nyk + Cali, Wedding Photographers © Nyk + Cali, Wedding Photographers © Nyk + Cali, Wedding Photographers

Thanks to Nyk and Cali for the beautiful pictures!

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Lyndsey and Charlie were married at the beautiful West End UMC with their reception at the awesome Houston Station.  Lyndsey is such a sweet girl and we were so excited to apart of this special day. Lyndsey carried a mix of hydrangea, lilies, garden roses, anenomes, lisianthus, and grapevine. The reception at Houston Station was super sweet with single vases wrapped with lace and burlap and lots of candles.







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Thank you so much to Matt Andrews for the amazing pictures!

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A super sweet couple Lauren and Mike were married December 8, 2012. Their beautiful wedding was at Donelson Church of Christ with the reception at the Parthenon. Lauren carried a mix of roses, mini cala lilies, dahlias, peonies, mini spray roses, anemones, tulips, red berries, and seeded euke. This was a gorgeous winter wedding that we were very happy to be apart of.

Thanks so much to Lane Photography for the amazing pictures!


lauren and mike 12 8 2012




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So I had just finished making Meatballs, they were simmering in my dutch oven while I thought “I need to make something sweet and yummy for dessert” Spaghetti and Meatballs is a heavy meal, I wanted something light and fresh. So here is what I decided on-Lemon Zest Cupcakes with Lemon Curd filling and Toasty Meringue. Ohhhh they were deliciousssssss! Here is my recipe:

Lemon Zest Cupcakes with Lemon Curd filling and Toasty Meringue

  • 4 1/2 cups sifted flour
  • 2 tablespoons baking powder
  • 1 1/2 cups 1% milk
  • 1 tablespoon pure vanilla extract
  • 1 cup plus 2 tablespoons (2 1/4 sticks) salted butter, softened
  • 2 1/4 cups sugar
  • 7 large egg whites
  • lemon zest from 2 lemons
  • juice from 2 lemons
  • 1 jar lemon curd-store bought (you can make your own but i chose not to)
  • Meringue frosting-see below for recipe


  1. Preheat oven to 350 degrees. Line cupcake or muffin tins with papers; set aside. Into a medium bowl, sift together cake flour and baking powder. Combine milk, lemon juice and vanilla in a glass measuring cup.
  2. Place butter in the bowl of an electric mixer fitted with the paddle attachment, and beat until pale and creamy. With mixer on medium speed, gradually add sugar in a steady stream; continue beating until light and fluffy, about 3 minutes. Reduce speed to low.Add lemon zest.
  3. Add flour mixture to butter mixture in three batches, alternating with the milk mixture and starting and ending with the flour. Do not overbeat.
  4. In a clean bowl of electric mixer fitted with the whisk attachment, beat egg whites on medium-high speed until stiff peaks form. Fold one-third of the whites into flour mixture to lighten. Fold in remaining egg whites in two batches, being careful not to deflate the whites.
  5. Pour batter into prepared tins, filling cups to about 1/2 inch from the tops. Bake until a cake tester inserted near the centers comes out clean and the tops spring back when pressed lightly in the center, appx 15 minutes. Remove from oven; let cool completely.
  6. Once Cool use small spoon to scoop out a small well in top of cupcake. Fill well with  Lemon Curd.

Meringue Frosting

  • 8 egg whites
  • 2 cups sugar
  • 1/2 tsp cream of tartar
  • 2 tsp vanilla
  1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
  2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
  3. Transfer frosting to a large pastry bag fitted with your desired tip or spoon on to cupcakes for a more natural look. Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners or if using foil liners place under broiler in small batched of 5, leave door open on oven and never take your eyes off of the cupcakes. The meringue toasts quickly. Serve immediately or store in an airtight container, up to 2 days.

Enjoy with a large glass of Milk, a cup of french pressed coffee or a beautiful glass of Champagne.

Flower Pairing- A vase of bright spring yellow tulips

Many Smiles, CarryAnn

*this recipe is adapted from Martha Stewarts White Cupcakes

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Megan and Steven were married May 27, 2012 at the gorgeous Carnton Plantation. Megan carried a mixture of blue hydrangea, roses. mini roses, reneculas, lisianthus, queen anne lace, green hypericum berries, pittosporum, freesia and grapevine. This was such a sweet and beautiful garden wedding.

Thank you to Phindy Studios for the wonderful pictures!



Megan and Steven





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Lea and Doug had a perfect place to get married, their backyard. All of their friends and family joined for a beautiful garden wedding on September 17, 2011. Lea carried a mix of white hydrangea, scabies, lisianthus, freesia, tulips, garden roses, lysimachia, italian pittosporum, rosemary/herbs, delphinium buds, and grapevine. Thank you to Joe Hendricks Photography capturing the sweet moments of the day.


Lea and Doug







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We remember this sweet and loving couple, Erika and Lydon, that were married October 29, 2011 at the gorgeous Woodmont Christian Church. Their reception followed at Old Natchez Country Club with lots of candlelight and love. Erika carried an always favorite mix of hydrangea, lisianthus, renenculas, freesia, and greens. We were very happy to be apart of this beautiful day.

Thank you to Jen and Chris Creed Photography for the awesome pictures!

Erika and Lydon








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Carly and Preston were married at one of our favorite Nashville locations, Scarritt Bennett Chapel. Carly carried a mix of hydrangea, roses, lisianthus, and freesia.

Carly and Preston





Thank you to Evin Photography for the great pictures!

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