February is National Wedding Month because love is in the air as many have their winter wonderland wedding. The two busiest times in February for weddings are Valentine’s Day, February 14 and Leap year February 29.
Couples who are forgetful like celebrating their wedding anniversary every four years (leap year). According to The New York Times, it saves them money on having to buy yearly anniversary gift.
When you’re planning a traditional wedding you need your something old, something new, something borrowed and something blue, but your main concentration is your dream dress, your bouquet, your reception hall and of course your wedding cake.
It’s all about the dress the bride is wearing and the wedding cake on the presentation that the bride and her groom will share the first piece and the invited guest will get to enjoy the wedding cake.
Wedding cakes have become the main attraction at weddings after the beautiful bride. Some brides want their wedding cake to reflect their dresses, some like traditional tier cake and cascading flowers and others want innovative out of this world cakes.
With February being National Wedding Month some families are getting ready to celebrate their children’s wedding over Valentine’s Day, as well over the next two weekends.
Weddings can be quite expensive with the cost being a down payment of a house sometimes, to simple wedding with only a few loved one’s in attendance.
Since February is National Wedding Month businesses do soars that are wedding related where this would probably be slow season for them because of it is winter and the cold weather.
However many places give huge discount if you’re willing to get married in the winter months of January and February. Also preparing your own food favor gift for your wedding to give to your guest can save you some money.
• 4 extra large whites
• 1 2/3 cups confectioner sugar (10x)
• 1/8 tsp. salt
• ¼ cup
• 1 1/3 cups almond flour
• ¼ cup confectioner(10x)
1. Place egg whites in metal bowl and let sit till it becomes room temperature.
2. Sift almond flour and larger portion of confectioner sugar. Whisk confectioner sugar and almond flour and salt in bowl.
3. Beat egg whites in mixing bowl on medium speed until foamy about 1 minute; increase speed to high and gradually beat in smaller portion of confectioner sugar; putting in a little at a time until the egg whites are glossy and hold stiff peaks (3-5 minutes). * This is the time to color your macarons with gel coloring.
4. Fold color in until it is the color you want, bear in mind when combine with the almond flour the color gets lighter.
5. Gently fold almond flour mixture into whipped egg until thoroughly incorporated. Now do the macaronage(15 times folding the flour mixture against the metal bowl with a rubber spatula. This gives the macarons its shine).* macaronage no less than 13 times no more than 15 times
6. Let sit for 15 minutes or until macaron mixture feels a little sticky.
7. Pipe a 1 in circle n parchment paper or slipat. Leave 2 inches apart because batter will spread.
8. Hit pan gently to get rid of any air bubbles. Let the piped circles stand for 15 minutes before baking so it can have a shiny surface and a thin skin forms.
9. Place in 280 degree F with the oven door slightly open until the macarons’ surface are completely dry, about 15-20 minutes.
10. Let cookie completely cool. Remove from paper and fill with buttercream, chocolate ganache or fruit filling. If buttercream filling you can add sugar pearls all around the sandwich macaron and it will give it an elegant look.