FEATURES – Spring/Summer 2009
On Garde!
Go all out and create an over-the-top wedding look.
You've spent countless hours trading tulle for taffeta and A-line for mermaid cut. Hemlines have been lifted, seams have been sliced and that helpful bit of padding has been added in just the right spot. That special gown—a striking symbol far richer than its innocent hue—not only fits you like a glove, but it's also an extension of you, each stitch embodying a part of your personality. And you haven't stopped at the dress alone; the hair, the jewelry, the makeup—they all act as embellishments to the dress.
After all the attention to detail, we over-achievers at Hampton Roads Bride decided to pose this question: Why stop there? Why not go over the top on that one special day? Well, we admit that there are plenty of reasons (cost being only one of them), but decided to through hesitations aside to see what would happen if we broke away from the norm and went all out with an avant-garde-inspired wedding, complete with feathers, faux fur and a matching wedding cake that is truly award-winning.
Avant-garde: In French, it means advance guard or vanguard. A group of people leading the way in new developments or ideas. In English, it refers to people or works that are new, experimental or innovative particularly with respect to art, culture, and politics. Avant-garde represents a pushing of the boundaries of what is accepted as the norm or the status quo, primarily in the cultural realm. The existence of avant-garde is considered by some to be a hallmark of modernism.
MAKE-UP
Fur: Custom-made ivory faux fur shrugs with ribbon tie. $35 each from Blush Bridal Consignment Boutique, Port Warwick, Newport News. Make-Up/ Hair: By Marieann Messina, Diva Hair and Nail Salon, Va. Beach.
Model: Audrey Castrillon with Evie Mansfield Modeling and Talent Agency, Va. Beach.
Styled by: Pamela Hopkins
Application of make-up: Models face was pre-treated with a ph balance spray at start of application and sprayed between each color application to extend the longevity of the make-up throughout the four-hour process of preparation. Base color was a tinted moisturizer set with a mineral powder. Eyes were lined with pencil and powder colors with additional color. Highlights were applied to brow and cheek areas of both sides of face. All applications of color were exaggerated on the avant-garde side of the face. False eyelashes were applied to avant-garde side, and model's own lashes were curled and mascara applied to normal side of face. Lips were lined with a neutral pencil and with an iridescent finish. When applying feathers, a combination of eyelash glue and theatrical glue (spirit gum) was used to secure the Venetian bridal mask to our model's face. The layering of feathers was determined by the weight of each individual feather. Several crystal flakes were applied to the rim of the eye between the feather and the skin to give the illusion of it being a mask and not a part of the model's face. Longer feathers were inserted and glued to accentuate the feel of the mask.
Venetian Bridal Mask:Inspired by the many brides from around the world, the mask was used when brides chose a masquerade reception. They would wear the mask as their way of thanking their guests for joining them on their big day. Masks have also been worn in cultures throughout the world for thousands of years, but never with such fervent pageantry as in Venice.
Hair design: Model's hair was designed with two simple chignons, split and pulled away from the face to show that you can wear this look conservatively or push the limits of creativity. Two colored hair pieces were woven into the models hair to extend the length and ease of working with the design style.
CAKE
Any bride-to-be who has wet her feet—or whet her appetite—in the endless world of wedding cakes knows there is much more to them than taste alone. Sure, the decision between buttercream and chocolate is important, but as we all know, presentation is everything—well, almost everything. So, when we decided that the cherry on top of our avant-garde wedding spread should be a dramatic matching wedding cake, we knew just who to call for an over-the-top cake—and a larger than life personality.
Hampton Roads-based Chef Steven Ciccone, or as we like to call him, Genius in the Art of All Things Sugar, is not only the local wonder boy in other-worldly cake making—he is a three-time gold medal winner and two-time first place ribbon winner in country-wide competitions such as the hailed Societe Culinaire Philanthropique de New York and Vatel Club of France. His work has appeared in national publications like American Cake Decorating Magazine and The International Cake Exploration Societe Newsletter, and he has even appeared on the television show Living the Life on ABC Family. Ciccone is currently the Confectionery Art Instructor for Wine and Cake Hobbies, Inc. at AnnaBelle's School of Cake Decorating in Norfolk.
So how does one get into the confectionary arts? "This was my grandfather's dream," Ciccone admits, adding, "I never thought I'd still be doing this. I thought I'd be an actor on Broadway." Well, he may not be an actor, but he is getting to be pretty famous. The fame, however, is a result of natural artistic talents, a will to learn and the determination to one-up himself at every opportunity.
Schooling from The Culinary Institute of America and personal instruction from Pastry Chef Patty Mitchell and Internationally Renowned Wedding Cake Designer Betty VanNorstrand has undoubtedly lent a hand in Ciccone's steadfast success—and he is the first one to say so. In reference to the genius VanNorstrand possesses when it comes to cake decorating, Ciccone conjures up a comical image that not only describes her unique ideas, but gives us an idea of his own off-the-wall way of thinking. "Betty is like a hamster on a wheel in a Liberachi outfit with a disco ball and techno playing in her head." Priceless—and the exact type of out-of-this-world, boundary-blazing philosophy that has spurred avant-garde throughout the years.
Ciccone's cake, inspired by images of our model in full avant-garde attire, consists of four holly leaf-shaped tiers covered in rolled fondant. The tiers were then lined with hand-piped filigree painted in 24kt gold, decorated with fondant fabric roses and topped with a real feather boa and a dramatic mask made entirely out of sugar.
While you probably won't be able to find a wedding cake quite like this one (unless you happen to be an exclusive friend of the chef's), we urge you to go against the grain when planning your wedding day. Go ahead—aim above and beyond the norm and let your wedding cake be an expression of your personality, your new life together, and even your one-of-a-kind wedding dress. Really ... why not?
For more information on Chef Steven Ciccone, visit his personal website at www.stevenciccone.com.
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