A Beachside Summer Wedding.

We’ve been graced with warm sunny days this week and it’s got me thinking of summer.
So it’s only appropriate that I share a spectacular summer wedding with you all!
Inna & Dennis were married last July at Anthony’s Ocean View banquet hall in New Haven, CT.
The intimate wedding was held beach side, and although rain threatened to keep them indoors, the couple made the risk and had a beautiful outdoor ceremony.

Bridal Bouquet: White Hydrangeas, Phalenopsis orchids, Ti leaves
Bridesmaid bouquets: purple hydrangeas, lavender roses, purple freesia, white cymbidium orchids, white mini calla lilies
centerpieces: purple hydrangea, stock, lavender roses, mokara orchids

For more stunning photos of their special day, be sure to head over to Aleksandr Verbetsky blog.

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Most Pinned & Asked about Photo

We’ve received a good number of inquiries from one of our most shared photos on Pinterest, with many asking about the dresses.
After a little hunting, I was able to find the designer and style of the dress and thought it would be best to share here instead of responding to everyone individually.

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Photo Credit: Aleksandr Verbetsky Photographer

Designer/Company: Dessy Group
Style: Dessy Collection Style 2888
Color: cameo.

If you are in the area, these dresses may be purchased through Bancroft Bridal.
Bancroft Bridal
967 Springfield St.
Feeding Hills, MA 01030
413-789-3073

Hope this helps :).

An Intimate Garden Wedding.

We’re back & with a real treat of a wedding to share with y’all.

Alla & Vitaliy were married on a perfect fall September day in Hadley, MA.
When I found out the event was located at Esselon Cafe, I literally squealed with excitement for them.
For those who know us, also know that Esselon holds a very special place in my and my husband’s hearts. One can frequently find us there. no lie – it is the epitome of a great cafe (think Europe, coffee, fresh, unique). Back to my point- The venue was perfect for an intimate romantic setting.

Our crew was honored to provide the bridal party florals for them, and hands down, the star of the party was that stunning flower crown the bride wore. See for yourself.

Bridal Bouquet- White hydrangeas, Pink Spray roses
Floral Crown- Curly willow, pink spray roses, ruscus, mini pink & white carnations, purple statice
Bridesmaid Bouquets- Purple Hydrangeas

More of this wedding may be found by visiting Alina Tsvor

Venue: Esselon Cafe
Photographer: Alina Tsvor

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Glass bulb Vase & Birch Napkin ring DIY.

I’m excited to share two adorable DIY’s with you today, just in time for Valentine eve setup.
And if you’re located anywhere in the East coast, hopefully your tucked in safe at home during this snow storm. It may also be the perfect opportunity to make these simple beauties :).

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Glass bulb Vase

What you need:
– 2-4 Clear Light Bulbs
– Floral Wire
– Wire Cutters
– Wire Pliers
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1. With the wire cutters (or pliers), carefully remove the end cap and everything inside the bulb.
Be careful handling the bulb so that it doesn’t break in your hand.

2. Cut some red (or any other color) Wire and start twisting the wire around the base of the bulb.
Continue twisting the wire around the entire bulb and then make a base. No two need to be the same!

3. If you choose to, hot glue the base to a piece of cut wood to put it on the stand. We chose to skip this part.

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Create a Valentines day light bulb using same materials.

1. With the wire cutters (or pliers), carefully remove the end cap and everything inside the bulb.
Be careful handling the bulb so that it doesn’t break in your hand.
2. shape a heart (or a few hearts) out of the red wire. Measure where you want the heart by putting it up to the glass bulb.
Twist together the remaining wire that will be inside the bulb.
3. Put the wire into the bulb and with the remaining two ends of the wire, twist around the outside of the bulb vase.
4. take a small piece of wood and glue the base of the bulb to the wood for a cute stand (we chose not to do this part).

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Birch Napkin Rings

What you Need:
– Two pieces of birch bark. The thinner the better. (you can find some outside or pick a sheet up at Micheal’s or another craft store)
(Note- If you find some birch sheets outside, be sure to clean off the pieces by running them under hot water. If the pieces are a bit thick, soak them in hot water for 10-15 minutes and allow them to dry.)
– Wire cutters
– Wire Pliers
– Red Wire

1. Tear off a strip of birch 3-5 inches wide and 6-8 inches long.
2. Cut a long piece of red wire and shape into a heart
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3. Fold over the ends of the wire up to make a shape of a paper clip.
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4. Take the strip of birch and form into a circle about 4 inches in diameter. The ends of the birch should overlap just about an inch.
5. Holding the ends of the birch with one hand, take the heart clip and slide it from the bottom. if the clip is loose, take pliers and tighten the clip hold.

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Dessert Night: Chocolate Caramel Tart & No Bake Cheesecake

Dessert nights are very popular around here so for this shoot we chose to make dessert the highlight of the evening with a few new recipes.
And since in my humble opinion, no dessert night is complete without chocolate and fruit, we chose the Dark chocolate caramel tart and No Bake cheesecake as the stars for the night.

The tart was hands down awesome (the beauty of making these shoots is the after party ).
And a special thank you to my SIL for coming over to bake these desserts! She’s definitely one great baker!

Check out our recipes below, and for more dessert ideas, be sure to visit our Pinterest page.

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Chocolate Caramel Tarts Recipe

Chocolate Caramel Tart
1. Prepare the Crust: In a medium bowl, combine flour, cocoa powder, and salt; set aside. Using a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer.
2. Cream the butter and sugar until light and fluffy; mix in yolks and vanilla. Add in dry ingredients.

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3. Divide dough into 6 equal portions. Evenly press each portion into the bottoms and sides of 6 3.5-inch tartlet pan with removable bottoms.
4. Refrigerate tartlet shells for 30 minutes. Preheat oven to 350 degrees F.

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5. Prick the tart shells all over with a fork.
6. Put a piece of foil over the crust and pour dry beans or lentils to help dough bake evenly.
7. Bake in preheated oven until cooked through, about 13-15 minutes. Transfer to a rack and let cool.

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8. Prepare the Caramel: In a medium saucepan over medium heat, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil.
9. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°.
Remove pan from heat and whisk in butter, cream, sour cream and vanilla (the mixture will bubble up) until smooth

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10. Pour caramel into cooled tartlet shells and let cool slightly; refrigerate until firm, about 3-4 hours.
11. Prepare the Ganache: In a medium saucepan over medium heat, bring cream to a boil.
Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth

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12. Spoon ganache evenly over tartlets and refrigerate until set, 3-4 hours.
13. If desired, sprinkle tart with sea salt and slice. Serve cold.

Recipe adapted from My baking addiction

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No Bake Strawberry Cheesecake Recipe

No Bake Cheesecake
1. Add oreos to a food processor, blender or simply crush them in a bag with a rolling pin – and blend until you get crumbs.
2. In a small bowl, mix together melted butter and oreo crumbs until wet. Press a few teaspoons of the mixture into the bottom of each jar or glass, pressing down with the bottom of a thicker object (like an ice cream scoop) to flatten them out.
3. Refrigerate while you make the cheesecake.
4. In the bowl of your electric mixer, beat cream cheese, mascarpone and strawberries (and their juice) until combined and smooth, scraping down the sides when needed. Make sure the strawberries are blended well (depending if you like bigger pieces or not).

5. With the mixer on low speed, slowly drizzle in the condensed milk, continuing to scrape down the sides until the mixture is very smooth.
6. Add in vanilla extract and mix one more time to combine.
7. Pour cheesecake mixture evenly over top of crusts.
8. Refrigerate for 2-4 hours.

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9. Prepare the Ganache: In a medium saucepan over medium heat, bring cream to a boil.
Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth.
10. Remove the cheesecakes from the fridge and spoon an equal amount of the ganache over top of the strawberry cheesecake.

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11. Refrigerate for another 30-60 minutes.
12.Serve with whipped cream on top and a garnish of mint and strawberries if desired.

Recipe adapted from How Sweet it is

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Chocolate Caramel Tarts Recipe

No Bake Strawberry Cheesecake Recipe

Special thanks for Photos by my wonderful husband Leo Shut.

Dessert Night Soiree

Hello there! The crew has been cooking up something great for sharing some love, and just in time for this Friday.
Whether you’re planning a girls night in, or a night out with the special someone, We’ve got some great ideas for adding sweetness to your Valentine eve plans.

How about dessert at home? Get inspired With 2 fabulous dessert soiree setups and yummy recipes here on the blog all this week.
And if you’re feeling extra DIY-ish, stay tuned for the bulb vase and natural birch napkin holders DIY’s.

In the meantime, enjoy these sweet combinations.

Sweet Pea meets Kate Spade & nature meets industrial. How nicely they pair.

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nature meets industrial
Wintry whites & greens, fresh tulips, mixed with red wiring, glass bulbs and a hint of lace.

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Sweet Pea meets Kate Spade
floating hearts, red stripes, crisp white linens, delicate teacups & blooming tulips..

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Stay tuned for the yummy chocolate salted caramel tart and no bake cheesecake recipes :).

2013 In Review.

We’re officially into the new year and looking back, it’s been a wonderful 2013 for the Vozik Crew.
We’ve had some pretty fabulous clients and events to remember. Thank you to all the wonderful brides and clients we’ve met along the way.
Our hope is that the special event you celebrated this year is only the beginning of a beautiful and flourishing life.
May 2014 Be a healthy and blessed one for everyone. Here’s a quick year in review.

1. Wedding season started early this year. In the very beginning of March (a few days before my due date!)…8557983723_d7c522b6a4_c(1)

2. April brought some color with yellow ranunculus and Eucalyptus pods in the spotlight

.April 2013 Levchyk

3. May was the beginning of the Pink beauties. And Lots & lots of gorgeous fluffy peonies.

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4. June was a busy one, with 3 spectacular weddings. All in pinks. It was also the month my beautiful SIL got married.

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5. July brought the sand to our doorstep with a stunning beach wedding.

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6. August was one for the books with a barn wedding, an out of state wedding in Albany  NY, and a super classy wedding to end the month.

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September brought in three more spectacular events to finish off the wedding season with a bang.

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And that’s a wrap! Looking forward to an exciting 2014.

Alex + Katherine Married.

Happy Monday Morning!
I was so excited to get pictures from two recent weddings in my inbox right after Christmas. It never gets old!

The first of the weddings is from this September, and it’s a real jewel! Lots of gold, pinks and peach hues which came together wonderfully.
Katherine & Alex got married at the Tekoa country Club in Westfield, MA. The bride was seriously one of the sweetest bride’s we’ve ever worked with… not to mention, quite the DIYer herself…(she put together the lovely centerpiece & head table displays). We were thrilled to provide the bridal party bouquets, the carnation centerpieces, and the ceremony arrangements for their celebration. Congratulations Alex & Katherine!

Bridal Bouquet: White Garden Rose, hydrangea, Freesia
Bridesmaid Bouquet: Peach spray rose, Kiera Garden rose, peach Roses, Tuberose

Venue: Tekoa Country Club
Photographer: Alina Tsvor

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A few more snapped from my Iphone:

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Vcrew Photo Shoot

Happy Monday Y’all. I’m taking a break from posting Real Weddings to formally introduce our fantastic crew.

In case you didn’t know, we are all sisters and absolutely love doing what we do. We started creating florals for friends and family getting married, and realized we really enjoyed creating and styling events. There is something special in creating something with your own hands, and this is what keeps us going. Allow me to humbly introduce the crew.

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1- the mastermind behind the actual composition of arrangements and bouquets. Lena is an engineer by trade and so attention to detail and design comes naturally to her. Not to mention she is a meticulous organizer (always much needed).

2- the main contact person for Vozik. Tanya does all the behind the scenes business tasks & is the visionaire in the group. She likes to make things happen and brings people together to accomplish big dreams. She is also slightly type A and always has a list of to-do’s going on every notebook she owns.

3- the talented conditioner and flower caretaker. Luda is the go-to for flower pick-ups and conditioning. She is good at building relationships by flashing her fabulous smile & taking care of baby A while the rest of us are doing our thing.

4- the “I can do anything” multi-tasker. Mary is always ready & willing to help with everything and anything. She does her final inspections for every event and smooths over any rough patches in the group. She is also the photographer when Mr. leo is not around. Secretly she loves artsy fartsy design, and is dreaming up of blog posts to contribute.

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And there you have it. Our 2013 season has officially ended, and we are now planning and booking for 2014. Hopefully the next year will bring exciting new changes in addition to some fabulous events. For now, we are thankful to have worked with all the wonderful brides in the past few years. Thanks for choosing us to be a part of your special day.

Photos by: Leo Shut. The crew really wouldn’t be complete without his help and his talented photos.

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Sam & Nat Married.

I’m super excited to finally share this beautiful event with the world.
Nat, who happens to be my darling SIL tied the knot with her perfect match this past June.
Their wedding day was a true labor of love.
From the vintage handmade pinwheel backdrop to their candy table and all the little details,
this couple worked hard to make their wedding personal and special.
We of course, were happy to be a part of it.

Brides Bouquet: Pink Ranunculus, white chocolate roses, White Astilbe, Pink Peonies
Bridesmaid bouquets: White roses, Pink roses, white/black anemones, Pink peonies, white astilbe
Backdrop: Summery Garden theme. Baby’s breath, glass orbs, tea lights, pink carnations

Photos by Leo Shut & Roman Rozhko

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