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. . . have always thought that cake and champagne are perfect anytime, especially for unexpected occasions -- the near arrival of spring, saint patrick's day, or a sunny thursday in mid-march -- and especially if the champagne is vintage and the cake is tiers of pink fondant trimmed with royal icing, beautifully topped, of course, with wonderfully vibrant and beathtakingly lovely camellias . . .
{image: wedding cake with gum-paste camellias via martha stewart weddings}

. . . for late lunch dates and last-minute meetings, it's been mostly chic & messy topknots, and sometimes, even, a classic chignon -- but as the holiday invitations begin to pile up, something a little more sophisticated is in order for those elegant dinner parties filled with sparkling crystal champagne flutes and conversations that last long after the crème brulée has been served -- and of course, the perfect solution is the always lovely side chignon . . .
{one}
using a round brush, blow-dry hair smooth and straight, focusing on the top sections
{two}
once dry, use a large-barrel curling iron to create waves from the ears down
{three}
build height and volume at the crown by teasing hair gently with a fine-tooth comb
{four}
gather hair into a low ponytail; twist it along the nape of your neck, pinning as you go
{five}
once you reach your ear, shape the remaining hair into curls, and pin them back over
{six}
red, red lips and platform peeptoes and you're set!
{p.s.} previous how-to's:
* a classic english hand-tied bouquet
* a driftwood table lamp
* a fun weekend project
* a glamorous guide to champagne
{images: martha stewart weddings via hip hip gin gin; instructions via martha stewart weddings, with the exception of step number 6; numbered image sequence composed by this is glamorous}

. . . perfectly enchanted by this delicately beautiful cake inspired by embroidered lace strewn with floral appliqués -- cake designer ron ben-israel created 25 different silicone molds, including roses, dahlias, and periwinkles, pressing sugar paste into each before applying them to the fondant to create a masterpiece of sugar and lace . . .
{image: photography by johnny miller for martha stewart weddings spring 2010}