Well it appears that there is still a love affair with Dessert Tables. However, the consensus is they are changing. Here are a few of my favorites from the past year. Each one different, embracing the clients style, taste, and personality.
Rustic and vintage, yet surprisingly chic. This sweet table was set at a ranch where burlap, old cupcake tins, and heirloom pieces were used. Sweets included: cheesecake bites, French macarons, chocolate lollicakes, blueberries, Bavarian filled cupcakes, and a sweet vintage cake for the bride and groom to cut.
Set in the most glamorous and grand Vibiana, this dessert table was for a family whose Italian heritage ran deep. Set on a table with rich linens and adorned with iron pieces, traditional family favorites were served. These included; mini tiramisu shooters, cappuccino cream puffs, chocolate dipped strawberries, snowball cookies, mini cannoli, and biscotti prepared with Grandma’s recipe.
Let the Fiesta begin. This table set at Serra Plaza, on antique boxes and a vintage harvest table from Found, has so much color and personality. The use of red glass and iron spoons added to the old world feel. Traditional Latin favorites were served in smaller sizes. These included; fruit empanadas with a Grand Marnier Cream sauce, tres leches, creme caramel, decadent gourmet brownies, chocolate dipped and pistachio covered strawberries, and Mexican wedding cookies.
A soft and sweet vintage Dessert Table set at Bella Collina. All white linens and risers were used to display family heirlooms. The mini treats were all iced and dipped in white or old rose to keep with the vintage theme. The sweets included; Bavarian filled vanilla cupcakes dusted with coconut and topped with vintage roses, cheesecake bites, and lollicakes. A tall stacked cake was presented for the bride and groom to cut.
Hi there,
My name is Kristen Kaethler and I recently opened a boutique style catering company in Calgary, AB, Canada.
I love the post about dessert tables – the presentation was incredibly beautiful.
Question for you – I have noticed at least here in Calgary, clients want all of that and more but they have a really unrealistic idea of what that should cost. How do you balance the time, effort an expertise it takes to create something like that with the cost you set out to your clients
and their perceived value?
Thanks,
Kristen
Why Mr. Frostings, all of these tasty treats were made in-house by our chefs and trust me, we give them plenty of attention
I feel kinda bad for the people that made these beautiful desserts and didn’t get a mention