Where do you go out to eat?
Maybe there's a special dessert on the menu at your local
haunt that you always order-and always find yourselves fighting
over that last bite. Is there a regional specialty that signifies
where you live now or where you grew up? If you're from Ohio, you
definitely know what buckeyes are: peanut butter balls rolled in
chocolate designed to resemble the nuts that fall from the state
tree. Paired with a special ice cream, these would be delectable.
What are your favorite candies or childhood
indulgences?
If you grew up on the seashore you may have fond memories
of saltwater taffy on the boardwalk. Don't rule it out. You can
even base a dessert on a beloved candy bar like GooGoo Clusters
(think chocolate, caramel, peanuts, marshmallows...mmm). What's
your comfort food when you need something rich to soothe your soul
(and belly) -- is it a hot fudge sundae? Milk and cookies? Any
seemingly simple treat can be transformed into a witty (not to
mention delicious) wedding dessert. We love San Francisco-based
Fork and Spoon Production's idea of passing trays of mini
milkshakes in tiny frosted tumblers with straws. Why not ask your
caterer?
Did you travel somewhere special together and discover
something wonderful?
A getaway to France may have inspired a
perfect-for-an-October-wedding apple tarte tatin. A cross-country
road trip spent noshing on Krispy Kremes could spark some
dressed-up variations on the humble (yet legendary) doughnut. Is it
important to incorporate something from your ethnic background? If
you're Italian, you gotta have cannolis -- but why not do mini ones
with a variety of creams from ricotta to French? Likewise, Latino
couples might opt for a creative spin on the traditional
flan.The wedding cake makeover
If you're not a wedding cake kind of couple, don't feel
obligated to have a four-tier, fondant-covered masterpiece. Some
brides and grooms are opting out of serving a traditional wedding
cake. Cupcakes on stacked tiers with the top tier being a small
cake is a stylish alternative. Down South, there's a trend to forgo
the groom's cake and do mini pastries, logo cookies with the bride
and groom's photo on them, or miniature wedding-cake cookies
instead. Or you could serve individual cakes in the shape of, say,
an open Tiffany-style box filled with cream and berries. Another
fun option gaining in popularity is the dramatic chocolate fountain
from Choco Fountain, Inc., actually shaped like a three-tier
wedding cake (you can rent one from www.chocofountain.com for about $480, with
shipping). Willy Wonka himself couldn't have done it better: Melted
chocolate fondue circulates continuously so that guests can dip
skewered fruit or sponge cake into its flow. The word on the
street, however, is that the chocolate fountains can get messy if
not manned properly. But no one ever said indulgence was a tidy
business. Can't live without a grand wedding cake? Wedding cakes
are gorgeous, but who says you can't pair yours with treats? If you
choose a cake with light and fruity fillings, try richer desserts
(chocolate, anyone?). The perfect ending
Dessert is king, so why not serve it regally? Dessert
stations-basically a buffet setup that guests visit-are where it's
at right now. Even if you're doing a seated meal, a dessert station
gives guests a chance to circulate a bit. We've seen stations that
range from totally elaborate Viennese tables with every confection
imaginable to simple themed offerings. Case in point: the candy
bar. Many caterers include the sweets the couple loved from their
childhood-like malted milk balls, jelly beans, and caramel popcorn.
Empty bags are available for guests to take home their favorites.
Another popular option: Truffle stations -- where an assortment of
individual chocolates is offered-dazzle chocoholics. Along with
truffles are chocolate cordial cups filled with a delicious
liqueur. Even a table chock-full of a variety of beguiling plated
desserts makes a stylish presentation (think of gazing into a
pastry-shop window). Some couples take this one step further by
offering homey butterscotch or rice puddings in petite demitasse
cups. Be specific with your caterer or baker about what you want.
Bring a picture from a food magazine or track down the recipe. And
don't worry about pleasing every single guest -- no matter what you
serve, you'll score points for originality. Another trend we're
seeing is mini desserts passed on trays like hors d'oeuvres at the
end of the meal. Or fancy flourishes added at the table: It's a
nice finishing touch that can be as simple as pouring a special
sauce or whipped cream on ice cream or as fancy as serving a
flaming dessert. Now give this one an A+ for chutzpah: One bride we
know loved ice-cream bars so much that she had a cart-like the ones
sidewalk vendors use-positioned in a corner of the dining room so
guests could dig right in. So you can have your cake, or ice cream,
or pie...and eat it too. Photo: David Prince © 2005 The Knot Inc.
All rights reserved.
-- Colleen Brewer
