Putting a good icing on the cake is a very practical expression for what it would be like to conclude a wedding menu appropriately. And it is that choose a dessert (or several) to end the banquet and ensure that all the guests at the wedding leave with a good taste in their mouths is not an easy task, but it is always gratifying. Because if the couple takes care of the millimeter the appetizer and the dishes that are served on the table, during the banquet or the snacks that the waiters pass, If the celebration is a cocktail partywhy not work to make the sweet spot memorable too? Getting everyone to remember that cake or that preparation made with so much love requires not only a good recipe, but also thinking about how to arrange it and what to offer. so that the guest enjoys the experience to the fullest. Today we give you some keys to get it right.
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© @samanthacateringBet on a classic dessert: better known…
When in doubt, a classic recipe may be the best option to keep everyone happy. As the popular saying goes, “the bad you know is better than the good you don’t know”, there will be many guests who will appreciate a traditional and timeless dessert. Although, no, the ideal is for that bite to be delicious. For example, in the image, the famous Pavlova of Samantha Cateringone of the star desserts of Samantha Vallejo-Nágera’s company, is a bet with meringue and red fruits that does not disappoint.
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© @enzadipiazzabakeryChoose the house specialty
Whether you are going to hire a wedding caterer that offers desserts for the big day, or if you are going to hire a caterer with a master pastry chef or own bakery or an expert pastry company, the safest thing is to opt for the house specialties. They can be classic preparations or, on the contrary, some very special ones in which that gastronomic company has extensive experience and precisely for this reason they can guarantee impeccable flavour, taste and results.
This option is a guarantee that the bride and groom will remain calm and the guests will have a good impression of the banquet. As an example, this large typically Italian wedding millefeuille designed by the Galician house Enza di Piazza.
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© @aquarelacakes. WP: @renataenamorada. Photo: @enlazarte.esA choice that enters through the eyes
One factor that you can take into account to make the dessert impressive and unforgettable is that it is very aesthetic, that it has a groundbreaking appearance, an appetizing design or even instagrammableso that all your guests notice it and want to take photos. We love this idea, like a flower garden, of Aquarela Cakesa cake with three tiers and full of color.
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© @aldayterrycateringOffers the possibility of repeating
When choosing a way to serve or offer dishes to guests, there are always tips that can be kept in mind to make the experience more pleasant. It sometimes happens that couples choose to resort to the format of interspersed dishes, that is, two different desserts that are interspersed on the table intermittently. This can be interesting if we want to surprise the guests, but not everyone always likes it, because perhaps the guest who has a specific preparation prefers the other one, the one his colleague next to him has.
An alternative to avoid this discomfort (also to take into account if you have a dessert format seated at the table) is to give the guests the possibility of repeating. This way, they won’t be left wanting or even if they want to try both variations, they can do so. In the image, the famous Arabic cake Alda & Terry Catering.
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© @platitosdeazucarWhen in doubt, with a budget, several options are better
When creating a wedding menu, it is common for couples to resort to the convenience of setting a dessert for each guest seated at the table. However, there are other options and one of the most notable is to set up a sweet or dessert table. In them, guests can find many options and try a little of everything. In addition to being very visual and allowing the caterer to show all their expertisein the same way they make more than one guest smile. Along these lines, a proposal with pre-cut cakes, designed by Sugar dishes.
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© @tartamaniabodasmallorcaA cake with seasonal ingredients
Each season of the year has its fruits and seasonal products. Keeping this in mind will allow us to offer a more original dessert with just the right flavor and that incorporates foods typical of each time of the year. As an example, this naked cake (semi-naked cake) Tartamania Weddings Mallorcathe signature of pastry chef Esperanza MartÃ, perfectly integrates figs in a fresh, elegant result with rustic notes.
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© BalbisianaAlternatives for intolerant and allergic people
Thinking about those intolerant and allergic (to eggs, lactose, fructose and other components) is to take care of them by offering them a dessert that is equally delicious, but adapted to their dietary needs. A proposal with great taste and high quality ingredients is the chocolate cake from Balbisianaa recipe made in a workshop exclusively designed for celiac and lactose intolerant people, where cross contamination does not occur.
“Our cake has a lot of chocolate! “We tried to make something for sweet lovers and we tried making a cake-sized coulant so that it would melt when we heated it a little,” Paula Babiano, CEO of this pastry firm, explained to usabout this famous dessert.
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© @solvegaOr individual bites
If the couple prefers a more informal, fresh or fun alternative, there is the possibility of choosing snacks in the form of mini-cakes and individual format options, compared to the classic plate on the table. A style that abounds in weddings with a relaxed atmosphere and held outdoors. To present them, you can devise corners as beautiful as this one in Solvegacreated for a wedding on Islote de Fermina, in Lanzarote.
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© @corisst. Photo: @dimomenti.eventsA flavor or presentation that speaks about the couple
When it comes to desserts, there is nothing more authentic than a recipe, a flavor, a presentation or a montage that speaks about the protagonists of the day. By rescuing a significant dessert for the couple, adding a favorite flavor or decorating that cake or a sweet table, the aforementioned result can be achieved. Above these lines, a multi-tiered white cake in which roses and hydrangeas play a prominent role and combine with the wedding decoration. An idea of ​​the wedding planners Di Momenti Events in collaboration with the workshop Cori’s Sweet Temptations.
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© DeRando Studio
© DeRando StudioA dessert that extends to the open bar
In first person, one of the advice I can give as an almost newly married bride is that, if you can, make dessert time a relaxed time. In my case, when the guests finished the two courses at the banquet table, indoors (it was Seville and summer, so we needed air conditioning), we asked them to go out to the garden to have dessert. There, outdoors, under trees and with the cooler afternoon temperatures, we had set up two large dessert bars from Alfonso Catering’s own workshop, right next to a cafeteria corner and the drinks bar.
In this way, although we did not open the dance, in that same area, until 45 minutes later, the guests could order the drink they wanted to have it along with different cakes, fruits, typical pastries and sweet snacks in ‘mini’ format. A proposal that allows attendees to relax, be comfortable and feel free to order whatever they want.