It’s been a crazy summer, full of unexpected changes, but the closing of one door has only led to the opening of another. I have an exciting new project underway commissioned by my betrothed sister and her fiancé: a dessert bar for their wedding! It’s a huge challenge, but one I am so thrilled about. The wedding is less than a month away, but the preparations and research have already begun!
It seems that the general rule of thumb for professional dessert bars is: 3-4 mini desserts per person and 5-7 different options. I’m using that as a guideline and taking under consideration that because it is a “personally related” dessert table, guests will probably opt to try more or all the different varieties.
So far, the toughest part has been deciding what to make. Ideally, I would want to fill the table with entremets, tartelettes, and homemade ice cream, but realistically, for this wedding, none of those are possible. Aside from the obvious home kitchen element, other factors that need to be considered are that the venue is outside with no access to a kitchen, a 2.5 hour drive from our home, and that I am maid of honor. Being MOH means that everything must be finished two nights before the wedding and that on the day of I will only be able to help out a little, if any, with the transport and set up. Soooooooo, there are a LOT of limitations, but I’m looking at ways to work with and around them so that I can come up with something realistic but creative and most of all delicious!
It’s going to be a busy next few weeks…!!!
Fran Flint says
Jessica, I’m sure you’ll come up with some delicious ideas with your LCB pastry training behind you- you mentioned ice cream- I couldn’t believe how delicious homemade ice cream was at LCB! By the way, I passed Intermediate at LCB, although two students were not so lucky. The admin team there messed up on exam day and told one group of students to make two dishes that were not even on the exam list, which made everyone start an hour later while they tried to correct their mistake. Good luck on your new endeavors- I might try Superior next year ….
Jessica says
Congratulations!!! You should definitely do superior next year!
Grace says
I can’t wait to see what you come up with! My fiance and I would love to do a dessert bar at our wedding as well – I’ll check back for inspiration!!
Jessica says
Grace- Can’t wait to see yours too! I’m sure it’ll be very chic!
Michelle says
CAN’T WAITTTTTTTTTTTTTT!
Michelle Feely says
I’m having a dessert bar for my daughters graduation party . I’m planning on chocolate fountain with a couple of fruits and other items for dipping . I’m also planning on cake pops , strawberry shortcake cups , macaroons and sugar cookies . I have no idea how much to get of each . I sent out 50 invites but that’s not including Highschool kids stopping by ! Help !!
Thank you
Michelle
Jessica says
Michelle Feely- That sounds awesome! You’re such an amazing mama! To be safe, I would make around 70 pcs of each item, but you know your audience best. Make more of the items that you think your guests will gravitate towards and less of the items that they may just take one piece of.