Monthly Archives: April 2012

Let’s talk wedding dessert ideas beyond cake…

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As you’re planning the wedding reception menu, know that it’s not just about  wedding cake anymore. In fact, the latest trend is to cap off your nuptial meal  with totally scrumptious confections that are all about who you are as a couple,  while giving your guests a sweet reward.

Skip Wedding Cake Altogether

If you’re not a wedding cake kind of  couple, don’t feel obligated to have a four-tiered, fondant-covered masterpiece.  Some brides and grooms are opting out of serving a traditional wedding cake.  Cupcakes on stacked tiers with the top tier as a small cake is a stylish  and popular 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.  Looking for more options:

  • Serve individual cakes in the shape of, say, an open Tiffany-style box  filled with cream and berries. (eye-candy)
  • Have a dramatic chocolate fountain, actually shaped like a three-tiered wedding cake. The word on the street, however, is that the 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?).

How should you serve it?

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.

Creating your dessert options should be cohesive with the overall theme and ambiance of the evening. Use your imagination and consider what you order at your favorite restaurant for inspiration.

Embrace today with Love, Life and Style!

Things to consider when serving alcohol at your reception.

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wine rack ice sculpture

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Photos by Birdsong Photography

Your reception menu has been selected, and your centerpieces will be breathtaking. It’s time to focus on what your guests will be drinking!  Add a personal touch to your bar menu by choosing a signature cocktail. Pick a drink that stars your favorite liquor, matches your color scheme, or just sounds delicious. Simple Right?? With  the numerous options and variations for serving alcoholic beverages: a full open bar where you pay for your guests to drink as much as they wish; an open bar for the first hour, followed by a cash bar where guests pay for their own drinks; cash bar only; beer and wine only; nonalcoholic beverages only; or any combination thereof. Ugh, you can see how this could become very confusing!! Follow these tips and you are sure to  have a great time with plenty of beverages to cater the masses.

Signature cocktail menu

Things To Consider: If you plan to serve alcoholic beverages at a reception site that does not provide liquor, make sure your caterer has a license to serve alcohol and that your reception site allows alcoholic beverages. If you plan to order your own alcohol, do so three or four weeks before the event. If you plan to have a no-host or “cash” bar, consider notifying your guests so they know to bring cash with them. A simple line that says “No-Host Bar” on the reception card should suffice.

In selecting the type of alcohol to serve, consider the age and preference of your guests, the type of food that will be served, and the time of day your guests will be drinking.

On the average, you should allow 1 drink per person per hour at the reception. A bottle of champagne will usually serve six glasses. Never serve liquor without some type of food. Use the following chart to plan your beverage needs:

Beverages: Other Amount based on 100 guests:
Bourbon 3 Fifths
Gin 3 Fifths
Rum 2 Fifths
Scotch 4 Quarts
Vodka 5 Quarts
White Wine 2 Cases
Red Wine 1 Case
Champagne 3 Cases
Other 2 Cases each: Club Soda, Seltzer Water, Tonic Water,
Ginger Ale

If you are hosting an open bar at a hotel or restaurant, ask the catering manager how they charge for liquor: by consumption or by number of bottles opened. Get this in writing before the event and then ask for a full consumption report after the event.

Embrace today with Love, Life and Style

Sharon Holm