Amy Atlas popularized the dessert table, and since then, they have become an event staple. The trend – which appears to be here to stay, thankfully – has inspired many pastry chefs and bakers to create edible works of art.
Cake pops have become very popular as table favors, and they can also be perched in a short vase or bowl. Recently King Pretzel provided not only cake pops, but delicious caramel turtles made with pretzels. I literally had to walk away to keep from stuffing my face with them! (Of course I discreetly tried one or two before, with permission, before the event began!)
Scones are fantastic for tea-themed bridal shower, or for a brunch wedding – we had the pastry talents of Sticky Fingers Baking Co., based in Ventura, at a recent shower. The scones were both sweet and savory, and they specialize in gluten free sweets as well.
From my past post on a Sauvignon Blanc Pound Cake, you know I love it when alcohol and pastries mix, and sure enough, Immaculate Confections’ rum cake is to die for. It’s sopping with Rum, but you can taste the rich vanilla bean behind the liquor. I’d have showed you a picture of the rum mini-bundt, but…I ate it!
And speaking of liquor, dessert liqueurs are a whole other category in and of themselves. They’re a fabulous accompaniment to cake, and lovely passed during the final toast of the night (say, the bride and groom raises a glass to their guests after cake). My favorites:
- Tawny Port. Rich, with a taste of figs. Great with a vanilla or yellow cake.
- Cream Sherry. Yeah, could I sound like more of an old lady? But I looove the taste of cream sherry. Beware – it goes down easy – just a couple sips’ll do ya. Try Dry Sack – great with a dark chocolate cake.
And don’t forget about cake tables too – 4 – 5 cakes can be gorgeous all on their own!
Oh dear…I’m starving now. I just made some whole wheat chocolate chip cookies, so to the kitchen I go. Because they’re whole wheat, they’re not BAD for me, right??