5 minute read
Just desserts
Cakes and the like have been featured at weddings for more than a couple millennia. Romans broke loaves of bread over the bride’s head for good fortune. And for more than a century, multi-tiered cakes have been the traditional centerpiece of wedding culture in the Western world. Though still a popular option, the classic, one-size-feeds-all confection appears to be dropping off, as modern couples look to alternatives that provide options for their guests. I asked a few local experts for their experiences with this trend and where they think it’s headed.
Jessica Marrufo-shapiro
Advertisement
The Cheese Board, 247 California Ave., 323-3115
“So, I’d say gone are the days of a traditional cake, and I won’t be ashamed to admit that I am OK with that,” Marrufo-Shapiro said. In their place, she’s seeing trends like cake pops, doughnut tiers, cupcake towers and dessert bars.
When Marrufo-Shapiro got married just over a year ago, she chose to have a small cake for the slicing tradition—plus a selection of petite bites, including lemon bars, mini hand pies, s’mores bars, chocolate oatmeal cookies and other items from the Cheese Board.
She offers this piece of advice for people planning summer weddings: Consider what you’re serving and how it will hold up in warmer temperatures. Frosted things like cupcakes can still work in hot weather, but you’ll want to have them put out shortly before they’re served.
Liane MccoMbs
Liane McCombs Wedding & Event Planning, 4790 Caughlin Pkwy., 786-1730
According to McCombs, “a smaller ‘cutting cake’ is definitely more common with today’s couples.” This is often supplemented with a dessert buffet to provide a balance of sweets, chocolate and non-chocolate, with a variety of textures and sizes.
Mini eclairs, chocolate-covered strawberries, cookies, doughnuts, peanut butter brownies, mini tarts, mousse cups, ice cream with toppings and cake pops are all very popular, she said.
KeLLey schneider
Lavender Box Bakery, 885 Sparks Blvd., Sparks, 737-4551
“I personally love the trend away from the traditional, large, tiered cakes,” Schneider said. “We are doing more dessert tables and cookie bars for weddings.”
According to Schneider, simple dessert bites compete favorably on cost, though elaborately decorated cupcakes take more labor and can be more expensive per serving. Current favorites from Lavender Box Baker are cookie tables and naked—unfrosted—cakes.
Schneider’s advice to couples is to remember to plan ahead; last minute is not the time to order dessert for 200 people.
“The most difficult thing is to have to decline a wedding cake/dessert because the time frame is too short to be able to give the couple the best we have to offer,” she said.
Mary aLLstead
Mix Cupcake Co. and Levi’s Pies, 655 Booth St., 329-1748
“Over the past seven and a half years, we have consistently done a significant number of weddings,” Allstead said, adding that couples like her companies’ mix of cupcakes, cookies and pies—both full-size and mini.
While both cupcakes and pies are an option for weddings—regardless of season—Allstead advises couples to consider how different desserts will fare at different temperatures.
For example, she said, “Cupcakes with buttercream frosting might not be the best choice for an outdoor wedding in the heat of the summer. This is where pies might be a better option for our couples.”
Kevin furaMaKi
Roundabout Catering, 631 Dunn Circle, Sparks, 851-2091
“I’m a bit indifferent to the trend, but I am happy to see any couple doing things out of the box, which makes things a lot more fun and exciting for me as a pastry chef,” said Furamaki.
During his 15-year culinary career, he’s seen alternative desserts become the mainstream option. These days it’s common for him to put together dessert tables with something chocolate, something textured, and something creamy—to provide variety and a nice presentation. Popular items include mini-fruit tarts, crème brulee and cupcakes.
“I’m a detail-type person, so I like anything that requires a little more work,” Furamaki said. “For example, croquembouche—individual cream puffs in a pyramid shape—are one of my personal favorites.”
nichoLLe aLuMbaugh
Homage Bakery, 519 Ralston St., 323-8952
“Pies! We do a lot of pies,” Alumbaugh said. “We offer a mini pie table, where couples can choose from … over three dozen pie flavors. We also offer them in our larger size that can be sliced and served at the event.”
Homage has offered dessert tables since it first opened in 2011. The bakery also does sixinch cutting cakes. One popular dessert option is a cheesecake bar with plain slices of cheesecake and a selection of toppings.
Homage also does boxed breakfasts and lunches.
“They will have morning pastries and fruit in the bride and grooms’ suites for their bridal party to enjoy while everyone is getting ready,” Alumbaugh said. “And then they will also have our boxed lunches to provide sustenance before the long day ahead of them.”
Kerry hawK
Blue Sky Events, 255 Kingsbury Grade Road, Stateline, 589-2210
“A ‘sweet and salty dessert bar’ is always a unique treat for guests, [with] chocolate covered pretzel sticks, potato chips displayed in apothecary jars, chocolate covered strawberries, brownies and lemon bars,” Hawk said.
As an event planner, Hawk has plenty of advice on local caterers and companies to work with.
She offers this advice for cold weather weddings: “If it’s going to be a chilly night your guests will love you if you provide them with a coffee station with hot cocoa and liquors to accompany, next to your dessert bar.”
Her other advice, be prepared—with dessert tables, guests sometimes start devouring treats before the bride and groom finish dinner.
Kristen sMith bowen
Buttercream Bliss Gourmet Cupcakes, 1756 Clover Leaf Drive, Sparks, 354-8888
One thing Bowen likes about small desserts is that they provide guests with options, including accommodation for dietary restrictions.
“I often do a gluten-free option at weddings,” she said. Popular cupcake flavors from Buttercream Bliss include vanilla bean bliss, strawberry cream, strawberry champagne, triple chocolate, red velvet and lemon cream. But Bowen also provides options outside of cupcakes, including cookies, chocolate-dipped pretzel rods, marshmallow pops and other chocolate-dipped items that can be customized to the colors and theme of a wedding. ❑
