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Several weeks ago I catered a wedding rehearsal event – Individual size Southern-style desserts for 85. I was quite busy with the preparation so these are all the photos I took. It was my first non-wedding cake event. I will say, making individual size servings of seven different desserts for 85 people is much more complicated than making a wedding cake for 250! Whew! I was thrilled that it turned out so well. Three of my sons did a fantastic job helping the day of the event. So very thankful for their help.

I prepared 24 separate recipes for all the components. I didn’t have time to make the Silk Buttercream for the Pecan Tarts so I had to use a simple buttercream instead but everything else went according to plan. Not seen well in the photos: bowls of Peanut Brittle, Spiced Pecans, Fresh Strawberries. Also: Pink Lemonade, Strawberry and Orange stick candy.

Dessert Buffet

Dessert Buffet

One of the beautiful bouquets from the buffet table, given to me by my dear friend after the event. I was not able to get a photo of the table with the bouquets but it looked lovely!

Banana Puddings, garnished with a mini Banana Spice Cookie with Lemon Frosting.

Banana Pudding

Half-size Toasted Coconut Cupcakes, garnished with unsweetened Toasted Coconut and large Coconut Flakes.

Coconut Cupcake

Key Lime Pie Bars, garnished with a thin slice of Key lime.

Key Lime Pie Bars

Peach Melba Shortcake, served with Fresh Raspberry Mousse, a Cinnamon Biscuit and Vanilla Bean Cream.

Pecan Tarts – one sweet bite of Pecan Pie.

Petit Fours – Lemon Sponge Cake with raspberry jam and Almond Poured Fondant.

Petit Fours

Strawberry Trifle – layers of sherry-soaked Vanilla Bean cake with Italian Custard and strawberries.

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