Tags
baking, banana pudding, catering, coconut cupcakes, dessert buffet, desserts, food, key lime pie bars, party, peach melba, peach melba shortcake, pecan pie, pecan tarts, petit fours, strawberry trifle
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.
All Sparkled Up 