Post # 1
So I am considering adding a desserts/sweets table to the reception. I want it to be something the guests help themselves to at anytime, not just after the cake is cut (I was thinking of keeing the wedding cake on a seperate table so it’s (hopefully!) clear to guests that they don’t need to wait until after dinner to take the treats.
I was thinking of mainly DIY’ing the food because I love to bake and think I’d do alright.
So I have a couple questions for those who have either done a DIY dessert table or been at a wedding with one:
1) Do you think by keeping the wedding cake on a seperate table, not near this table, along with a sign saying something like “Love is Sweet, Please Take a Treat! Enjoy!” would be obvious to guests they can eat it anytime? The worst outcome for me would be that no one eats the food 🙁
2) Although I have baking experience, I’ve never tried to freeze them. I’m pretty sure I could make the cookies a week or so in advance, cool and freeze them, and pull them out the day before the wedding. Does anyone know if Macarons freeze and survive? What about cupcakes (prior to frosting?) I want to try and make as much in advance as possible.
Post # 3
Bump – kind of curious myself! My family will be making the cookies for our cookie table and I’m sure that at least some of them will want to bake the cookies in advance so they aren’t trying to do it the night before the wedding. It would be good to know if they can survive freezing.
Post # 4
@Snapdragon2804: I have frozen regular cookies for over 2months and they were just fine & tasty. Not sure about macaroons though. Cake pops freeze really well too.
Post # 5
@wabanzi: Cake pops! Great idea, thank you. Do I decorate them before or after freezing?
Post # 6
I have a family member who made the cake for her daughter’s wedding. She made the layers about 10 days early and froze them. She frosted them after the cakes were defrosted, so I don’t know why it wouldn’t work with cupcakes as well, though I’ve never tried it.
Post # 7
@Snapdragon2804: Before is fine. I know they freeze fine b/c my niece had a lot left over from her wedding last year. We were eating them over a month after. The decor looked as good as the day of. Just don’t put the sticks in until ready to serve (for room) -or- just serve as cake balls.
BTW: they were so good!
Post # 8
@fascinated: Thanks for the info. The only thing I was thinking might be different with cupcakes is that since they are in a paper wrapper, I don’t want the wrapper to become soggy and mushy if moisture comes out as they defrost. Maybe I will do a test batch in the next few days to find out. Thanks 🙂
Post # 9
@Snapdragon2804: Trial runs are never a bad thing. Like you, I’m not sure how the liner would hold up. Let us know how it goes!
Post # 10
I had a dessert table and people started in on it right after the reception. I think you’re safe as long as it’s placed away from the cake.
Post # 11
My sister makes cakes and she freezes them all the time. The cake isnt going to be as moist but it will still taste great. I make deserts from home ill give you a quick list of this you can do
chocolate covered pretzel sticks
chocolate covered oreos
chocolate coverd strawberries
Rice crispies treats (can also be chocolate covered)
candied apples/ chocolate covered apples
decorated sugar cookies
chocolate lollipops (made with molds)
Hope this helps!
Post # 12
@CookieDough_love: this is a great list! Thank you!
Post # 13
@Snapdragon2804: The only problem with freezing the cake pops is that they will contract & then swell again, possibly cracking the candy coating. I haven’t done it with cake, but I have frozen truffles that were chocolate coated and this happened. If you do any accent color decorating, I would wait until after they’ve defrosted because otherwise the colors may run together when condensation builds.
Cakes & cookies freeze fine.
Post # 14
Actually, freezing cake, properly wrapped, will be very moist. Ditto on freezing cake pops. The chocolate will most likely crack when they defrost. Macaron shells freeze well. You can fill them a day or so ahead of time since they need that time to develop flavor and proper texture. Most other cookies will freeze well also.
Post # 15
I definitely love the cup cakes,its allure can not be ignored..
Post # 16
@beebeebe73: Thanks for the tip on Macarons. I’ve never attempted them but have been reading many, many blog posts about making them at home, but hadn’t heard if they froze or not. So thank you. So would you suggest taking the shells out 2 days before the wedding, thawing and filling them? Or 3?
Thank goodness I have lots of time to practice those as I hear they can be tricky.