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whip cream the day of wedding.
brownies? blue berry bars( kinda like lemon bars)
dry ice and cooler box for icecream
It all sounds good to me with a few exceptions. I'd have the cheesecakes and bundt cake minus toppings, and maybe have them served on the side for those who want them. I'd prefer both of those things plain. I'd also have more fruit pies and maybe skip the cream pies, but you know your guests and what they might prefer.
This is a pretty ambitious undertaking for the bride when most of those things have to be made last minute!
my sister usually does raspbery bars for her business but to keep the fresh blueberrys you would have at your disposal change up the name.. marion berries or do a combo of berries would be good too
@smyley: That's an interesting idea about the toppings. That would actually make things easier.
I made the lemon bar recipe today and while it was good, it wasn't wow. So I'm thinking I will scrap that (and maybe the chocolate cream) in favor of more fruit pies as you've suggested. I'm going to try freezing blueberry and strawberry-rhubarb pies before baking them (I'm definitely going to keep the banana cream because it is freakin' amazing if I do say so myself). It is ambitious, but I think I can do most of this a a week to a day ahead and I will have some help. I told my mom the menu the other day and she actually thinks there should be more cake so everyone can have a piece if they want. I guess I'll keep trying out recipes. I'm just not that stoked about making a sheet cake (a layer cake is too complicated for my schedule).
So based on PPs advice and some taste testing, here is the new dessert menu. I'm still open to any suggestions, especially for how to time manage the different steps that go into each dessert. Our guest list stands at 100 with about 15 kids.
2 - 9" cheesecakes (either plain or with topping choices on the side)
2 - 9" banana cream pies
1 chocolate kahlua bundt cake with chocolate espresso glaze
2 - 9" apple pies
1 - 9" strawberry-rhubarb pie
1 - 9" triple berry (blueberry, strawberry and raspberry) pie
24 salted caramel cupcakes
24 carrot cupcakes with cream cheese frosting
24 vanilla almond cupcakes with maple cream cheese frosting
1 - 9" one-tier bakery cake (for the cake topper and cutting)
The salted caramel cupcakes sound amazing! Definitely making those. I think that is plenty of dessert and a lot of variety.
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So I love baking and I'm not liking the idea of paying $5 a slice and up for a wedding cake. It's actually most important to me that the desserts are delicious as opposed to looking extravagant so I kinda want to do the desserts myself. We are going to buy a small layer cake to cut because I already bought our cake topper. But I'm planning on doing a combination of cake, pies and bars for the other desserts. Here's what I have in mind:
2 - 9" cheesecakes with passion fruit topping
1 - chocolate kahlua bundt cake with salty caramel glaze
2 - 9" banana cream pies
2 - 9" apple pies (made by FMIL)
1 - 13 x 9" pan of lemon bars
1 - 9" chocolate cream pie
So here are my questions for you:
1. We are expecting about 85 people of which at least 10 will be kids. I figured the 9" pies will serve 84 slices. The bundt cake, maybe 20 slices? And the lemons bars, maybe 36 pieces? Including a small layer cake that we purchase, maybe an 8" cake, that should be enough for 85 people right?
2. If I do need more desserts, what else do you think I should make? I'm considering blueberry pie (since it'll be in season with fresh blueberries), a trifle of some sort (but I'm not sure about how to serve it), or maybe a sponge cake or bundt cake?
3. I absolutely love salty caramel anything, but am wondering how it will go with chocolate and kahlua; we're still recovering from holiday sugar overload so I'm not going to try that combination for awhile. Any thoughts about how to incorporate salty caramel if not with the cake?
4. We are also thinking about serving vanilla ice cream on the side. I guess this is really just a matter of logistics including how to get large tubs of ice cream to the reception site which is about an hour away from most grocery stores. Maybe dry ice would do it?
5. Any advice you have about logistics would also be helpful. For instance, would a parchment slide work under the cheesecake? I do mine in a water bath and haven't had much luck with wrapping the springform in foil. How far in advance can I make the custard pies? Should I wait until the day of to put the whipped cream on the custard pies?
Thanks!!!