(Closed) DIY dessert buffet menu – opinions please!

posted 5 years ago in Food
  • poll: Should I reduce the number of options on our dessert buffet?
    No, its okay as it - everybody will find something they like and it will look great too : (20 votes)
    65 %
    Yes, it is way too much variety (which items do you think i should remove from the list?) : (11 votes)
    35 %
  • Post # 3
    Member
    9917 posts
    Buzzing Beekeeper
    • Wedding: June 2013

    It sounds delicious, and like a lot of work.  I would enlist the help of as many other people as possible!

    Post # 6
    Member
    504 posts
    Busy bee

    I would help but I need help in this department as well. I’m not doing nearly as many things as you so were doing a bake off this weekend. I’m going to bake up a batch of all the things I’m thiking of having to narrow things down.

    My opinion is to pick a certain number of things you want and then pick a variety from there. It seems like you have an awful lot of things going on.

     

    Post # 7
    Member
    225 posts
    Helper bee
    • Wedding: June 2014

    This is a lot of stuff. It sounds delicious, of course- But make sure not to bite off more than you can chew.

    Post # 8
    Member
    265 posts
    Helper bee
    • Wedding: September 2012

    I did a dessert buffet and made my own cake as well. It’s doable, but a LOT of work, even if you freeze ahead of time. I did 4 different flavors of french macarons, about 6-7 different types of cookies, cake pops, a tiered cake (faux bottom tiers) with a top layer that we cut, and I made four cakes that were used to serve our guests.

    I would cut your list by like, half. I got overwhelmed and had a TON of stuff on my original list, but I realized quickly that it just wasn’t going to get done no matter how well I planned ahead. I had a lot of help from my aunts and my mother.

    I would suggest you cut: Asian spoons, palmiers, marshamallows, mini pies, cream puffs, and whoopie pies, to start. Having 10 items or less is more than enough. We had a lot of leftovers that we used the next day, but if I had to do it again, I would have cut some stuff off of my final list. I, too, made everything ahead of time and froze it all. Macs, cakes. buttercreams, etc., but you just can’t imagine all of the last minute things that pop up that you’ll have to deal with, and you won’t want to be in the kitchen 2 nights before (like I was) icing cakes at 1 am.

    Good luck! I’m sure everyone will love whatever you do. : ) There’s just something about homemade goodies!

     

    Post # 10
    Member
    2891 posts
    Sugar bee
    • Wedding: July 2013

    I would cut the marshmallows, the mini pies, the asian spoons, the palmiers not because it doesn’t sound good but because I worry you will take to much on.

    Post # 11
    Member
    650 posts
    Busy bee

    Cherry flavored homemade marshmallows;- keep as this is easy to prepare

    store bought chocolate balls – gives you time to focus on the other things you will prepare as they will be bought

    Russian rum truffle bites (I am russian, so I figured it would be neat if I’ll include these) keep these as it adds a personal touch

    Individual mini pies – either cherry or apple  sounds delicious I would keep 

    Red velvet mini whoopie pies with white chocolate cream cheese buttercream- leave these out as you already have the mini pies above or just make a few of them with the above

    Cream puffs filled with almond cream – keep these

    French macaroons with cherry/white chocolate ganache filiing- I would remove as you already have the chocolate balls above

    Two types of petits fours (chocolate cake, caramel buttercream and almond cake, cherry preserve, cherry buttercream) – I was thinking about making cupcakes first, but I decided on these as they will be easier for me to handle – too much leave out 

    Asian spoons, filled with Grand Marnier flavored whipped chocolate ganache, decorated with candied orange slice – leave out

    2 Lagre tarts: my signature lemon tart and my absolute favorite frangipani poached pear tart – since its your signature tart you could make it as something unique that guests will like

    Pomegranate Palmiers – too much

    Lovely cheesecake bites from Sam’s this sounds cute as well

    One of my signature cookies: Rugelach or mini blondes with praline glaze

    1 Large cake-like dessert: either my signature Praline bundt cake/praline glaze/rum syrup or (again) my signature Tiramisu – not necessary as you will have the wedding cake 

    and also there will be a smallish wedding cake, probably 2-tiered.

    So anyways, what you all think?

     

     

    Hope that helps , best of luck everything sounds great, but unless you have a desert themed wedding then I found it to be quite excessive

    Post # 12
    Member
    2961 posts
    Sugar bee
    • Wedding: May 2014

    Sounds delicious but it’s too much IMO. I would lose the following:

    Cream puffs filled with almond cream

    French macaroons with cherry/white chocolate ganache filiing

    Two types of petits fours (chocolate cake, caramel buttercream and almond cake, cherry preserve, cherry buttercream) – I was thinking about making cupcakes first, but I decided on these as they will be easier for me to handle

    Pomegranate Palmiers

    Lovely cheesecake bites from Sam’s

    Just my opinion though!

     

    Post # 16
    Member
    128 posts
    Blushing bee
    • Wedding: May 2013

    French macarons do better if they’re frozen, because it controls the amount of moisture and scents that it absorbs.  You have two options though when it comes to filling and freezing.  If you fill them the same day you make the meringue shells, yes they’ll be done and out of the way but they will be more prone to shattering once packaged and put into the freezer for storage.  Elsewise if you fill them up (lets say, three days in advance) you’ll be able to pick through the broken shells.  

    Always fill them up at least two days in advance though.  This way the shells adhere better to the filling and the balance of moisture between filling/shell levels out so that you don’t result in crunchy shells and a “melted” center.

     

    If you have any other questions about macarons, ask away.  I work at a French pastry shop and we make roughly 1500 finished pieces at a time.  And they really can be tricky if you don’t have a good recipe and oven.

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