- 6 years ago
- Wedding: July 2013
Hello fellow bees,
I am in a need of your advice. I was working on the dessert buffet menu that I’m planning to make for our DIY wedding and I think I came up with some pretty good options but it seems like there is too much variety and so I was wondering what are your guys opinions – should I cut the list of items? If so, which ones would you leave out and why? Here is what I have so far:
Cherry flavored homemade marshmallows;
Homemade salted caramels/homemade black forrest fudge/store bought chocolate balls – i can’t make up my mind on these, I love caramels though
Russian rum truffle bites (I am russian, so I figured it would be neat if I’ll include these)
Individual mini pies – either cherry or apple (prob. cherry)
Red velvet mini whoopie pies with white chocolate cream cheese buttercream
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
Asian spoons, filled with Grand Marnier flavored whipped chocolate ganache, decorated with candied orange slice
2 Lagre tarts: my signature lemon tart and my absolute favorite frangipani poached pear tart
Lovely cheesecake bites from Sam’s
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
and also there will be a smallish wedding cake, probably 2-tiered.
Almost all items on this list can be either assembled in advance, frozen and baked the day before, or completely finished and (carefully!) frozen for a few weeks without loss of flavor – this is why I think I can pull this off, because there will be minimal baking the day before and only setting things up on the day of.
So anyways, what you all think?