Guest Post: Contemporary Wedding Dessert Bar


I am honored to be sharing my expertise in the world of wedding desserts with all of you. As one of Best Friends For Frosting’s newest contributors, I thought there was no better way to introduce myself than to share my own wedding dessert experience. Being a cake designer, I knew I had to go BIG or go home when it came to my own wedding. Everyone kept asking, “Are you making your own cake?”  As much as I wanted to, I knew it would be impossible to serve our forever-growing guest list. I decided to turn to my favorite chocolatier, Ginger Elizabeth Hahn.

Ginger Elizabeth Chocolates not only turns out the best chocolates and truffles in Sacramento, but Hahn is trained in making all types of pastries. When I was planning my wedding in 2010, there really was no other route for me to go other than a fabulous dessert bar. The growing trend was just lifting off, and I had to get on board.


First things first, I wanted to make sure to tie our dessert bar in to the rest of our wedding. Dessert bars are extremely versatile and are appropriate for all events. However, a dessert bar for a child’s birthday would be very different than one for a bridal shower, just as a dessert bar for a rustic barn wedding would be different than one in a glamorous ballroom. Our reception was held in the beautiful Tsakopoulos Library Galleria. When planning our dessert bar, I definitely kept the chic, modern aesthetics of the building and our tropical decor in mind.


Our summer wedding definitely had tropical undertones.  With a sunny color palette of turquoise, tangerine, and lime, our wedding theme and colors were tied in to our desserts.  Even though we were having a dessert bar, I wanted a traditional wedding cake as well.  Our 4-tier wedding cake was compiled of different shaped tiers of various heights.  It was iced in buttercream frosting with fondant cutouts to match the floral motif of the invitations and programs.


One of my husband’s favorite desserts is a chocolate chip cookie from Ginger Elizabeth Chocolates.  We knew that we must have stacks of these classic treats to share with our guests.  With marshmallows making a comeback in a major way, a big bowl of fluffy Orange Blossom Marshmallows appeared on our table as well.


My all-time favorite sweets are French Macarons. For the wedding, we had Almond, Salted Caramel, and Pistachio. Tying in to our color palette, there was also a tower of Apricot Financiers dusted with powdered sugar.


Lastly, we had two coordinating satellite cakes. I love good cake trio! In addition to having dessert bars, having multiple cakes is also a rising trend.
A dessert bar is not complete without a well-thought tablescape and display. Although we did not consider much as far as backdrops go, each serving piece was coordinated.  A mix of glass and white pedestals and platters showed off the delicious treats. For the main cake, we even created a non-traditional cake stand using a large, square piece of acrylic that was supported by four small vases. Levels were used to create contrast and depth, and the entire table was finished off with the same cymbidium orchids used in my bridal bouquet.


Photos by:Color Me Rad

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