The beauty of modern wedding is there are no rules. With that in mind, we offer cupcakes and dessert bar options for couples looking to offer the guests variety and fun. See Our Menu for flavor selections. The presentation flexibility for cupcakes and desserts can be overwhelming when considering the set up. Below are some points to consider as you put on your sweet thinking cap :-)
- How meaningful is the classic cake cutting photo op to you? The classic photo op is where you are holding hands and cutting into the cake. If it's a photo op you care about, it needs to be considered while setting up the table.
- Bridesmaid bouquets are great to repurpose for the table. The bouquets will add height to the overall set up and make the table more interesting. The bouquets will also help to create a wedding feel to the table which is always the goal!
- How stylized do you want the set up to be? The main issue with the table set up is getting the necessary stands and platters to set up a table that you're envisioning. White ceramics is what we and rental companies carry for the most part. To achieve a more stylized look, you would likely need to purchase the stands.
- It's easier to start with set up concept for cupcakes & desserts before thinking about the flavors. Your set up possibilities are endless. If you want unique set ups, consider using props in addition to stands. You should view cupcakes and desserts as small decorative items to be placed on the table. Once you have an idea of the table layout, then we can start figuring out the flavors and presentations of the treats.
FOR OUR CUPCAKES, we offer white, chocolate and red velvet cupcakes with your choice of topping.
- Classic Buttercream: Vanilla, Salted Caramel, Mango, Chocolate, White Chocolate Cream Cheese Buttercream, White Chocolate Cream Cheese.
- Specialty Flavors: Raspberry & Lemon Buttercream, Boston Cream Pie, Cookies & Cream, Raspberry & Amaretto Buttercream, Ganache & Peanut Buttercream, Latte Ganache & Chocolate Buttercream.
Below are things to consider on set ups:
- Cupcake Towers offer a great look, but they do not allow for a cake cutting photo op. A cupcake tower is normally finished with a 6" cake on the top level. The location of the cake on the tower makes for an awkward cake cutting photo op. It can also be wobbly since cupcake towers are normally supported by only one center post. If a tower is a must have, consider serving each other cupcakes in lieu of a cutting ceremony. Another alternative is to use a 2 Stand Set Up where we have an 8" cake on a small stand next to it for presentation.
- Table Set Ups is a much more flexible approach than cupcake towers. A table spread set up also allows for a good cake cutting photo op. An 8" or a 2 tier cake will typically work great with the set up.
- Cupcake flavors show in presentation. The main cupcake flavor is in the cream swirl, so the colors are going to show on the table. For example, you will have brown color in the table presentation if you choose chocolate buttercream for a cupcake.
- Most design embellishments (sugar flowers, dragees, pearl beads, etc.) are either not edible or not a good edible elements for cupcakes. For example, sugar flowers, despite it's name, are not edible. Unlike a cake where decorations are not served, cupcakes are a self serve set up, so everything on it should be edible since you don't want the guests to be biting into hard or not edible design elements. It also doesn't make sense to be putting up a sign telling guests to remove these decoration elements.
- We normally recommend going with 3 flavors so the guests are not overwhelmed by the choices. It's not unusual for guests to have 2 cupcakes, but not many guests will have 3 or more!
- We normally recommend 1.25 cupcakes per person as a starting point for how many cupcakes to have available. From here, you can adjust based on your overall feel for the guests and how long you want the cupcakes to be available.
FOR OUR DESSERTS, we offer the following:
- Tartlets: (1) Fresh Fruits w/ Bavarian or Lemon Cream base, (2) Latte Ganache topped with mocha bean, (3) Wild Maine Blueberry preserve w/ White Chocolate Cream Cheese,
- Shooters: (1) Pistachio Almond & Fruits Gluten Free (2) Mango Cream & Strawberries Gluten Free, (3) Banana Cream Pie, (4) Raspberry Chocolate Cream Pie, (5) Cherry Cheese Cake, (6) Blueberry Cherry Cheese Cake, (7) Cookies & Cream, (8) Ganache Brownies, (9) Jack Daniels Chocolate & Cream
- Cream Puffs: (1) Lemon Cream dusted w/ powdered sugar, (2) Mango Cream dusted w/ powdered sugar, (3) Boston Cream, (4) Hazelnut Cream w/ cocoa dust, (5) Peanut Butter Cream w/ cocoa dust, (6) Salted Caramel Cream w/ Caramel Drizzle, (7) Chocolate Cream w/ cocoa dust, (8) Chocolate Cream coated with Latte Ganache.
- Blondies & Brownies: (1) Snickerdoodle Blondie, (2) Caramel Seasalt Blondie-Brownie, (3) Belgian Chocolate Brownie, (4) Belgian Chocolate Brownies w/ Walnuts.
- Mini Cupcakes: Mini cupcake flavors are same as the regular size cupcakes above.
Below are things to consider on set ups.
- For a dessert table, cake size in proportion the desserts is an important consideration. The image above features a 12/9/6" cake. It's the largest cake we would have on a table with desserts. The desserts that we offer are real life desserts that are about 1.25 to 1.5" in size, so anything larger would be difficult to balance out with the desserts.
- Unless you are absolutely against the concept of having a cake, we highly recommend having one on the table. The cake will provide a natural focal point for the dessert table, and it's the most sensible way to create a wedding feel for the table. There are also some traditionalists who feel like it's not a wedding unless they get a piece of wedding cake, so while not necessary or mandatory, it's nice to accommodate these guests if possible.
If you want to ensure everyone gets a chance to have cake, a cake sized for 30 to 40%% of the guest count would be enough. A significant number of guests is probably not going to take cake, so you likely need less than that, so the 30 to 40% recommendation is really about ensuring that you don't run out. We would normally do less than that since it doesn't matter if cake runs out since it's a dessert bar. Few reasons on why we don't need signifcant amount of cakes:
First, the cake is served after the first set of guests have gone through the dessert table. After your cake cutting ceremony, the cake is taken to the kitchen and prepped for serving. While this is happening, the first set of guests which are normally those with a sweet tooth will have gone through the dessert table before the cake slices are available for enjoyment.
Second, desserts are visually more scrumptious, so guests are naturally going to be drawn to the desserts more. Also, we make a great tasting cake, but cakes are something we see on a regular basis, so when compared to the other delicious treats, many will opt for the desserts since that's not something we get a chance to enjoy regularly.
Third, we recommend cutting 1/2 size to serve guests. Doing so would make the cake a part of the dessert offering. The actual cut would be a 1 x 1 x 4.25" slice and placed on one side of the dessert plate. When you place that plate on the dessert table, the guests will know the intention is for them to place other treats on the plate. Cutting 1/2 size would mean that you have the double number of servings.