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Nov 2, 2009 03:00 PM

HELP dessert for a wedding

What should I make to serve for dessert at a fall wedding? I'll be baking dessert for a few dozen people, and while I won't be making anything so formal as a wedding cake would like to make something special and festive. Not sure about how they will be served, so rustic desserts like crumble are out but cookies, bars and other things that would be easy to eat out-of-hand. Please, I would love any suggestions.

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  1. Mini cheesecakes baked in miniature muffin tins, topped with a garnish of nuts, dried fruit or edible flowers are nice. You could still do crumble cups with phyllo dough cups (frozen food section); add some pie filling or fruit mixture (chopped small) in the cups and top with crumble ingredients and bake until golden.

    Bake a couple kinds of cake on sided baking sheets and make petite fours. Fill or frost in center, cut into squares and glaze with a sugar icing and decorate simply using a pastry bag & tip. Make minature turnovers with puff pastry, brush with egg wash, sprinkle with sugar and bake. Melted Chocolate and or almond bark dipped pretzels rolled in nuts or crushed candies. Take some mini peppermint patties and drizzle with orange glaze then sprinkle with chopped chocolate.

    1. here are a couple recipes to try --

      Mini Texas Sheet Cakes

      makes about 8 dozen

      for the cake-
      1 cup of butter
      1/3 cup cocoa
      1 cup water
      2 cups sugar
      2 cups flour
      1 teaspoon baking soda
      1/2 teaspoon salt
      1/2 cup buttermilk
      2 eggs, beaten
      1 teaspoon vanilla extract

      for frosting-
      1/2 cup butter
      1/4 cup cocoa
      6 tablespoons milk
      1 teaspoon vanilla extract
      1 pound powdered sugar

      Tube of white icing from craft store or grocery store
      Candy stars or sprinkles

      Preheat oven to 400 degrees. Grease an 18 x 12 inch baking sheet and set aside.

      In a small saucepan over medium heat add the butter, cocoa, and water and cook until it just comes to a boil. Remove from heat.

      In a large bowl, combine the sugar, flour, baking soda, and salt. Pour cocoa mixture over the flour mixture and mix thoroughly. Add the buttermilk, eggs, and vanilla extract and mix until combined. Pour batter into prepared pan and spread it evenly out. Bake for about 18 - 20 minutes or until the cake bounces bake when lightly touched. Remove cake from oven.

      While the cake is baking, prepare the frosting. In a small saucepan over medium heat, add the butter, cocoa, and milk. Bring the mixture to a boil and then remove from heat. Whisk in the vanilla extract and powdered sugar until smooth. When the cake comes out of the oven, immediately pour the frosting over the top and spread it out evenly. Let cool and then refrigerate for 1 hour.

      Remove the cake from the refrigerator and cut into 1 and 1/2 inch squares. Top with a squiggle of frosting and decorate with candy stars or sprinkles. Refrigerate until ready to serve.

      Petit Banana Cakes

      makes about 60 cakes with some leftovers for the cook

      2 sticks unsalted butter -- softened
      2 extra large eggs
      1/2 cup sugar
      1 1/2 cups brown sugar
      6 very ripe bananas
      1 tablespoon vanilla
      3 cups flour - I used white whole wheat for a nutty taste
      2 teaspoons baking soda

      1 1/2 cups semi sweet chocolate chips
      4 - 6 tablespoons half and half

      Preheat oven to 400 degrees. Spray a 12 x 17 inch baking sheet with cooking spray and line with parchment paper. Set aside.

      In large mixing bowl, combine butter, egg and sugars. Add bananas, breaking up and pressing against side of bowl. Stir in vanilla. Combine flour and baking soda. Add to banana batter.

      Spread batter into prepared baking sheet. Bake for 20 minutes. Tent with foil if the cake is getting too dark.

      Remove from oven and let cool. Remove from baking sheet and cut into 1 inch by 3 inch pieces.

      For ganache, melt chocolate and half and half in a small saucepan. Watch closely so the chocolate doesn't scorch. Add enough half and half to make a good drizzle consistency of the ganache. Let cool slightly. Put ganache in a ziploc bag. Trim off a small corner of the bag and drizzle ganache over the petit cakes.

      1. Have you seen those laser cut cupcake wrapers - if you google it you will get many results - anyway I thought cupcakes in those would be very nice or maybe even cream puffs.

        1. For finger food type deserts, I'm a big fan of Nanaimo bars.

          1. I suggest making a pile of ultra gourmet cupckakes - on the morning of the wedding because freshness matters alot.

            I thought it was over, but the cupcake trend still rules. I am routinely seeing banquet crowds inhale cupcakes!

            Do a dozen of three or four flavors.

            And because this is a wedding, remember PRESENTATION is 60-70% of the total package. Don't just put them on a plate. Dress them up, realizing that they will be the centerpiece of the dessert table. Yep, think Martha Stewart and stuff.