C A K E S , C A N D I E S , C O N F E C T I O N S & D E S S E R T S
C H I C A G O W E D D I N G & P A R T Y R E S O U R C E
30
Dessert Goes Diy
Let guests build their own sweet creations
with a do-it-yourself dessert bar
By Anna Sachse, CTW Features
I
n the past, wedding cake was
the big day’s lone sweet treat.
But recently brides and grooms
have started capitalizing on the
popularity of the bag-your-own-
candy favor station by providing
creative build-your-own dessert
buffets in addition to the classic
tiered confection.
Couples are always looking for ways to make
their wedding unique without spend-ing a lot of
money, and an interactive dessert station is a good
way to accomplish that. Allowing guests to cus-
tomize their own dessert ensures that everyone will
find something they like.
Not only that, these colorful displays are visually
appealing and add to the décor of your soirée.
If you want a really decadent spread, create a sun-
dae buffet with three different flavors of ice cream,
caramel and chocolate sauces, and a whole range
of toppings, such as fruit, nuts, chocolate chips,
whipped cream, sprinkles and cherries. Or set up a
nostalgic s’mores station with jars of graham crack-
ers, chocolate bars, marshmallows, skewers and a
burner for marshmallow toasting. Or a BYO sta-
tions that range from providing different flavors of
ice cream that can be blended with candy, cookie
and fruit mix-ins and then served in fresh waffle
cones, to laying out a variety of pies that guests can
top with whipped cream or multiple flavors à la
mode.
Other fun options include doughnut hole, can-
dy apple or Rice Krispie treat carts, in which guests
can customize their pastry, fruit or cereal bar with
melted caramel and dark, milk and white choco-
late, as well as toppings like nuts, crushed Oreos,
mini M&M’s and sprinkles.
Copyright © CTW Features
