All That Glitters
Local vendors came together to create a marvelous dessert tableau perfectly fit for spring.
Fabulous dessert buffets have become a wedding reception staple, so we teamed up with Two Sweets Bake Shop, Lee Forrest Design and Dogwood Blossom Stationery to create a sparkling, spring-inspired spread fit for a queen.
Two Sweets Bake Shop
Lee Forrest Design
Table Cards & Printed Pieces
Dogwood Blossom Stationery
A Chair Affair
Two Sweets owner Terry Smedley—who supplies everything from linens to plates to decorative accents—bakes these glittering goodies from scratch using the freshest ingredients. “Simply put, there is no one else who does what we do,” she says. “Our candies, baked goods and containers are coordinated to each event, including color.” Buffets start at $6.50 per person with the average being around $9.50 per person.
Anchored by two stunning floral arrangements—a mix of white hydrangea, pale pink garden roses, peach Juliet garden roses, pale pink spray roses and champagne Sahara roses—with dramatic branching for a hint of edginess, our tablescape was awash in white. To introduce a spring color palette, we utilized shimmering gold, sweet peach and orange colors, some touches of mint green, and the occasional pop of soft pink. White table cards were enhanced by foil-fused gold typography.
A twist on caramel apples, these Granny Smiths were immersed in a thick coat of white chocolate and then carefully covered in golden sprinkles. The end result radiates opulence (and tastes delicious).
Made of vanilla cake, these delicious pops were covered in white chocolate and then coated in edible glitter. White chocolate is silkier and lighter than dark chocolate and lends a brighter look to any table design.
Sure to please adults and kids alike, these shiny gold gumballs in classic bubblegum flavor are a fun novelty for the table design. They bring a sense of whimsy to a gourmet spread and can even be strung as necklaces to delight younger guests.
Macarons. Need we say more? This popular dessert always wins guests over. Line up these sweet delicacies (to which Smedley added a hint of citrus) in fine glass trays to make them look never-ending, though they’re sure to run out. “A good macaron should have a slight crunch to the outer shell and should be chewy inside,” says Smedley.
The Oreos were dressed in fine white chocolate and a touch of glitter, a deliciously sinful combination. Smedley believes that consistency is key to creating a cohesive spread.
Giant marshmallows covered in iridescent sparkles, dipped in white chocolate, and rolled in sugary graham cracker? We’re in. Says Smedley: “We were able to take a traditionally rustic dessert and, by adding a few designer touches, make it into a dessert that would fit in at a lavish event.”