I have always loved to cater weddings. It’s even more wonderful when the client is a decisive bride who has a really good idea of the look and feel of her reception. I set, styled and catered this dessert table, for a wonderful bride and groom who didn’t want the every-day dessert table, but something colorful and fun surrounding their main color of peach and lots of cupcakes.
(This is a repost of a dessert table that I catered, set and styled years ago. It’s still beautiful and relevant.)
She handmade a “love is sweet” sign for the dessert table, with lace and ribbon streamers. She left doilies and small floral arrangements for me to include.
At the center of the table was the cutting-cake. The bride chose ruffles in a peach-ombre pattern. I made sugar-succulents as decorations.
I rented much of the pedestal plating from a friend who no longer rents her dessert table pieces. She had a lot of beautiful items, with different colors that all worked really nicely together. On the left, I used warm tones of plating of yellows. On the right, there were cool tones of blue. In the center, I used plating in tones of green.
I made custom labeling to match the look, feel and design of their wedding invitations.
The cupcake menu included Mexican Hot Cocoa, Gluten-Free Coconut Dream, Red Velvet, Lemonade, Vanilla Velvet and Churro.
The outdoor reception was held at the lovely Keys Creek Lavender Farm, located in Valley Center, California.
It was an incredible event and I felt very honored to have been chosen as a vendor, but there were some challenges. First, it was 115 degrees outside. Then, there was the wedding coordinator. She was extremely rude to me and unorganized. I wasn’t thrilled about the situation, especially considering how hard I had worked before even arriving. I was on-time and confirmed to set the dessert table in a specific window of time. She told me I had to wait, and that I could not set the table. She didn’t tell me when I could finish the job I was hired to accomplish.
After I unloaded my packed SUV, I tried to find a shady spot. There is no refrigeration or indoor-space on the premises where I was told to step aside. I was nervous for how well the cake and cupcakes would hold up in the heat. After standing and stressing in the background for 40 minutes or so, I was given the go to start setting the table.
It was a bit awkward for me to work, since I had to take all of my bulky bins of desserts and plating onto the reception area where guests had already been invited to celebrate. With all of this plating and 100 cupcakes or so, I needed a little elbow room. I didn’t have much. With that much pressure and that much heat, I was perspiring with a full-blown audience of guests that watched me work. I worked hard and as quickly as possible.
Fortunately, the table was placed under some trees, that kept the cupcakes and cake shaded.
If it were up to me (and almost every other wedding plan I had catered in the past years) the dessert table would have been set before the guests arrived to the reception. It’s all right. Sometimes you have to roll with whatever happens (and whomever happens) and it will get done. I was just happy that the bride and groom entered the reception to a completed dessert table, and that they were thrilled.