Several months ago, my friend asked if I’d cater and set the desserts for her son’s wedding. I said yes. Since Mili’s Sweets became a retail business almost a year ago, working as the bakery inside MiaBella, I have had to let go of the catering portion of my business so I just can’t do both and maintain a balanced life, but I work it out to say yes to close friends a couple of times a year.
Anna was helping to throw a big, beautiful reception at The Santaluz Club. I was so honored and excited to make everything she wished for come true, inside the tented area, placed just outside this gorgeous restaurant.
She ordered a tiered cake from Jenny Wenny (I made room for it on the tables. It’s not shown because I finished my work before it arrived.) and I filled in all of the blanks to feed the more than 200 guests and add to what her mother and sister in law were making for the wedding. There would be many, many, many (you get the point) Italian cookies, made by hand and at home by these two wonderful ladies. We really wanted to be respectful and honor them at the dessert tables, so besides catering, I also set everything with my own plating and labeled the items so that they can receive their due credit.
The cookies were lovely and I’m sure enjoyed by the family and friends in attendance! Many of them looked similar to cookies that I had as a child. Some of the cookies had almonds but I didn’t mind plating them since she is my friend sand I could clean all of my items at home.
Now for what I made. I filled my glass cylinders and apothecary jars with her items and some candy. One thing I made for the jars were chocolate-dipped pretzels.
The funny thing about this day and the whole situation of setting the tables, was that it was incredibly hot and humid in the tent and the chocolate did want to melt. I felt like I was melting! To top it off, I had to wait to set the tables since they were not prepared for me when I arrived, so that created a little unorganized situation that made the job take longer. No matter what, the job will always get done. Thankfully, I had my daughter with me to help.
The bride wanted cupcakes, but she wanted the frosting to be very low-profile and have a different look than my typical frosting technique, which is tall and generous. One you-tube video later, I figured out how to frost in a style that she preferred, and added a touch of edible pearls. On her menu were Italia, Perfectly Pineapple and Espresso Chip.
Alongside these cupcakes, I stacked the vanilla biscotti that I made and half-dipped into chocolate. I could eat one of these each and every day, if only my jeans would let me!
I added more chocolate to my menu of offerings since I knew that the treats that they would offer would not be chocolate. I also wanted to take care of any gluten free guests, so I offered decadent, flourless brownies. For my recipe, please see my post: heaven by flourless chocolate cake.
My very favorite item that I prepared for the wedding, were the cannoli. I am in love with this dessert! I think that they are so beautiful too. They are tedious and time consuming to make since the pizzelle on the iron press come out very hot and you can only roll them while they are hot. My finger tips were tender for a whole day after rolling this order. It was totally worth it and makes my baker-fingers even stronger!
My sweetheart of a daughter took the camera to snap some shots of the table while I organized our things to head home from our job of setting. She snapped this photo of me with the desserts. It was nice for my daughter to be behind the camera this time.
This was a lot of work but it was a wonderful feeling to be trusted by my friend to make it happen. I always feel so honored and grateful when I can accomplish my work.