www.njwedding.com - NJWedding.com
NEW: Sign Up To Receive Text Messages! Click Here
Posted by Hotel Westminster on 02/25/2015

Top Wedding Dessert Trends for 2015

Top Wedding Dessert Trends for 2015

Wedding guests look forward all night to the dessert hour, to dig into those scrumptious, gorgeous desserts that accompany a grand wedding cake. They leave room for dessert, and they unapologetically load up their dishes with sweet treats and indulgences, going back for more.
At Westminster Weddings, our in-house bakers and pastry chefs create the most delectable desserts to end your celebration with sensational last tastes of your event, designing beautiful spreads of the top trends in wedding desserts for 2015.
Some of the top wedding dessert trends include:
• Macarons. One of the top trends in wedding desserts today are French-inspired sweets, and macarons are an in-demand choice. With assorted flavors and fillings, macarons can be made in pretty, pastel colors, and their delicate appearance adds a romance to the dessert hour, especially when displayed on lovely tiers and platters.
• Cocktail cupcakes. Add a bit of boozy kick to your cupcakes, and wedding guests will clamor for more. With liquor infused into the cupcakes, fillings and frostings, it’s a unique spin on the classic wedding cupcake.
• Mini pastries. A NJ wedding has to have mini pastries, since guests love those cannolis, eclairs, Napoleans, cream puffs and other tiny bites of delicious, creamy filling. Mix your mini pastries up on impressive platters, or create presentations for individual pastries within your dessert bar. And be sure to think variety, such as a hazelnut frosting-topped cream puff in addition to a rich chocolate-topped cream puff.
• Candy bars. You can’t beat the bright colors of a candy buffet, especially when you include candy types reminiscent of your childhood. A top trend in candy bars today is going monochromatic, such as all pink or all blue candies, and wedding couples are also including retro candies in their candy bars.
• Rice crispie treats. Guests of all ages go wild for these throwback desserts, especially when rice crispie treats are given a creative twist through the addition of colorful sprinkles or mini marshmallows within. Small squares of these desserts again call back to your childhood, and a great pastry chef can make them something special now.
• Mini Hostess-style cupcakes and Twinkies. Gourmet versions of childhood favorite cakes treats are a top trend in wedding desserts, with the telltale icing swirl on top of one and that creamy filling of the other, both of which can be made boozy for a modern twist on the childhood classic.
• Monogram cookies. Monograms have long been a big wedding trend, and monogrammed cookies add a touch of extra personality to your wedding dessert bar, as well as making fabulous take-home wedding favors.
• Brownies. With so many flavor combinations, chewy, fudgy brownies have joined the list of top trending wedding desserts, making a fantastic platter, or owning a brownie dessert station with ala mode options.
• Jersey shore fudge. Guests from out of state join your New Jersey wedding guests in loving these squares of fudgy goodness, especially when you offer a range of flavors that are found on your favorite New Jersey boardwalk: peanut butter, vanilla, swirled, walnut, and new creative blends that our chefs can create for you.
• Pies. Wedding guests may have their own signature pie recipes, but a pie made by a professional baker has an extra bit of flair and flavor, such as a vibrant red cherry pie, apple pie perfect for a fall wedding, peach pie for a summer soiree, and chocolate mousse pie for any time of year.
• Chocolate-covered fruits. The chocolate fountain craze is over for weddings, but chocolate-covered fruits are a top trend, adding a dark chocolate, milk chocolate or white chocolate covering to ultra-fresh strawberries, raspberries, bananas and other fruits.


Contact Member

Added By:

Wedding Services from Hotel Westminster
Wedding Services
Livingston, NJ 07039 US
  View Profile »     Contact »