Making the Desserts for a Wedding!!

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Discussion Overview

The thread discusses the experiences and ideas shared by participants regarding making desserts for a wedding, particularly focusing on a request for a variety of desserts instead of a traditional wedding cake. Participants express their thoughts on preparation, pricing, and specific dessert suggestions.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant shares their concern about the challenge of preparing 25-30 desserts for a wedding, expressing uncertainty about where to start and how to price the desserts.
  • Another participant mentions their experience making wonton desserts for a rehearsal dinner, highlighting the visual appeal of the dish.
  • One participant notes the time commitment involved in making the desserts and questions how to monetize the effort, while also acknowledging the potential for gaining exposure.
  • Another participant suggests researching local pricing for desserts to determine a competitive charge, sharing their own experience of being unable to take on a wedding cake request due to scheduling conflicts.
  • One participant recommends making tuxedo strawberries, describing them as cute and easy, and mentions involving their child in the preparation process.

Areas of Agreement / Disagreement

Views differ on the best approach to pricing and preparation for the desserts, with no clear consensus emerging on specific strategies or dessert choices.

Contextual Notes

Participants share personal experiences and ideas related to dessert preparation for special occasions, emphasizing the need for planning and creativity in presentation.

Who May Find This Useful

Consultants looking for inspiration and insights on preparing desserts for events, particularly weddings, may find the shared experiences and suggestions relevant.

ChefNic
ChefNic
Messages
1,048
HELP! I have a host that is having a show for her daughter who is getting married in October. They have asked me to make desserts for the wedding. She had been to a wedding before that didn't have the traditional wedding cake, instead they had many different desserts. That is what she wants and she wants ME to make them!! It is sorta scary since she would need about 25-30 desserts... maybe 5 or 6 different ones, but make a few of each one. Any suggestions out there? I would have to make them ahead obviously...not the day of. But I don't have say 5 Deep Dish Pie Plates for example. I don't even know where to begin to put a price on this. What would I charge her? I want the desserts to be classy enough for a wedding too. I thought about the Tuxedo Brownie Cups, Creamy Lemon Supreme(Celebrate) also the Lemon Blueberry Triffle in a pretty trifle bowl...HELP!
 
For my son's rehearsal dinner, I fixed the wonton things with yogurt and berries (I'm not at home, so can't find the name). They were in the last SB, I think. Anyway, they're very pretty.
 
Wow, that will take a lot of time! Holy cow. I guess it gets your name out there (if you're somehow able to "advertise"), but how else would earn $$ from it? It is nice to be asked, but hopefully it'll be worth it for you!
 
I would suggest looking around and see what other places in the area charge for their desserts and go with something around there. Congrats, I was recently asked to make a wedding cake for someone my aunt knows, but it is the weekend I will be leaving for conference so I would have had to make it ahead and wouldn't have been a good idea in case anything happened :( (I took a cake decorating class from someone that owned a cake decorating store about 9 years ago, but haven't done a whole lot recently. Anyway, if they like their chocolate, maybe make mini black forrest cakes with the new prep bowl sets or muffin pan. I am not sure if you are making these desserts individually, or wanting to make whole ones, but it's an idea, maybe you could make the bride cake with the batter bowl or the prep bowls also.
 
Tuxedo StrawberriesThe tuxedo strawberries (found on Consultant's Corner on the downloads page) are super cute and very easy. They should be made the same day they are served, but they go really fast if you have a helper. My 9 year old daughter helps by drying the strawberries and handing them to me one at a time.
 

Frequently Asked Questions

What are some popular dessert options for a wedding?

Popular dessert options for weddings include tiered cakes, cupcakes, dessert bars with a variety of sweets, macarons, and individual servings like mini cheesecakes or tarts. It's essential to consider the couple's preferences and the wedding theme when selecting desserts.

How can I incorporate Pampered Chef products into wedding dessert preparation?

Pampered Chef offers a variety of kitchen tools that can make dessert preparation easier and more efficient. For example, their mixing bowls, measuring tools, and baking pans are perfect for creating cakes and pastries. Additionally, their silicone molds can be used for unique dessert shapes, and their food processors can help with making fillings or toppings.

How far in advance can I make wedding desserts?

Most wedding desserts can be made a few days in advance. Cakes can be baked and frozen up to a month ahead, while cookies and other confections can be made a week in advance. Just ensure they are stored properly to maintain freshness. It's best to assemble any delicate items, like whipped cream toppings, closer to the wedding date.

What are some tips for decorating wedding desserts?

When decorating wedding desserts, consider the wedding theme and color palette. Use fresh flowers, edible glitter, or themed cake toppers to enhance the visual appeal. Practice your piping skills for frosting designs, and consider using Pampered Chef's decorating tools for precision. Keep the decorations elegant and simple to complement the overall aesthetic.

How do I ensure the desserts stay fresh until the wedding?

To keep desserts fresh, store them in airtight containers and in a cool, dry place. For cakes, consider refrigerating them if they have perishable fillings or frostings. If possible, transport desserts in temperature-controlled conditions. Always plan to set up the dessert table as close to serving time as possible to maintain freshness.

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