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Posted: 10 March 2009 05:37 PM   [ Ignore ]
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I need suggestions for items for a wedding dessert buffet. It has to be something that is not too labour intensive or time consuming (am I asking for too much????). It also has to be bite-sized desserts. There will be about 300 guests at the wedding. They are looking for three to four different items. I know they want chocolate dipped strawberries for sure. Also how many of each item do you think I’ll need to make. They will be serving the wedding cake as well at the buffet.

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Posted: 10 March 2009 06:26 PM   [ Ignore ]   [ # 1 ]
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For bite-sized desserts, how about:

1. Cream puffs or eclairs (mini-size)
2. Baklava cigars, or a tray of baklava cut up into smaller diamonds
3. Piped cookies of some kind (such as spritz)
4. Chocolate truffles, which you can make ahead of time and freeze, and serve in paper candy cups

As far as quantity, I would recommend 300 pieces of each kind of sweet. This way, there will be enough for each person to try at least one.

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Posted: 11 March 2009 03:07 AM   [ Ignore ]   [ # 2 ]
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that is a nice job contracted Rozanne, congratulations!

you know what I will say already, I am not a big fan of bite size pastry, so in my opinion if you can hire or find some help cutting and serving during the buffet service:  then make regular sized cakes!  PEOPLE WILL BE THRILLED and feel like royalty.  This was the reasoning behind my cousin Elaine’s 7 cake wedding.

maybe is because i live in Hawaii, and just trying to be different.  so many hotels do the bite size dessert buffets, but none serve actual sized cakes or pies!

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Posted: 11 March 2009 06:54 AM   [ Ignore ]   [ # 3 ]
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I copied this text from a post by Jen68 from a few months ago:  sounds easy and perfectly delicious!

easiest recipe i?ve ever made:

puff pastry squares with chocolate centers

cut puff pastry into 2 inch squares

top each one with 1oz of really good chocolate

bake per box instructions

square will puff up around the chocolate making a little package. top with dollop of light ganache or whipped cream or coffee bc (anything, really)
if you use something pipe-able, you can make a little swirl and then top with shaved chocolate, or cocoa powder gold dragees, a mint leaf, ooh how bout a raspberry?. the possibilities are limitless with a fine chocolate bite
serve

sooo delish and sooo easy

jen

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Posted: 11 March 2009 09:18 AM   [ Ignore ]   [ # 4 ]
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Where do you get the recipe for these puff pastries?? Wait, is that a box recipe?

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Posted: 11 March 2009 11:35 AM   [ Ignore ]   [ # 5 ]
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Thank you Christine and Julie. Great ideas. My sister-in-law will be helping me. She’s a good baker so maybe I’ll get her to do the puff pastry ones. I like the truffles too since it can be made ahead of time.

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Posted: 11 March 2009 11:38 AM   [ Ignore ]   [ # 6 ]
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Thank you Hector. I tried so hard to convince them to do whole cakes but they wouldn’t change their minds. Grrrr…..... I am NOT a big fan of making bite-sized desserts either. I like to eat them and admire them though. lol. I don’t mind doing a few small desserts but certainly not for 300ppl.

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Posted: 11 March 2009 11:51 AM   [ Ignore ]   [ # 7 ]
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I like the idea of small pastries… they look so nice en mass.  Truffles can be made way ahead of time, frozen, thawed, and coated a day or two before serving.  Cream puffs can also be baked and frozen ahead of time, then thawed and filled a few hours before service. Chocolate covered strawberries have to be done at the last minute because they have a very limited shelf life once dipped.  I like little mousse filled chocolate cups - I can get the cups premade, but you could make them long ahead of time.  Petite Fours are so cute and elegant too, or you could just serve them minus the traditional poured fondant coating - little stacks of multi-layered cake/buttercream with a fancy pick holding them together (bake layers on a large sheet tray, fill, stack, and cut into lots of squares - keep wrapped well and cut at the last minute to keep them from drying out).  Simple fruits are always welcome - grapes, pineapple chunks, cherries, kumquats, kiwi, etc. 

If wedding cake is going to be served, I would think you’d only need an additional 1 or 2 bite sized desserts per person, but let the bride make the final decision on that.  Make sure you are well compensated for your time!

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Posted: 11 March 2009 12:46 PM   [ Ignore ]   [ # 8 ]
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ROZANNE:
  Good morning. You asked for a dessert item SMALL in size as well as not to be LABOR intensive & easy to MAKE. I might add
“CHEAP” as well. When you remove the tops from your wedding cakes do not throw them out….make “RUM BALLS” question  out of them.
I learned that in Culinary college. I hope this helps you. Meanwhile I will think of some other ideas.
  Good luck in your project…I know you will succeed in it. Enjoy the rest of the day.

`FRESHKID.

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Posted: 11 March 2009 06:11 PM   [ Ignore ]   [ # 9 ]
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Thank you for the ideas Patricia and ~FRESHKID. I am in the process of making up the list to send to them and your suggestions have helped a LOT. Wish me luck.

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Posted: 11 March 2009 07:04 PM   [ Ignore ]   [ # 10 ]
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you can also make a sort of mock petit four by baking 2 thin sheet cakes filling and stacking, cut into squares or circles and cover with chocolate, pourable fondant,  or ganache and serve with and easy topper. again, i like fresh fruit, you can stack them closely and drizzle a contrasting chocolate over the entire thing at once or a mint leaf, coffee bean etc.


what about chocolate raspberries? if they’re really firm grab 2 or 3 and DIp and the leave them in a little cluster to set up? for mor fruit you could also do oranges or dried pineapple slices.


the puff pastry i use for the above recipe is right from the box in the freezer section.


i would do 2 - 3 bites per person.

jen

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Posted: 11 March 2009 09:47 PM   [ Ignore ]   [ # 11 ]
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Thanks Jen. I like you idea of the raspberry clusters. Very creative!

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Posted: 05 April 2009 08:27 PM   [ Ignore ]   [ # 12 ]
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I just wanted to thank all of you for your suggestions and help but unfortunately I will not be doing this. They didn’t want to pay what I quoted. They wanted me to do brownies for $0.50, just to give you an idea of what they were willing to pay. It would have been a good experience for me but I guess it was not meant to be.

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Posted: 05 April 2009 09:08 PM   [ Ignore ]   [ # 13 ]
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Sorry they had such unrealistic expectations! I’m not sure I would want to eat a brownie that could be sold for a profit at that price, cheap-0 ingredients like shortening must be necessary, skimping on butter and cocoa, etc.  Glad you didn’t sell yourself short!

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Posted: 05 April 2009 10:59 PM   [ Ignore ]   [ # 14 ]
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Sorry to hear that Rozanne! Jobs like that are tedious but well worth it! It’s a shame they didn’t like the price, but if they really want a mini-dessert buffet, they are not going to find a better quote. Mini-dessert buffets are expensive to put together, but those who do it well are worth the price!

We have had people cancel tea parties because they didn’t like the price we gave them (we charge per person), but we always explain to them that the price is reasonable because we use fresh, real ingredients (all butter, good chocolate, cake flour—which is one of our more expensive items, etc), and much of what we use is organic.

Hang in there, you’ll get another offer of this type soon, I imagine, with wedding season coming up pretty quickly!

Roxanne

P.S.

Another mini-dessert idea are bars (lemon bars, key lime bars, etc). They can be made in sheets quickly and sliced into small squares. Kids really like these (and there are kids at every wedding)

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Posted: 06 April 2009 11:45 AM   [ Ignore ]   [ # 15 ]
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I’m so sorry Rozanne, but I’m so glad you stood your ground!  I had a mother of the bride call a couple of weeks ago… doing some preliminary price checking.  After a couple of weeks she mentioned that they would be looking into another option, but just a couple of days ago the bride called me to book a tasting.  I’m guessing they realized my prices weren’t that bad after all.  Anyway, hang in there.

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