Tag Archives: sweet table

Who Doesn’t Love Cake Pops?

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Remember last year when I was ranting and raving about the cake-pop and how it would be the biggest thing in wedding desserts since cupcakes stole the show about three years ago? Well, turns out I was right. Not only that – this little gem has inspired many to start an entire business catering to and serving only cake pops.

For those of you who missed my introduction last February to the darling of the dessert world, I would like to introduce you to the ” Cake- Pop”. For those of you who were with me while I extolled the virtues of the delightful smidgen of cake on a stick, lets re-familiarize ourselves with the cake-pop.

Cake Pops were ‘invented’ in 2011 by a woman who goes by the name ‘Bakerella’. On her website you will see a very happy young woman who says she was inspired to start blogging about her baking attempts after taking a cake decorating class.  I saw her website, I hope she got an A+. Maybe she didn’t invent them but she certainly is credited with bringing them into everyday conversation and to wedding sweet tables everywhere . Thank you, Bakerella.

In my quest to find out everything there is to know about cake pops I found that there are two different kinds:

1) Traditional cake-pops are made by crumbling an entire cake with some frosting into a bowl, smashing it into balls, inserting a popsicle or lollipop stick and dipping in hardening chocolate.

2) The newer version of the cake pop is made with a special baking pan that you fill with cake batter and cover with th accompanying  lid that completes the sphere to bake a  perfect circle every time. Insert stick, dip in chocolate and voila!

Of course cake-pops are not intended to replace the traditional wedding cake (but you could), they are adding another layer of deliciousness and pizazz to the sweet table (which they will). You can dip them in all kinds of toppings, sprinkles or have a great time decorating them. They are small and easy to work with, because they are on a stick and they are just the right shape. No mess, no fork, no plate, these little wonders will have you wondering…. what will they come up with next?

-Penny Frulla for Bridal Expo Chicago

It was just last year that the biggest trend on wedding sweet tables and at receptions was the cupcake. The cupcake was the hippest, hottest must-have for weddings in 2011 and I thought there couldn’t possibly be anything more fun or festive for a wedding sweet table. Guess what? I was dead wrong. I would like to introduce you to the ” Cake- Pop”.

Take a good look at this sweet little gem, you are going to be seeing a lot of it.

Cake Pops were ‘invented’ in 2011 by a woman who goes by the name ‘Bakerella’. On her website you will see a very happy young woman who says she was inspired to start blogging about her baking attempts after taking a cake decorating class.  I saw her website, I hope she got an A+. Maybe she didn’t invent them but she certainly is credited with bringing them into everyday conversation and to wedding sweet tables everywhere . Thank you, Bakerella.

In my quest to find out everything there is to know about cake pops I found that there are two different kinds:

1) Traditional cake-pops are made by crumbling an entire cake with some frosting into a bowl, smashing it into balls, inserting a popsicle or lollipop stick and dipping in hardening chocolate.

2) The newer version of the cake pop is made with a special baking pan that you fill with cake batter and cover with th accompanying  lid that completes the sphere to bake a  perfect circle every time. Insert stick, dip in chocolate and voila!

Of course cake-pops are not intended to replace the traditional wedding cake (but you could), they are adding another layer of deliciousness and pizazz to the sweet table (which they will). You can dip them in all kinds of toppings, sprinkles or have a great time decorating them. They are small and easy to work with, because they are on a stick and they are just the right shape. No mess, no fork, no plate, these little wonders will have you wondering…. what will they come up with next?

-Penny Frulla for Bridal Expo Chicago

 

Lavish Weddings – An Intimate Alternative

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 Many couples are opting for smaller, more intimate gatherings where their dollars are spent on quality vs. quantity; having  a luxurious, lavish affair for 75 people rather than a cookie cutter convention  for 350 people.  The problem is, where do you draw the line?

Make your guest ‘wish’ list and decide on the exact cut off number. This list is the closest people in your life, the people you cannot live without.  Decide immediately if you will be able to allow  single guests to bring a date or  parents to bring their children, stick to your guns and be prepared to have to defend this decision. These are people who have been with you for your whole life, people who will be there forever and ever, not co-workers or bosses or recent neighbors.

From the beginning, tell anyone who asks that you are planning a small, intimate gathering. This will prevent most from asking if they are invited. Be polite and tell them honestly, ” Jason and I have decided to have a small wedding and we will only be inviting family and our closest friends.” Of course, this means you should not be constantly talking about wedding plans to co-workers who are uninvited, save the juicy details for the maid of honor or your sibling. Remember, if you are having pre-wedding parties, they are restricted to invited guests only. Can’t invite people to a bridal shower and not invite them to a wedding, after all.

 Keep the wedding party small. There is no hard and fast rule for this but, if the guest total is 75, stay with one or two attendants. Kate Middleton had only one bridesmaid and her wedding was enormous, keep that in mind.

The benefits of a smaller wedding are many; you can spend more money on things that really matter to you like an exclusive location,  maginficent meal, extraordinary flowers, glamorous gown, extravagant shoes, elaborate invitations,  A-list photographer and a sumptuous sweet table. In the end it truly is a matter of quality versus quantity.

-Penny Frulla for Bridal Expo Chicago

 

 

Move Over, Cupcakes!!!

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It was just last year that the biggest trend on wedding sweet tables and at receptions was the cupcake. The cupcake was the hippest, hottest must-have for weddings in 2011 and I thought there couldn’t possibly be anything more fun or festive for a wedding sweet table. Guess what? I was dead wrong. I would like to introduce you to the ” Cake- Pop”.

Take a good look at this sweet little gem, you are going to be seeing a lot of it.

Cake Pops were ‘invented’ in 2011 by a woman who goes by the name ‘Bakerella’. On her website you will see a very happy young woman who says she was inspired to start blogging about her baking attempts after taking a cake decorating class.  I saw her website, I hope she got an A+. Maybe she didn’t invent them but she certainly is credited with bringing them into everyday conversation and to wedding sweet tables everywhere . Thank you, Bakerella.

In my quest to find out everything there is to know about cake pops I found that there are two different kinds:

1) Traditional cake-pops are made by crumbling an entire cake with some frosting into a bowl, smashing it into balls, inserting a popsicle or lollipop stick and dipping in hardening chocolate.

2) The newer version of the cake pop is made with a special baking pan that you fill with cake batter and cover with th accompanying  lid that completes the sphere to bake a  perfect circle every time. Insert stick, dip in chocolate and voila!

Of course cake-pops are not intended to replace the traditional wedding cake (but you could), they are adding another layer of deliciousness and pizazz to the sweet table (which they will). You can dip them in all kinds of toppings, sprinkles or have a great time decorating them. They are small and easy to work with, because they are on a stick and they are just the right shape. No mess, no fork, no plate, these little wonders will have you wondering…. what will they come up with next?

-Penny Frulla for Bridal Expo Chicago

Quality vs. Quantity – Small, Sumptuous Weddings

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Last week we unveiled one of the wedding trends that began developing in 2011 and will most likely continue into 2012 is downsizing. Many couples (not just those with budget restrictions)  are opting for smaller, more intimate gatheringe where their dollars are spent on quality vs. quantity; having  a luxurious, lavish affair for 75 people rather than a 350 person sit down dinner.  The problem is, where do you draw the line?

How to keep your small affair a small affair:

1) Make your guest ‘wish’ list and decide on the exact cut off number. This list is the closest people in your life, the people you cannot live without.  Decide immediately if you will be able to allow  single guests to bring a date or  parents to bring their children, stick to your guns and be prepared to have to defend this decision.

2) From the beginning, tell anyone who asks that you are planning a small, intimate gathering. This will prevent most from asking if they are invited. Be polite and tell them honestly, ” Jason and I have decided to have a smaller wedding and we will only be inviting family and our closest friends.” Of course, this means you should not be constantly talking about wedding plans to co-workers who are uninvited, save the juicy details for the maid of honor or your sibling. 

3) Be prepared to get some flak. Some people will a) not think this is a great idea and b) be offended they are not invited. This is your celebration, it is your choice to handle it as you see fit. Whatever reason they give you for their dissenting opinion –  ignore them.

4)  As soon as you have whittled the guest list to the desired number, find and book your location.  Once you have secured your location, everything will begin to fall in place and any negative feedback will be drowned out by the beauty of what you can accomplish for the same amount of money.

5) Keep the wedding party small. There is no hard and fast rule for this but, if the guest total is 75, stay with one or two attendants. Kate Middleton had only one bridesmaid and her wedding was enormous, keep that in mind.

The benefits of a smaller wedding are many; you can spend more money on things that really matter to you like an exclusive location,  maginficent meal, extraordinary flowers, glamorous gown, elaborate invitations,  A-list photographer and a sumptuous sweet table. In the end it truly is a matter of quality versus quantity.

-Penny Frulla for Bridal Expo Chicago

 

 

 

 

 

 

 

 

 

Sweet Tables to Delight Everyone

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Sweet tables are not just about the dessert experience, they are the last great thing they guests will remember about your event. This is your opportunity to be creative, incorporate the wedding colors, theme and your own cultural heritage. Setting up a table of desserts and goodies sounds easy but in reality (and if done right) it is a little more complicated but definitely the highlight of  any wedding!

#1)  Plan what sweets will be served. Is there a theme? Are you setting up a cultural bakery buffet or will you be doing a color scheme? Once the theme is established you will find it a lot easier to move forward. Find your favorites and surround it with complimentary items. How about a full-blown ice cream sundae bar with all the trimmings?

#2) Set the table. Make sure you have a beautiful table cloth, napkins, plates and whatever serving pieces will be needed to indulge… all beautifully arranged in conjunction with your theme. Don’t forget the centerpieces, whether it is flowers or a sky high replica of the Eiffel Tower made of truffles.

#3)  How will things be arranged? There should be a flow to the table, make it esay for your guests to indulge so they don’t have to reach, risking knocking things over or dipping their sleeves in a chocolate fountain. Raise the items on the back of the table  with Styrofoam blocks under the tablecloth or  various heights of cake stands, platters and cupcake holders.

#4) Identify. ALL of the sweets should be labeled so people know what they are getting. This is especially true when you are planning to serve ethnic treats, people may not be familiar with your particular culture’s goodies. The good news is that there are a million different ways to be creative making your labels, not to mention the stationery store where you got your invitations could make them for you. Be creative and make sure to incorporate the theme. This is especially helpful in today’s society where so many people have  food allergies.

If this sounds a little daunting, there is help. Sweet table companies have popped up all over the place, offering help planning this specific task. If planned properly, the end result will be an irresistible display that will awe even the most jaded guest and leave your family and friends gasping “How Sweet it is..”

-Penny Frulla for Bridal Expo Chicago