mini desserts are small (usually 2 bites per piece) and adorable! On average, a dessert bar costs about $7/guest, but that may vary depending on your item choices. For a light dessert course or if you are serving another dessert such as layer cake, I recommend 2-3 pieces per guest. For a more decadent display, or if this will be your only dessert served, 5-8 pieces per guest would be ideal. ALL ITEMS ARE A MINIMUM 2 DOZEN PER FLAVOR
sweet tart lemon filling baked in a pastry crust
graham cookies studded with lime zest & toasted coconut and generously rolled in powdered sugar
salty goodness! dipped in white or dark chocolate
classic, simple and yummy! Plain or dipped in your color choice
plain ($18/dozen) or dipped in white (color option) or dark chocolate ($22/dozen)
with or without walnuts
with or without pecans
white or color tinted
plain or chocolate dipped
dark chocolate dipped
plain, white or dark chocolate dipped
chocolate, lemon or strawberry
vanilla or chocolate
cinnamon sugar coated
your choice of colors and accents
plain or cherry
fresh seasonal fruit and vanilla custard in a pastry cup
assortment of popular flavors (chocolate, orange, pistachio, strawberry, passion fruit, and latte)
chocolate chip, peanut butter, oatmeal raisin, sugar, double chocolate, snickerdoodle
plain ($5) or cinnamon, white or dark chocolate ($8).
let your guests know what they're choosing!
Font of your choice on neutral cardstock
presentation is everything!
If a self service dessert buffet is an idea you're considering for your event, you might want to rethink that option.
While dessert buffets are still GORGEOUS, unfortunately they now pose a difficult situation to safely display and serve. And, it will be the host's responsibility to ensure guest safety as much as possible.
In pre-COVID days, displays were commonly set up to encourage and invite guests to ponder their selection and help themselves to the abundant array of treats. Now, there are restrictions on how food is presented, and in some regions buffets are strongly restricted or even prohibited. Additionally, there is a greater chance that your guests will not feel comfortable standing in line to serve themselves with utensils touched by others.
Having a plated dessert, such as traditional cake slice, may be the safer option, with guests staying in their "bubble" and knowing that the server will be following protocols. In honesty, I personally think is the best choice at this time.
*IF* a buffet is allowed by your venue (you will need to check your County regulations) then perhaps think about having the desserts served by an attendant instead of self service, and, implement barrier protection and "traffic control" at the dessert table. Or, consider displaying boxed desserts (think, Bento box) that guests can quickly access with little "touching".
GSG is currently brainstorming some clever (and attractive) barrier ideas, and sourcing pretty box options to offer as possible solutions. These ideas will add an additional cost, but it will be well worth the investment to protect your guests and make them feel more comfortable, and allow you to have the wedding dessert as close to your dreams as possible.