'Let them eat cake.................'

.........Or not!  Whilst Marie Antoinette might not approve, a wedding cake is no longer a must.  Many brides these days are moving away from serving a huge wedding cake.  Never mind the grooms cake - we have not seen one of those in quite a long time.  For those not in the know, the grooms cake is a very Southern tradition.  The theme and flavour of the grooms cake is usually kept secret from the groom - often it depicts a sport or interest of the groom, for example a Georgia Bulldog cake, or a football shaped cake etc.

So what does one serve in place of the wedding cake?  Last year we saw a lot of cupcakes - often a variety of flavours.  However since the end of last year the trend has been towards dessert tables - we call them Viennese Dessert Stations.  Even if you serve a plated dinner or a buffet dinner, you can still offer a Viennese Dessert station.  They fit in seamlessly with a heavy hors d'oeuvre reception with stations - which is a service style that is so typical of Savannah. (see our previous blog for an explanation of the various types of service).

The first question we ask is - 'What desserts do you like to eat?' and take it from there.  We usually offer bite size desserts, to encourage guests to try a variety.  Some of our popular desserts are Pecan tassies, mini key lime pies, chocolate mousse (to die for!), mini cheesecake, Savannah trifle in shot glasses, tiramisu, a variety of chocolate truffles, and drunken chocolate brownies.

We have also incorporated various action stations - for example, Crepe Suzettes - crepes served with a sauce of caramelized sugar, butter and Grand Marnier, flambeed; our chocolate river - think of chocolate fondue with fruit, marshmallows, salted pretzels for dipping; our S'mores station - yes, we can take you back to your Scouting days with this one, and you do not need a bonfire!

We have also started offering a variety of cookies on our Viennese Dessert stations.  In Northern Ohio and Pennsylvania cookie tables are a huge part of a wedding - family, and sometimes guests, will bring a large variety of cookies which are set out and eaten throughout the wedding reception.  We make smaller cookies, for example - Aztec chocolate, lemon and lavender shortbread, pistachio and white chocolate.

Once can also include milk and cookies - or even serve that as a late night butler passed hors d'.  Shot glasses with your favourite cookie (I vote for chocolate chocolate chip!).

Let us not forget about ice cream!  A sundae station is not just for kids!  You can do grown up sundaes - toppings can be some of the old favourites, but why not add a little liqueur - Cassis, Kahlua, Amaretto and the like.

If you still want the traditional photo of you and your groom cutting the wedding cake (please no smooshing of cake in one another's faces!), then incorporate a small wedding cake into the dessert table.  We cut back on the quantity of desserts we are providing as we will then cut and serve the cake to your guests as an option.  In this scenario we usually put the desserts out a little later in the evening, so that the dessert table is untouched for your photos of the cake cutting.

So really, wedding cake or not, it is all about what you and your groom want to serve at your reception.  This wonderful celebration is all about you, so let your 'dessert' reflect what you like to eat!

Photo credits:  (c) Greg Ceo, Savannah Wedding Photographer www.savannahweddingphoto.com
Cynthia Creighton-Jones, Cape Creations Catering, Inc

Party Planning Tips

For many of our clients, planning an event can be rather daunting, particularly if this is the first time they are planning a big event.  What style of service should they choose, what type of alcohol should they serve?  These are all questions we get on a regular basis.  I thought I would share some great party planning tips I found online some time ago and to which I have added my own comments.

THE DETAILS

According to Oprah Winfrey, “The Love is in the details”. And whether you love them or hate them, sometimes it’s the little things that can get in the way of planning an exceptional event. Before you request a proposal, consider the following:

~    Determine your budget.

~    Make the guest list – this will help estimate how many guests to expect.

~    Pick a location – some locations have policies which must be adhered to.

~    Set the date and time of the event.

SEATING

Seated Meal

Works well at formal events such as weddings, galas, or where a presentation will take place.

Standing Reception

Works well for events with limited space, a short event time or where you want to encourage mingling and networking.

Consider having your guests stand and place some cabaret tables around the room as places to rest drinks.

Partial Seating

Works well when your guest list includes a mixed age group or your event may extend for a long period of time.

BAR FEATURES

Dry Bar

If you have a budget-conscious event, eliminating alcohol completely will help with the expenses. To add options, consider a non-alcoholic drink such as Hibiscus & Ginger Iced Tea, or a Peach Bellini with Sparkling Apple Cider.

Beer & Wine

Variety is the spice of life, except when you’re waiting in line at the bar. Offering beer and wine as the only alcoholic options is cost-effective and keeps the bar line moving forward so that guests have more time to enjoy your event!

Full Bar

A special day deserves the best. Events with large crowds or gatherings for an exceptional occasion may call for a bar with complete options for mixed drinks. Offering a Specialty Drink – mojitos or appletinis – during the Cocktail Hour adds flair.

FOOD PRESENTATION METHODS

*Please discuss food allergies or dietary restrictions with us*

Passed Hors d’oeuvres

This option works for any event. Either as a pre-dinner appetizer or as the sole service of the party, they are easy to hold in your hand, offer variety to the menu and are easy to serve. However, keep in mind that it takes wait staff to pass the hors d’oeuvres, which may increase your event staffing estimate.

Stationary Hors d’oeuvres

Work well for open houses, auctions, or receptions where guests arrive intermittently or move around within the event area.

Stationary Hors d’oeuvres with Action Stations

A Savannah thing! Popular for weddings, corporate receptions and parties. Our Chefs not only carve and cook to order, but provide a show for your guests. Action Stations to require additional space.

Buffet

A popular service choice and familiar to everyone. This option helps keep personnel costs in line and is a good venue for offering a variety of menu choices.  Consider offering a plated salad as opposed to having the salad on the buffet – this allows guests to enjoy a part of their meal whilst waiting their turn to go to the buffet. 

Seated Meal

At a plated meal our tuxedoed waiters serve plated courses to individual diners.