Pretty and Petit
Wedding cakes are not only a pleasure to eat but their also a feast for the eyes, channelling the theme of the wedding as an edible element of decor, if you will. The same can be said for any sensory element of your wedding really; what you choose to serve reflects the look and feel of your wedding. It’s not just in the decoration, it’s in the flavours themselves. Since the enjoyment of the dessert ‘third-course’ comes as a more relaxed and integrated aspect of the evening (rather than a single, pinnacle moment like the cutting of the cake) the dessert options at your grazing table should be petit or bite-sized and easy to eat. Guests should be able to journey to and from the dessert table with a handful of dessert and their sights set on seconds, without the threat of making a mess. Cupcakes, donuts, macarons and petit fours are all great options for your dessert table and make it easy for guests to take an assuming bite mid conversation. How you personalise these classic desserts is up to you and your wedding theme. The flavour choice of each dessert will reflect a particular mood; a subtle detail to be considered.
Rose just makes everything look great. And the same goes for dessert. Not only is the flavour of rose soft and delicate, but it lends itself to a range of decorative designs and applications. You can sprinkle your dessert of choice with dehydrated rose petals for a modern and sophisticated look, or opt for rose coloured frosting on your cupcakes and petit slices. Rose can also be combined with other unassuming flavours like almond, honey and pistachio for a subtle sweetness. We wish Instagram came with a ‘flavour’ feature so that we could truly enjoy these rose-petaled desserts by Fig and Salt!
A dessert table is not just limited to sweets and cakes. It might be a good idea to provide some refreshing drinks for your guests to have a break from the bar. Rose water is a great flavour to infuse into the water dispenser and pairs nicely with lemon and berries. Pour into individual tumblers and serve with trimmed sprigs of rosemary for something refreshing to sip on as you make your way across the dessert table.
As with anything in life, moderation is key. The same goes for desserts and sweets. Whilst it’s important to ensure that you have an adequate number of portions and options, around 3-4 dessert pieces per guest, it’s equally important that you have a balanced variety of flavours. Incorporating more subtle and salty flavours will provide a necessary relief to the level of sugar at the table. Salted caramel, rhubarb or grapefruit panna cotta are great options that can be served individually in small jars or quirky ceramic bowls. Infuse anything with chai and we’re on board – the spicy notes of the cardamon and nutmeg will help to balance the sweetness. Figs and nuts are great additions to the flavour profile and have a more neutral flavour and organic aesthetic (especially when they’re dipped or coated in dark chocolate). Raw desserts are another celebrated indulgence and cater particularly to guests who may have dietary restrictions or aversions – many raw desserts are gluten and dairy free, as well accommodating vegan and refined-sugar free diets. Most involve a significant level of coconut, another balanced flavour that offers a more subtle approach to dessert.