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THE CHAMPION, THURSDAY, JANUARY 10 -16, 2019 Ij'-fiafyee PAGE 9B Beyond The Cake: Wedding desserts trend toward fun, variety BY KIM COOK (AP) While the big, traditional wedding cake shows no signs of going away, many couples are also including an array of sweet little bites at their recep tions. It’s an opportunity for newlyweds to show who they are, said Jennifer Cress, digital director at Martha Stewart Weddings. “We’re seeing many couples include sweets that say something about their relationship, like a family cookie recipe, or their go-to ice cream flavor,” she said. “Every couple wants to per sonalize their wedding day as much as possible, and dessert is an easy way to do that.” Los Angeles couple Lau ren Aust and Sonny Yuen did just that for their Kansas City, Missouri, wedding this summer. “We used food as a ve hicle to help tell our story,” Aust said. “Dinner stations were themed after some of our favorite New York food adventures. “I saw the same opportu nity with dessert. When our caterer mentioned they used doughnut holes from La mar’s (a Kansas City shop) to do a flambee station, it seemed a nice way to give guests a taste of my home town and create a moment that was experiential.” Desserts allow for cu linary creativity—things such as cake lollies, mini milkshakes, churros and alcoholic ice pops. And they give guests the chance to sample quick treats before getting back to the center of the party. Meghan Leese, who plans and runs weddings in Chicago and New Jer sey, said, “The cake is only important for about half of the weddings we do. It’s more about the dessert bar, with the cake as one of the options.” WeddingWire’s creative director Jeffra Trumpower agrees. “Couples want to make things less pretentious and more fun,” she said. Among her favorite trends for the wedding sweet table is one she calls “breakfast for dessert”— mini waffles, pancakes or crepe stacks decked out with fresh fruit, whipped cream and other accompaniments. “It’s the perfect ‘wake-up call’ for a surge of energy,” she said. “You can eas ily pop these treats in your mouth and head back to the dance floor.” Trumpower said com fort and nostalgia are in. There are make-your-own s’mores stations, self-serve hot chocolate, and top-your- own mini pies with seasonal fruits. New Yorker Amanda Scott went to a wedding on Long Island recently where nobody wanted to sit and eat. “Servers came around the dance floor with apple pie shooters and little maca roons. People loved it!” Margaret Foster of Chapel Hill, North Carolina, attended a September wed ding in which the couple did without the cake entirely, to save money, concentrating their budget on venue, pho tographer and DJ. “There was a table with plates of mini desserts like canno- lis, doughnuts, cheesecake and brownie bites. I loved how unique and intimate it all was—more about the bride, groom and their loved ones than wedding tradi tions,” she said. “They also provided little pastry bags for guests to take desserts home.” Cress said the dessert- as-wedding-favor is another trend. As are food stations. “They’re entertaining, and make the day feel a little more bespoke,” Cress said. “Other than make-your-own options, one-bite desserts seem to be growing in popu larity. I think with couples offering so many different food choices, guests want to be able to sample it all.” And don’t overlook the social-media value of a decked-out dessert table: “Desserts tend to be one of the most Instagrammable moments of the night,” said Cress. ( 1 m EH A &TIV9 We'd love to hear from you. HORACE HOLLOMAN Horace@DeKalbChamp.com L CARLA PARKER Carla@DeKalbChamp.com ' TAYLOR ROBINS Taylor@DeKalbChamp.com
