Ok, to all of you have had the experience and to those who have great ideas...here is my question...
How do I plan the quantity of different desserts to make for a dessert reception? Coffee, punch, and maybe some other drinks will be the only other thing served. The reception will be like other after-wedding receptions, just no dinner served.
The desserts I am thinking about serving include (not necessarily all of these!): a small white tiered cake for the cutting ceremony, cupcakes (carrot, spice, lemon, chocolate - something different than the cake), mousse cups with chocolate initials, decorated sugar cookies, brownies, mini fruit tarts, mini-cheesecakes.
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Or, should I have a fruit salad instead of the tarts? I think if I had pre-filled serving-size bowls, more people would be more likely to take it than if they were to serve themselves onto a plate...reducing fruit juice getting into their other desserts.
The bride really likes cheesecake, so I would like to do the minis...probably just a simple cheesecake with a strawberry slice or blueberries as garnish.
The mousse cups just totally intrigue me! I love the way they look and taste! I would like to do dark chocolate cups with milk chocolate mousse and dark chocolate cups with white chocolate mousse. I would make a dark chocolate initial to go in each cup.
The brownies are something so many people like - familiar. I could dress them up a bit with a small buttercream rose or royal icing drop flower.
The cupcakes would probably have two flavors. I would have one lighter, like lemon with raspberry filling and the other carrot with creamcheese filling...piped buttercream icing with drop flowers or small roses to match the ones on the brownies.
Sugar cookies (probably hearts) iced and decorated simply to coordinate with other desserts.
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So, do I plan on serving one of each item to each guest? Or figure each guest is only going to want one or two things? Each serving will be quite small, so I don't know which way to go! Any help or suggestions will be appreciated! Thank you! Tina
I agree that you should make one of each treat for each guest. However, in my experience, some people won't eat some of the things, but will want 2 of something else. And some won't eat anything at all. Some folks steer clear of sweets (even at weddings) during swimsuit weather and the fruit cup/salad is a good choice. It is difficult to say, though. I like your choices very much. Cupcakes are special and a perfect single serving.
How many guests at the wedding? Is this a morning or afternoon or evening wedding? Will the guests be starving and expect a dinner? Or will they have eaten already and then attend the wedding and reception? If they are starving, they will inhale every crumb immediately, and some people at the back of the line may not get anything at all. Is this a family member you are doing this for? If you make extras of everything, will the bride/family be willing to pay for the extras if they are left-over? I have always been a firm believer in the more-than-less philosophy: better to have too much, than not enough.
I hope this helps 
I love all of your menu ideas. I would definitely do the fruit in addition to the desserts. Everyone can't have sweets, some don't like sweets, and fruit is refreshing on a summer day or as a palate cleanser. I read somewhere, and it has been quite a while, that you should have 2-3 servingsor pieces of each item per person. That seems like a lot in this case but I agree that it is better to have too much than not enough. Talk it over with the bride keeping in mind the time of day and anything you can glean from her regarding the guests. Do some research on the net as far as servings and amounts, there's lots out there. Bear in mind all things and make a good professional decision. Personally, I wouldn't leave it up to the bride completely. If there is not enough it will reflect poorly on you. Just tell her you "recommend" a certain amount per person and your price per person (or however you do it);don't forget to figure in napkins, plates, etc if you are responsible for those and any supplies that have to be purchased to set up the buffet. Good luck to you in getting everything done, sounds like a delicious party!
Whne working an event at church- my rule of thumb is better to have too much than not enough. depending on the time if people are hungry they will chow down!! I promise you some of our church members would eat the bulletin if you put some whip cream on it!!!!!
I would go for at least one a piece and maybe if your in a jam you could always cut the brownies smaller- or even cut up the cupcakes if your running short-
Whne working an event at church- my rule of thumb is better to have too much than not enough. depending on the time if people are hungry they will chow down!! I promise you some of our church members would eat the bulletin if you put some whip cream on it!!!!!
I would go for at least one a piece and maybe if your in a jam you could always cut the brownies smaller- or even cut up the cupcakes if your running short-
Thank you for the great replies!
As far as I know, the reception will be a few hours after the wedding...the bride and groom are hoping people will go home/out for dinner, then come to the reception later. I told them if they are doing this, they need to word the invitiation appropriately..."Wedding at 4pm, casual reception at Whatever Hall at 8pm, please join us for desserts and dancing." Something along those lines.
Pretty much most of the guests will be from the area, so I would assume they would be willing to come back later in the evening.
The reception is for a friend of my husband. He made it sound like they would want me to set the whole thing up...so that means napkins, plates, tablecloths, the whole shebang! And, of course, the dessert table! For whatever reason, this just thrills me to no end! I am not yet a small business, but that is my dream, so I do cakes and such for friends and family, building up my future client list! I feel that making this reception a hit will go far in getting me business in the future.
And since they want me to be in charge of the whole thing, I will definitely be letting them know what I will and will not do, and will probably recommend one serving of each dessert per guest. I won't really be making money at this, basically expenses...but it is a great learning experience in many areas. I plan on giving them the total cost to make the food, buy whatever I need, then add 25% for "just in case" or oversights. Any items not used can be kept or returned at my discretion, and leftovers will be boxed up and passed out at the end of the reception for any wanting them. I do not want leftovers!
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