Planning Your Wedding Day Sweets

Even though most brides and grooms opt for the traditional multi-tiered wedding cake with fondant frosting, those who want to get the most out of our amazing regional cuisine are looking for a more exciting taste experience.

There are many routes you can take when it comes to wedding day sweets. The main thing to remember is that eliminating dessert altogether is going to get a lot of the men folk really bent out of shape. They’ve spent the whole day dealing with flowers, fancy dresses and having to sport a tux, so you’re best off changing trajectory rather than cutting out the cake and leaving an empty spot at the end of the wedding dinner. Here are some good alternatives sure to please everyone.

Collage of “Vintage” Cakes

In lieu of one big fancy cake, why not do a display with several (or more) vintage cakes such as lemon poppyseed, strawberry and cream, spice cake, red velvet cake, apple crumb cake, devil’s food cake or any other family favorites. Nostalgia is a huge part of any successful wedding day, so why not make your sweets table a trip down memory lane. In addition to all your favorite cakes (provocatively labeled: “Grandma’s Sunday Apple Crumble,” etc.), your table display might include footed cake plates at varying heights intermingled with fun family pictures. Set a stack of plates, forks and napkins at one end of the table, put cake cutting utensils at each cake and let guests have a go a it!

Who will make your special “vintage” cakes and see that they look great for your wedding? Let Napa Wedding Source put you in touch with an independent licensed pastry chef in the region. Contact Christina Andrews at (707) 225-1862 or Chris@NapaWeddingSource.com. For great cake ideas (and amazing photos), you might consider purchasing Rose Barenbaum’s popular book, “Heavenly Cakes.” You can find it at: http://www.amazon.com/Roses-Heavenly-Cakes-Rose-Beranbaum/dp/0471781738.

Assorted Italian Cakes

One of our favorite spots for specialty cakes is the Victoria Bakery in San Francisco’s legendary North Beach: http://www.victoriapastry.com/. We suggest you skip right past the wedding cake section and head into the real cakes: http://www.victoriapastry.com/store/default.asp?catid=2470. We’ve tried many of these cakes, and none have disappointed so far. Our favorite combo involves all the Italian cakes (their specialty): Zuppe Englese Cake, Zabaione Cake, Tiramisu Cake and the crowning glory of all their cakes… the Italian Rum Cake. Guests will be returning to the sweets table to try each and every one!

Mini / Individual Wedding Cakes

Patisserie Angelica does these best (http://www.patisserieangelica.com/patisserieangelica.html). Pastry chef Condra Easley does single tier and two tier mini-cakes, each adorned with miniature decorations. The work is tedious on these beautiful little cakes, so expect to pay more per serving than you would for a standard wedding cake. Guests will ooh and ahh!

Assorted Mini Desserts and the BIG Cake

Patisserie Angelica offers a beautiful collection of mini-tarts… lemon merengue, berry and chocolate ganache, as well as bite site servings of tiramisu and many other tasty desserts. In the center of your gorgeous dessert display is a beautiful (and delicious) traditional wedding cake… ready for all the photo-taking (and also to be eaten).

Gourmet Cupcakes

Yes, we are aware that cupcakes were tres trendy last year (maybe it was 3 years ago), but we tend to ignore change when we’ve found something that works well. Cupcakes are fun, easy to serve and come in a wide range of flavors. They can be set out next to the coffee and tea buffet for guests to nosh on all evening. Guests love trying them all, so be sure you allocate more than one per guest and set a knife near the cupcake stand so guests can divide and share. Our favorite three spots for cupcakes are:

Sift Cupcake and Dessert Bar: http://www.siftcupcakes.com/

Model Bakery (Napa or St. Helena): http://www.themodelbakery.com/

Bouchon Bakery (yes… they do amazing cupcakes): http://www.bouchonbakery.com/

Our favorite cupcake story for 2010 takes place at a very posh wedding in Yountville. The bride wanted Hostess Cupcakes in lieu of wedding cake and her mother simply would not have it. To the rescue came Bouchon Bakery (owned by legendary chef, Thomas Keller). They provided us with amazing fake “hostess cupcakes” in four flavors… chocolate ganache, strawberry, orange and lemon, all of which were made with fresh fruit puree, filled in the center with pastry crème (the real stuff) and then iced with buttercream frosting and garnished with the famous Hostess twirl across the top. For the ceremonial cake cutting we had them create a jumbo ganache “cupcake.” The cupcakes were truly amazing! And as you can see, quite beautiful…

Chocolate Orgy

Welcome to Northern California, where we let it all hang loose! Capture this spirit with a decadent table of assorted chocolate “things” and port. Bouchon Bakery and Woodhouse Chocolates (http://www.woodhousechocolate.com/) are our two favorite sources for regional chocolate goodies. Bouchon offers chocolate ganache tarts, their own version of an oreo cookie with chocolate sable dough and white chocolate ganache filling, chocolate macaron, chocolate eclairs, brownies, chocolate covered blueberries, cocoa coated almonds and their own hand crafted chocolates. Woodhouse offers some of the most amazing and exotic chocolates you’ll ever eat. Order an assortment and see for yourself!

Other Napa/Sonoma Wedding SourceFavorites

Assorted French-Style Macaron from Bouchon Bakery: Choose from raspberry, pistachio, chocolate, vanilla and other seasonal flavors.

Sweetheart Petit Four Plate: Tiny handmade marzipan hearts adorn this classic collection of petit four flavors: chocolate, vanilla-orange, milk chocolate-hazelnut, raspberry, apricot and lemon. From Dragonfly Cakes of San Francisco: http://www.dragonflycakes.com/

Assorted Tea Cookies from Nora’s Patisserie or Skandia Bakery (in Sonoma): shortbread, pistachio sandies, ginger molasses, almond biscotti, Mexican wedding cakes, Belgian nut slices, almond meringues, madeleines, raspberry spritz and more. (http://www.pastrynora.com/)

Assorted Mignardises (bite-sized finger pastries): lemon tarts, almond pyramids, mini chocolate mousse cake, fruit tartlet, profiteroles, chocolate dipped strawberries and more... also from Nora’s Patisserie.

Luscious Bars from Model Bakery: world’s best brownies, lemon bars and carmelita bars. These are especially good for rehearsal dinners.

The World’s Best Fruit Tarts from Model Bakery: beautifully crafted fruit tarts with berries, figs, kiwi, oranges, apricots and anything else that is seasonal and delicious. Semi-crisp, buttery cookie crust, rich vanilla custard filling, top layer of fresh fruit with light glaze. Each tart is a unique work of art and makes for a gorgeous dessert table. This is the perfect ending to a rich multi-course dinner.

Assorted Woodhouse Chocolates: Do a beautiful display of assorted chocolates next to your coffee / tea service. Your guests will love it! Or even better, offer a beautiful mini-box of Woodhouse Chocolates as a favor. Guests can enjoy them after dinner or take them home.

And what rounds out dinner and dessert best? A fantastic espresso service!
Don’t leave this to your catering service… bring in the expert, Travelin’ Joe:
http://www.travelinjoeespresso.com/