Photo by David Abel
Dixie Donuts' German chocolate mini doughnuts
Move over wedding cakes, and make way for the dessert tray! Surprising wedding guests with special treats to either replace or complement a traditional wedding cake has been one of the most popular trends embraced by brides. Here are just a few crowd pleasers to consider.
Key Lime Pie, Shyndigz, Approximately $300 for 100 guests
The key lime pies at Shyndigz are the real deal. “We make a simple homemade graham cracker crust and use hand-squeezed lime juice along with real lime zest,” says co-owner Nicole Jessee. “We top that with fresh whipped cream. It’s our most popular pie.”
Gluten-Free Vegan Cake, Ellwood Thompson's, Approximately $150 for 70 guests
The cakes look traditional but it’s the ingredients that make a difference. “If you don’t want eggs, soy, dairy or gluten, we can take care of it,” says Ingrid Schatz, senior bakery manager. The store started making gluten-free wedding cakes last year, but be mindful that they don’t offer delivery.
Doughnuts and Mini Doughnuts, Dixie Donuts, Approximately $120 for 100 guests (now closed)
Doughnuts seem to be RVA’s hole-y grails for satisfying a sweet tooth. Along with a variety of options, Dixie Donuts can match the doughnuts’ frosting to the bride’s color scheme. “We can do anything anybody wants,” says owner Betsy Thomas. We can pipe flowers and tint those too.”
Strawberry Shortcake Push-Pops, The Mixing Bowl, Approximately $325 for 100 guests
The Mixing Bowl puts childhood fun into these treats that are often used as favors. Tracy Stevens says The Mixing Bowl has been making push-pops for about three years. The strawberry push-pop is layered with yellow cake, fresh strawberry filling and whipped frosting.
Custard Tartlets with Fresh Fruit and Apricot Glaze, Sweet Fix Cakes and Desserts, Approximately $2.50 each
Amanda Robinson’s Sweet Fix bakery is known for its creative dessert table displays and trios of wedding cakes. The bakery’s tarts are the perfect counterbalance to sit-down dinner fare. The fruit tarts are luscious, light and a stroke of summer, no matter what time of year.
Champagne Cupcakes, Pearl’s Cupcake Shoppe, Approximately $240 for 100 guests
Brides tend to think of champagne as “being celebratory,” says co-owner Laura Condrey. She added that more and more brides are asking the shop to create a combination of desserts with cupcakes, macarons, cake pops and monogrammed sugar cookies.
Chocolate-Dipped Cake Pops, Baker’s Kitchen, $2 per pop
These lovely orbs of cake — almond, lemon, strawberry and chocolate — are dipped in either white or milk chocolate and can be decorated to reflect the theme of the wedding, says Dale Mulford, manager of A Baker’s Kitchen. The same can be done with buttercream-frosted cupcakes.
Frozen Ice Pops, King of Pops, Approximately $275 for 100 guests
Brides can customize not only the flavors of the pops, but also the sticks and wrappers. Popular pops include chocolate sea salt, banana pudding and blackberry mojito (non-alcoholic). “Everything is made with natural fruit,” owner Paul Cassimus says.
Chocolate Peanut Butter Pie, A Sharper Palate Catering & Events, Approximately $500 for 100 guests
A Sharper Palate takes peanut butter mousse and places it on a bed of Swiss chocolate ganache nestled in a chocolate cookie crust. “It’s best when planning an outdoor or barn wedding with a vintage, rustic or Southern theme,” says Stephen Coffelt, event manager.
