I can’t believe a year has passed since these wedding desserts were served to celebrate Mr. and Mrs. Rees!
I had the pleasure of working directly with Janet, the mother of the bride, who like me was raised Italian, so we both understand the concept of “abbondanza,” or the necessity for abundance with food and dessert. Like many cultures, an important part of hosting once in a lifetime celebrations is making sure guests are comfortable with feasting to their hearts-content.
Janet already knew my work from other events she has attended alongside her wonderful circle of friends and family. I was excited and honored to have this opportunity to make her dessert-visions a reality. We would make it happen with three separate dessert tables, filled to the brim.
I had a nice, long list of desserts to make, including traditional, authentic iron-pizzelle Cannoli, filled with Italian Custard, and half of the order had mini chocolate chips.
The guests were totally taken care of by all the abundance, and the bride and groom were too, with their choice of having a single-tier, custom cutting cake all to themselves.
We accomplished the goal of setting hundreds of assorted desserts for the guests to enjoy. Like many traditional Italian weddings, some desserts must be offered that are family-made. This event was definitely no exception! Many cookies were handmade by Janet herself!
As part of my long-standing catering service options, I do offer to plate other desserts alongside with my work, to make sure that the dessert table(s) are cohesive and flow with the types of plating we are working with. I also offer the services of renting my plating. This time around, my plates were not necessary at all as Janet had this all covered.
When we arrived at Rancho Bernardo Inn, the staff was so very nice and helpful. They knew we had our work cut out for us! The tables were already semi-staged with cute signs, coverings and accessories, and on-site we sorted through additional plating, Janet’s desserts, all of the Mili’s Sweets-made, and the cake to be set.
With the help of my loyal and incredible assistant Sachi, we made it happen. We are such a team! I feel truly blessed to have this bond and ability with her. To be her mom is a gift!
On the Mili’s Sweets menu: assorted Chocolate Covered Strawberries, assorted Mini Cupcakes, Tiramisu Trifles, Strawberry Shortcake Trifles, Pizzelle Cannoli and pastries in the form of Eclairs.
The wedding cake is always my favorite part and joy to make. It was a 6″ with three different layers, covered in ribbed vanilla buttercream. These were the florals I was given in advance, to expertly arrange and decorate.
This was every piece I received: greenery in fern, rose leaves and two types of Eucalyptus leaves, and blooms in both spray-sized and large-stem Roses, in four different colors.
With the use of the provided topper, I was asked to make a center, top arrangement.
At the side-base, I arranged a small grouping.
The color-combination and these florals feel timeless and naturally so beautiful. The work for this late-summer wedding was a total joy.
For more information on my dessert catering, please see my Mili’s Sweets business details, here on my blog. Thanks for being here and take care,
