It’s been a while since the event, but I actually lost these pictures for a while, so sorry for the delay. Anyway, I had the privilege of helping a friend out with dessert at her sister’s wedding. And while I wouldn’t exactly call her an amateur, she filled a table with some beautiful and professional treats. I had a blast working with her and a bunch of other friends and who knows, you might be seeing the first fruits of a budding pâtissier. That crazy girl ended making over 900 items and everything was from scratch (well, except for the cream on the mousse, but I’ll excuse that). She even took off work that week; that’s freaking commitment. Enough spitting from me, take a peek at the goods.
Valrhona chocolate mousse topped with raspberries, mint, and whipped cream. Mmm, Valrhona… very simple, but the flavor was rich, just the way I like it. We had some trouble keeping it cold, so we ended up building it in the walk-in. Bad idea if you’re only wearing a t-shirt.
Lavender cupcakes finished with lemon frosting and candied lemon zest garnish. Tasty treats, even though the cupcake is becoming played out. Lavender in a pastry sounds weird, I know, but the combo was perfect. We also had red velvet cupcakes, but I don’t seem to have a picture of it. Darn. In the foreground are the mascarpone cheesecakes with pomegranate champagne mirror glaze; garnished with pomegranate seeds. The glaze kinda became a gelatin, but I love pomegranates, so no complaints from me.
Coconut tapioca topped red and yellow watermelon, drizzled with basil lime syrup. I’m not going to lie; I’m not the greatest fan of tapioca, but this was an interesting take. Risky, but surprisingly refreshing. The lime syrup was a good complement to the understated flavor of the tapioca. Liked the “plating,” haha.
My favorite! Well the one in the foreground. Lemon cream tartlets with candied nasturtium petals. Ah, these were spectacular. The crust was flaky and buttery, the cream was rich and tangy, delicious! Kathy even stole these petals from Golden Gate Park in the middle of the night, so there’s a lot of love and care in these puppies. In the background are the fruit tartlets with vanilla pastry cream and topped with a medley of blackberries, raspberries, blueberries, baby kiwi, and pomegranate seeds. Good combo, but the lemon cream was killer!
Couple of truffles here. More Valrhona of course. Grand Marnier rolled in chopped hazelnuts, Coffee Liqueur rolled in cocoa powder, cinnamon and cardamom coated in chopped pistachios. Good ones, handrolled, I love chocolate.
This was cute; all of the desserts in a little “midnight snack” in a little basket for the newlyweds.
Here’s a shot of the full view of the dessert table. Not bad, not bad at all. Kathy did a wonderful job and I take no credit for this whatsoever. I might have rolled a truffle or topping a tart or two, but all props to Kathy and her magnificence. It was a fun Saturday for me and I relished an opportunity to help her make some scrumptious and creative desserts. If you’re looking for someone to cater your wedding (or anyone else you might know), I’ll put you in touch with her. Congrats to the newlyweds!
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