Dessert Displays

May 30, 2012

The candy shop was brightly lit and filled with Ernst & Young's colours, yellow and white. There were four candy stations that had fudge, yellow cotton candy, a self-serve candy bar with branded plastic bags, and white-iced cookies and cupcakes.

The candy shop was brightly lit and filled with Ernst & Young's colours, yellow and white. There were four candy stations that had fudge, yellow cotton candy, a self-serve candy bar with branded plastic bags, and white-iced cookies and cupcakes.

Photo: BizBash

Savory cones, featuring carrot-parsnip-and-turmeric mash, purple potato mash, and maple bourbon sweet potato mash, by Marigolds & Onions in Toronto

Savory cones, featuring carrot-parsnip-and-turmeric mash, purple potato mash, and maple bourbon sweet potato mash, by Marigolds & Onions in Toronto

Photo: Emma McIntyre for BizBash

Blueberry pie pops, blueberry cobbler in iron skillets, and Guinness stout cake, by A Divine Event (770.587.9117, adivineevent.com) in Atlanta

Blueberry pie pops, blueberry cobbler in iron skillets, and Guinness stout cake, by A Divine Event (770.587.9117, adivineevent.com) in Atlanta

Photo: Courtesy of A Divine Event

At the DigitalNow conference at Disney's Contemporary Resort in April, attendees were treated to French macarons dipped in teacups filled with green tea rice pudding and hibiscus cream.

At the DigitalNow conference at Disney's Contemporary Resort in April, attendees were treated to French macarons dipped in teacups filled with green tea rice pudding and hibiscus cream.

Photo: Mitra Sorrells for BizBash

At a fundraiser for Advocate Illinois Masonic Medical Center, caterer Blue Plate created a five-course dinner inspired by how a child with autism experiences the world. One course was called 'Things Aren’t Always As They Seem.' It was meant to surprise the guests, with cheese molded to resemble summer fruits, pumpernickel “dirt,” chocolate-covered “grasshoppers,” edible “pebbles,” and grilled bread.

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At a fundraiser for Advocate Illinois Masonic Medical Center, caterer Blue Plate created a five-course dinner inspired by how a child with autism experiences the world. One course was called 'Things Aren’t Always As They Seem.' It was meant to surprise the guests, with cheese molded to resemble summer fruits, pumpernickel “dirt,” chocolate-covered “grasshoppers,” edible “pebbles,” and grilled bread.

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Lona by Chef Richard Sandoval, a modern Mexican eatery in Tampa, is serving the Caramelized Pumpkin Crema this season. The eye-catching dish is made with pumpkin custard, caramelized pepitas, edible marigolds, and cinnamon ice cream.

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