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  1. Catering & Design
  2. Food Trends

Dessert displays

September 28, 2012
Ridgewells provided two dessert stations with mini-sweets like pie bites and tiny macaroons for the after-party.
Ridgewells provided two dessert stations with mini-sweets like pie bites and tiny macaroons for the after-party.
Photo: Neshan Naltchayan for BizBash
A candy buffet toward the entrance had a mostly blue palette.
A candy buffet toward the entrance had a mostly blue palette.
Photo: 2Me Studios
Clackstandalone
Photo: Emily Clack Photography
Whimsically presented desserts at the after-party included cupcakes on forks, towers of meringues, and cream puffs in birdcages.
Whimsically presented desserts at the after-party included cupcakes on forks, towers of meringues, and cream puffs in birdcages.
Photo: Jessica Torossian for BizBash
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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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In March, guests of all ages came out for the screening of Mirror Mirror followed by a family-friendly party at the Hollywood Roosevelt. The event acknowledged star Lily Collins's birthday with a giant, apple-shaped cake by A Wish and a Whisk.
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In 2011, the South Beach Wine and Food Festival’s 10th anniversary party, “Let Them Eat Cake,” was hosted by Emeril Lagasse and Martha Stewart. More than 800 guests took elevators to the top floor of event hotspot 1111 Lincoln Road to sip champagne and cocktails and sample confections from a baker’s dozen of pastry chefs alongside the festival’s biggest stars. Top pastry chefs from around the country provided cakes honoring the festival's 10th anniversary.
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At Barbra Streisand's recent fund-raiser for the Cedars-Sinai Women's Heart Center in Malibu, guests helped themselves to a raw fruit and veggie bar. In place of a tablecloth, organizers used a quilt to match the vintage-inspired aesthetic of the event.
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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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