Red Velvet Reinvented
Blue Plate reps said red velvet was a popular flavor in 2015, though not always presented traditionally. One dish the firm recently prepared was stacks of miniature red velvet pancakes filled with cream cheese buttercream.
Photo: Courtesy of Blue Plate
For a dandy-themed graduation party in Hollywood, Canvas & Canopy designed a dessert buffet that eschewed the twee look in favor of a sophisticated display of treats on cake stands made from vintage candlesticks and shelves built using industrial pipes.
Photo: Jonathan Moore
An ice sculpture held push-up pies in nostalgic flavors such as banana cream, cookies and cream, and mixed berry parfait. Nearby, Reese's Peanut Butter Cups and oatmeal raisin cookies were served warm on griddles.
Photo: Rick Aguilar
The park's catering department set up an expansive candy display and station in Liberty Square that included full bags of candy as well as a variety of sweets for guests to create their own bags.
Photo: Charity de Meer for BizBash
Flowers also subtly decorated a dessert tower display, where options included liquid chocolate s’mores, served on a stick; liquid raspberry peanut butter s’mores; and more. At a doughnut station, a server stood by to slice the confections and make ice cream sandwiches using three flavors of ice cream—held in flower-decorated ice vases.
Photo: Jason Speth
Kennedy Center Opera Ball
The John F. Kennedy Center Opera Ball took place May 21 at the Organization of American States in Washington. For the event, in which the Washington National Opera celebrated a diamond anniversary, Occasions Caterers and Design Foundry created a custom hanging dessert buffet.
Photo: Courtesy of Design Foundry
At the so-called "Anti-Gala" for the Lowline in New York in 2012, ice cream sandwiches and gelato provided by Lower East Side food vendors Melt and Il Laboratorio del Gelato served as kid-style dessert that appealed to adults.
Photo:Â Andrew Martin/BizBash
Last year, Abigail Kirsch Catering in New York began offering colorful mini ice cream sandwiches for events. Flavors include pistachio coconut pineapple and carrot butter pecan caramel, served in matching foil for easy, neat eating.
Photo: Andre Maier
New York’s Elegant Affairs Caterers created a dish of Pop Tart lollipops available in flavors like apple cinnamon, strawberry, and s'mores.
Photo: Courtesy of Elegant Affairs
At an event for the Knot, held at the New York Public Library in October 2014, executive chef Robin Selden of Marcia Selden Catering & Event Planning hung small crystal orbs filled with two types of salad—a fruit and kale one with shaved coconut and a wheatberry salad with mushrooms, caramelized shallots, and roasted fennel—from a tree.
Photo:Â Courtesy of Marcia Selden Catering & Event Planning
Tammy Haddad’s Garden Brunch During White House Correspondents’ Dinner Weekend
Design Cuisine served tiny blueberry pies on sticks at Tammy Haddad’s garden brunch on Saturday.
Photo: Chad Kaydo/BizBash
