It's tough to get tired of classic childhood treats, but the snacks are even more captivating when they get unexpected updates. From mojito-flavored lollipops to cupcakes that are anything but appropriate for a child's birthday party, here's a look at how caterers have put surprising, adult-friendly spins on kids' fare.
At a Lollapalooza party in 2009, Limelight's passed desserts included mojito-flavored lollipops and an array of glittery confections dubbed "Bedazzled Bonbons."
At the opening party for the Canadian Special Event Show last March, Bucket & Whisk created a carving station with five-pound gummy bears instead of beef. In flavors such as “Rare Cherry” and “Well Done Cola,” the giant candies had cheeky signage that advertised features such as “organic-raised” and “hormone-free.” The event was produced by the Idea Hunter.
Over the summer, Newport Beach Marriott Hotel & Spa in California launched the Lemon Break. The catering package includes a lemonade display replete with lemon tarts, lemon sorbet, lemon candies, lemon confit, lemon drops, lemon shooters, lemon chiffon cakes, lemon crème brûlées, and more thematic treats.
At the Chicago AIDS Foundation's World of Chocolate event in 2009, the Signature Room at the 95th served vanilla-and-cinnamon-spiced hot chocolate in pipettes.
At the James Beard Awards in New York in 2007, Allison Vines-Rushing served banana pudding brûlée with cat's tongue cookies in mini glass jelly jars.
To promote the final season of Dexter last year, Magnolia Bakery concocted a gory treat to honor the show's namesake sociopath. The Killer Cupcake topped red velvet cake with spattered caramel "blood" and "glass" shards made out of sugar.
Boston’s Roxy’s Grilled Cheese can park its truck outside meeting venues. Or, the staff can set up an in-office build-your-own grilled cheese bar with toppings that go beyond childhood basics like sliced tomatoes—think roasted chorizo, applewood bacon, and guacamole.
For a camp-theme event last year, KG Fare Catering & Events offered a mess-free take on s'mores by displaying the gooey treats on clothespins.
At Stella McCartney's Electricity-Free Carnival in New York in 2012, a mac 'n' cheese station was set up as a two-part offering: guests could either select a mini serving on a spinach cone from a Ferris-wheel-shaped stand, or opt for a full cup that could be customized with toppings such as veggie bacon bits, truffle oil, jalapeños, scallions, or sriracha sauce.
At Washingtonian magazine's AT&T's Best of Washington party in 2012, Amaryllis designed the space to evoke the ambiance of a vintage ice cream parlor. Ted's Bulletin offered samples of its homemade Pop-Tarts—cinnamon and brown sugar, strawberry, and chocolate—that the company displayed in tall glasses filled with each flavor's ingredients.
At the Washingtonian event, PatrĂłn served boozy desserts like whoopie pies and cake pops at its customized bar.
Spin-Spun (which was formerly called "Spun") is a Chicago catering firm that specializes in cotton candy. Using organic sugar and either organic or natural flavors, founder Seth Bankier spins the treat in nearly 20 flavors including bacon salt, salted caramel, lemon-coconut, and truffle oil.
