Sweets for my sweet

The candy buffet has practically become a staple of any wedding – a selection of sweet treats arranged in a variety of decorative jars and bowls alongside scoops and candy-striped paper bags for your guests to indulge in during cocktail hour, or later on after some dancing. It’s a wonderful idea for both kids and adults alike,  but why not personalise it so that it really becomes part of your theme, and not just an afterthought?

Your candy buffet should follow your initial theme, so look to your stationery or colour scheme for inspiration. If you have a lemon yellow and gray colour scheme, try a luxurious satin silver-grey tablecloth, with the names of each candy inscribed on lemon yellow striped cards, accompanied by yellow scoops and striped bags personalised with your names or monogram. A Parisian theme could have an Eiffel Tower motif on the accompanying name cards and bags. Winter weddings could incorporate beautiful white and silver snowflakes, mock snow scattered across the table, and only white or silver sweets. Add little embellishments such as flowers or antique coloured glassware to really wow your guests.

Source: http://pinterest.com/pin/87890630199372366/
Source: http://pinterest.com/pin/87890630199372366/

There are many ways of introducing sweet treats to your wedding, and it’s not just necessarily in the form of candy, jellies and sweeties. What about a dessert bar featuring macarons, truffles, mini cakes and tarts, with your wedding cake as the centrepiece? If you are a fan of something a little more savoury, try a popcorn bar with lots of different toppings, such as toffee sauce, salt, butter, chili flakes, chocolate and cheese, or a sandwich bar featuring a selection of homemade breads, hot and cold meats, salads and toppings. For fans of ice cream, try an ice cream sundae bar, with delightful glassware, long spoons, fudge sauce, sprinkles, chopped almonds and fruit.

Source: http://pinterest.com/pin/279434351848988530/
Source: http://pinterest.com/pin/279434351848988530/
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One comment

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