petite-sweets

Dessert: Petite Sweets

Let them eat cake, sure, but consider treating them to a dessert buffet of tiny treasures as well

 

 petite-sweets

photographs by
Angie norwood browne

styling by
patty wittmann

candy-land

 

Candy Land

They’ll feel like kids at a grown-up’s candy shop when treated to Steven Moore Designs’ sweets buffet. Moore’s triple chocolate tortes preside over colorful candies from the Confectionery at University Village, and custom chocolates, homemade marshmallows, and lollipops by Ashley E. Rodriguez of Ciaò Thyme Catering. 360-739-0117; stevenmooredesigns.com

 sweet-as-pie

Sweet as Pie

The Northwest grows some of the juiciest, most delicious berries in the world, so rustic tarts and gorgeous fruit delicacies are becoming as popular as cake. At summer and early fall weddings, organic and local harvests sweeten lattice-topped mini pies, tiny ricotta pastries, and individual lemon tarts topped with shaved white chocolate from Macrina Bakery. 206-448-4089; macrinabakery.com 

 royal-families

Royal Families

Traditional at many European and Scandinavian weddings, princess tortes consist of layers of sweet sponge cake iced with raspberry jam, whipped cream, and Bavarian cream topped with marzipan, a rich almond paste–based confection. They’re the specialty at Hoffman’s Fine Pastries, where you can request eight- or three-inch cakes for guest tables or a buffet. 425-828-0926;
hoffmansfinepastries.com 

 small-wonders

Small Wonders

Single-origin Venezuelan chocolate and caramelized bananas make Parisian Star Desserts’ individual banana criollo rich and decadent; coffee liqueur infuses their mini chocolate sumapaz; and macadamia nuts add to the complexity of the
slightly-larger-than-bite-sized orange and chocolate mousse tarts. These are serious treats—seriously tempting, and seriously decadent. 206-545-3804;
parisianstardesserts.com

 oui-ones

Oui Ones

Parisian macaroons—airy yet decadent meringue sandwiches—are this year’s most stylish sweet; the tender tidbits started a stateside trend in French bakeries in New Orleans and New York. At Bakery Nouveau, owner William Leaman makes gorgeous edible centerpieces in raspberry, passion fruit, chocolate, cassis, and other sophisticated flavors. 206-923-0534; bakerynouveau.com