Project Description

Artisanal desserts go a long way toward dressing up any occasion, and that is especially true for weddings. For this mid-sized destination wedding, the bride and groom were very hands on, but needed help figuring out how to create a highly customized look. We decided that a full dessert bar would make a real splash. I created a cherry pecan tort and Chantilly cream wedding cake, hand-painted cookies, French macaroons and miniature wedding cake cookies. In addition, I created handmade floral décor for the buffet tables to compliment the succulent table arrangements, adding natural elements of bark and wood for texture and a thematic link to the rustic-but-sophisticated Park City setting.

I couldn’t trust another soul to pull of my wedding dessert bar! This was the one element I knew was a must-have from the day we got engaged. While I was involved in every detail of the rest of my wedding, I left Michaela with full creative control of the dessert bar as I knew she wouldn’t disappoint. She far exceeded my expectations – Guiness Pot de Creme, and assortment French Macaroons, individual Pistachio Lime Tarts, and boozy cupcakes! It was, aside from the ceremony of course, the highlight of our wedding!
Alana D.