Move over, wedding cake. More couples are serving non-cake dessert, ranging from custom-colored cake pops to cobblers and pies to donut towers.
Monica Simpson, a recent bride from Long Beach, California, had a petite cake used for cake-cutting photos. Her 115 guests enjoyed Mexican hazelnut shortbread cookies (a nod to her heritage), s’mores cupcakes and passion fruit-macadamia tarts. “I think the variety is great for a diverse crowd,” she says. “If we’d served wedding cake, most people would have had a bite or two and then the rest just gets bussed by the servers.”
Showcasing cupcakes and donut towers on the bakery’s website and social channels is an easy way to market those treats.
Showcasing cupcakes and donut towers on the bakery’s website and social channels and including photos in the portfolio that couples thumb through at tastings is an easy way to subtly market those treats to couples who might be on the fence about a cake. And bakeries can potentially pull in extra revenue by suggesting a post-party sweet to replace the staid late-night pizza bar that follows many receptions.