How to Host an
Elegant Dessert Party: Dessert Serving Tips
by Kim Labarbera
Edited by Linda Kevich
I used to serve delicious dinners with wonderful desserts (yes, I've
checked around and they were wonderful) but, I knew that there was
something missing. After working in the Food Service Industry, I
learned that the little things complete the big picture.
It's not hard to take something from ordinary to extraordinary.
For instance, the use of doilies placed on a dessert plate when
serving a fine piece of cake. A nice espresso goes extra well with
pastries (use espresso cups and saucers.)
You can use wine or champagne glasses to serve desserts a la' mode.
Chill your glasses before your guests arrive, then add some flavorful
pound cake and ice cream. Try to have at least two flavors of ice
cream to choose from.
Serve flavored coffee and fresh fruit. It can pass as dessert all by
itself, if necessary. Don't forget the Decaf.
Keep frozen desserts around. They are perfect for the unexpected
get-together. Most of the fancier desserts can be frozen. Give it
about a half an hour to thaw in warm weather. This works perfectly
for a late night dessert party.
Keep some butterscotch, chocolate sauce or caramel on hand for cake
decoration. Nice thin swirls across the dessert plate work especially
well with Torte or Cheesecake. Mini chocolate chips are always great
for Chocolate Cake, coupled with fresh raspberries.
For a seasonal dessert that makes a great impression: Begin with a
carton of large ripe strawberries. Clean them but leave on the stems.
Melt about 2 to 3 large dark chocolate bars, per carton in the
microwave, in a pyrex measuring cup. Be very careful not to burn the
chocolate. Hold strawberries by the stem, dipping them one by one
into the cup. Place them on a large plate with wax paper. Try to dip
just over half of the strawberry. Chill for about 45 minutes. Serve
with Columbian coffee or even cappuccino if desired.
When hosting a dessert party, try not to serve pies. Fruit pies in
particular are too informal. They interfere with the mystique of the affair.
Always pre-slice your cake, but serve it to guests, one at a time. Do
not have the cake already on the plate, unless your dessert is
Dessert parties are becoming more popular and a little more
sophisticated, so use soft lighting and candles.
About the Author
Kim LaBarbera has worked in the food service industry for twenty
years, including Craft Service. Her selection of gourmet desserts and
coffee can be found at: Delightful Biteful http://www.delightfulbiteful.com
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