I'm back with some details about the food for this great wedding I helped design last month. First off, this was a huge event, so I had my work cut out for me. I planned on feeding about 300 people, and in reality, I think more may have come, so I'm glad I over-planned, just to be safe. Second, I'm a bit of a control freak, and I want to make sure everything is done just how I envision it, so I made almost everything myself. From all the design elements to the food, I did just about all of it; a massive undertaking.
I made the cookie dough first and let it sit in the fridge a few days.
I decided on 3 different kinds; chocolate chip, double chocolate chunk and white chocolate macadamia. The chocolate chunk cookies fell apart really easily though, so I don't recommend them for transport, otherwise they were great. I had my mom and sister bake the cookies the day before the wedding, so that they would be fresh.
Next, I made the crusts for my tarts and mini pies. I used my mom's pie crust recipe, which calls for…
1 1/8 c. flour
3T cold water
1/2 c. shortening cut in
1/2 t. salt
While they were baking, I made a cream cheese filling for the tarts.
After I had those things done and just 2 days before the wedding, I started on the cake.
I knew that with all the different varieties of desserts, the cake wouldn't have to feed everyone, so I opted for a smaller second tier, and a smaller cake, overall. It was a white almond flavor with a strawberry filling.
While I worked on the cake, I put my sister to work on the blondies.
These were a really fun, really different treat, but the maple drizzle I had my sister use crystallized quite a bit overnight, so beware if you're planning on making these ahead of time.
The next morning I worked on the cake again, which took most of the day, and spent the evening making blueberry pie filling; recipe from here.
My husband was so good to stay up late with me, filling and baking while I weaved the tops. That's good marital bonding right there.
The next day was go time. I filled the tarts and made my way over to the reception site in the morning. I spent the better part of the day ironing, setting up the backdrop, finding places for all my food in the fridge, and setting up the table.
That night we had the reception, and everything went beautifully. All the desserts tasted wonderful, and the table set a great mood for the event.
It was really an amazing opportunity, and I'm just grateful that my cousin let me take the reins and put it together for her!
If you have any questions about any of the recipes I used, feel free to email me at [email protected]. I'd be happy to help out in whatever way I can.10