Hotel Colonnade Coral Gables, a Tribute Portfolio Hotel

News flash: Tiered and frosted cakes are no longer crucial especially if neither of you is a fan. Look for nearby bakeries that can provide pastries, candies and cookies that share a taste of the area, says Orlando. Taylor has planned weddings that feature cookies and milk, pie and even an ice-cream-sundae buf et, while Bishop notes the popularity of doughnuts either stacked like a cake or hung on a pegboard.

If you want to cut the cake, a small cutting cake surrounded by yummy desserts allows you to mix the traditional with the delicious, she says. Sweets tables are also still trending. Isabel Fernandez of The Westin Colonnade in Coral Gables, Florida, remembers one couple who dreamed of a life in Paris, so the entire sweets station was Paris-themed. Bite Catering’s Elizabeth Goel suggests choosing something chocolate, something creamy, something fl uf y, something crunchy, something tangy and something gooey.

Glass jars show guests what’s inside; stagger with varying heights. Santiago advises calculating for 60 percent of guests and creating colorful tent cards that describe each jar’s contents. And hold of on the big reveal: Cover it up until after dinner, warns Chelsea Roy of Everything But the Ring, or it will be gone as soon as someone lays eyes on it.

Hotel Colonnade Coral Gables, a Tribute Portfolio Hotel Photo Gallery



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