Street Peeper Zimbabwe Street Peeper Bridal Issue 2017 | Page 16

These can be served either cocktail style throughout
the reception by servers or they can found at mini buf-
fet stations around the venue where guests can freely
help themselves when hunger strikes. Crabmeat can-
apés, quiches, buffalo wings and mini sandwiches are
just some examples of items that can be served. To
really enhance this type of menu ensure that the items
are presented in creative ways and garnished accord-
ingly.
Dessert Buffets
A fantastic alternative to the plated ice cream and cake
dessert is to offer your guests a dessert buffet. These
buffets are often lavish displays with desserts of differ-
ent shapes, sizes and colours. Try arranging local treats
such as barfi, sugarcake and fudge on square platters
placed on different heights with lights in between
them. Also have your caterer attach small pieces of
chocolate or cake to skewers or lollipop sticks and
display them in large glass bowls or trays. Guests
would enjoy nibbling on these treats to satisfy their
sweet tooth and quickly get right back on the dance
floor.
A chocolate fountain makes a nice addition to any des-
sert station and can be surrounded by an endless sup-
ply of fresh fruit, wafers, marshmallows and lady fin-
gers for guests to dip and enjoy.
Retro treats
For the young at heart serving up treats from child-
hood days seems like a great addition to their wedding
day. Relive the good old days and bring out the child in
every one of your guests. Rent cotton candy machines,
serve ice cream from a cart and offer snow cones for
dessert. For a twist on traditional drinks, create a sig-
nature cocktail snow cone style by pouring coloured
alcohol, like Blue Curacao and Crème de Menthe, over
finely crushed ice and serve in little wax cups.