Dessert buffet 150 people!

When asked to do a dessert “bar” for a local wedding, I have to admit it was something I had never done!

It is a big thing in the States to have a dessert buffet of mini desserts instead of canapes or finger food, and as with anything American it isn’t long before it ends up on our Irish shores!

So I agreed to do it and the following blog, hopefully will give you an idea of the work involved if you feel like giving it a go yourself!

First of all the menu is as follows

Chocolate dipped strawberries

Mini lemon cheese cakes

Mini Baileys and Malteser cheese cake

Mini carrot cakes

Mini Lemon meringue pie

Mini Strawberry pavalova


So where did I start I ask you say.

Day 1

Well the first step was to make 6 x 2lb loaf tins of carrot cake. These will be sliced and then small rounds will be cut from each slice to make the individual carrot cakes. They are then popped into petit four cases.

The next step was 160 mini meringues. Actually pretty quick to make and only took 25 minutes in the oven.

Cheese cake bases next, the usual butter and crushed digestive biscuits.

Into big trays and then placed in the fridge to set.

Whilst they are setting the cheese cake mixes were made. These were then poured onto the set bases and popped into the fridge.

Now the lemon curd is made, nice and lemony with a good zest to it.

Once cooked it is place in a piping bag and stored in the fridge This will be piped into the cooked mini tartlet cases tommorow, topped with the meringue and baked again.

Oh and i didn’t make the tartlet cases, I purchased them from a specialised food company and to be honest I couldn’t make them better myself!

Profiteroles were made next, ready for filling with cream tommorow.

The last job for today was the Chocolate and Baileys sauce for the profiteroles! Easy this one.

Just boil 500ml of cream, remove from the heat and whisk in 250g chopped, good quality chocolate. Finish with a good slug of Baileys!

As I clean up the kitchen Bernie has gone to our local Strawberry farmer to pick up the strawberries, 2 cases of them!!!!!

So time to hang up the apron until tommorow and then the fun really starts!!!


About justcookingkerry

Unlike many food blogs this blog is written by as a chef and not a foodie or foodist! Therefore as i am working chef it rarely gets updated :) I have spent over twenty years working in some of Europe's finest Hotels and Restaurants. These include The Ritz Hotel, London, The Four Seasons Hotel, London, The Merrion Hotel, Dublin, The Portmarnock Hotel & Golf Links, Dublin and The Queen Elizabeth 2 cruise liner. I also spent two years working in Australia and worked in one of the top Restaurants in Melbourne, Lynch's Restaurant. I will be posting recipes, videos, reviews and just about anything that comes to mind regarding food. I hope you enjoy!
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5 Responses to Dessert buffet 150 people!

  1. Carly says:

    Would you mind sharing the quantities you had of each item? We are having a dessert buffet at our wedding of 130-140 people, but have NO idea of how many dessert items we need. Thank you 🙂

  2. Nancy says:

    I am having a dessert buffet for 50. There is no meal being served. People are eating their dinners at home. A catering book I have suggests (for 50 guests) 6 dozen chocolate chip cookies, six dozen brownies, 8 dozen butter mints, 6 dozen taffy pieces, 4 key lime pies, 4 pecan pies, 60 servings of mousse, 48 slices of rum cake, 6 dozen mini cheesecakes, 48 slices of carrot cake, chocolate dipped cherries. This seems like a lot of food for 50 What do you think?

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