Italian Wedding Cake & sweets

A self-respecting wedding banquet always ends with a spectacular wedding cake and a delicious dessert buffet. Here are some tips with specialties from the pastry tradition.

Today we take you by the throat. No, we are not talking about menus for your wedding (for this there are already dedicated posts: you can find one here), but we focus on the final part of the banquet. As the Latins used to say, dulcis in fundo: the wedding cake and the final buffet of various sweets, to delight your guests.

In recent years, as far as cakes are concerned, all kinds of cakes have been seen: according to the trends we have seen the serving of multi-tiered sugar paste cakes, chalkboard cakes, cream tart, naked cakes, single-portion cakes, drip cakes, cakes with floral decorations … and the more you have, the more you put. All trends still in vogue, perfect for fostering the wow effect among the guests.

But what if you wanted to stay on something more classic, which follows the Italian pastry tradition and beyond?

So here is a roundup of classic cakes, which you can propose as a wedding cake, and small pastries, perfect to be offered as finger food at the final dessert buffet.

At a wedding, one of the great protagonists is certainly the wedding cake: which one to propose, though? We give you some ideas directly from the great pastry tradition. Take notes.

Wedding cakes

Millefoglie cake

The millefoglie is one of the most popular cakes: layers of overlapping and crunchy puff pastry, alternating with those of Chantilly cream or vanilla. To this classic preparation, you can add chocolate chips or pieces of fruit, which make it even more delicious. The millefeuille can be made on one level only, horizontally, or developed vertically, on several levels. Decorations with fresh fruit or even flower corollas are the most popular and … instagrammed.

Cream tart

The tart is a cake that in itself is already indispensable when it is filled with jam or marmalade. Now imagine a riot of fresh seasonal fruit on a layer of custard and crunchy shortcrust pastry … Here, at your wedding you can choose this option and have it made on a large scale, developed horizontally or on several levels vertically. Perfect for summer ceremonies because it combines the freshness of fruit with the delicacy of cream.

Sponge cake with cream

The sponge cake filled with custard is a great classic of all times, also because it can become the basis for many types of cake, such as the naked cake or the chalkboard cake. This is a soft dessert, pleasant on the palate for its softness. The cream adds that touch of delicacy, but the decorations make the difference: fresh fruit, flowers, macarons … You can really indulge yourself!

Final dessert buffet

For the final dessert buffet, you can think of serving them in single portions to be tasted by each guest, or create a corner dedicated to these delicacies, and arrange for one of the staff to serve the requested portions based on the tastes of the guests.

Tiramisu

There are few people who can resist this dessert, one of the most popular in the world and one of the most famous of Italian cuisine. Tiramisu is nothing more than a dessert made up of layers of ladyfingers soaked in coffee and stuffed with a mascarpone-based cream. All concluded with a sprinkling of cocoa, which makes it even more delicious. Irresistible!

Mignon

By mignon pastry we mean precisely tray pastries: small sweet creations, which tickle the palate and in front of which it is difficult to stop, because one leads to another. Cannoncini with cream or chocolate, fruit tartlets, cream puffs … Each dessert of the pastry tradition can be reproduced on a limited scale!

Babà

With this dessert, I’ll take you to Naples: babà is a leavened cake, characteristic of Neapolitan cuisine, which after rising is first baked in the oven and then soaked in rum. The flavor is therefore decidedly liqueur and strong. If you want to offer a version for children too, you can soak it in orange juice.

Fruit tartlets

The name already says it: fruit tartlets are shortcrust pastry baskets filled with custard and fresh fruit cut into pieces. Which? Berries, bananas, strawberries, mandarins, apple … It depends on the season, but at any time of the year it is impossible to say no to tartlets.

Lemon delight

Let’s go back to Campania with this recipe: lemon delights are desserts created for the first time in 1978 by Carmine Marzuillo, a pastry chef from the Amalfi coast, made up of a base of soft sponge cake, filled with limoncello cream. The taste is sour, so it may not appeal to everyone, but it sure is a goodness to try!

Panna cotta

Spoon dessert of Piedmontese origin, panna cotta is a kind of pudding, with a cream or vanilla flavor, which is served cold and decorated with fresh fruit, chocolate chips or caramel. Delicate on the palate, it is a real treat!

 

To round off the reception, desserts should be served up to the occasion. If you want targeted advice on the perfect Italian wedding cake, contact me: with the best professionals in the sector, we will create a delicious banquet together!