January 2005
Let Them Eat Pie
Have your cake—and a pie, too
At your wedding reception, let them eat pie. While cakes still are favored for wedding receptions, not everyone chooses to serve a slice of tradition. “These days, anything goes as far as wedding desserts—and pies are becoming a popular alternative for some couples,” says Lisa Milbrand, editor of Modern Bride Washington. Fresh fruit pies—strawberry, blueberry, apple and peach—are summer options, while pumpkin pies make it to the table for weddings scheduled around Halloween and Thanksgiving, Milbrand says. “In general, the pie style fits the wedding style. Backyard weddings might mean homemade pies, while formal affairs may have delicate tarts displayed on a tiered tray."
Other dessert options include doughnuts, Rice Krispies treats, and chocolate-dipped strawberries. If you want a different sort of cake, Milbrand suggests petit fours, which can be beautifully arranged on a tiered tray, ice cream cakes or cheesecakes. Of course, some of these desserts need to be refrigerated until it is time to serve them.
If you want to combine tradition with something different, you can have a traditional wedding cake and serve up something unique for the groom’s cake, Milbrand says. “The old Southern tradition has spread nationwide, and the popularity hasn’t waned. It’s a wonderful opportunity for couples to give guests another dessert option, and to pay homage to the groom’s hobbies and interests.”
Bonnie Skillman, owner and pastry chef for Sweet Temptations in Portsmouth, says that requests for pies haven’t come through her kitchen, but she is aware of preferences. Brides sometimes prefer a table filled with an array of desserts, she says. Choices include mini ˇclairs, fruit tarts and cream puffs. “Some people choose to go beyond just cake because of individual flair. A wedding is a bride and groom’s special day. They like to express their spirit.”
