Marsala Themed Dessert Table. Photo by Inlight Photos. www.theweddingnotebook.com

Marsala Themed Dessert Table. Photo by Inlight Photos. www.theweddingnotebook.com

Dessert tables are here to stay, but besides the usual tiered cakes and macarons, you will definitely see a wider variety of treats. Chef Loh Mee Fong, Pastry Chef of Le Méridien Kuala Lumpur, shares with us more on what to expect. We also noticed that we couldn’t find many inspiration boards on Marsala, the Pantone Colour Of The Year, so we, together with Chef Mee Fong, decided to explore the theme. Hope you like it!

Naked cake. Photo by Inlight Photos. www.theweddingnotebook.com

ç

Photo by Inlight Photos. www.theweddingnotebook.com

Photo by Inlight Photos. www.theweddingnotebook.com

Photo by Inlight Photos. www.theweddingnotebook.com

Photo by Inlight Photos. www.theweddingnotebook.com

Photo by Inlight Photos. www.theweddingnotebook.com

Photo by Inlight Photos. www.theweddingnotebook.com

01-table-setup
Wooden ware and glassware are in when it comes to dessert bars, as people are looking at more rustic and natural looks.

Photo by Inlight Photos. www.theweddingnotebook.com

Photo by Inlight Photos. www.theweddingnotebook.com

02-cake
For that same reason, do expect naked cakes or cakes with fewer tiers. Instead of one wedding cake, you might see a few. Cakes will be cleaner and more basic, which hopefully applies to the marriage as well – no sugar coating.

Naked cake. Photo by Inlight Photos. www.theweddingnotebook.com

Naked cake: Red berries cake filled with cheese frosting, surrounded by fresh berries and rosemary herbs

03-new-additions-to-the-family
Besides macarons and cupcakes, expect to see plenty of bite size and petit desserts, including lollipops, cake pops, glass desserts and petit gateaux.

Photo by Inlight Photos. www.theweddingnotebook.com

Macaron: Chewy almond macaron sandwich with raspberries and chocolate ganache

Photo by Inlight Photos. www.theweddingnotebook.com

Cake pop: Chocolate orange poppy seed ball cake pop, coated with white chocolate

04-home-style-desserts-and-comfort-food
Comforting and familiar, home style desserts are back in vogue, such as pies, handmade truffles, fruit compote and éclairs.

Photo by Inlight Photos. www.theweddingnotebook.com

Photo by Inlight Photos. www.theweddingnotebook.com

Éclair: Éclair filled with homemade vanilla bean custard and glazed with vanilla white fondant

05-organic-and-healthy
Looking at current lifestyle trends, desserts might also start to get more organic and healthy, and less sweet. Alternatively, savoury items can be added to balance out all the sweetness on the dessert table.

Photo by Inlight Photos. www.theweddingnotebook.com

Brioche: Butter brioche with golden raisins

06-customise
Expect to see more custom desserts and decorations based on the theme, as well as customised cocktails and drinks.

Photo by Inlight Photos. www.theweddingnotebook.com

Champagne: GH Mumm with fresh berries

marsala-desserts-trend14-3-087

Dessert in a glass: Sour forest berries mocktail with milk pudding shot

07-edible-favours
People are tired of fridge magnets and chopsticks, but instead of chocolates, why not try edible wedding favours like cookies and desserts in a jar?

marsala-desserts-trend20-7-062

Cookies: Walnut almond chocolate chip cookies

marsala-desserts-trend21-7

Dessert as wedding favours: Poached pear with Chantilly cream and sandy berry crumble in a jar

Photography by Joshua of Inlight Photos / Art Direction by Chaiyen Wong, The Wedding Notebook / Flowers by Wishing Tree / Cakes and Desserts by Chef Loh Mee Foong / Location Le Meridien Kuala Lumpur

{Read more about this styled shoot in the magazine}

sponsored-post
chef mee foong le meridien kuala lumpur
Loh Mee Foong, Pastry Chef of Le Méridien Kuala Lumpur
Life keeps getting sweeter for Chef Loh Mee Foong, who oversees the production of all pastries, cakes and confectionary for Le Méridien Kuala Lumpur’s restaurants, and banquet and catering events. Among the awards that she has won are a silver medal at the FHA International Salon Culinaire Singapore 2006, and a Platinum Award for Most Artistic Pastry Chef 2011-2013 at the Hospitality Asia Platinum Awards (Regional Series). A firm believer in experimentation, she is constantly whipping up innovative creations that carry influences from both the east and west. She particularly enjoys working with chocolate to create delectable concoctions with a local twist. She also likes variety, and enjoys creating dessert platters so that guests are spoilt for choice.