2015 Dessert Table Trends

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!

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

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

Besides macarons and cupcakes, expect to see plenty of bite size and petit desserts, including lollipops, cake pops, glass desserts and petit gateaux.

Macaron: Chewy almond macaron sandwich with raspberries and chocolate ganache

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

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

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

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.

Brioche: Butter brioche with golden raisins

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

Champagne: GH Mumm with fresh berries

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

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?

Cookies: Walnut almond chocolate chip cookies

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

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.