Think outside of the pastry box! Try serving cronuts, a dessert hybrid sensation. These flaky, buttery confections were created by New York City pastry chef Dominique Ansel. They're half croissant, half doughnut, and 100 percent delicious. Fair warning: guests will go gaga for them and they are difficult to get your hands on.
Cronuts, Dominique Ansel
An abundant buffet is a great way to ensure everyone gets what they want, but it also creates an appetizing focal point. One tasty buffet option is a cheese station with an array of mild and strong flavors, different textures, and cheeses made with goat, cow, and sheep milk. Add labels so guests know what they’re diving into, then pair them with breads, fruits, and nuts.
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