Sweet Dreams

Have your cake...and dessert, too! Introducing an array of after-dinner treats that will delight your guests — and keep them dancing till dawn.

10/11/2010, 3:20 a.m.

Styling by Joji Goto/Ennis

Candy Land

The extras: An assortment of old-fashioned penny candy, opposite, appeals to the kid in everyone. Giant lollipops, $6.50 each; Jelly Belly jelly beans, about $17 per pound; gumdrops, about $12 per pound; candy dots, about $3 per package; Sugar Heaven, multiple locations, sugarheaven.us.Photograph by Keller + Keller

Photograph by Keller + Keller

Candy Land

The Cake: This playful asymmetrical design by Winthrop-based “sugar artist” Amanda Oakleaf takes its inspiration from a locally made confection: Necco’s Candy Buttons. Starting at $8 per slice, Amanda Oakleaf Cakes.Photograph by Keller + Keller

Photograph by Keller + Keller

Rich Chocolate

The Cake: Swiss-trained pastry chef Jörg Amsler starts with five tiers cloaked in chocolate, then accents each layer with gold trim and handpainted chocolate crests. About $7 per slice, Truly Jörg’s.Photograph by Keller + Keller

Photograph by Keller + Keller

Rich Chocolate

The Extras: Miniature Boston cream pies, below, are a tasty take on a local classic. Truffles, bottom, and bite-sized tartlets, cookies, and mini éclairs, opposite, pack a decadent punch. Boston cream pies, $6 each, Finale, multiple locations, finaledesserts .com; truffles and pastries, $1.50 each, Truly Jörg’s.Photograph by Keller + Keller

Photograph by Keller + Keller

Petite Patisserie

The Extras: A buffet of cookies—delicate pizzelles, lavender-hued meringues, and French macaroons—completes the tea-party theme. Pizzelles, $5 per package, Whole Foods, multiple locations, wholefoodsmarket.com; meringues, $8 per dozen, Sweet Alternatives; macaroons, $2.25 each, Formaggio Kitchen, formaggiokitchen.com.Photograph by Keller + Keller

Photograph by Keller + Keller

Petite Patisserie

The Cake: Wedding- cake specialist Linda Brudz creates a feminine, oval-shaped design inspired by lace and eyelet fabric. Two “peonies” add a pop of color. Starting at $10.50 per slice, Sweet Alternatives.Photograph by Keller + Keller

Photograph by Keller + Keller

Country Flair

The Cake: Adorned with paper carnival flags, a tower of buttercream-topped vanilla cupcakes has homemade appeal. $3 each, Sweet.
Photograph by Keller + Keller

Photograph by Keller + Keller

Country Flair

The Extras: Bags of caramel corn, this page, and doughnut holes, opposite, make great late-night snacks for wedding guests. Caramel corn, $5 per bag, Whole Foods; Munchkins doughnut holes, $5 for 25, Dunkin’ Donuts. Photograph by Keller + Keller

Photograph by Keller + Keller

Berry Suite

The Cake: Tim Fonseca of the Four Seasons deconstructs the traditional wedding cake. Each tier is covered in white fondant and crowned with raspberries. About $15 per slice, Four Seasons Boston.Photograph by Keller + Keller

Photograph by Keller + Keller

Berry Suite

The Extras: the pastry chef’s fresh strawberry tartlets, berry- and-chocolate mousse parfaits, and vanilla crème brûlées echo the cake’s fruit flavors. About $30 per person for a full dessert bar, Four Seasons Boston.Photograph by Keller + Keller

Photograph by Keller + Keller

Sweet Dreams

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Candy Land

Candy Land

Rich Chocolate

Rich Chocolate

Petite Patisserie

Petite Patisserie

Country Flair

Country Flair

Berry Suite

Berry Suite

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