Featured: Dessert Bars

we were extremely delighted to have shared our dessert bar service with Business Times Weekend last Saturday. For those who missed it, here's an excerpt of the article:

BRIDES beware: hiring The Wedding Chateau to take care of your big day could mean that the Best Dressed title may go to the dessert table instead. That's because the company, which specialises in design and desserts, is capable of turning out such stunning creations that one of its elaborate edible spreads was in May featured on the blog of American dessert and decor specialist Amy Atlas, the Martha Stewart of dessert bars who does projects for society folk and Hollywood celebrities.

Covering a table a couple of metres long, the baby blue and gold-hued sweet feast was backed by a gilded mirror and made up of tier upon tier of bonbons that included petite croquembouches, custom-wrapped chocolates, marshmallow kebabs and delicate macarons decorated with laurel wreaths and fleur de lis. It was a treat for both the eye and the palate, which is exactly what The Wedding Chateau owners and sisters Amal Sarah and Amal Najihah were shooting for when they began offering dessert bars last year as part of their repertoire (the company, which was set up in 2005, also does events including non-weddings and individual projects such as food favours and flower arrangements) ...

... Each dessert bar, which must be booked between two weeks and two months in advance depending on the level of complexity, is conceptualised individually, usually according to the theme of the client's event, then realised in hand-drawn sketches before the actual date. The Wedding Chateau has so far done a Renaissance-themed dessert bar, complete with a bust of Michelangelo's David on the table; a Chanel-inspired one with black-and-white tweed-patterned ribbons and apple juice served in bottles that resemble the brand's famous No 5 perfume; and one in striking Venetian red and Tyrian purple decorated with lush red roses, among others. 'We get our inspiration from anywhere and everywhere, and we try to put that into food, into forms you wouldn't expect,' explains Najihah.