Sugarland
Whether they crunch, crumble or wiggle, desserts are revolutionizing receptions
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Fruit ’n’ Fluff Pops
Sugarcoated frozen apricot Bavarian cream gets sticky with velvety marshmallow. By Will Goldfarb, Room 4 Dessert, willpowder.net. Windswept highball glass, Mikasa, mikasa.com. Chartreuse dessert plate, Jasper Conran Colors at Wedgwood, wedgwoodusa.com. Orange Hibiscus napkin, ABH Design, abd-design.com.
Antonis Achilleos
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- This content originally appeared in Brides magazine.
