Add the icing to your revenues by creating sweets that will satisfy both traditional palates and daring palates. See our suggestions for modernizing traditional dessert fun for each season.
Which dessert trend is the biggest right now? It’s easy: appetizing, visually appealing sweets will always spark conversation and increase sales.
This implies that dessert fun classic menu items like cheesecake, cobblers, pie, cake, and ice cream sundaes will always have a spot. The secret is to keep things interesting by introducing new tastes, presentation enhancements, seasonal variations, and other unique touches that will draw in customers. In fact, removing a best-selling dessert off the menu just to try something different can be a mistake. By the time dessert arrives, a lot of visitors are ready for an old friend.
You can make both ends meet.
Here are some ideas if you want to experiment with different taste combinations or give traditional recipes a special spin:
Fusion Desserts
To make fusion desserts, combine ingredients from several different cuisines. Try creating a cheesecake with chai spices or a tiramisu with matcha taste, for instance.
Taste Combinations
- Try out novel combinations of flavors, such as chocolate and chile, lavender and lemon, or rosemary and honey.
- Add unusual spices to your desserts, such ginger, saffron, or cardamom, for a pleasant surprise.
Mini Dessert Fun Buffet
Arrange a selection of bite-sized sweets for a mini dessert fun buffet. This lets visitors sample different flavors without having to commit to a whole dessert.
Ice Cream Pairings
To make your sweets stand out, match them with intriguing varieties of ice cream. Serve a citrus sorbet beside a dense chocolate cake or pair a warm brownie with mint chocolate chip ice cream.
Modify the Taste
Changing the flavor of an already-favorite dessert is one of the simplest methods to produce a “new” dessert fun hit. For a twist on bread pudding, try combining chocolate chips with dried apricots or cherries. Alternatively, try using day-old doughnuts, croissants, or even scones in place of bread.
The genre of cheesecakes is expanding rapidly. Using a different fruit or candy topping or a filling like orange or peanut butter, it’s also a simple dessert to experiment with. Make it a cheesecake in the size of an individual portion to leave a lasting impression.
Alternately, go for a worldwide flair and a bit exotic thrill, like Caribbean (made with plantains, dulce de leche, and a zesty sauce).
Turn It Into A Seasonal
Dessert fun should change with the seasons on the menu; in fact, that’s what customers like to see. It’s especially useful to use seasonal fruit selections in desserts: citrus in the winter, apples and pears in the fall, and berries and melon in the summer.
Desserts’ “weight” and temperature can also be changed. Summertime calls for lighter chilled dessert fun like ice cream and pudding, while winter asks for hearty cobblers and baked goods.
Not to mention seasonal sports, Valentine’s Day, and Halloween—cupcakes can be readily decorated to match the occasion, such as Fourth of July cupcakes with red, white, and blue icing.
Allow Them To Tailor
Desserts are still very much embracing the DIY movement that’s taking over the sandwich and salad markets, where consumers can design the exact structure they like.
Sundaes with ice cream. Give them the option of flavors, garnishes, sauces, fruit, and nuts to create a customized dish.
tiny desserts. Serve a variety of mini parfaits, cookies, individual pies, and other delicacies for guests to mix & match.
Quick Improvement: Include Sauce
Aside from being a dessert fun way to let customers customize cake, fresh fruit, cheesecake, and more, allowing them to add their own sauce (either included in the purchase or à la carte) instantly adds value and premium appeal. Here are some suggestions:
- Berries in Sauce
- Coffee Sauce with Chocolate
- Sauce with Brandy
- Chipotle Française
- Vanilla Extract, Unflavored or Spiced
- Caramel Sauce with Bourbon Flavor
- Whipped cream, naturally
Delightful Patterns
According to Technomic, 40% of consumers now eat dessert twice a week or more, meaning there’s a greater need than ever for a wide variety of dessert options. As an illustration:
- cheese-based sweets
- Everything in red velvet
- Chocolate – Lots and Lots of Chocolate
- Fruits Alone, but Vegetables Too
- Dessert and Drink Combinations
- Unique Milkshakes
- Tiny Treats: Exquisite Desserts
- Donuts for dessert
- Dessert as a Snack
- Pies by Hand
