Halloween Sweet Table (part two)

So, Halloween has come and gone (hard to believe) and now I’ve finally gotten a moment to sit down and complete the steps for the sweet table. Working in steps really makes the whole task much less daunting. See our previous post about freezing iced cookies. For the week leading up to the big day, I worked on the little details. Making the chalkboard signs, buying the display items, etc.

Another great trick is to pick sweets that can be stored for several days in advance, I picked meringue ghosts and made them 3 days before the big day, I got a great recipe from joy of baking.

All that I had left to do the day before was draw the faces on my little clementines and ice my cupcakes. The party was on actual Halloween, so on Friday morning I took all my sweets out of the freezer and let them sit out at room temperature all day. I iced my cupcakes Friday night and they were still fresh and yummy on Saturday.

One more step that I found really helpful was to set everything up at our centre and photograph it. That meant when I got to the location, I wasn’t fiddling with last minute decisions about where things would go. The key to having a stress free job is to divide your steps and don’t leave everything till the last minute.