Felipe Cerda

While many couples get stuck on wedding decorations, music or love phrases to incorporate into the vows, others find it especially difficult to do the math.

In addition to calculating the food and drinks, there are other items to consider such as the cotillion or the sweets that you will offer to your guests. So, if you are counting down to exchange your wedding rings and you are already thinking about the sweets, don't miss the following tips to make sure you don't miss anything.

1. Dessert buffet

TodoEvento

Whether you will opt for a buffet table for guests to enjoy dessert after lunch or dinner, it is recommended to have three pieces per person Whether it is strawberry mousse, lemon pie, cheese cake or tiramisu, among other options.

In this way, at least everyone will get to try more than one and, most likely, they'll end up satisfied. That's for sure, make sure the desserts are more or less similar in size and, if you wish, you can decorate the buffet with signs with beautiful love phrases such as "love is sweet" or "to love is to share dessert".

2. What if there is cake?

La Martina Pastry Shop

If you also plan to offer wedding cake, be sure to allow some time for guests to work up an appetite again, and in that case, the number of desserts on the buffet should be reduced to only two per person Also, if the cake will be chocolate, choose desserts with other ingredients or flavors.

Now, either for budget or time reasons, some couples choose to replace dessert with wedding cake which serves as the culmination of the banquet.

3. Candy Bar

Talagante Country House

If we are talking about themed corners, the Candy Bar stands out among the most popular of marriages today, so if you're thinking of including one, should be clear about the number of guests to be able to calculate the amount of sweets they need, but the first thing is to define between four and eight varieties and identify them by type.

For example, for the case of the so-called hard candies which are usually found in bulk (candy, gumdrops, chocolate balls), the rule of thumb is calculate 250 gr per person In other words, for a table of 50 people, you will need 12 and a half kilos of sweets in total. These are usually placed in glass containers .

And with regard to the biggest sweets such as cupcakes, donuts, or popsicles, the recommended calculation is four servings per person so that there are no shortages .

However, if there will be children in your silver-ringed posture, it is in their best interest to to assemble bags with a mix of sweets and personalize them. This will ensure that the kids get enough to eat and, incidentally, that they don't mess up the amount stipulated on the Candy Bar for the elderly.

4. Late night sweets

Javiera Vivanco

Late night is another time when they can offer sweet flavors, although they should only do so if they do not have a Candy Bar so as not to saturate .

Among other options, you can bet on a chocolate waterfall marshmallow spread or fruit kabobs or, if you prefer something bigger, an excellent idea is renting churro, cabritas or cotton candy carts .

According to the number of guests, the supplier will give you a quotation Generally, for example in a goat cart, you negotiate for unlimited consumption for three hours.

5. Homemade sweets

Tantum Events

On the other hand, if you are going for a country wedding decoration or a ceremony with Chilean touches, you can replace the sweets either in the dessert buffet or in the Candy Bar , for homemade and traditional preparations such as fruit tarts, pancakes with manjar, rice pudding, queen's arm or roasted milk, among other options.

The ideal is calculate 200 grams per person which is more or less equivalent to two servings of homemade desserts for each person .

Although there is no exact formula, the important thing is not to have too many sweets in your celebration, but not too many, so you can optimize resources to allocate, for example, a higher amount for the wedding dress or the gold rings, among other items that you will have to pay for.