These young professionals were efficient beyond description. We had one face to face meeting and conducted the rest of our planning by email. Being young couples, they are on the weddings circuit and went to dozens of wedding over the past couple years. They saw wedding cakes go uneaten because everyone was on the dance floor. They decided to skip the wedding cake and go for a dessert buffet. Due to severe allergies, there could be no nuts. For dessert, Debbie and Keith chose petite cake bites in four flavors, chocolate, pumpkin, carrot cake and red velvet; chocolate chip cookie dough truffles, shortbread cookies with blue and silver sugars (to match the bridal party), snickerdoodles, M & M cookies, pumpkin chocolate cookies, rugalach, chocolate dipped Oreos, and chocolate dipped rice krispy treats with blue drizzle. The center of the table featured fancy fruit trays of chocolate dipped strawberries, chocolate dipped pineapple, raspberry coins and blackberry coins. Like I do at all affairs, the untouched food is neatly packaged at the conclusion of the party for the family to take home. The parents of both the bride and groom were so pleased; they’ve recommended me to all their friends.