I adore elegant, understated decor, and try to reflect that style whenever putting together food buffet presentations.  But sometimes the event needs a focal point and a ‘wow’ factor. And that’s when you just have to create a great big dessert buffet. Last night’s event ended with a buffet containing a large variety of miniature sweets, including salted caramel cheesecakes, passionfruit parfaits, chocolate pot de creme, coconut cream puffs, lemon meringue tarts, maple pecan tarts and flan. And we rounded it off with an assortment of apothecary jars filled with everyone’s favorite candies. What could be better?