Inhouse at Sixteen’s founders Therése Delport and Ronelle Janse van Rensburg believe that putting a little effort when preparing any meal or desert goes a long way. The art of paying attention to detail can elevate your festive desert table, while creating lasting moments … and it does not need to break your budget.
Curating a dessert plate is all about creating single-serving portions that are both beautiful and delicious.
“There are so many creative ways to make it look special and inviting. Here at In House at 16, we believe that people appreciate it when things are done with love and care. When you take the time to go the extra mile by adding those thoughtful little touches, your guests feel welcome, valued, and special. It’s amazing how much more joyful and memorable a celebration becomes when people can see and feel the effort that went into it.”
You can place slices of your favorite cake into a shot glass and generously sprinkle them with toppings for a visually appealing treat. This can be paired with something as simple as an Amarula ball or a chocolate brownie. Even small details, such as a 250 ml water bottle, can be dressed up by wrapping it with a ribbon in the colour of your theme, adding a thoughtful and festive touch.
Host tips:
- Less is more. Use what you have and plan around your guests’ preferences to avoid unnecessary waste, while still creating a thoughtful, enjoyable experience.
- Keep it simple, don’t go over the top.
- Have fun being creative and remember there’s no right or wrong way to do it.
- Add flowers or greenery to your décor. They breathe life into the table and instantly elevate the look, creating a fresh, inviting atmosphere.
Amarula ball recipe:
Ingredients:
3 packets of Marie biscuits (crushed)
2 eggs
125 ml melted butter
500 ml icing sugar (sifted)
250 ml Amarula liqueur
500 g baking chocolate (melted)
Method:
Mix the crushed biscuits, eggs, butter, icing sugar, and liqueur in a mixing bowl.
Shape the biscuit mixture into balls about 4 cm in diameter and place them on foil-lined trays. Chill for about an hour or until firm.
Dip the balls into the melted chocolate and leave them at room temperature until the chocolate has set.
(Makes approximately 40 balls)
