The notepad: Pomme Gohar
Pomme Gohar of Phenomena Events jots her favourite dessert bars
Pomme Gohar of Phenomena Events jots her favourite dessert bars. From charity galas to theme nights to even a Ramazan spread, her desserts using homemade recipes with outsourced ingredients are certainly irresistible!
Cupcakes galore
At private parties such as Amin Gulgee’s birthday, cupcakes in all shapes and sizes, decorated with edible floral icing, are all the rage! From teeny-popper birthday parties to special dinners, they are always a hit. Whether in baskets or trays, they are easy to eat and always manage to add colour and fun.
Bling night
This was the perfect setting for decadent desserts. The dessert bar, with the use of diamantes, crystals and silverware, was simply divine. Pink blooms, candy floss, pink pastries, vanilla crunches and candy balls, using desserts by Café Flo, added to the overall look. Crystal goblets, matte silk and silver lanterns used in the décor enhanced the oomph factor of desserts like Crème brûlée and chocolate fondue.
Ramazan iftar
Ramazan is a month of celebration. We celebrate food with a traditional twist, with various iftar spreads using fruits, dates, Pakistani desserts and spices. I took inspiration from Arab and Persian dishes, where eight-treasure rice pilaf and rose-scented desserts, infused with saffron, are used to make the perfect iftar spread. The use of colour in the table spread and choice of food brought out an appetising appeal. Colourful motifs, lace napkins and patterned boards made the food spread a celebration in itself!
Timeless decor
Glamorous charity galas are always the talk of the town, and always timeless. The theme for a charity gala that I did the dessert bar for was vintage clocks from all over the world; so I set clocks into dessert boards with chocolate squares and tiered platters and bite size desserts in cocktail glasses. The use of geometric shapes, balls and gold accessories, as well as flavours of the season, made for a delectable dessert bar.
Royal night
Making a theme night exciting and glamorous with a lavish variety of desserts is always the aim. For this dessert bar, at the ‘Dil Night’ charity gala, I used ostrich fur plumes with flower dessert cakes as well as an array of strawberry tarts and desserts in cocktail glasses. The use of candles, elaborate gold-ware and exotic florals with dried lemons and fruits added style to the table.
Cupcakes galore
At private parties such as Amin Gulgee’s birthday, cupcakes in all shapes and sizes, decorated with edible floral icing, are all the rage! From teeny-popper birthday parties to special dinners, they are always a hit. Whether in baskets or trays, they are easy to eat and always manage to add colour and fun.
Bling night
This was the perfect setting for decadent desserts. The dessert bar, with the use of diamantes, crystals and silverware, was simply divine. Pink blooms, candy floss, pink pastries, vanilla crunches and candy balls, using desserts by Café Flo, added to the overall look. Crystal goblets, matte silk and silver lanterns used in the décor enhanced the oomph factor of desserts like Crème brûlée and chocolate fondue.
Ramazan iftar
Ramazan is a month of celebration. We celebrate food with a traditional twist, with various iftar spreads using fruits, dates, Pakistani desserts and spices. I took inspiration from Arab and Persian dishes, where eight-treasure rice pilaf and rose-scented desserts, infused with saffron, are used to make the perfect iftar spread. The use of colour in the table spread and choice of food brought out an appetising appeal. Colourful motifs, lace napkins and patterned boards made the food spread a celebration in itself!
Timeless decor
Glamorous charity galas are always the talk of the town, and always timeless. The theme for a charity gala that I did the dessert bar for was vintage clocks from all over the world; so I set clocks into dessert boards with chocolate squares and tiered platters and bite size desserts in cocktail glasses. The use of geometric shapes, balls and gold accessories, as well as flavours of the season, made for a delectable dessert bar.
Royal night
Making a theme night exciting and glamorous with a lavish variety of desserts is always the aim. For this dessert bar, at the ‘Dil Night’ charity gala, I used ostrich fur plumes with flower dessert cakes as well as an array of strawberry tarts and desserts in cocktail glasses. The use of candles, elaborate gold-ware and exotic florals with dried lemons and fruits added style to the table.