6 Sparkling Desserts for All Your Wedding Events

Bubbly is the go-to beverage for any special occasion, but there are plenty of ways to enjoy it beyond the traditional flute. From fruity ice pops to flavor-packed cake balls, try incorporating Freixenet Cava (one of our favorite sparkling wines) into sweet treats for your wedding, engagement party, shower—or any other cause for celebration! Check out six of our favorite recipes below.

  1. Rosé Snow Cone

    6 Sparkling Desserts for All Your Wedding Events

    Build an engagement party dessert station around Frosé, the much-talked-about (and Instagrammed) treat that’s a fresh, fun take on a granita. Serve it in paper cones for a nostalgic touch.

    What You’ll Need:

    16 oz. Freixenet Rosé (about ⅔ of a standard bottle)
    ⅓ cup lemon juice
    ½ cup water
    ¼ cup sugar
    2 9” x 13” baking dishes
    8 paper cones
    Fruit for garnish, optional

    Makes 4-8 servings.

    Directions:

    1. In a large bowl, combine Freixenet Rosé, lemon juice and water. Add sugar and stir until dissolved, about 2 minutes.

    2. Divide mixture evenly between baking dishes. Place dishes in freezer to set. Every 30 minutes, stir mixture with a fork, breaking up any chunks. After about 3 hours, the mixture will turn into a frozen slush.

    3. Scoop frosé into paper cones. Serve garnished with berries if desired.

  2. Kiwi Watermelon Cava Pops

    6 Sparkling Desserts for All Your Wedding Events

    Planning an outdoor summer wedding? Instead of greeting guests with flutes of bubbly before the ceremony, help them stay cool by serving these refreshing bars.

    What You Need:

    Blender
    3½ cups watermelon, cubed
    ½ bottle of Freixenet Brut Cava
    4-8 ice pop molds and sticks
    3 kiwis, peeled and sliced
    4 to 5 tsp. sugar

    Makes 4-8 servings.

    Directions:

    1. In blender, process watermelon on high until smooth. Add Freixenet Cava and stir to combine.

    2. Pour mixture into ice pop molds until each mold is ⅔ full. Place sticks in molds and freeze for two hours until firm.

    3. In blender, combine kiwi and sugar. Blend on high until smooth.

    4. Pour kiwi mixture into remaining ⅓ of molds. Freeze for at least four more hours.

  3. Cava Glaze for Doughnuts

    6 Sparkling Desserts for All Your Wedding Events

    This glaze gives simple store-bought doughnuts an unexpected sparkling finish. Serve in a tiered tower for a photo-worthy display.

    What You’ll Need:

    2 cups powdered sugar
    ½ cup Freixenet Brut Cava
    8-10 plain cake or yeast doughnuts
    Parchment paper

    Makes 8-10 servings.

    Directions:

    1. In a medium bowl, slowly add powdered sugar to Freixenet Cava until glaze forms and desired thickness is reached.

    2. Dip each doughnut into glaze, then set aside on parchment paper to set.

  4. White Chocolate Cava Truffles

    6 Sparkling Desserts for All Your Wedding Events

    Serve flutes of these delectable, lightly-flavored truffles at the end of your wedding—or package them up as favors for guests to enjoy on their way home.

    What You’ll Need:

    12 oz. white chocolate
    ¼ cup heavy cream
    ¼ cup Freixenet Brut Cava
    2 oz. butter, softened
    Powdered sugar
    1 lb. white chocolate candy coating
    Gold sugar or edible glitter sprinkles, optional

    Directions:

    1. Chop white chocolate and place in a medium heat-safe bowl. Set aside.

    2. In a small saucepan over medium heat, bring cream to a boil, then immediately remove from heat and pour over chopped chocolate. Let cream soften chocolate for 1 minute, then whisk into a thick mixture.

    3. Add Freixenet Cava to bowl and whisk until incorporated. Add butter and whisk again. Press plastic wrap on top of mixture and refrigerate until firm enough to scoop.

    4. Once firm, use a teaspoon to scoop small balls. Dust your hands with powdered sugar and roll balls between your hands to create a round shape. Set truffles aside on a plate.

    5. In a saucepan, melt candy coating, then place in a bowl. Use a fork to dip each truffle in coating. Place on parchment paper or foil-covered baking sheet to harden.

    6. Decorate with gold sugar or edible glitter sprinkles.


    Recipe adapted from Champagne White Chocolate Truffles by Elizabeth LaBau.

  5. Paradise Lime Punch

    6 Sparkling Desserts for All Your Wedding Events

    Give your signature drink a tropical twist with this frothy-meets-fruity concoction.

    What You’ll Need:

    2 quarts lime sherbet, softened
    2 bottles Freixenet Brut Cava
    1 46 oz. can pineapple juice
    Lime slices for garnish

    Makes 12 servings.

    Directions:

    1. In a large punch bowl, combine sherbet, 2 bottles Freixenet Cava and juice.

    2. Mix and serve in tall glasses. Add lime slices for decoration.

    3. Top with more Cava if desired.

  6. Cava Cake Balls

    6 Sparkling Desserts for All Your Wedding Events

    Pass around trays of these bite-size vanilla and sparkling wine treats at your reception so guests can enjoy dessert—without stepping off the dance floor.

    What You’ll Need:

    9” x 13” baking pan
    Baking tray
    Stand mixer or hand mixer
    Nonstick cooking spray
    8-10 lollipop sticks
    1 16 oz. package white cake mix
    1¼ cups Freixenet Sweet Cuvée Cava
    ⅓ cup canola oil
    4 egg whites
    16 oz. container prepared vanilla cake frosting
    16 oz. white chocolate chips
    Gold sprinkles or edible glitter for garnish, optional

    Makes 8-10 servings.

    Directions:

    1. Preheat oven to 350˚F Spray baking pan with nonstick cooking spray. Set aside.

    2. Using a stand mixer or a hand mixer and a large bowl, beat cake mix, Freixenet Cava, canola oil and egg whites at medium speed until smooth, about 2 minutes. Pour batter into prepared pan.

    3. Bake cake for 15 to 20 mins or until a toothpick inserted in the center comes out clean. Then remove from oven and let cool in pan for 30 minutes.

    4. Using your hands, crumble the cake into a large bowl. Using a stand mixer or a hand mixer on low, stir in frosting until incorporated evenly with no lumps. Refrigerate overnight.  

    5. Line a baking tray with wax paper. Using a melon baller or your hands, shape the cake mixture into small round balls and insert lollipop sticks. Place balls on tray, then store in freezer for 1 hour.

    6. In a saucepan, melt white chocolate chips, then place in a bowl. Use a fork to dip each ball in coating. Place on parchment paper or foil-covered baking sheet to harden. Repeat with the remaining cake balls, decorate as desired and let dry completely.


    The Knot and Freixenet Cava present Pop. Fizz. Clink., a sponsored series full of delicious and stylish inspiration for your wedding. Visit Freixenet Cava for more sparkling ideas. Please drink responsibly.

Source: The Knot

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