Preparation Timeline
Utilize the following timeline when preparing for a memorable party filled with a wealth of divine desserts, such as the dessert buffet presented on page 64 of the Taste of the South’s Special Collector’s Issue: Christmas Cooking Southern Style.
Up to 1 month before:
- Make, but do not frost, Mini Lemon Cupcakes. Place in airtight containers and freeze.
- Make Sweet Potato Roulade. Wrap tightly in plastic wrap and freeze.
- Make layers for Spiced Apple Layer Cake. Wrap tightly in plastic wrap and freeze.
1 week before:
- Make shopping list. (Click here for a downloadable grocery list for this menu.)
- Buy groceries.
2 to 3 days before:
- Make Chocolate Terrine. Refrigerate.
- Make Cream Puffs, but do not fill. Store in airtight container.
1 day before:
- Transfer frozen desserts from freeze to refrigerator for thawing.
- Make Caramel Orange Mousse. Cover and refrigerate overnight.
- Make White Forest Cheesecake. Cover and refrigerate overnight.
- Make Chocolate Hazelnut Truffles. Cover and refrigerate overnight.
4 to 6 hours before:
- Make frostings and frost Mini Lemon Cupcakes and Spiced Apple Layer Cake.
- Make Berry Trifle. Cover and refrigerate.
- Fill Coconut Cream Puffs. Refrigerate.
1 hour before:
- Arrange Mini Lemon Cupcakes and Spiced Apple Layer Cake on buffet.
- Arrange Sweet Potato Roulade, Chocolate Hazelnut Truffles, and Coconut Cream Puffs on buffet and let come to room temperature.
30 minutes before:
- Arrange Chocolate Terrine, Caramel Orange Mousse, White Forest Cheesecake, and Berry Trifle on buffet.
- Garnish desserts as desired.
