In the current issue of Pacific Weddings, we featured these lovely wedding dessert buffet ideas photographed by the fabulous Oahu photographer Chrissy Lambert. The growing trend to offer individual sweets in lieu of a traditional wedding cake gives the bride and groom an opportunity to share a few of their family favorites. Chef Michelle Nakaya of Ginniberries Catering in Honolulu recommends five delicious after-dinner treats that will end the evening on a high note. [clockwise from upper left] Kahlua cake trifle with Kahlua-infused whipped cream; Lychee panna cotta with rose petal essence and fresh raspberries; Port wine and cherry mousse with figs; Amaretto mousse rimmed with chocolate ganache and topped with Amaretti cookie crisp; and finally, green tea pots de crème. Which appeals to you most, a dessert buffet or a traditional wedding cake? Personally, I love the combination of both—a beautiful cake and miniature desserts to match!