I usually cater a dessert buffet at Xmas for a corporate client. For various reasons it does not give me any satisfaction- mostly bcs the staff have just eaten lunch, have been snacking on candy & chocolate for around a week ( client/ colleague gifts etc) and so do not really eat enough desserts.
I am toying with the idea of setting up a sundae bar with mini brownies, red velvet cupcakes, macaroons, meringues as base, two or three ice creams and lots of seasonal toppings a la sweet frog ( within reason). Perhaps some mini candy cane ice cream sandwiches.
So my question for you all is how do you suggest keeping the sandwiches and ice cream frozen enough. ( no freezer there plus one hour party time frame for approximately 90 guests) Was thinking of transporting on dry ice and perhaps the ice cream would be OK on ice in copper tubs on the buffet table ( 3 gallon size ice cream). Any suggestions on chilling and presentation would be appreciated.