Cinco de Mayo DIY Dessert Bar

Written By yvette jemison

When I’m hosting, I love creating moments that feel just as beautiful as they are interactive, and this Cinco de Mayo dessert bar might be my favorite yet. My Galley workstation, with interchangeable inserts, turned a simple setup into a fully layered dessert bar. The built-in cutting board transitions from prep to plating individual servings of flan and tres leches cake from My South Texas Kitchen cookbook. The garnish board has everything in its place from fresh mint and sliced fruit to a caramel drizzle. Guest love customizing their dessert, which is exactly how I like to entertain. My workstation design invites connection, and the kitchen becomes the center of the celebration.

yvette jemison

Yvette Zuniga Jemison is a recipe developer, food photographer, and the IACP award-winning author of My South Texas Kitchen. As a recipe developer and content creator, she produced seasonal campaigns, product launches, and cooking videos for leading brands such as Zatarain's® Brands and The Galley® Brands.

Her cookbook, recipes, and food photography have been featured in Southern Living Magazine, The Local Palate Magazine, San Antonio Living Show, and the FYI Network. You can find her recipes, book signings, cooking classes, on her event page and on Instagram at @y_delicacies.

https://yvettezunigajemison.com
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