Ice sculptures have nothing on maple taffy carts, so winter brides be warned – frosty décor just got a little sweeter. A wooden box filled with crushed ice won’t clash with a cozy, cabin-fevered atmosphere, and set in the great outdoors, will recreate the best of sugaring-off. Designate a server to the chilled station- someone to expertly cool the maple syrup around popsicle sticks and hand out those gooiest of lollipops with a joyous ‘Bon Appétit.’

If your winter wedding’s more about avoiding the knit mitts and apple-cheeks while the world outside gets blanketed in white, try a toasty, fresh-from-the-fryer doughnut stop. While jelly-filled, honey-glazed delights can be a fun break-room treat, rainbow sprinkles and stale dough don’t exactly scream ‘just married.’ But an old-fashioned station with a flour-flecked baker hand-rolling spiced doughnuts while guests anxiously await their hot thrill is ‘just darling.’

Summer celebrations often call for frosted cocktails, but if the hard stuff turns you off, don’t bum guests out with seltzer and lemon water. Slushie machines displaying a spectrum of completely unnatural colors ready to stain tongues, and Norman Rockwell soda fountains boasting root-beer floats, malted milkshakes and cherry soda straight from the tap will provide thirsty guests with good, clean fun.

For the true bumpkin bride throwing an outdoorsy wedding to rival Survivorman’s, a s’mores station by romantic bonfire-light will keep things fresh while satisfying sugar cravings. Spread a checkered cloth over a picnic table, piling up the graham crackers, chocolate bars (dark, milk and white), jumbo marshmallows and sticks for guests to grab at will (some assembly required). A hot cocoa machine, bowl of mini mallows and stack of Styrofoam cups would look great in the table’s corner.

Sometimes it’s just not feasible to install an entire wood-burning stove or fully-stocked candy shoppe in your reception hall, but when going small: think big. A cotton-candy machine, or better yet, a candy-floss cart straight out of a mid-west county fair, will be a hoot at any twinkle-lit, pastel-painted affair. Fresh caramel corn leaping into a vintage-cinema pop-corn cart with golden wheels and striped canopy will make an adorable statement. Things can only get cuter with servers in usher’s uniforms, scooping the goodies into monogrammed, red and white paper bags. Finally, for something sweet, simple and good-natured, mount a sourball/gumball machine in the hall lobby, sneaking in a few tinfoil-wrapped chocolate truffles for a little luxury. Charge a dollar a piece and at the end of the night, donate the cash to your favorite charity.

Chocolate fountains are nice, yet safe. Instead, opt for a rainbow fountain – made possible with dyed white chocolate. Trays of sliced fruit are always a welcome bit of relief to the over-stuffed, but you haven’t met true indulgence, or the cloyingly sweet until you’ve dipped chocolate bark into a rain of liquid caramel.

Put together a dessert bar, and adapt the term all too literally. Chocolate martinis are one way to go- or you could flip the switch, serving up gin and tonic cupcakes, amaretto cookies, champagne fruit tarts, apple beignets made with beer batter and ice-cream bourbon-stout floats.

Sundae bars can be every bit as intoxicating, not to mention playful in a do-it-yourself dessert kind of way. Line-up bowls of plain-as-vanilla bean ice cream beside a cornucopia of drool-worthy toppings, including jams, melted fudge, butterscotch, marshmallow puffs, fresh berries, wafer cookies, whipped cream and chopped butter-pecans. If frozen treats aren’t your thing, go the way of the waffle when hatching your bar scheme. As long as guests can get their hands dirty and then lick them clean, the main dish is open to interpretation.