Also the best way to use these and keep them looking nice all night long is to line them with clear 16 or 32 ounce clear plastic deli containers. I get mine at Smart and Final where they sell the lids too.
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| Lined with clear deli containers |
I usually portion out my toppings before the party and refrigerate them. When a topping needs to be switched out it is so easy to take out the empty deli container and switch it for a full one.
The other reason I like to line them with the deli containers is because even the 32 ounce containers are a little shorter than the Bain Maries. This allows tongs and ladles to reach the bottom a little easier.
Of course if you are doing squeeze bottles you wouldn't want to line them.
One trick for keeping toppings cold: We used #10 cans filled with Sonic Ice (aka pellet ice) under each Bain Marie. The stainless steel really conducts the cold.
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Here is the 6 station topping bar empty and ready to fill with yumminess
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We used the four station topping bar for Barbecue sauce at Kaylynn and Dallin's Grooms Dinner. The FIFO bottles fit perfecly.
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At Dev and Randy's reception we used the four station topping bar for salad dressings. Again we used the FIFO bottles and I think I liked it just a bit better than just putting dressing bottles out on the serving table. It might have looked nicer just to have small ladles and containers of dressing but I thought it would be too messy.
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We used the 6 station topping bar for pasta toppings at Dev and Randy's reception. We used 16 and 32 ounce deli containers as sleeves in the Bain Maries. This not only keeps the Bain Maries clean and looking great but makes it easy to portion out all of your toppings and switch them out in an instant. The deli containers are clear and you don't even notice them.
Update: We have used these at a bunch of other events. They work really well for a dessert or ice cream toppings bar.
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