The Feast Issue: An Expert’s Sweet Guide To The Perfect Dessert Table

by | Cake Wisdom, Wisdom

ABOUT THE AUTHOR

Jean of Bakes By Jean
Find me on Ms Polka Dot's Directory
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Unlike serving a traditional slice of cake, dessert tables at weddings or events, are not only amazing to look at and to eat from, but the variety, flavours and creativity all laid out as a visual feast brings joy and happiness to the occasion. Dessert tables are all about having fun and wow factor – however executing one takes effort and careful planning.
Here are my top tips for a stunning and memorable dessert table.

BE PREPARED
The sweet options are almost endless and knowing where to start can overwhelm you. So, choose your theme or colour and build your buffet from that. If you choose pink as your colour, you can have flavours such as Raspberry, Rosewater, Boysenberry, Cherry, Strawberry, Watermelon and even Pink Champagne Jellies! Pink Lemonade could be served in a big glass jar with a ladle. Add some pretty pink and white flowers with some greenery in washed jam jars!
Tip: Don’t go for anything too polarising for example a Citrus theme. You may lose people altogether. Think crowd pleasers like the classics, fruit flavours or chocolate.


BE CREATIVE
I don’t just call my cakes “Chocolate & Caramel” or “ Lemon and Vanilla.” I have given them all names! For a children’s party, my “Vanilla Ice Ice, Baby” is very popular. This is my favourite song to sing at karaoke and it makes vanilla cake with vanilla frosting and syrup sound a little more interesting.
TIP: Make sure each component of the table is lovingly labelled.

Image by Kerryn Lee Photography

BE PERSONAL
I like the idea of adding something very personal to the couple within the cakes or desserts. For example, you might include Maltesers because the couple love to eat them while going on a cinema date. My husband and I love Coconut Rough so I’ll add that to our Anniversary cake! I sometimes suggest a PB ’n J cake for an American and a Lamington cake for an Australian couple who are tying the knot. Even adding crushed Tim Tams to a Caramel Delight cake or Oreos in-between the layers of a chocolate cake!  It’s a nice way for the wedding guests to taste two different cakes.

BE SURPRISING
For my cupcakes, I always add some flavour to the centre. If I want the cupcakes to have a little surprise, I add Chocolate Ganache, Raspberry Jam, Caramel or Lemon Curd.

Image by Kerryn Lee Photography

BE PRACTICAL
You can thank me later for these tips…
– If you’re having a dessert table outdoors during the summer, be mindful of using frostings that are not going to melt.
– If using fresh cream, also be cautious you could end up with some unwell guests if the cream sits in the sun for too long.
– Use cloches to keep the nasty flies off your food.
– Consider your guests dietary requirements. It’s easy to add some macarons for coeliacs and even some Oreo’s on a platter for vegans and the lactose intolerant sprinkled with some pretty rose petals.

BE STYLISH
When considering styling the dessert table, try not to mix more than two materials, e.g. glass, wood, different metals, black etc. The optic of the different coloured platters will take away from the beauty that is presented and make the table look too fussy.
Place the tall platters at the back of the table so guests won’t get their sleeves stuck into the frosting of a cupcake! Have the height at the centre of the table and cascade the desserts, ascending order towards the outside ends of the table.

Ms Zebra Says: Yum, yum, yum! Who doesn’t love a dessert table? These are great tips to create your own too! Happy baking!!!

About Bakes By Jean: Baking has always been Jean’s first love! Jean started baking at an early age with her Mother in their kitchen in Offaly, Ireland. Bakes by Jean was born in 2015, specialising in custom designed creations. Jean creates and bakes from her council registered kitchen in Travancore, 4km from Melbournes CBD. Jean doesn’t try to be the best cake maker but she hopes that the love and soul she puts into every creation shines through her cakes.

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