FANDANGO Catering Offers 4 Tips for Creating a Dessert Table

As part of our continuing blog series, "Fall Entertaining Ideas," FANDANGO Catering has put together some tips for creating a dessert table at an event, whether a dinner party, cocktail party, wedding reception, or other event.

It's best to avoid potluck dessert tables for an important event--Potluck dessert tables are yesterday's news and rarely work well. Think about it--at every potluck meal you've ever attended, hasn't the quality of the food varied greatly? Some foods are great, some so-so, and some terrible. The same is true of a potluck dessert table and we usually advise against it. The other problem with potluck dessert tables is that guests bring the desserts in all kinds of containers and this container mishmash spoils the look of the table. You CAN (or can have someone) transfer the potluck desserts to better-looking dishware, but since guests generally bring the desserts as they arrive this is a rushed job.

If you have relatives or others who insist on bringing desserts to your event, try to have an auxiliary dessert area and leave the special desserts or wedding cake on the more visible dessert table.

The most beautiful dessert tables use harmonious colors (or just one color), different heights and shapes, and a decorative element or two or three. Try using cake stands, tier stands, and platters for baked desserts; small plates or bowls for chocolates, truffles, or candies; and perhaps small boxes tied with ribbon for tiny cakes, cookies, candies, or edible favors. Another nice look is to combine mini and full-size desserts (always assign someone to slice the full-size desserts when dessert time arrives as often guests won't touch a full-size dessert that hasn't been sliced). Colors can be all one color,and then variations on that color in linens, napkins, runners, and decor look elegant (such as shades of pale blue or shades of cream or red or brown). Bridal magazines and websites have great ideas for decorating dessert tables and many of their ideas can be adapted for any kind of party or event.

Also, try to use both round or oval and rectangular or square trays. Choose ONE look--traditional, vintage, modern, Asian, Moroccan, whatever you like best--for the serving pieces. For example, silver trays next to very modern square white or clear glass trays doesn't work very well, nor does any TOO eclectic dessert table (or any event table) look.

A popular trend this year is to choose a theme--such as dark and white desserts, carnival desserts (e.g., ice cream sandwiches, popcorn), all chocolate desserts, all lemon desserts...Again, you can get great theme ideas from bridal magazines or sites. A classic theme idea that continues to be in style is to create a dessert table based on a holiday or whatever you're celebrating at your event.

Another trend this year is a dessert table with wine pairings set up next to the desserts--Ask your wine or liquor store for recommendations based on your desserts. There are many sweet and dessert wines or champagnes or sparklings that go well with desserts. A nice touch is to place a printed or chalkboard pairing menu next to the desserts and wines on the table (not whiteboards, it looks too much like a work meeting!)

Here's a link to a great e-how article with more dessert table tips:

http://tinyurl.com/26fkrqp

Enjoy!

Kristina

Kristina Ríos de Lumbreras, Ph.D.

Partner, Director of Sales & Operations

FANDANGO Catering

(713) 522-0077

(281) 796-9841