When designing dessert tables, the main thing is to go for balance and keep the eyes moving. You can begin designing from the centre and work outward, Or from the two ends and work inward. 

Start with the height in the back, from there, you can add varying rows and levels to fill in the blank space. Please don’t set everything flat on the table! Use bowls turned upside down or boxes to put plates on to add height. I love filling jars and throwing them over to spill thickly across the table.  Fill open gaps with big bunches of fresh flowers, I have even been known to add big pots of fresh herbs.

One of the big mistakes I see many people make is spreading all the platters and bowls out to take up the available table space. Instead, bring it all closer together so it looks more deliberate and it actually looks more abundant. If your table is too large and you don’t have enough treats, add flowers, sculptural elements, or home décor pieces to the presentation. Some decorative items are vases and urns, empty frames, apothecary jars, framed printable signs, architectural elements like wood finials, etc.  You will always have something in the home or garden; look around with different eyes and you will see they are everywhere. One fun and sometimes trickiest part of creating a dessert table is deciding how and where to place everything. Do you want to create sleek symmetry with one side mirroring the other, or do you like to have an eclectic, unique look on each side?

 A symmetrical design tends to be more classic & traditional. Remember to keep the vessels, the levels, and the colours uniform on both sides. This usually means your centre point is the focal point and should be special. Dividing the dessert items into two groups is an easy way to achieve symmetry. So, if you have 12 cupcakes, you can display six on one side and six on the other. So simple!

Five ways to add height:

1. Add height by placing a tray on upside-down votive cups, or chunky candlesticks.
2. Use large pillar candlesticks to hold small vases of flowers or candles. 
3. Wood boxes, hat boxes, and crates can all be used as risers to hold small treats or trays of sweets.
4. Cake stands can hold more than just cakes—place bite-size desserts on them, or mini chocolate truffles and even a selection of shooters.
5. Fill apothecary jars with ornaments, moss balls, or other trinkets if you don’t have enough sweets to fill them but still need the height.  Or fill them with linen napkins to create height and colour inside the glass, then fill them to overflowing with sweets.

Final tips for designing dessert tables:

• Don’t go overboard with food. Just because it looks gorgeous in photos & blogs doesn’t mean you and your guests will eat it all.
• Add variety to your food selection with different flavours & textures.
• Keep the eye moving with height, levels, and rows. 
• Keep your display tight. Too much space between items makes it look sparse and unfinished.
• Add interest to the display with decorative features like flowers, seasonal items, and home décor pieces.
• Get creative with how you display food. Incorporate unusual or unexpected pieces like old kitchen scales, vintage wooden crates, garden vessels, etc. Always keep things food safe by lining them if necessary.  Remember, everything you need is right at home.

 These tips will help you create a pretty dessert table step by step. And remember, you don’t just serve desserts like this; finger foods and brunch parties look fantastic when displayed this way!  

Now go out there and get creative.