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more dessert table layout ideas

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02 groups, rows, and levels

summary
  • Professional event planners use 3 simple rules for dessert table layout: groups, rows, and levels.
  • Groups: group treats together; one type per serving tray for a clean, defined, well-ordered look.
  • Rows: on each serving plate, arrange treats in rows to lend a modern, professional appearance.
  • Levels: display treats on a least three different levels using a mix of flat plates, risers, and cake stands to prolong exploration with the eyes.
  • Height is essential to create visual spectacle. Add additional height with desserts in disposable martini glasses, or on forks, spoons, and skewers standing upright.
  • Practice your dessert table layout prior to the event with empty serving plates, trays, and stands to save time and stress on the day.
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MATT’S TIPs

Matt James professional event planner
the idea

groups

The reason most dessert tables styled by professional party planners look so stylish is that they abide by a few simple rules when it comes to the layout; groups, rows, and levels.

In this picture, you’ll notice that the treats are displayed in groups; one type of treat per serving tray.

It’s a simple rule but it instantly gives the dessert table a clean, defined, and well-ordered look.

You can easily recreate this effect by using inexpensive, high quality, and stylish disposables plates and serving trays (see my post here).

desserts laid out on a party dessert table

more presentation tips

Check out my separate page of dessert table presentation ideas for more ways to display treats in groups.

desserts served in mini dessert cups laid out in rows on a party dessert table
desserts laid out in rows on square serving plates
cake pops laid out in rows on a rectangular serving tray
desserts laid out in rows on square and rectangular plates on a party dessert table
open dessert table presentation page
the idea

rows

Then, on each serving plate, arrange treats in rows.

This not only lends a slick, modern, and professional appearance to the overall presentation, it also helps send subtle signals regarding portion size, so guests are more likely to take just one.

Some treats, such as macarons, cake pops, or fruit kebobs, can be laid out in rows directly onto serving plates and trays.

Others, such as puddings and cake, look best in individual serving containers, such as disposable shooter glasses, dessert cups, and jars, arranged in rows on serving plates.

rows of desserts served in dessert cups and shooter glasses

Never place these individual serving containers directly onto the tabletop, always arrange them in rows on a serving plate or tray.

individual serving containers

Check out my dessert table presentation page below for individual serving containers that can be arranged in rows.

desserts served in shooter glasses laid out in rows on a party dessert table
layered cupcake desserts served in mason jars with individual spoons on a party dessert table
milk served in individual milk bottles with a cookie and straw on a party dessert table
donuts holes served in individual disposable paper food cones on a party dessert table

Small or expensive items, such as chocolate truffles, liquor-infused strawberries, or cake bites, can also be elevated by presenting on tasting spoons / forks, mini plates, or novelty treat containers and arranging in rows to make them feel more special.

desserts served in tasting spoons laid out in rows on a party dessert table
mini cupcakes bites served on individual tasting forks standing upright
bite size chocolate truffles served on individual miniature gold chair food display containers
square cakes served on individual mini tasting plates
open dessert table presentation page
the idea

levels

Finally, an absolute must, is to display treats on at least three different levels using a mix of flat plates, risers, and cake stands.

A dessert table should be a visual spectacle; you want guests to explore with their eyes and discover all the treats and details that have gone into the presentation.

Adding different heights and levels makes the eye work just a little bit harder to scan the table and try to take everything in, which adds to the sense of discovery.

Height is essential to a well-designed dessert table. Nothing looks worse than when serving trays are just laid out flat on the table.

desserts laid out on a party dessert table

display stands, props, & risers

Check out my dessert table display page for stands, props, and risers to add height to your dessert table layout.

donuts arranged on a donut wall display stand on a party dessert table
chocolate, strawberry, and vanilla milk served in individual shooter glasses with a cookie and straw on a party dessert table
dessert table treats displayed on acrylic cake stands and risers
Circular tiered treat stand filled for party desserts and treats
open dessert table display page

You can also add additional height with your choice of serving container, such as serving treats in disposable martini glasses, push-up pop containers, or on forks and skewers standing upright.

cheese bites served on individual tasting forks standing upright
individual fruit salad desserts served in martini glasses on a on party dessert table
fruit kabobs served on bamboo food skewers
red, white, and blue desserts served in push-up pop containers
open dessert table presentation page
ADVICE FROM A PRO

matt’s tip

  • Event professionals plan, schedule, and rehearse EVERYTHING with a microscopic attention to detail;
  • we never leave anything to chance, and we know from experience how easy it is to run out of set-up time on the day.
  • So, if you don’t have much experience of designing dessert tables, I strongly recommend practicing the layout in advance.
  • When planning your menu, consider what serving container, plate, or display stand each dessert will be presented on at the same time.
  • Not only will this help you avoid discovering unexpected logistical problems later, such as fridge-space required for chilling or time required to ‘plate’ each item,
  • but it will also give you plenty of time to order the correct number of disposable serving plates / trays in advance.
  • When you have all the empty serving containers, plates, and stands you plan to use, spend a bit of time experimenting with the layout.
  • It’s often not that easy to get it right first time,
  • and you’ll also get a feel for whether you have too many or too few desserts / serving trays for your table size.
  • If you already know what looks best where, it will save you an enormous amount of time and stress on the day,
  • rather than trying to make these decisions on the fly, when there will be a hundred other things to do (“wait, was that the door? OMG they’re early!”).
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Matt James professional event planner
continue to page 3

ARRANGING YOUR DESSERTS

Click on page 3 below for a step-by-step guide to arranging your dessert table treats.

a modern dessert table arrangement with serving plates arranged in rows
dessert table treats arranged in rows
a modern dessert table arrangement with serving plates arranged in rows
a modern dessert table arrangement with serving plates arranged in rows
Pages: 1 2 3

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