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dessert table menu design
in this section
02 menu tips to maximize budget
summary
MATT’S TIPs
advice from a pro
menu planning tips
Budget is often a consideration when deciding which―and how many―dessert table treats to serve, as some will be more costly than others.
So, before we look at how to calculate quantities in the next section, it first pays to get a feel for how you might source each of the desserts you plan to serve.
That way, you’ll be able to keep one eye on budget when deciding how many of each treat to provide.
Using the shortlist of desserts you’ve made, consider which lend themselves best to being:
category one
custom orders
Customized treats, such as photo cookies, custom M&M’s, and personalized French macarons are items you probably won’t be able to make yourself, so you’ll need to allocate budget for these.
This category also includes unusual, gourmet, or quirky items such a freeze-dried ice cream, liquor popcorn, chocolate pizza, gourmet flavored cotton candy or lollipops, and boozy fudge or marshmallows.
Click any image for more info on that idea or check out all the ideas on my Dessert Table Food page.
category two
store-bought ‘as is’
Depending on where you live, there are often plenty of local bakery or market treats that are good enough to use ‘off the shelf’, such as cookies, macaroons, gourmet popcorn, candy, and chocolates.
These can be a good way to pad out other more expensive treats.
For example, you might lay out a row of ten fancy, personalized or decorated cookies for their visual impact, flanked on either side by two rows of ten more simple ‘off the shelf’ or ‘ready to bake’ cookies in order to feed more people.
Similarly, you might invest in a couple of packs of an unusual or gourmet flavored popcorn to create a talking point, which you then pad out with a couple of bowls of less fancy store-bought popcorn.
Click any image for more info on that idea or check out my Popular Dessert Table Treats page for some that can be ordered online.
category three
store-bought enhanced
A great way to save on budget is to embellish existing treats from local bakeries and markets to make them look more special or add a personal touch.
This could be as simple as adding an inexpensive garnish, such as a drizzle, fresh fruit, sprig of berries, mint, candy, marshmallows, popping candy, or edible flowers.
Alternatively, you can get a little more fancy by adding personalized toppers to cupcakes, liquor or sauce-filled pipettes to dipped strawberries, or customized wrappers to candy and chips.
You can also dress-up store-bought cakes, cookies, and macaroons by decorating them with custom stencils, embossers, charms, edible images, and wraps.
Check out all the ideas on my Dessert Table Presentation page.
category four
homemade
by friends & family
If you’re on a budget, ask close friends or family if they can contribute a cake or some treats to help fill out the dessert table and reduce the amount you have to buy (or make yourself).
To ensure any contributions still fit with the visual aesthetic of your dessert table, discuss things like shape, size, serving plates / containers, and decorations in advance or plan to add some embellishments, such as toppers, charms, wraps, or dusting with a custom stencil on the day.
Alternatively, portion any contributions ahead of time and serve on disposable mini tasting plates and bowls to give them a more stylish and uniform look.
Click any image for more info on that idea or check out all the ideas on my Dessert Table Presentation page.
category five
homemade by you
Of course, you can also reduce costs by making more treats yourself.
However, this always takes a lot more time than you think, so try to plan things you can make plenty of time in advance that will stay fresh, or items you can make ahead, then freeze until the day.
Just don’t leave everything to the day before! You WILL run out of time.
category six
enhanced
by presentation & styling
Whether homemade or store-bought, many treats can easily be given a stylish and professional look simply by the presenting them as individual portions using tasting cups and plates, shooters, appetizer spoons, forks, jars, and cones.
These can really help maximize your budget. Not only can it make less expensive desserts, such as puddings, mousse, and jello―that you can make yourself in big batches―appear more fancy, but it can really help with portion control.
If you serve a chocolate truffle, cake ball, or dipped strawberry on an individual fork or spoon, it subtly signals what the portion size is, and therefore guests are more likely to only take one.
Whereas if you served those same treats in a big bowl, guests are more likely to scoop up more than one.
Check out all these ideas on my Dessert Table Presentation page.
Similarly, there are lot of quirky and creative display stands available that can help make even basic treats, such as donuts and cookies, more visually appealing and inviting.
Check these out on my Dessert Table Display page.
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dessert table quantities
Hit the ‘Read More’ button below to learn how many different desserts you should offer and how many to allow per person
