Estimate a starting number of standard dessert portions for a meal, buffet or dessert-focused event.
Adjust for the event
Age mix, meal size, event length, portion format and known preferences can move the real number up or down. Small tasting pieces can support variety; large plated slices count as full portions.
Plan service and leftovers
Confirm refrigeration, serving utensils, labels and take-home containers. Do not prepare extra perishable desserts unless you can store and transport them safely.