Decide whether dessert follows a full meal, replaces another course or serves as the centre of an open-house event. That decision affects portion size and variety more than the number of decorative pieces.
Start with the guest experience
Decide whether dessert follows a full meal, replaces another course or serves as the centre of an open-house event. That decision affects portion size and variety more than the number of decorative pieces.
Limit the menu
Two to four coordinated desserts are usually easier to serve than many unrelated choices. Include contrast in texture, flavour and dietary format only where you can prepare and label each item accurately.
Calculate a starting quantity
Standard portions differ by dessert. A slice of layer cake, small tart, brownie square and truffle are not equivalent. Use the Portion Planner for a first estimate, then adjust for the event and known guests.
Design the physical table
Use stable stands, clear labels, separate utensils and enough room for guests to move without reaching across food. Keep heavy items low and protect fragile displays from heat, wind and direct sun.
Plan leftovers
Have clean containers and refrigeration space ready. Decide which items can be safely taken home, frozen or donated under local rules. Do not keep food that has been exposed beyond safe holding limits.