Guests can’t wait for the dessert hour! They’ve been eyeing that gorgeous wedding cake on display, and everyone knows that reception desserts have taken a scrumptious twist with cake pops, cupcakes, red velvet whoopie pies, Belgian waffle and mini gelato cone bars, scoop-your-own candy buffets and more…so they really look forward to what you’re going to do with your desserts…

And, they wonder, how long is that line at the dessert buffet going to be? (Guests get antsy when they see the tray of petit fours dwindling, and they’re a dozen people away from the tongs!)

The solution: go with the new trend of bringing the dessert bar to your guests. When servers emerge from the kitchen with gleaming silver, dessert-filled trays headed to each of the guest tables, eyes will grow wide, guests will nudge each other, and your dessert hour becomes legendary. We loved the idea of these three tiered floral pattern china trays we found on Etsy.com, perfect for the spring and any girly gathering.

Here are some of the top dessert trays, tiers and ‘tapas’ presentations that can make your guests swoon with sugared-up delight:

• Have your baker and pastry chef prepare creative displays of pastries on each dessert tray: mini cannoli, mini cream puffs, mini Napoleons – an Italian sweets smorgasbord of pastry.
• An elegant, raised tray can hold organized rows of bright, pastel or bridal-white petit fours, allowing 2 to 3 per guest at each table.
• Fill a tray with dozens of dessert bites, such as green tea cream tartlets, fortune cookies, candied ginger-topped cupcakes, and pineapple kebobs on an Asian-themed dessert tray (see photo above for an example.)
• Cupcake tiers can hold identical or color-coordinated mini or supersized cupcakes.
• The tray can hold little cups of ‘dessert tapas,’ such as bowls of cake pops, petit fours, squares of white chocolate fudge, chocolate truffles, and an array of bridal-white or pastel desserts [This one is a top choice for bridal showers, too!]
• Go all-chocolate with individual molten-inside chocolate mini cakes. The server then scoops fresh, delicious homemade ice cream or gelato onto each guests’ dessert, in elegant tableside-service style.
• A beach-themed dessert tray holds little squares of fudge in different flavors, plus a bowl of saltwater taffy.

The center of each table becomes the guests’ own, private dessert buffet, with no lines, no waiting, and no worrying about missing out on those cute little cake pops!

What are your ideas for table trays, tiers and dessert tapas? We’d love to hear them!

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