Wedding Catering Displays

The strongest wedding dessert tables combine one statement cake, two or three larger desserts such as tarts or a cheesecake, and four to six bite-size options such as macarons, truffles and mini tarts. Mix colors and textures, include one option for guests avoiding sugar or gluten, and use white or clear risers so the desserts stay the subject.

White is the usual choice for weddings and bridal events: it disappears under white linens and suits bright food like pastries and citrus. Choose black for evening and black-tie receptions, and clear when you want the food to appear to float. Match the risers to the linens, so the support disappears and the cake and food lead.

Six feet for 50 to 80 guests and eight feet for 80 to 150 guests. For more than 150 guests, two parallel 6-foot tables work better than one 12-foot run, because guests can approach from both sides. Set the table about 90 minutes before guests are invited to approach, and place the cake last.

For cocktail-style or informal receptions, yes. A well-stocked grazing table can serve as the main dining option or sit alongside a plated meal. For larger or more formal receptions, add passed hors d'oeuvres or a hot food station. Acrylic risers placed before the food give the spread height and keep every item visible.