Behind the Scenes- Dessert Table Layout
STAGE FIVE: DESSERT TABLE LAYOUT
Ok the backdrop is finished. I have grey fabric to use as the tablecloth, next step think about the layout of the serveware and desserts………the fun part!
With my dessert table i’m going for a structured symmetrical design(which is my natural style), starting point is to get your focal point in the middle of the table which will almost always be the cake or a large bunch of flowers, i’m using Sienna’s birthday cake as the focal point and to make this even stronger I’m propping it up with a box for extra height. Another important way of strengthening the focal point is to add a sign or bunting to anchor the backdrop to the focal point, I have had a sign made by the local sign shop.
Focal point sorted, start working on the rest of the layout, think about height in the back row and the balance of serveware shapes and finishes(ceramic and glass). Once the layout of the serveware is sorted start thinking about balance of colour, this will come from the colour of the desserts and coloured card which you can line your serveware with. Just like any symmetrical display think of forming a pyramid line with the use of colour.
The desserts and cakes have been selected for Sienna’s dessert table and i’m so excited and very lucky to have Rachael McMahon from Made from Scratch making most of the very special treats.
You will have to wait to see the finished product in the beautiful images which will be taken by my favourite photographer Eleanor from Jel Photography………oh my goodness can’t wait!!!
Oh so much still to do! EEEEEK!