Dessert tables are all the rage lately… not just piling a bunch of desserts on a table (potluck style) but actually matching your desserts in everything from color to theme with the rest of the event.
Since we hired a food truck to cater the Labor Day party this year, I really wanted to make desserts for guests to enjoy. I pulled from our rustic country theme and did a “natural” dessert table. Butterflies, birds, moss, branches, twigs, even ants were incorporated in the display and the packaging and guests oooh’d and aaah’d their way through our dining room. The biggest hit by far (as I knew it would be) were my Oatmeal Cream Pies. They are literally the best thing I know how to bake, and even though there were a ton, they were gone within the first hour. I PROMISE I will post the recipe next week since so many guests asked for it, but this week is all about decor so read on to see how I set it all up.
I really wanted something on the dessert table to be in these tall shot glasses my Rental Company has. I use them often at events so I know how elegant they can make desserts or soups, or well, shots look. I decided on Banana Pudding, because it’s one of my favorite desserts.
I used large ziploc bags as pastry bags (to easily fill the glasses) and the layers were lightly mashed bananas, caramel, mini Nila Wafers, banana pudding and Cool Whip. It’s essentially an un-fancy dessert, but if you put them in these individual glasses and serve with a silver demitasse spoon… suddenly, they become way cooler.
And here’s how the rest of it looked…
I had this manzaneeta tree left over from an event so I covered it in moss and flowers and used it to hold chocolate covered pretzels. The little bags are cellophane and they’re fastened with little ant stickers. They’re attached to the tree with mini wooden clothes pins.
I used these wooden trays (usually used for painting, you can find them at a craft store) as the levels of my cupcake tower. So cute!!