Dessert Buffets

Stacks of books supported and decorated the dessert tables. Typewriters, globes, and open books added to the presentation.

Atlas's yellow and black display for the launch of Pilates NYC's pre- and post-natal programs.

At the Campfire Ball benefit for Children’s Oncology Services in May at Venue One in Chicago, Cork Catering set up a make-your-own s’mores station.

At the doughnut station, guests could top freshly baked plain doughnuts with white or milk chocolate sauce, powdered sugar, chopped nuts, or colored sprinkles.

Evoke designed a doughnut wall that Design Cuisine executed for a client in April and will continue to offer the concept this fall. The wall was constructed out of pegboard, with 1,200 wooden golf tees showcasing the chocolate-glazed chocolate doughnuts (forming a “J” for the guest of honor’s name) and the outlining cinnamon sugar and powdered white donuts. In coming months, a server with a step stool will be on hand to pull doughnuts off the wall for guests, who can carry the take-home treats away in brown paper bags with to-go cups of hot apple cider.

Whimsically presented desserts at the after-party included cupcakes on forks, towers of meringues, and cream puffs in birdcages.

For a dandy-themed graduation party in Hollywood, Canvas & Canopy designed a dessert buffet that eschewed the twee look in favor of a sophisticated display of treats on cake stands made from vintage candlesticks and shelves built using industrial pipes.