CATERING

For a Los Angeles media event in April announcing the nationwide sale of chef Duff Goldman's Cake-in-a-Jar, guests could sample the product, which features layers of cake, frosting, and sprinkles encased in a Mason jar.

A "cotton candy girl”—dressed in an outfit made from the confection—passed out the dessert to guests of M.A.C. Cosmetics' Los Angeles celebration of its Playland collection on April 10.

Catering company Good Gracious! Events affixed cotton candy bags to a branded wall for the M.A.C. party, which was held at the cosmetic brand's North Robertson Boulevard shop.

In late February, fashion retailer Ted Baker hosted a private event in New York to preview its Spring/Summer 2014 line. Inspired by the circus theme of the collection's ad campaign, caterer Creative Edge Parties served carnival finger foods in a playful, mess-free way. That included staffers circulating with what they called a cotton candy tree—cotton candy clipped to a willow-tree-shaped metal frame that guests could easily pull off with their hands.

Funnel cakes were attached to parasols at Ted Baker's New York preview. To add to the circus-inspired atmosphere, the waitstaff were trained to imitate tightrope walkers as they passed the bites.

At Nordstrom's grand-opening gala at California shopping center the Americana at Brand, Command Performance Catering eliminated guests' need to juggle desserts and drinks by creating such items as a shot of strawberry milk topped by a lemon-raspberry checkerboard cookie.

For a two-in-one dessert option, Command Performance Catering wedged raspberry macarons atop servings of panna cotta for Nordstrom's grand-opening gala at the Americana at Brand.

For a grab-and-go option that eliminated the need for servers, Grand Performances hung bags of doughnuts from hooks at Nordstrom's grand-opening gala.

For a camp-theme event in 2012, KG Fare Catering & Events offered a mess-free take on s'mores by displaying the gooey treats on clothespins.

At the C2MTL conference this year, Montreal-based caterer Agnus Dei created a popular interactive sorbet station. Rings of raspberry, mango, and coconut sorbet spun around a wheel, while guests simply had to hold up a scoop to the device to build their own cone.

A display from Wolfgang Puck Catering put vanilla-and-wild-strawberry cake topped with tiny lavender macarons into gilded eggshells and set on a bed of grass.

A Thyme to Cook in Connecticut used string to hang cake doughnuts from the branches of a living tree at a recent event.

New York’s Creative Edge Parties introduced the “Bar Bar” last year, a selection of bite-size brownies, blondies, and dessert bars in flavors such as peanut pretzel, Oreo cheesecake, and apple crumb displayed in repurposed desktop file sorters.

Dessert buffets don't have to be simple tables: for the Boston Children's Museum's 10th anniversary gala in October last year, the catering team at the Intercontinental Boston used a giant prop cake to display and serve sweet treats, including cake pops, mini whoopie pies, mini Twinkies, and chocolate-dipped strawberries. The oversize piece was a champagne tower from the New England Country Rentals warehouse, and staffers from Rafanelli Events dressed it with festive paper flowers.

Wood framing was a design motif that echoed throughout the event, including in a drink serving station.

Toppings at a dessert bar had a distinctly wintry feel.

Chile served a traditional dessert made with Chilean olive oil and yogurt mousse topped with a berry compote.

Australia served Pavlovas—white meringue topped with berries—for dessert, a dish named for 1920s Russian ballet dancer Anna Pavlova after one of her ballet tours in the region.

The bar in the parking lot served raw oysters and sparkling wine.

In October, Allium at the Four Seasons Chicago hosted a "Go Pink" fund-raiser for the Lynn Sage Foundation. In keeping with the signature shade of breast cancer awareness, all snacks and drinks had a rosy hue. Even the deviled eggs, made with beets, turned pink.

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 an event at the Chicago History Museum in April, Jewell Events Catering used a Japanese ice-shaving machine to make treats guests could customize with flavors including cran-raspberry and mango.

For a promotional party in New York, Thomas Preti Caterers served individual fondue cups filled with warm chocolate sauces, with items like marshmallows, kiwi slices, and strawberries to dip.

Pinch Food Design in New York offers an interactive dessert station that changes the vantage point of the food, so guests look up to reach for hanging sweet galettes and then top them with whipped cream and fresh fruit.

At a March event at Gotham Hall, Elegant Affairs Caterers created “salad-tinis” made by “chef-tenders,” who mixed ingredients with oversize drink shakers and served them in martini glasses.

At a private event in Miami in December, A Joy Wallace Catering Production & Design Team served meats from a rolling carving station.

Treat House supplied Rice Krispies bars topped with candy and colored icing.

Other kid-friendly refreshments included pink cotton candy.

Kids could also order freshly popped popcorn.