In this guide
Decide whether dessert is served at the table, collected from a display or available later. Count servings and service hands before choosing a cake height. Ask the baker and caterer to agree who receives, stores, cuts and serves each item.
Single-tier ivory cutting cake
Cakes & desserts
Single-tier ivory cutting cake
A short one-tier cake with ivory icing sits on a modest stand.
A small cake can give you a clear cutting moment and take up little table space.
Use a separate cake for serving if the display cake has fewer portions than you need. Confirm who plates it and what it costs.
Ask before you decide. How many servings will the baker quote for the exact dimensions?
Two narrow cake tiers
Cakes & desserts
Two narrow cake tiers
A plain two-tier white cake has a compact base and simple details.
Two narrow tiers add height without needing a broad display.
Ask the baker to discuss support, transport and the portion count. Compare a single tier on the actual sideboard before paying for the taller shape.
Ask before you decide. Who delivers the finished cake and confirms the stand or table?
Individual berry tarts on trays
Cakes & desserts
Individual berry tarts on trays
Small berry tarts are spaced in rows on a shallow serving tray.
Individual desserts give guests a clearly portioned choice and can be put out in batches.
Ask for a manageable number of flavors and a way to identify them without guessing. Keep a clear space for collection and used plates.
Ask before you decide. How quickly can the caterer replace an empty tray?
Plated cake slices on a service counter
Cakes & desserts
Plated cake slices on a service counter
Slices of cake are plated at a counter beside extra small plates.
A staffed counter makes portioning and guest questions easier to coordinate.
A short service window can be convenient if the team can serve everyone who wants dessert. Keep a written cue for when to start.
Ask before you decide. Can the team cover plating and coffee without creating a long wait?
Order against the guest count
For 42 guests, give the baker and caterer one confirmed meal count, the dessert promise, and a separate count for dietary variants. If the visible cake is a cutting piece, quote the other portions explicitly. Write the delivery, collection and service cues into the run sheet.
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