Spring Wedding Cake & Dessert Table Ideas: Fresh, Floral & Fabulous

Spring is one of those seasons that feels wildly optimistic. The flowers are out, the evenings are lighter, and everyone is convinced this will be the year it doesn’t rain sideways on a Saturday. There’s also hay fever, unpredictable temperatures, and at least one guest who refuses to bring a coat. But overall, spring weddings have a softness to them that’s hard to beat.

When couples come to me planning a spring wedding, the conversation almost always turns to wanting things to feel fresh. Not heavy. Not wintry. Definitely not the sort of cake that makes you think you need a nap afterwards. Spring wedding cake ideas tend to lean towards lighter sponges, brighter flavours, and desserts that feel joyful rather than overly formal.

Your cake and dessert table don’t need to shout to be memorable. They just need to feel right for the season.

Lemon and elderflower cupcakes decorated with edible primroses and daisies

Letting spring take the lead on flavour

Spring flavours have a very particular sweet spot. They need to feel celebratory, but still light. Fresh, but not sharp. Interesting, without being so unusual that Aunt Sue politely leaves hers on the plate.

Lemon and elderflower is always a favourite, and honestly, there’s a reason it keeps coming back. It’s fragrant, clean, and just feels like spring in cake form. Rhubarb and white chocolate is another that really comes into its own at this time of year. Sharp, soft, and beautifully seasonal, especially if you like the idea of flavours that quietly nod to what’s growing outside.

Strawberry and champagne feels instantly celebratory without being too much, and almond with apricot is a lovely option if you’re after something gentle and slightly nostalgic. None of these flavours feel heavy. They’re the kind of cakes people happily go back for seconds of, usually without realising they’ve done so.

Dessert tables in spring are where things really start to shine. This is the season for light textures and small portions that somehow disappear very quickly. Mini lemon tarts, lavender and honey madeleines, raspberry and rose pavlovas, elderflower marshmallows. Desserts that look delicate, taste generous, and don’t require too much commitment. Exactly how spring desserts should be.

A selection of floral tarts

Flowers everywhere, but thoughtfully

Spring weddings and flowers are inseparable, so it makes sense that they often find their way onto cakes and dessert tables too. The key is choosing florals that feel intentional rather than overdone.

Sugar flowers are always a safe and beautiful option. They photograph well, they last all day, and they don’t mind a warm room or an enthusiastic dance floor. Pressed edible flowers have a softness to them that works beautifully on buttercream cakes, especially if you like things to feel a little relaxed and natural.

Wafer paper flowers are great if you’re leaning towards something lighter or more modern, and fresh flowers can be lovely when used carefully and prepared properly. There’s nothing worse than a beautiful cake that makes everyone quietly wonder whether it’s edible or ornamental. The aim is elegance, not confusion.

A delightful summer set up at The Bishops Palace in Wells

Creating a dessert table that feels like spring, not a display cabinet

The best spring dessert tables don’t feel overly styled. They feel inviting. Like something people are meant to approach, not admire from a distance.

Varying the height of your stands helps things feel more relaxed straight away. Soft colours, natural textures, wood, linen, and a few well-placed flowers all help create that sense of abundance without it tipping into clutter. I always like to think about how people will move around the table, what they’ll pick up first, and how it will look once a few desserts have been taken. A table that still looks good half an hour in is always the goal.

Texture matters too. Something crisp, something creamy, something light, something soft. It’s a small detail, but it’s the kind of thing guests remember, even if they can’t quite put their finger on why the table felt so good.

Spring wedding cake ideas if you fancy something a bit different

Spring is also a great time to gently step away from tradition if that’s your thing. Pressed floral buttercream cakes feel particularly right at this time of year. Dripping honey cakes bring a rustic warmth without feeling heavy. Floral panna cotta pots and mousse cups are light, elegant, and surprisingly popular once people start eating them.

Mini bundt cakes, Swiss rolls, pistachio and rose layers, gooseberry and elderflower tartlets, carrot cake with orange blossom frosting. None of these are trying to be the centre of attention on their own, but together they create a table that feels thoughtful and personal.

You don’t need everything. One or two well-chosen ideas usually work far better than trying to include every spring flavour imaginable.

Final thoughts

Spring weddings naturally lend themselves to cakes and dessert tables that feel lighter, brighter, and full of life. Whether you’re planning a simple tiered cake, a generous dessert table, or a mix of the two, the best choices are the ones that reflect you and the season you’re getting married in.

And if you’re ever stuck, flowers are almost always the answer.

If you’re planning a spring wedding and starting to think about cake or dessert tables, it’s worth having the conversation early. Seasonal flavours, flowers, and styling all work best when they’re considered together, rather than added on at the last minute.

Written by Lydia Kraitman, a Somerset-based wedding cake designer specialising in bespoke wedding cakes, dessert tables, afternoon tea, and grazing tables.