Dessert Tables
Tables of cakes, tarts, meringues and sweet treats, built around the flavours you love and the desserts that tell your story.
There's no set menu here. Each table begins with a conversation about the desserts you love, flavours worth including, and sometimes a place or memory you want to share with your guests, before everything is built dish by dish to match the size and shape of your day.
Italian Inspired Dessert Table
Italian desserts filled this table from end to end. Toasted lemon meringues, cannoli piped in front of guests with brandied fig cream, pistachio and white chocolate biscotti, bite-sized tiramisu, amaretti and hand-rolled citrus truffles, stacked high throughout the display, kept the whole spread tasting as bright as it looked.
An Autumnal Wedding
Raspberry meringues and macarons in cherry and dark chocolate ran the length of this table, finished with local honey truffles tucked among the seasonal fruit-filled cakes and tarts. Built for an autumn wedding, the flavours mingled down the table rather than being on repeat.
Cherries and Dark Chocolate
Cherries ran through nearly everything on this table, brandied in the tiramisu, and worked alongside plums, cherry plums and quince across the smaller bakes. An almond and orange tart filled with homemade marmalade, along with rich dark truffles, rounded out a spread built entirely around fruit and chocolate.
Burgundy by Candlelight
A pear and caramel fudge cake stood at the centre of this table, with a Somerset apple and caramel croquembouche built up beside it. A black fig and coffee pavlova and damson and raspberry tarts filled out the spread, finished with Earl Grey and blueberry shortbread for a fresh seasonal note.
Built around you
Some couples know exactly what they want on the table: a favourite dessert, a flavour from somewhere they’ve travelled, or something that means something personally. Others want a little more guidance, and there’s always a list of ideas to start from.
From there, everything is shaped around the season and the day itself. A table might centre around a small cake, a croquembouche, a full wedding cake or a cluster of smaller bakes, all worked into the spread.
Table linen, cake stands, serving ware and additional staff can also be added through styling, and florals can be coordinated directly with your florist so everything feels part of the same table.
From enquiry to wedding day
Enquiry
Fill out the enquiry form with your date, venue, guest numbers and any ideas already forming, so availability can be checked straight away.
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Conversation
Once availability is confirmed, a short call to work through your day and what you have in mind. A £100 deposit secures your date if you'd like to go ahead.
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Design
Closer to the day, a full consultation to work out size, style and finish, usually held in the January or February before the wedding.
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Delivery
Finally, the finished dessert table is delivered and set up at the venue on the day.
The practical details
Cost
Dessert tables start from £700
They are priced per head depending on the desserts chosen
Delivery
Delivery is charged at 50p per mile, return, from Ashcott in Somerset
Timing
Desserts containing fresh cream need to be set up and consumed within four hours
Confirming with your venue
It's worth checking with your venue that outside desserts are allowed before booking.
