Planning a wedding dessert table: where to start

A dessert table is often the most-photographed corner of a wedding after the couple themselves, so plan it early. This is the order we would work through it in.

Guest count decides table size before flavour does. As a rule of thumb, plan 2–3 pieces per guest for a table that’s part of a bigger spread, or 3–4 if the dessert table is the main event. Our Petite package (S$680, 1.2m table) suits around 15–20 guests, Party (S$980, 1.8m) covers 30–40, and Grand (S$1,580, 2.4m) is built for 60 and up.

2. Mix textures as well as flavours

A table that’s all cake looks flat next to one with height and texture variation: tartlets for crunch, madeleines and cookies for something handheld, cheesecake cups for a creamy note, and one or two bundts or tea cakes as a centrepiece. This is why our packages are built as selections (one full tray per flavour) rather than a single giant cake, which gives the table more variety.

3. Book earlier than you think you need to

Wedding dessert tables need three weeks’ notice minimum, with a 50% deposit to lock in the date. Late-booking surcharges apply under three weeks (10%), two weeks (20%) and one week (40%). Everything is baked fresh that morning by one pair of hands, so a short timeline means turning away other orders to make room.

4. Confirm the logistics that get missed

Setup begins 1–1.5 hours before guests arrive, so factor that into your venue access time. If your venue is on Sentosa or Jurong Island, or has no lift access, tell us early. These add S$20 and S$50 respectively.

5. Ask your vendor about dietary coverage

Ask guests about dietary requirements before planning the menu. No pork, lard, alcohol or gelatin. Not MUIS halal certified. Our shared kitchen handles wheat, dairy, eggs and nuts, so cross-contact is possible. Ask for ingredient details before ordering.