It goes by many names (sweets table, sugar bar). “But no matter what your wedding customer calls it,” says Vonda, “perk up and listen. This is when, during the consultation, you can plant a seed.” 

Paint a picture to your customer of a table that makes an inviting impression—a fitting finale, keyed to the style and palette of the wedding. Dessert bars are in vogue, but your customer will want to avoid a potluck look. 

The current fashion is for a selection of desserts, elevated on cake platters, epergnes, or other accessories. Entwined around these to cover the rest of the table, garlands of silk foliage make a flexible foundation that brings unity and a natural touch to the display. 

A key success strategy is to coordinate the styling of the dessert bar in advance with the venue, the baker, or anyone else involved. Ask the venue coordinator, or whoever is setting out the desserts, if they can place the stands and platters first, then add the desserts after you have your garlands down. 

Silk or fresh flowers can be added here and there to the garlands as a way of bringing the wedding floral theme and palette into the display. Another option is to place a tall vase in the center of the table, with the desserts nestled underneath. The important thing is that at every stage of the wedding, the floral décor enhances the mood and expresses the personality of the wedding couple—right down to the delicious last act.