The question I hear most about our sweet catering is: how much do I order? Here is the simple method I use to plan a dessert table.
Start with a rule of thumb
For a dessert table after a meal, a common guideline is 2 to 3 mini desserts per guest. If the desserts are the main event, like an afternoon party or a shower with no full meal, plan closer to 3 to 4 per guest. It is a guideline, not a rule: you know your guests.
Turn guests into dozens
Our catering is sold by the dozen. Multiply your guests by the pieces per guest and divide by 12. For example, 30 guests × 3 pieces = 90 pieces, about 8 dozen.
Mix textures and colors
A table looks generous when it has variety. I like to combine:
- Something creamy: cheesecake cups or mini flan
- Something crisp: mini tarts like pistachio, lemon or pecan
- Something classic and Latin: alfajores or guava & cream cheese
- Something colorful: macarons or fruit tarts
Order 3 days ahead
Every dozen is made fresh for your pickup day, so catering orders need at least 3 days. Pick up at 33-04 Broadway, Astoria.
— Chef Jhoan