We are going to have a small two tier cake for us to cut but since we want a BUNCH of flavors we are doing cakeballs (it's a special thing our baker does). This also allows us to travel with cake instead of having a delivery for the bakery that would take them 3 hours out of their way round trip. This is my question:
How do we handle the dessert table so that people do not decimate it before or during dinner? We will serve appetizers of course with small sweets during cocktail hour to hold people over before dinner - but all of this will be buffet style including the dessert. However, we want to make sure people do not pillage the cakeballs and other extras we will be serving for those who do not want cakeballs (we will have a few pies as well) until we actually cut the cake.
For those of you who are doing dessert tables, how will you keep your guests from getting into it before "cake cutting time"?