please Help! 8 ft. Dessert Table

Honestly, the best thing to do is to plot it out.

We had to figure this out and I just got some graph paper and 'created' my serving pieces using a scale of one square = two inches. I then took some corrugated card board and 'created' the two six-foot tables we would be using. I cut the graph-paper serving pieces out and then just started playing with placements -

Dessert Table Plan

Are you using cake stands or pedestals. That will determine if it will fit or not

Yes it will fit if you use some risers, and then plot it out like above. You have probably looked in bakery window displays, or been at buffets, where some things on the back rows are either on a single clear box that acts like a shelf at the back, or on individual boxes or circular pieces . These are called risers. The problem with the number of things you want, is that if everything is on one flat table, people make a mess if everything in the front, serving things from the back, so you have to space things very far apart, and maybe make room for serving utensils or small plates and bowls. But whether you buy, rent, or make risers, you can choose some that look like clear boxes or a shelf, so small piles of dishes can be tucked under some desserts. You can also do pedestal risers, so the dessert pie plate or cake is on a column or stem, and things can be put close by at different levels. I used to work catering, money for school. The number of things you want sounds easy for an 8' table, keeping in mind that you never, ever, place anything closer than 6-8" from the front or side edge of the table. If you do not have a table to use for planning, just put string or yarn on the floor or rug. Table size, and additional string to show 6" in from front edge and ends. Then use dinner plate size paper plates, or cut a cardboard piece or a file folder for rectangular server platters. Most venues have a stock of things like risers and cake stands. But look on line, even in a restaurant supply website, at pedestal cake plates, which do for pies or any round thing, and risers. Or look at, how to set up a pastry and desert station. Using more than one level, makes all the difference in making the whole back of the table accessible without leaving clear space all around it.

View Quoted Comment I do this for all kinds of stuff!!! It works well for rearranging furniture too! I'm actually going to "make" my tables and reception space this weekend so my MOH can help me with the layout Monday morning when she comes over for our wedding planning day.

I know any time I have a question like this I call my planner. She is also the owner of our venue. So if it were me I would call and see if I could come there and make a mock up of what I'm trying to do. Take everything you listed and use one of their tables to set it up of course without the food. I like the plotting idea. But I don't think it is going to work in your case being you want everything on one table and having so many different sized serving ware. Or use your kitchen table or counter space if you can to make some sort of mock up. That's the only thing I know.

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IMO this really isn't as important. You don't want dishes to overlap whether they are on risers or not.

The picture that I posted has a variety of flat dishes and pedestal dishes. There will also be crates on the table as risers for the serving pieces so that when looking at the table horizontally, the desserts will 'cascade' from the rear of the table.

That's more the purpose of the risers - horizontal appearance and giving people an easier way to reach the back desserts without dragging their sleeves/arms on the front desserts.