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1
French Macarons
Choose two or three fillings so the color of a shell actually tells guests what’s inside. Mark the flavors beside the tray, label the almond flour, and give the tray its own tongs. Keep cream-filled versions cold and bring them out a few at a time.
2
Lemon Berry Petit Fours
Choose small layered cakes coated in a firm glaze so guests can pick one up by the sides. Place each on its own paper cup to protect the glaze from the serving tongs. Set aside a cooler for petit fours made with fruit curd or another filling that needs refrigeration.
3
Mini Cupcakes
Ask for two-bite cupcakes in paper liners and choose a low swirl of frosting so they fit neatly in the hand. Set out the flavors in separate rows and use a spare tray to replenish the first. Have the caterer hold cream cheese or whipped toppings cold until they’re needed.
4
Mini Cannoli
Ask the bakery to fill the small crisp shells with sweet ricotta close to serving so they don’t soften. Set the cannoli lengthwise in little paper boats to catch the crumbs. Keep the filled extras refrigerated and have someone bring out a few at a time.
5
Cake Pops
Stand cake pops upright in a weighted holder or choose wrapped pops that lie flat in a basket. Use a coating that sets firmly and set the display out away from hot windows. Guests can take one by the stick while keeping a free hand.
6
Chocolate-Dipped Strawberries
Dip dry strawberries and let the chocolate set before arranging them by the stem in paper cups. Choose firm berries and refrigerate the reserve tray. Put out small batches so the chocolate doesn’t sit long enough in a warm room to soften.
7
Mini Fruit Tarts
Order two-bite tartlet shells filled with vanilla pastry cream and topped with berries cut to fit. Set each tart in a liner that guests can lift without squeezing the shell. Have the caterer hold the extra tartlets cold and refill the tray in batches.
8
Monogrammed Sugar Cookies
Choose small sugar cookies with firm icing and initials that can be read from the tray. Let the icing set before wrapping each cookie so it won’t smudge. Put them beside the guest book or on the dessert table where guests can pick them up without a plate.
9
Mini Cheesecakes
Choose muffin-size cheesecakes with a crumb base and serve them chilled in individual liners. Use a small topping that sits flat rather than a loose spoonful of sauce. Carry the spare tray to the refrigerator after setup and refill the display as needed.
10
Wedding Chocolate-Covered Sandwich Cookies
Use the firm chocolate shell to make a cookie sturdy enough for an individual favor bag. A white drizzle or a small piped bow tie makes the decoration readable even on a crowded table. Let the coating set before wrapping, and keep the bags out of direct sun.
11
Almond Snowball Cookies
Serve small almond cookies rolled in powdered sugar. Set them in a shallow tray beside cocktail napkins so guests have somewhere to catch the sugar. Label the almonds, especially if you’re also serving snowballs made with pecans or walnuts.
12
Chocolate Truffles
Fit each ganache truffle into a small paper cup and set out rows by coating. Cocoa, chopped nuts, and chocolate shells feel different even if the centers are the same. Keep the reserve boxes cool and avoid a display directly under warm lights.
13
Apple Hand Pies
Choose small sealed pastry pockets so the apple filling stays off hands and clothes. Let the pies cool before bagging them, then offer each in a paper sleeve. Put out a fresh batch late in the evening if you want a departure-table snack.
14
Cream Puffs
Choose choux puffs small enough for one or two bites and fill them close to service. Arrange them in paper cups so guests can pick them up from below. Keep custard- or cream-filled puffs chilled and save the powdered sugar for the last minute.
15
Mini Eclairs
Order bite-size eclairs with firm chocolate glaze instead of a very soft topping. Lay them lengthwise with room for a guest to take one by its paper liner. Keep pastry-cream versions refrigerated and have the caterer refill from a cold tray.
16
Madeleines
Put the scalloped little cakes beside coffee with their ridged side facing up. Serve them plain or with the ends dipped in firm chocolate. Bring them out soon after unwrapping so their edges don't lose their slight crispness.
17
Rugelach
Choose small crescents with a rolled-in filling. Set them seam-side down and use a paper-lined tray to catch flakes. Jam or cinnamon versions give the dessert table a pastry that’s easy to lift without a fork.
18
Almond Amaretti
Choose small cracked almond cookies with a crisp shell and chewy center. Place them in a low lined basket where the tops won’t get crushed. Keep an almond label beside the basket and reserve a different utensil for other cookies.
19
Financiers
Set out small browned-butter almond cakes with the golden edges showing. The dense, tender crumb makes a financier easy to carry without frosting or a paper plate. Put them by the coffee and keep the almond label with the tray.
20
Baklava Diamonds
Cut the layered phyllo, nut, and syrup pastry into small diamonds and separate them into individual cups. Keep the syrupy bottom in the cup so guests can pick one up without touching the sticky edges. Set the nut label on the tray itself.
21
Alfajores
Choose small sandwich cookies with a thin, even layer of dulce de leche. Put them in a single layer and avoid filling right up to the edges so caramel doesn’t squeeze out. Keep a stack of cocktail napkins close if the cookies have coconut around the sides.
