DIY Dessert Stands

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Photo: Burcu Avsar

The dessert bar has become a wedding staple—but not because it's cheaper than a proper cake. "Since you don't have portion control on a dessert bar, you need to have extra of everything so you don't run out...and that can add up," explains L.A. planner Mindy Weiss. The reason couples gravitate to a customized array of sweets is to crowd-please. "Wedding cake often goes to waste. By the time dessert rolls around, guests don't want to return to their seats for yet another course," says Juliet Totten of Poppies & Posies, in New York City. "A dessert bar is engaging; guests are free to eat at their own pace." If the concept sounds too informal for the reception, then consider it for your engagement party or shower. And while there are professionals who assemble these feasts for a living, why not do it yourself? Anyone can put mini tarts, cream puffs, macarons, cake pops, whoopie pies, and cupcakes on pretty tiered plates, right? A brief how-to on making your own dessert stands follows after the jump.
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YOU'LL NEED

* Flexible tape measure
* Painter's tape
* Scissors
* E6000 glue

MATERIALS (FOR ONE STAND)

* 3 plates (small, medium, large)
* 2 2 3/4-inch egg cups

WHERE TO BUY

* Plates: ebay.com
* Egg cups: fishseddy.com
* Glue: michaels.com

TIME

* 30 minutes (plus drying time)

COST

* $16 per stand

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Photo: Burcu Avsar

STEPS (clockwise, from top)

1. FIND plates in the same color family.

2. PLACE an egg cup on the center of the top of the large plate. Using the tape measure, confirm that the egg cup is properly centered on all four sides, then mark the location with painter's tape (as shown). Repeat with the bottom of the small plate, and with both the top and bottom of the medium one.

3. APPLY a thin layer of glue along the top ring of one egg cup. Place it directly onto the center of the medium plate's underside. Repeat with the other egg cup and the small plate. Let dry for 24 hours; remove the tape.

4. APPLY glue to the bottom rim of the egg cup that is attached to the medium plate, and affix it to the center of the large plate. Repeat with the small plate (as shown). Let dry for 24 hours; remove the remaining tape. Et voilà—you've got one element of the dessert bar down.

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