Wow, what a Christmas! Mother Nature provided us with unseasonably warm temps and not a drop of snow. My holiday dessert table felt a tad unseasonable but no one complained. We also didn’t complain about chatting with our neighbors outside late at night without coats on. Amazing! As of today all those warm fuzzy weather feelings are gone. We are under a winter storm warning and expecting a mixture of snow, sleet and freezing rain. Thankfully, we can stay inside, kick back and relax.
When the kids came in last week they were greeted not only by nice weather but with this dessert spread. I figured if I let them dig in two days before Christmas most of it would be gone by the time they left. It also helped that I packed up a great deal of it for Charisse’s co-workers.
With the rest of the house decked out in the traditional red and green holiday palette, and of course all the plaid, I stayed with a neutral palette for my sweets table. This gold/silver and white holiday dessert buffet had a few family favorites as well as a few new additions. I started the table with a white polyester cloth. The silver swirled overlay is a very thin material that looks and feels like what is used for interfacing in sewing. Now, let’s start at the back of the table and work towards the front.
What’s on this Holiday Dessert Table
Back Row – On each end I placed apothecary jars. One jar held Sugar Cookies lighted frosted and with sprinkles. The other jar was filled with Buttermilk Pound Cake Truffles. My initial plan was to make Buttermilk Bundlets. They refused to come out of the pan willingly and I wasn’t about to toss them. Truffles it is! At the end of this post I have a few suggestions on filling your jars with less.
Back Row décor – You know how I love using faux lamps on my tables and this was yet another opportunity to do so. A small white lampshade on top of a very tall tea light holder becomes a lamp and a nice decorative piece. Flanking it are tall beaded holiday cones from the dollar store.
Moving inwards towards the center I used silver taper holders with a bit of hanging bling. What’s a holiday table without some sparkle?
Front Row – This is where I used some of my favorite buffet table DIY staples. Everything on a buffet table doesn’t need lots of elevation but for this table I wanted just a little for my White Chocolate Cupcakes. The bling trays were made from two chargers I got from the thrift store. I applied faux rhinestones around the edges with hot glue. To give them a little lift I sat them on low votive holders. I lined the bottom half of my cylindrical dollar store vases with scrapbook paper and they hold the White Chocolate Pretzels. Also in front are these small holiday votive holders.
Front and center – Two years ago I bought this multileveled cake stand at my grocery store at a rock bottom price. With all the cakes I bake and present you’d think I would have used this gorgeous stand before now. Obviously, now, was the best time to bring it out of its hiding place. It holds Lemon Bundlets, a Chocolate Cherry Bundt with Powdered Sugar Doughnut Holes, and a Kentucky Butter Cake that was the star of this table.
In full disclosure I have to say that there were some other sweet treats that didn’t make it to this Holiday Dessert Table. It wouldn’t be Christmas without Chocolate Truffle Cake, and Sweet Potato Pie. We also had an assortment of cookies and Lemon Tartlets.
Sweet Suggestions for Filling Jars/Vases
I love using apothecary jars on my dessert tables, especially large ones. They make for a beautiful presentation but depending on what you’re filling them with it can get a bit pricey. For the jars on this table I placed batting in the bottom of the jars to resemble snow. By using the batting, I didn’t need to fill the jars completely with the goodies.
In the jar that holds the Buttermilk Pound Cake Truffles I used the same technique but still came up a bit short with the truffles. I remedied the situation by putting a few truffles at the bottom and a few inches up around the sides. I then placed small sugar cookies in the center to fill in and them put the rest of the cake truffles on top. I still wasn’t able to fill the jar all the way to the top but you get the idea.
For the vases that hold the Chocolate Covered Pretzels I employed a similar method. The scrapbook paper covers up the bottom half of the vase so you only see the top. I placed crumbled wax paper in the bottom and then added the pretzels. The vases look full and I saved on the amount of product that was used. I hope your holiday was filled with love and that you made some awesome memories. 2016 is almost here and I have lots more to share with you in the New Year. Take Care friends!
These are the linky parties I participate in. Drop by and show them a little love!