Tea & Desserts on the Sideboard

As promised in my last post about my Mother's Day Luncheon, here's a look at how I set up my sideboard for tea and desserts.


First off, I want to point out an easy way to fit more items on your sideboard/buffet/table when serving or even just for decorating purposes.

I have quite a few of these "dish stacker" metal racks.

 

  

By placing them in different areas on your sideboard/buffet/table, you can create more room for both food and dishware.

 

 Just cover the racks with a placemat, napkin or tablecloth and they are "good to go". It is best to use something that keeps the dishes underneath easily accessible.

 

 Okay, onto the desserts!

I used this trifle bowl for ...
 
 

...the Strawberry Shortcake Trifle.

 

 

 By having the compote dishes directly below, it was easy to serve.

 

These clear plates and the glass cake plate behind held the...

 

Chocolate Cream Pie

 

 

With plates and forks nearby, guests could help themselves.

 

 

A tiered glass stand stood ready for...

 

...some bite-size cream puffs, Guiness cheesecake brownies and quartered chocolate chip cookies.

 

 

Teacups are ready to be pulled into action.

 

 

 

The centerpiece on the sideboard is a bouquet of lilacs placed in a white pitcher. 

(Shhh, don't tell anyone, they are fake!)

 

 

And there you have it! A simple, easily-accessible way to arrange your sideboard when serving tea and desserts.

 

 

 

If you'd like to see my previous post about the Mother's Day Luncheon, click HERE.

 

 

Thanks for visiting!

 

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Table It! at Rustic & Refined

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The Scoop at Stone Gable

Masterpiece Monday at Boogieboard Cottage

Swing into Spring at DIY by Design

Wow us Wednesdays at Savvy Southern Style

Grace at Home at Imparting Grace

Inspiration Gallery at Craftberry Bush

Tablescape Thursdays at Between Naps on the Porch

Show & Tell Fridays at My Romantic Home 

Say G'Day Saturdays at Natasha in Oz

Sunday Showcase at Under the Table and Dreaming