Sweet tables have become close to standard at weddings, and for good reason — they cost a fraction of a dessert course, they photograph well, and children treat them as the highlight of the day. Here's how to plan one without stress.
Quantities
For a sweet table alongside a full meal, budget 100g per guest. If you're doing favour bags as well, add another 50-75g per bag. For 100 guests with favours, you're looking at roughly 15kg total.
That sounds like a lot. It's five 3kg bulk bags, which is one shopping decision rather than fifty.
Colour matching
This is where sweet tables either look considered or look like a jumble sale. Pick two or three colours and stick to them.
- Pink and red — heart throbs, giant strawbs, jelly filled strawberries, sour strawberry slices
- White and cream — marshmallows, foam mushrooms, milkshakes
- Gold and amber — cola bottles, gold bears, fried eggs
Heart Throbs are the obvious wedding line — fruit jelly hearts on a foam base, and they repackage into favour bags beautifully.
The dietary question — don't leave this late
This is the thing couples consistently forget. At any wedding of reasonable size you will have vegetarian guests, probably vegan guests, and quite possibly guests who avoid pork or beef gelatine for religious reasons.
Most jelly sweets contain gelatine. If your entire table is gelatine-based, a meaningful number of guests can't eat any of it — and they'll notice.
The fix is straightforward: put one or two clearly-labelled gelatine-free options on the table. Haribo Giant Strawbs are gelatine-free and suitable for vegetarians. Vidal's Veggie Marshmallows are fully vegan. Our Vegan and Vegetarian collections make the selection easy.
Label the table. A small card next to each jar saying what it is and whether it's suitable for vegetarians costs nothing and saves your guests from having to ask.
Practical bits
- Order two weeks ahead, not two days. Sweets keep; panic doesn't.
- Jars, not bowls. Height makes a table look generous.
- Scoops and tongs, one per jar.
- Paper bags beat cellophane — easier to open, and they don't end up under the tables.
- Keep them cool. Gelatine sweets soften and stick in a warm marquee. Set the table up late, not first thing.