Sweet table set up tricks for your Halloween treats

Friday, October 30, 2015

Are you hosting a Halloween party this weekend? Here's a few of my tips and tricks for setting up a Halloween sweet table. 

Tip no. 1 - It's okay to use an assortment of different containers and cake stands to display your treats. If you are going to use coloured dishes just try to keep them all to one colour so that the colours of the treats will take centre stage. 

Tip no 2 - Keep your treats simple and don't stress about having to make everything yourself. I used a combination of store bought treats (donuts and two-bite brownies) and combined them with some easy to make treats (candy bark and a chocolate covered cereals) and bulk food candies (gummy worms and candy covered popcorn).

The candy bark was so easy to make using melted chocolate and assorted candies and sprinkles. I was inspired to make my candy bark after reading the recipe in SheEntertains magazine.

Whenever I don't have time to make brownies I buy one-bite brownies and decorate them with store bought cake icing and sprinkles. Everyone just assumes that I made them myself. 

Trick no. 3 Use some Halloween decorations in your set up that work with the colours of your treats. I added pumpkins that I decorated!

Tip no. 4 - Try to elevate some of your serving containers so that everything is not at the same height. I used a few wood slabs in my set up - stacks of books or set up boxes will work too.

I decorated a number of pumpkins this fall using paint, glitter, tissue paper, chalk markers and gold paint markers. You can see some of them here and on Instagram.

The gold polka dots on my pumpkin were created with gold tissue paper and mod podge. It took me less than 15 minutes to decorate the pumpkin and all of my polka dots are the same size!

Here's a quick tip for cutting perfect tissue paper circles - use a paper punch! I find that it is easier to punch three or four sheets of tissue paper along with one sheet of text paper. 

I hope that your weekend is boo-tiful. 

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