Dessert Tables

Setup at venues across Bengaluru; Consult at patisserie in Domlur

Locations

TRAVELS TO

Setup at venues across Bengaluru

Bengaluru, Karnataka, India

VISIT AT

Consultation at patisserie in Domlur, Bengaluru

See address

Renaé Patisserie, 23, 3rd Main Rd, K.R.Colony, Domlur I Stage, 1st Stage, Domlur, Bengaluru, Karnataka 560071, India

caters to Embassy Golf Links, Indiranagar, Koramangala, MG Road, Cubbon Park, Whitefield, Bellandur

I put together dessert tables with buttercream centerpiece cakes and themed sweets that match your event, so everything looks and feels like it belongs.

Renaé Patisserie

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1.2k

Pricing Guide

ESTIMATES

These are indicative prices based on provider's past work. Enquire now to find out final quote.

Essential Floral Cake & Dessert Trio

The Centerpiece Cake

Specs: Single-tier, extra tall design (6-inch diameter, 5-6 inches height). Weight approx. 1.5 kg to 1.8 kg.
Finish: Signature Italian Meringue Buttercream (less sweet, silky texture) rather than sugary American buttercream.
Decor: 'Elegant Floral' style featuring a metallic gold drip, fresh sanitized roses, and macaron accents on the crown.

Sides & Hardware

Cupcakes (12 units): Standard-sized with buttercream swirls color-coordinated to the main cake.
Macarons (8 units): Loose French macarons (Raspberry/Coffee/Hazelnut) for table scatter.
Rentals: Includes basic rental of one cake pedestal and one serving platter.

Loaded Brownie Tower & Confections

The Tower Centerpiece

Structure: A tapered stack of approx. 35-40 dense brownie squares or 30+ glazed donuts.
Toppings: Heavily garnished with Lotus Biscoff or Nutella drizzle, premium chocolates (Ferrero Rocher, KitKat), salty crackers, and fresh strawberries.

Artisan Bites

Bonbons (24 units): Glossy, tempered chocolate shells with gourmet fillings like Salted Caramel or Hazelnut Praline.
Baked Goods (12 units): Assorted mini fruit tarts or chunky New York-style cookies.
Format: Delivered on a cake board ready for immediate display; does not require on-site styling.

Full Service Themed Dessert Table

The Themed Cake

Dimensions: Two-tier stacked design (8-inch base + 5-inch top). Total weight approx. 3.5 kg.
Design: Fully customized theme (e.g., Jungle, Winter Wonderland) with hand-sculpted fondant figurines and edible textures.

Dessert Spread

Cupcakes (24 units): 12 with 2D fondant toppers and 12 with premium piping.
Signature Tower: Choice of a donut stack (20+ units) or brownie cube tower (25+ units).
Detailed Cups (15 units): Mousse or Jello cups featuring submerged 3D edible figurines or intricate layering.
Bite-sized (15 units): Chocolate-coated cakepops or artisan bonbons.

Styling Service

Decor: Thematic fabric draping, faux snow/fur effects, and floral arrangements.
Hardware: Rental of premium cake stands, risers, and trays to create a multi-level display.

About Dessert Tables

What I Do

I create dessert tables that feel like they belong in your celebration, not just next to it. Each table is a mashup of sweets that fit your theme - Bollywood glam, winter blues, flamingo pink, or anything you dream up. I’m all about turning a bunch of desserts into the real centerpiece, not just something you eat and forget.

What’s on the Table?

I put together a mix that’s big on variety, always with a buttercream centerpiece cake (fondant isn’t my jam, trust me). Expect things like:

Themed cupcake sets to match your cake
Donut and brownie towers (the Lotus Biscoff brownie stack is a hit every time)
Kids party jello cups with characters and colours
Cakepops, macarons, and bon-bons for that extra luxe touch You want party favours? I’ll sort that too, just let me know.

Themes That Pop

Whether you want full-on Flamingo Paradise or a simple Elegant & Floral vibe, I get into the details. I’ve done snowy wonderlands with polar bear cakes, tropical setups, and gold-accented tables. Custom party sweets always fit your colours and style.

How It Feels

I’m Yeshaswini. I started dreading fondant but now I’m obsessed with how a whole spread comes together. It’s proper hard work, but seeing everyone’s faces makes it worth it. Buttercream cakes always win - no debate. If you want something real, not cookie-cutter, let’s talk.

Meet your Expert

Renaé Patisserie

13 connects in last 3 months

My Story

Hey, Yeshaswini here! My life’s basically sugar and icing, and honestly, I wouldn’t swap it for anything. I’m a pastry chef, but first, I’m a foodie. Running Renaé Patisserie is wild - one day it’s Italian meringue buttercream, next day I’m stuck making Insta reels. Not always a fan of fondant, but clients keep me on my toes. Every cake, every challenge, I just love seeing how far I’ve come (and you guys make it fun!).