Already brightly coloured and embellished with fanciful icing, petit fours and pastries don't need any help in the pretty department.
To display and serve them in a chic yet understated fashion, drop by your local bakery or craft store and pick up some empty boxes of varying sizes, then stack them on your serving table in a stepped formation, leaving room on the edges of each tier to place the desserts.
The boxes can be white or pastel-coloured, rectangular or square. Think of it as a pyramid scheme with a sweeter payoff than most.
Chef Michael Tong is the owner of Toronto's Sublime Catering.Report Typo/Error
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