Dessert Calculator — Portions & Quantities

A plated dessert is one portion per guest, typically 100-150g (we default to 120g). A dessert buffet or table is planned by the piece: guests sample about 3 mini desserts each (around 70g a piece). Individual pots or cupcakes work out at roughly 2 per head. About 85% of guests eat dessert - the rest are too full or prefer cheese - so the calculator multiplies pieces by your attending guests, not the full headcount.

3-4 varieties is ideal for a dessert buffet. As a rule of thumb, offer at least as many varieties as the pieces each guest takes (so 3+ for a buffet) so the table never looks bare. Include one chocolate option, one fruit-based, and one classic (trifle, cheesecake). Too many varieties leads to small amounts of each that look sparse - quality over quantity.

UK favourites: chocolate brownies, Eton mess, cheesecake, trifle, Victoria sponge, lemon drizzle, profiteroles, and fruit crumble with custard. Mini versions of classic desserts work well for buffets.

Most desserts can be made 1-2 days ahead: brownies, cheesecake, trifle, panna cotta, and tarts. Some improve with time. Avoid making meringue-based desserts too far ahead as they go soggy. Assemble cream-topped desserts on the day.