I'm embarrassed to admit that my flatware is cheap and pink-handled. Most of dishes are vintage thrift-store finds, and I don't own a single cloth napkin. In other words, I'm a sad excuse for a hostess. For years, I've used my kitchen skills as a crutch, convinced that presentation doesn't matter, as long as my food tastes delicious. But, recently, I took a long, hard look at my 1982 Bud Light insulated mug, and realized: It's time to ditch the dorm-room dishes. I started with big-girl tumblers, Williams Sonoma plates, and a trio of cake stands—but I still need a tiered serving stand for smaller desserts. So I decided to make one.
Bite-size desserts—truffles, mini cheesecakes, cookies—have a playful quality that I wanted to capture in my serving stand. My inspiration: two Bailey's Irish Cream cups I found at a thrift store. The whimsical, winking faces have an Alice-in-Wonderland feel, which I complemented with three quirky plates—one colorful and floral, another scallop-edged and white, and finally, a dainty tea plate. (I bought them at Christmas Tree Shop and T.J. Maxx for $7 total.)
Tiered Teacup Dessert Tray
What you need
1 large plate
1 medium plate
1 small plate
Put it all together
- Apply a liberal coating of glue to the bottom of one teacup. Adhere it to the center of the large place, wiping away any excess glue that squeezes out. Allow to dry for at least an hour.
- Squeeze glue along the rim of the first teacup. Firmly place the medium plate on top, making sure it is centered and level. Wipe away any glue that drips onto the teacup. Allow to dry for at least an hour.
- Repeat steps 1 and 2 with the second teacup and the small plate. Let dry overnight.