For Chanukah, we put together a grazing table buffet of delicious sweet treats. Some homemade, some ordered. Some were traditional; some were twists on tradition; and some were totally novel!  My tips to put together your own Chanukah Dessert Table follow: 

• Follow a color palette. In my case, the colors were blue, white, brown, and metallics. Our Blue Richmond Tablecloth was the perfect foundation for this. 
• Put the tallest items at the back an the shorter items at the front. This will allow guests to see everything at once, and on a practical level, it will allow guests to serve themselves. At the back, we have Silver Tapers in antique candlesticks. 
• Try to achieve horror vacui. This is Latin for "fear of empty space." On a food table, it connotes abundance and richness of celebration. We crowd the table with sweets of different sizes in interesting vessels. 
• Don't forget servingware. We put out dozens of forks from our Navy Bamboo Flatware set, as well as Hydrangea Petal Cocktail Napkins and small blue plates.
• Substance matters! Put out the good stuff. Among other things, we served the following :)

We poked white mums into the best chocolate babka from Oneg Heimische Bakery in Williamsburg. The white chocolate finger cookies are from Cadbury in our Silver Plated Water Cup. 

Using the "log method," we made these flower cookies without a cookie cutter. They sit above Tory Burch Spongeware Canape Plates.

Chanukah sweater cookies sit atop a beautiful blue marbleized plate.

Everyone was excited to have Dominique Ansel's cronut of the month -- without waiting in line! They can be pre-ordered 2 weeks in advance. 

The blue hydrangea bombe is inspired by real bicolor hydrangea flowers. The cake inside is the chocolate cake recipe in the book, and the piping method is what you see here. No fondant or sugar flowers used!