One of the biggest mistakes I see people doing when creating a dessert station is to have everything level.
Creating different highs on the dessert table can help with the composition and design. When you place everything flat one level, you kind of lose the balance on creating different focus points. It’s not inviting, its harder to appreciate the details when everything is mixed together
The best advice I can tell you from years of experience is to create different levels and make sure to place the taller items in the back and smaller ones in the front. This can also help with creating depth, making the desserts station even more attractive to the eyes.