Match stand size to centerpiece scale. For tall statement cakes, pick a large diameter, taller cylinder as the anchor. For mixed dessert tables, combine medium and small cylinders to highlight accents without overpowering the main piece.
Plan a height gradient. Use a three-tier approach—tall, medium, low—to create depth and a professional, layered presentation. Avoid using identical heights side-by-side unless you’re aiming for symmetry on both ends.
Consider venue visibility. In spacious venues or behind buffet lines, lean taller; for intimate tabletops, keep heights moderate so guests can converse across the display.
Balance stability and load-bearing. Place the heaviest cakes and glass features on wider, more stable cylinders. Reserve slimmer or taller cylinders for lighter elements like florals or signage.
Coordinate color and finish. A consistent gold finish ties varied heights together. Use linens, florals, or signage to echo the palette and keep the look cohesive.