Start with your focal point. Place the largest cylinder stand slightly off-center and build a balanced composition around it. Use medium and small cylinders to create a gentle height gradient that draws the eye through the display.
Plan for triangle composition. Arrange stands and feature pieces so they form visual triangles (one tall, one medium, one low). This creates professional balance and prevents a flat, one-level look.
Mind your spacing. Leave comfortable gaps between cakes, desserts, and florals so each item can "breathe." As a rule of thumb, keep 1–2 finger widths between smaller items and a palm’s width between feature elements.
Layer textures and heights. Pair glossy cake finishes with matte florals or linens. Vary heights using the cylinder set to avoid monotony while keeping colors cohesive with your event palette.
Think flow and function. Ensure guests can approach from the front without reaching over tall pieces. Place the heaviest items on the most stable cylinders and keep breakables away from edges.