When Annie is designing a new piece, she is often reluctant to name it. All too frequently, a cocktail tray is overlooked for what could be the perfect setting for a sandwich because it has been suggested for martinis.

“I strongly encourage you to be creative with Annieglass,” Annie says.  “Every piece of Annieglass can be and should be used for a variety of objects. Ruffle cake stands make just as exquisite a resting place for dark chocolate velvet cakes as brie cheeses, and a salad plate makes a charming display for a bottle of wine, or a candle.”

Annieglass pieces are versatile and their functions are limitless
—giving owners an endless possibility of ways to enjoy Annieglass.

A few suggestions…

Salmon platter (127) for serving wedges of cake.  Pine cones or metallic Christmas ball ornaments are nice too

Baguette tray (121) with the 6”mini bowl (125) inside of it and off to one end for flavored balsamic vinegar and slices of French bread.  Jumbo shrimp and cocktail sauce are another choice.

Cracker tray (175) with chocolate dipped strawberries, dried figs or holding perfume bottles

Wine coaster (131) for whipped cream and/or berries

Hearts for dessert  or appetizer  plates

Wine cooler (132) for strawberry soup- Amazing!

3-section tray (141) is not just for olives.  Try basil leaves, dried apricots and goat cheese in each compartment and sliced baguette on a cracker tray to encourage combining all the flavors

Frosted B.C. buffet plate (BC109) as a serving plate with a small dish (SS100) on top for dipping sauce for oysters or prawns

Ultramarine boat serves corn on the cob or wedges of watermelon garnished with cherries or strawberries or use as a centerpiece for floating flowers

Rock Series Frosted 16” bowl (RS402) is meant to hold shellfish on a bed of crushed ice or Kosher salt

Try stacking the Ruffle petit four stand (139) on top of the Ruffle cake stand (128) for desserts that need more height and drama

Shell Series Bodega (SS206) in Frosted or Ultramarine (U206) can nestle a lazy bunch of flowers; tulip or calla lily blooms draped off the edge with stems submerged in water

The Renaissance Verbena Leaf (RL101MG) is the perfect butter dish. Thyme (RL100MG) is  just the right size for serving lemon wedges with tea or fish. Both sizes are available in Moss Green with gold leaf decoration or solid Russet (RU201) or (RU200).

Sliced pound cake or Buche Noel never looked so good as on the Ruffle rectangular tray (183)

Water Lily  12” deep bowl (W110) stacked in the center of the big 16”
Water Lily platter (W114) is a stunning presentation for fresh fruit and powdered sugar or whipped cream, perhaps dip and sliced baguette.
For a romantic centerpiece, float candles in the bowl and drape the platter with flower blossoms