How To Plate Like A Pro

Some of the most delicious desserts visually leave a lot to be desired when plated. They need a shot of color to come to life. A handful of vibrant fresh berries will transforms brownish foods like chocolate cake or a Belgian waffle, while a tasty lemon tart becomes even more colorful when you add a violet flower or a drizzle of marbled raspberry coulis.

A dessert with multiple textures doesn’t only appeal to the taste buds; it also appeals to the eyes. Pair a smooth velvety ganache with nubby cookie crumbs and pillowy marshmallows – Your guests will be blown away by the beauty and contrast on the plate — at least until they devour the dessert.

Imagine yourself a painter and your plate a blank canvas.

There are an endless number of different ways to think about composition when you’re plating that dessert. How could you fill the space in an intriguing way? Will you take the road of the minimalist, using an oblong plate and aligning different dessert elements at interesting angles? Or will you choose a rounder plate and make the dessert a focal point?

There’s no right or wrong answer. Consider all of the dessert’s elements, then experiment to see what looks right to you.

Even though this may seem like common sense, it’s recommended you always use the bowl or plate that best suits the dessert. Make sure the plate isn’t too small — you don’t want anything to look crowded or squeezed. If your dessert is creamy, a bowl or a plate with raised edges is the way to go. Most importantly, do not forget that the dessert is meant to be eaten and enjoyed.

A slice of warm apple pie or a decedent chocolate soufflé is absolutely mystical when you partner it with vanilla ice cream. Contrasting temperatures add sensory stimulation, but you’ll need to pay extra attention when it comes to plating. A slightly chilled vessel makes sense if it’s a cold dessert, while a room temperature plate would make sense for most cakes or pies.

A focal point attracts your eye’s attention and creates excitement on the plate – especially when a dessert isn’t, in and of itself, a showstopper. For example, turning a classic brownie à la mode into an ice cream sandwich, then surrounding it with vibrant berries, brings fascination to a dessert that might otherwise look a little bland.

Think about ways to make your dessert more exciting. Gravity-defying elements definitely do the trick, though they usually may require some do it yourself special effects. You can add sparkle to a slice of cake by hovering a white chocolate wafer roll on it.

Yes, a slice of layer cake looks fantastic standing straight up on a plate. But, unfortunately gravity kicks in as you carry it to the table. Many pastry pros can’t resist serving tall desserts upright, but if you’re in doubt whether or not your dessert can make the trip to the table without tumbling down, lay it on its side. You can still add excitement with a fabulous garnish.

Planning to add random berries or a sprig of fresh mint just for effect? Forget it. If the ingredients don’t make sense with the flavors and components of your dessert, they’ll only create confusion. Also, take into account how the dessert will be eaten. While whole nuts might look pretty scattered on top of a cake, they’re nearly impossible to spear with a fork. What is the garnish adding to the overall dessert? Don’t just consider the form, consider what happens with the flavor and function.

When you are creating desserts for more than one person, ensure your plating style and serving sizes are all the same – every single time. Nobody likes to look across the room and see that someone else got a bigger or prettier piece of dessert.