modern dessert presentation

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Sweet art: how to plate desserts like a pro

Daniel Fletcher, one of the UK's top pastry chefs, shares his top presentation tips for sweet dishes and talks about how new technology is changing the way desserts are served.

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Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews as well as access to some of Britain’s greatest chefs. Our posts cover everything we are excited about from the latest openings and hottest food trends to brilliant new producers and exclusive chef interviews.

Unless you’re treating your guests to a cheeseboard , dessert is going to be the last course of any dinner party . This means it’s also probably the one most people are going to remember, so putting just a little extra effort in can make all the difference. Obviously it has to taste good, but even the most amazing dessert in the world isn’t going to excite the senses if it’s just thrown together on a plate.

That’s why presentation is of the utmost importance – something Daniel Fletcher knows all too well. He has worked in Michelin-starred kitchens across London, New York and Melbourne, creating desserts that look like works of art. However, he’s keen to stress flavour should always be a priority. ‘Presentation is key in all aspects of cooking,’ he says. ‘But I think there is a lot more freedom when it comes to pastry and desserts as there are so many different techniques that allow you to showcase the food in a variety of ways. They say you eat with your eyes, which I agree with to a certain extent, but for me the taste is more important. I like to think that guests will remember the amazing flavour of a dessert rather than how it looks.

‘One thing I always ensure when presenting a dish is to let the star ingredients shine,’ continues Daniel. ‘Don’t add too many other components, or you’ll mask the flavours you’re trying to create. I also think it’s important to try a few different plating styles and then to get the input of the chefs around you. Sometimes another point of view can give you a different perspective on the dish.’

Daniel Fletcher

Classical dessert presentation used to be quite simple, dainty and inspired by traditional French patisserie . But as the fine dining scene has rapidly grown in the UK, so too have the appearance of sweet dishes. ‘There are so many ways to present desserts today, especially with the invention of all the silicone moulds that can make any ingredient into any shape you want,’ explains Daniel. ‘Fifteen years ago when I started out, there was nothing like the amount of choice we have now; pastry was a lot more classical and a chocolate mousse could either be set in a ring or cut into a bar shape. These days you can have it in the shape of a rose, for example. Social media is also a huge help, as it allows chefs to share new techniques and styles with each other. The possibilities are endless.’

The gadgetry Daniel has access to in a professional kitchen also helps him remain consistent. ‘A Kitchenaid is always handy for mousses, meringues and anything that needs a good mix,’ he says. ‘Pacojets are also incredibly useful, as they allow you to churn ice creams and sorbets to order for the very best texture and freshness. Different moulds allow lots of creativity, and squeeze bottles are good for when you want to dress plates with precision.’ While some of the bigger pieces of equipment are more of an investment, picking up a few squeeze bottles or some specially-shaped moulds could make all the difference to your plating.

There are a few other tips Daniel has for the home cook looking to wow friends with their presentation technique. ‘Make sure you choose a suitable plate – not too large or small. Try to make the presentation as clean as possible, and use an ice cream scoop or good spoon to shape ice cream or sorbet. And don’t be afraid to take risks; be adventurous in your plating, let your creative side out and have fun with what you’re doing. A happy chef equals happy food!’

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Dessert Presentation

Learning Objectives

• Describe the principles of plate presentation
• Prepare and plan dessert menus
• Apply dessert presentation techniques

After flavour, the second-most-important element in the design of a great plated dessert is presentation. Simple, clean designs work very well. Simple desserts are more challenging because every detail counts and flaws become more apparent. In order to appear appetizing, the dessert presentation must look effortless and harmonious, with each component fitting together and contributing to the look and taste.

The presentation of food can be broken down into a checklist of design principles. In every medium, artists learn through study and practice how to make something attractive to the eye. Our minds are always trying to find a pattern, as we tend to look for symmetry and repetition of design. This will assist in making a beautiful presentation. When served a plate, customers will look at a dish and think immediately “this looks beautiful,” or they may have the opposite reaction. They may not be able to tell you why it is attractive, just that it is nice to look at. The principles presented in this section will give you the tools to apply presentation techniques to any plated dish.

Modern Pastry and Plated Dessert Techniques Copyright © 2015 by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License , except where otherwise noted.

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Examples of Dessert Presentations

We’ve said it before and we’ll say it again. No matter how tasty your sweet treat is, if you want to make it as a pastry chef presentation plays a huge part in what you do. For those that may not be in the culinary arts profession, knowing how to plate desserts can still come in major handy. But with so many different options to choose from, it can often be overwhelming and difficult to know exactly how to present one from the other. There’s definitely a huge difference between a colorful fruit tart and a giant, three-layer piece of chocolate cake. Sauces, garnishes and other lovely extras all play a major part in determining what exactly the best way to approach it is. But never fear, our baking and pastry arts expert is here with multiple examples of what you can do to make sure your presentation is just as pastry perfect as the recipe.

In this video tutorial with Chef Susie, she shows you how your presentation can look with a few guidelines and some good pointers. Watch as she elegantly and skillfully turns that ordinary piece of cake into an edible work of art.

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Presentation Matters: Your Guide to Dessert Plating.

December 21, 2021 by sweetstreet 1 Comment

As we indulge in a delicious plate, our senses are heightened with aroma and visual appeal, before our very first bite. The presentation matters, so make it impressive. Artistic plating, when done right, makes a promise to the consumer: You’re going to enjoy this.

Why it counts:

Now, more than ever, food presentation is crucial. Gen Z makes up one-third of the population and continues to grow in buying power. Social media is where they find information about food trends, where to buy, and determine whether or not it’s worth their time. According to a national study commissioned by Hershey, Gen Z loves dessert and 87% think about eating it at least once a day, if not more. They also want to share their dessert experience with others. “Desserts are the number one food that Gen Z photographs and 46 percent of Gen Zers have a picture of a dessert on their phone right now” – Hershey Insights. The passion this new generation expresses for dessert, is even more reason to pay extra attention to plate presentation.  

Tips to perfect presentation:

• Make sure all plates are sparkling clean: Dirty plates are a quick way to deter guests
• Adapt the presentation to the occasion
• Balance variety and contrast with texture: Plates with a hint of complexity draw the eye.
• Garnish where appropriate: Bring a pop of color to a cheesecake
• Match portion size with plate size: If the plates are too big, fill in space with a beautiful design.
• Manipulate dimensions to further intrigue.

Unique ideas for dessert plating:

https://spoonuniversity.com/lifestyle/importance-of-plating-your-food

http://www.chefseanbone.com/why-is-food-presentation-so-important/

https://www.thehersheycompany.com/en_us/blog/worth-sharing-how-social-media-can-drive-dessert-sales-with-gen-z.html

December 27, 2019 at 9:01 pm

Hello there and Season’s Greetings from Alabama. Who knew that so many people considered eating dessert every day? That is an astounding number (87%). Thanks for the plating tips and Happy New Year!

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The Art of Plating Desserts: Creating Beautiful and Delicious Sweet Creations

Table of contents, 10 tips for perfectly plated desserts, the importance of color and texture in dessert plating, innovative techniques for elevating your dessert presentation.

“Indulge in the Sweetest Masterpieces with The Art of Plating Desserts .”

Desserts are the perfect way to end a meal on a sweet note. But, what makes a dessert truly special is not just its taste, but also its presentation. The art of plating desserts is all about creating beautiful and delicious sweet creations that are visually appealing and leave a lasting impression on your guests. Here are 10 tips for perfectly plated desserts that will elevate your dessert game to the next level.

1. Choose the Right Plate

The first step in plating desserts is to choose the right plate. The plate should be large enough to accommodate the dessert, but not so large that it looks empty. The color and shape of the plate should complement the dessert and enhance its visual appeal.

2. Use a Clean Plate

A clean plate is essential for a perfectly plated dessert. Make sure the plate is free of any smudges, fingerprints, or food particles. A dirty plate can ruin the presentation of even the most beautiful dessert.

3. Create a Focal Point

Every dessert should have a focal point that draws the eye and captures the attention of the viewer. This could be a garnish, a sauce, or a unique element of the dessert. The focal point should be placed off-center to create visual interest.

4. Use Contrasting Colors

Contrasting colors create visual interest and make the dessert more appealing. Use colors that complement each other, such as blue and orange, or red and green. Avoid using too many colors, as this can make the dessert look cluttered.

5. Pay Attention to Texture

Texture is an important element of plating desserts. Use different textures to create visual interest and enhance the flavor of the dessert. For example, a crunchy topping on a creamy dessert can create a delightful contrast.

6. Keep it Simple

Sometimes, less is more when it comes to plating desserts. A simple, elegant presentation can be just as impressive as a complex one. Focus on the quality of the dessert and let it speak for itself.

7. Use Edible Garnishes

Edible garnishes are a great way to add visual interest to a dessert. Use fresh fruit, edible flowers, or chocolate shavings to create a beautiful and delicious garnish.

8. Pay Attention to Proportions

Proportions are important when plating desserts. The dessert should be the focal point, but it should not overwhelm the plate. Use the rule of thirds to create a balanced composition.

9. Use a Piping Bag

A piping bag is a useful tool for creating beautiful and precise designs on a dessert. Use it to create swirls, dots, or other decorative elements.

10. Practice, Practice, Practice

The key to perfecting the art of plating desserts is practice. Experiment with different techniques and designs until you find what works best for you. Don’t be afraid to try new things and take risks.

In conclusion, the art of plating desserts is all about creating beautiful and delicious sweet creations that are visually appealing and leave a lasting impression on your guests. By following these 10 tips for perfectly plated desserts, you can elevate your dessert game to the next level and create desserts that are as beautiful as they are delicious.

Color is an essential element in dessert plating. It can evoke emotions and set the tone for the entire dining experience. When it comes to dessert, bright and bold colors are often used to create a sense of excitement and playfulness. For example, a bright red raspberry coulis drizzled over a white chocolate mousse can create a striking contrast that is both visually appealing and delicious.

On the other hand, muted and pastel colors can create a more sophisticated and elegant look. For instance, a pale pink rosewater panna cotta topped with a few delicate rose petals can create a romantic and refined atmosphere. When choosing colors for your dessert plating, it is important to consider the overall theme and mood of the occasion.

Texture is another crucial element in dessert plating. It can add depth and complexity to a dish, making it more interesting and enjoyable to eat. Texture can be achieved through a variety of techniques, such as layering, piping, and garnishing.

Layering is a popular technique used in dessert plating. It involves stacking different components of a dessert on top of each other to create a visually appealing and texturally diverse dish. For example, a layered tiramisu with alternating layers of coffee-soaked ladyfingers, creamy mascarpone cheese, and cocoa powder can create a rich and decadent dessert that is both beautiful and delicious.

Piping is another technique that can be used to add texture to a dessert. It involves using a pastry bag to create intricate designs and shapes on a plate. For instance, a swirl of whipped cream or a zigzag of chocolate sauce can add a playful and whimsical touch to a dessert.

Garnishing is also an important aspect of dessert plating. It involves adding small decorative elements to a dish to enhance its appearance and flavor. For example, a sprinkle of chopped nuts or a few fresh berries can add a pop of color and texture to a dessert.

When it comes to dessert plating, the possibilities are endless. With a little creativity and attention to detail, you can create beautiful and delicious sweet creations that will leave a lasting impression on your guests. Remember to consider the importance of color and texture in your dessert plating, and don’t be afraid to experiment with different techniques and flavors. With practice and patience, you can master the art of dessert plating and create stunning desserts that are both visually appealing and delicious.

Desserts are the perfect way to end a meal on a sweet note. But, what if we told you that desserts can be more than just a delicious treat? They can be a work of art that not only satisfies your taste buds but also pleases your eyes. The art of plating desserts is all about creating beautiful and delicious sweet creations that leave a lasting impression on your guests. In this article, we will explore some innovative techniques for elevating your dessert presentation.

The first step in creating a beautiful dessert is to choose the right plate. The plate should complement the dessert and not overpower it. A simple white plate is always a safe choice, but you can also experiment with different shapes and colors. For example, a square plate can add a modern touch to your dessert presentation, while a colorful plate can make your dessert pop.

Once you have chosen the right plate, it’s time to start plating your dessert. The key to a beautiful dessert presentation is to create height and depth. Start by placing the main component of your dessert in the center of the plate. This could be a cake, a tart, or a scoop of ice cream. Then, add smaller components around it, such as berries, chocolate shavings, or edible flowers. Use different textures and colors to create contrast and interest.

Another technique for elevating your dessert presentation is to use a stencil. A stencil is a tool that allows you to create a pattern or design on your plate using powdered sugar, cocoa powder, or other ingredients. Simply place the stencil on the plate and sprinkle the powder over it. When you remove the stencil, you will be left with a beautiful design that adds a touch of elegance to your dessert.

If you want to take your dessert presentation to the next level, consider using a blowtorch. A blowtorch can be used to caramelize sugar, toast marshmallows, or create a brulee topping. This technique not only adds flavor but also creates a dramatic effect that will impress your guests.

Finally, don’t forget about the garnish. A garnish is the finishing touch that completes your dessert presentation. It could be a sprig of mint, a dusting of powdered sugar, or a drizzle of chocolate sauce. The key is to keep it simple and not overpower the dessert. A well-placed garnish can elevate your dessert presentation from ordinary to extraordinary.

In conclusion, the art of plating desserts is all about creating beautiful and delicious sweet creations that leave a lasting impression on your guests. By choosing the right plate, creating height and depth, using a stencil, using a blowtorch, and adding a garnish, you can elevate your dessert presentation to the next level. Remember, a beautiful dessert is not only a treat for your taste buds but also a feast for your eyes.

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• Page 1 of 4

Want to create or adapt books like this? Learn more about how Pressbooks supports open publishing practices.

14 Introduction

Learning objectives.

• Describe the principles of plate presentation
• Prepare and plan dessert menus
• Apply dessert presentation techniques

After flavour, the second-most-important element in the design of a great plated dessert is presentation. Simple, clean designs work very well. Simple desserts are more challenging because every detail counts and flaws become more apparent. In order to appear appetizing, the dessert presentation must look effortless and harmonious, with each component fitting together and contributing to the look and taste.

The presentation of food can be broken down into a checklist of design principles. In every medium, artists learn through study and practice how to make something attractive to the eye. Our minds are always trying to find a pattern, as we tend to look for symmetry and repetition of design. This will assist in making a beautiful presentation. When served a plate, customers will look at a dish and think immediately “this looks beautiful,” or they may have the opposite reaction. They may not be able to tell you why it is attractive, just that it is nice to look at. The principles presented in this section will give you the tools to apply presentation techniques to any plated dish.

Modern Pastry and Plated Dessert Techniques Copyright © 2015 by go2HR is licensed under a Creative Commons Attribution 4.0 International License , except where otherwise noted.

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