2. Tips on how to plate
and present a cake
It is important to learn
how to plate cakes properly.
Pastry chefs in restaurant spend
more time to decorate and plate
desserts so that it look good as
good as they taste.
3. We eat with our
eyes first, so it’s
important to know
how to plate cakes
properly.
4. 1. Be creative with color
A splash of color can bring
your desserts to a life.
A dark chocolate can go from
a brown lump to an artful
concoction when garnished with
vibrant berries.
5. 2. Combine textures
Adding different textures to
the plate adds excitement
to the visual appeal of
dessert course.
6. Pairing a ganache with
nubbly cookie crumbs and
soft, pillowy marshmallows
adds just enough “busyness”
to draw the eye in to the
dessert.
7. 3. Compose your plate
There are many ways to compose
a plate. What would you fill the
space in an interesting way?
You can experiment to see what
looks and feels right to you.
8.
9. 4. Consider your vessel
It may seem like common
sense, but consider the
experience of eating the
dessert when you choose the
type of plate.
10. 5. Contrast temperature
Combining temperatures can be
a beautiful thing, but your
plating does require some
consideration.
Do not put your dessert on
hot plate. For example, ice
cream.
11. 6. Let it be dramatic
Have a little fun with
your cake. Employ tricks
to add some magic to the
cake.
12. People enjoy a little
circumstances with their
meal, and it’s fun to have
you dessert course greeted
with, “Wow! How’d you do
that?”
13. 7. Don’t make it too tall or
wobbly.
A slice of layer cake
looks fantastic standing up
on plate. But if it’s too
tall, there’s a strong
chance of it toppling over.
14. 8. Garnished with care
Keep in mind how the
garnish will function on
the finished plate.
15. 9. Be consistent
When plating a cakes,
be consistent in your
design and in serving size.
16. It can be confusing to
see different presentation
on each plate, and nobody
likes looking over the
plate across the table and
seeing a serving double the
size.
