Dessert Artwork

If you would like to celebrate in style, why not take the extra effort to add some excitement dessert artwork, using a few simple touches that will make your dessert appear magical, captivating, and distinctive. Dessert artwork makes the dessert timeless and memorable. How about adding a magic hint that says “I Love You,” or scripting “Marry Me” to facilitate an unforgettably romantic experience exquisitely.

Simple Dessert Artwork


Messages on Dessert Plates

Yields etched in your mind moments. Dessert artwork icing messages yield an awe-inspiring presentation that is exciting and very easy to create. Scripting messages on dessert plates will help you to attach an extraordinary, passionate, and personal touch to your desserts, allowing you to convey your feelings to your loved one silently. If you would like to write a message with icing, use the smallest tip possible, and make sure the letters are long and narrow. Writing in cursive is ideal. Thus, ensure that you have enough room to write your message, place your dessert on the plate after the message has been written on the plate. You can always set the dessert to accommodate the writing, but you can’t adjust the script to fit around the dessert.

  • Dessert Artwork Expression Ideas: Marry Me, Happy Anniversary, and I Love You.

I learned this artistic practice while serving desserts for birthdays and anniversaries at restaurants. Everybody wanted their own distinctive, personal expression added, so I wrote their messages on the dessert plates. It would be best if you always used sizeable plates or platters with sufficient space for both the written statement and dessert. Don’t forget to elaborate the plate with mint leaves and dabs of whipped cream to complete the treasured artwork.

Dessert Artwork: The plate is the canvas, and the rim of the plate is the picture frame. Therefore, a brilliant picture can be composed, guaranteed to inflict a lasting, romantic impression on the memories of the people in love.

Parchment Cones for Designing

Parchment cones are used to decorate desserts with delicate designs of chocolate, fondue, or special piping gels. To construct a parchment Cone, you fold a sheet of parchment paper on a diagonal basis, allowing each side to overlap slightly. Using a sharp knife or a pair of scissors, cut out a medium-sized, somewhat triangular shape. It is not necessary to form a perfect triangle with a sharp knife cut. Place your thumb and forefinger in the middle of the cut diagonals to make a pivot point. Roll the parchment into a funnel shape, keeping the pivot point closed as the paper is rolled. Keep the paper taut as it is rolled. Remember, you are forming a funnel to pipe soft liquid out of, and thus the Cone must be sturdy. When the triangle has been rolled into a cone (the funnel), three points will be at the Cone’s top. Fold the end on the outside toward the interior of the Cone.

Fill the Cone halfway. Do not overfill. Otherwise, the filling will ooze out of the top of the Cone. Fold the outer points toward the Cone’s center, and fold the last corner over the top of the other points, to seal. Cut off the tip of the Cone, using a knife or pair of scissors, to create a small opening. At first, practice the piping technique by writing a small, simple message. You can make the hole bigger, if necessary.

Ornamenting with Buttercream Icing

This recipe is courtesy of Mystery & Romance Journal – Cookbook. The Perfect Romance Gift! “ORDER NOW” 

Just like playing an instrument, consistent practice will improve your proficiency in creating great dessert artwork. To decorate dessert plates, you will need pastry bags, metal tips, icing, and a plate.

Buttercream Icing Recipe

  • ⅓ cup butter-flavored shortening
  • 4 cups powdered sugar (sifted)
  • 1-½ teaspoons vanilla
  • 7 to 8 tablespoons milk
  • ⅛ tablespoon meringue powder
  • 1 pinch salt

Place the butter in a mixing bowl and beat on medium speed until the butter is creamed. Add vegetable shortening to butter, and mix on medium speed until thoroughly blended. Add vanilla. Place the mixer on a low rate, and add the powdered sugar and meringue powder, one tablespoon at a time, until the sugar is fully incorporated. Add a pinch of salt. The icing may be a little stiff. Slowly add small amounts of water until it reaches the desired consistency. For piping and decorating, the icing should be somewhat stiff.

Just about any buttercream recipe may be flavored with other ingredients to change the color, texture, and flavor to suit your needs. Popular additions are melted chocolate, praline paste, strong coffee or trablit, extracts and liqueurs, emulsions and purées, and ganache and various nut pastes.


Encrusted Crystallized Fruit

This recipe is courtesy of Mystery & Romance Journal – Cookbook. The Perfect Romance Gift! “ORDER NOW” 

Candied fruit (also known as “glacé fruit” and crystallized fruit) has been in existence since the 14th century. Encrusted crystallized fruit will indubitably affix a mystical, charming, and enchanting element to your savory dessert; the most common crystallized fruits are cherries and grapes. They should be stored in an airtight container in a cool, dry place.

  • 2 small grape clusters
  • 6 medium Bing cherries
  • 8 fresh blueberries
  • 1 large egg white
  • ¼ cup granulated sugar

Wash fruit and dry with paper towels, or let air dry on towels. In a small mixing bowl, beat egg white with a fork until foamy. Brush egg white onto each piece of fruit with a pastry brush, coating all sides of fruit. Place fruit on a piece of waxed paper covered with sugar. Next, using a small spoon, sprinkle a light, even coating of sugar over the fruit.

If any areas of fruit are not coated, repeat the process with egg white and sugar. Let the sugared fruit stand at room temperature until the coating is dry. Use as a garnish with your favorite dessert.

Dark and White Chocolate Rose Leaves

Add a trendy, elegant expression to any dessert plate, using chocolate leaves. Dark and white chocolate rose-leaf will affix brilliant, dramatic art to any of your sweet, culinary creations.

To compose chocolate leaves, you melt some semisweet dark chocolate chips or other chocolate in a microwave or double boiler. Carefully wash four rose leaves. Make sure you have left a bit of the stem on. Holding the stem, brush the back of the leaf with the melted chocolate. Place the chocolate leaf on a waxed-paper-covered cookie sheet, and freeze until firm. Carefully peel the leaf away from the chocolate, again holding the stem. Be careful, as chocolate rose leaves are extremely fragile.

Make sure you use nontoxic leaves during this process, such as rose, lemon, mint, or camellia.

White or Dark Chocolate Slivers and Curls

Have you ever been astounded by elaborate white or dark chocolate curls, embellishing the tops of exquisite-looking desserts? With a little bit of rehearsal, you’ll be able to prepare chocolate garnishes that add emphasis and pizzazz to dessert creations, just as quickly as a professional chef could.

To fashion chocolate slivers and curls, you will start by setting out a block of chocolate or a large chocolate bar and reaching room temperature. Peel away curls of chocolate with a sharp vegetable peeler. Some will appear to be perfectly formed curls of chocolate, while others will come off in simple slivers. Use these sweet garnishes to top any delicious dessert. The dessert will look significantly more appetizing when covered with slivers and curls of mouth-watering chocolate.

Petite Cherry Flowers

The maraschino cherry is a specially treated fruit made from various cherries, although the Royal Ann variety is most often used. The cherries are pitted and then macerated in flavored sugar syrup (almond-flavored for red cherries, and mint for green). They’re quite often used as a garnish for a wide array of delicious desserts and refreshing cocktails.

You form cherry flowers by snipping well-drained maraschino cherries into four or six sections, cutting about ¾ of the way through. Then, gently spread sections apart to resemble petals. Cut green gumdrops in half to resemble leaves.

Web of Sleek Sugar Lace

Spun sugar can produce a beautiful, elegant web of sleek sugar strands that can be used to encircle or crown desserts, and create a magnificent, awe-striking expression for your dessert. You should exercise extreme caution while handling the heated sugar, as sugar can cause terrible burns.

  • 2 cups granulated sugar
  • ½ cup light corn syrup
  • ½ cup water

To prepare your kitchen, protect the countertop with newspaper, to catch sugar spills. Grab three medium saucepans, and spray the handles with nonstick cooking spray. These pans will be used to compose the sugar strands. Fill a large bowl with ice and water; set it aside.

Incorporate the sugar, water, and corn syrup in a medium saucepan (with a lid) over medium-high heat, and stir until the sugar dissolves. Cover the saucepan with the lid, and boil for two to three minutes; pull off the lid and continue to boil the sugar syrup, occasionally stirring. Cook until it reaches 310°F. The sugar will cook very quickly toward the end, so observe the mixture closely, making sure it doesn’t burn.

As soon as the sugar attains the appropriate temperature, remove the saucepan from the heat and plunge its bottom into the prepared ice water to stop the sugar from cooking any further. Let the mixture stand for a minute or two, allowing it to thicken slightly.

Hold the pan upward in one hand and a fork in the other. Dip the fork in the sugar syrup and stir. Remove the fork from the heat, and hold it five to six inches above the arranged saucepan handles. Quickly flick the fork back and forth over the handles. The sugar syrup should generate fine strands of sugar that drape over the handles. If the syrup doesn’t produce any strands, or the strands have many “beads,” allow the syrup to cool for an additional minute. If the strands are very lumpy and do not quickly form, reheat the syrup for a short period.

Continue to dip the fork, and quickly flick it over the handles, creating numerous fine strands of spun sugar. At any point, you can remove the sugar that has gathered and shaped it into balls or nests. Continue to fashion the spun sugar until all the syrup is gone, or until you have enough spun sugar for your dessert’s requirements.

The spun sugar nest ought to be used right away after it is made; otherwise, the sugar will melt if it is exposed to anything moist or humid. To place on top of a dessert, wait and place at the last minute. To store it, put it in a dry, airtight plastic container.

Various Citrus Fruit Compositions

Using a small sharp knife or miniature cutter, engrave any design of your choice into the peel of citrus fruit. There are various compositions made from lemon, orange, and lime slices. To work on citrus fruits, you will need a paring knife and a cannelure knife (with a hollow on the blade).

  1. Cannelure Knife: Using a cannelure knife, make vertical cuts along with whole fruit. Next, slice finely if you need slices for dish decoration, or thickly if you need slices for glass decoration.
  2. Cut up Slices: Slice a lemon finely, and make a cut into a slice until you reach the middle. For a cone shape, lay the ends upon each other so that it resembles a funnel. For a spiral, pull the ends apart, and set on a dish.
  3. Slices with a Loop: Cut a slice and partially peel the skin, almost to the end. Tie a peel strip in a loop.
  4. Water Lilly: Carefully, make eight cuts through the peel of an orange or tangerine on ¾ of the orange, starting at the top, and moving downward. Separate the peel from the lobules carefully. Next, separate lobules from each other, being careful not to tear them from the bottom of the fruit.
Exotic Fruit Decorations

Taking the time to investigate which fruits appeal most in terms of their fragrance, shape, touch, texture (and of course, taste), allows us to see our nourishment with new eyes. With these traits in mind, gathering the ingredients for a “sensual” new way of eating can be sexy and fun.

  • Exotic Fruits: Coconut, horned melon or kiwano, lychee, mango, papaya, passion fruit, persimmon, and star fruit.
  • Melon Fans: Place three to four thin slices like a fan.
Dessert Artwork Garnishes

The designation “garnish” is widely attributed to many elements related to plating techniques. Generally, a garnish is anything on the plate that is not the foremost piece. Here is a simple list of dessert garnishes that you can use. Colored applesauce, dried fruits, fruit sticks, chocolate, vanilla and chocolate wafers, rainbow wafers, cinnamon and chocolate graham crackers, apple/cherry/fruit newtons, small candy, licorice, M&Ms, chocolate kisses, chocolate or butterscotch chips, mini marshmallows, Smarties, and more.

Seduction and Romantic Dinner will Unleash the Imagination

 I use simple romantic dinner recipes, easy seduction thoughts, and a panoramic display of fun-filled ideas. Whether or not you’ve been here before, we can help you find exactly what you’re looking for.

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This recipe is courtesy of Mystery & Romance Journal – Cookbook. The Perfect Romance Gift! “ORDER NOW” 

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