How to Make Desserts Prettier

I was inspired to write this after talking with a friend who confessed to dessert intimidation because she felt pressure that desserts should look good.

I naturally was aghast because desserts are intrinsically wonderful as is. They are dessert. A sweet ending or beginning (!) to a meal or a stand alone dish.

But then I thought of ideas to make her desserts look prettier because if she has these concerns, I bet you do too.

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• Easy Ways to Make Desserts Look Better
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Easy Ways to Make Desserts Look Better

Add Texture

A little crunch goes a long way.

• Sprinkle flaky sea salt on cookies, brownies, or bars. It adds texture, sparkle, and contrast.
• Roll cookie dough in large sugar crystals or sprinkles.
• Add chopped nuts or seeds (like pistachios, pecans, or sunflower seeds) on top of fruity or creamy desserts for crunch and color
• Toast coconut flakes or shreds for visual interest.
  

Consider Temperature

Cool It Down

Chill your serving dish or glasses in the freezer before plating. It adds that frosty, fun look—perfect for mousse or ice cream and frozen pies.

Warm it Up

Reheat it just slightly before serving.

A 10-second zap in the microwave makes cookies gooey, pie slices more fragrant and depending on the recipe, cake slices extra oozy.

Drizzle Your Way Pretty 

• Drizzling honey over fruit or yogurt desserts looks fancy but takes 2 seconds.
  
• Melted chocolate makes everything look better. A thin drizzle or a dip.

• Whipped cream, nature's garnish. Gild the lily by garnishing the whipped cream garnish with prinkles, cookie crumbs, cocoa powder or even a little crushed candy.
  
• Fruit desserts? Top with few fresh berries or mint leaves.
  
• Pies or cakes? Try garnishing with a version of the main ingredient:
  
  • Lemon cake could be garnished with tiny strips of candied or sugared lemon peel.
  • Drizzle warm caramel over slices of apple pie.
    
  • Use a vegetable peeler to carve part of a chocolate bar into curls to garnish chocolate cake or brownies.
    
  • Use a grater to create tiny curls of zest to place on top of Key Lime Pie.
    
  • Sugared cranberries can go on top or around spice cake

Add Structure

What is it you’re plating up? 

Is it a fruit cobbler that’s been stewing in its own juices in a slow cooker all day?

Choose small bowls so that everything is somewhat neatly contained instead of splayed across a plate like roadkill. 

Bowls will give a fruit dish structure that it doesn’t have naturally. 

Conversely, firm slices of cheesecake or cake can hold themselves up on a small dessert plate. 

A caution about garnishes.

Don’t put anything on the plate you can’t eat. I’m talking leaves of strawberries or whole spices like a star anise or an allspice berry.

Similarly, don’t put anything on the plate that doesn’t go with your flavors. 

Maybe you’ve grown some colorful nasturtiums. Yes they’re colorful and edible but they aren’t the best choice to top a plain apple crumble.

That’s a job for whipped cream. 

Don’t let the fear of an “ugly” dessert stop you from baking or serving something delicious.

Dessert is a beautiful thing. It doesn’t have to be perfect—it just has to be made with love and perhaps topped with homemade mascarpone cream.

You might find this guide to plated desserts from Pastry Arts Magazine helpful:

https://pastryartsmag.com/general/a-guide-to-plated-desserts/