Plating desserts

An open pastry textbook from BC Campus sets out the design principles. Balance means components sit near the center and away from the edges, leaving some white space. Flow means the eye should be able to flow across the components, which upward curves, connecting pieces and coulis can help guide.

The book gives the example of sauce piped across the entire surface of the plate, with height added on the right side of the plate using a garnish or similar piece to pull the eye across the dish. Frozen items such as ice cream or sorbet should sit close to the main component, with the sauce and main garnishes, not far apart.

Pastry cooks plan the plate before service, keep portions neat and clean any smudges from the rim. Good plating adds texture, color and temperature contrast, but it should always support flavor rather than hide it.