I have always been known as a baker. However, it’s only been in the last few years that I’ve heard things like, “Oh, I thought that was from a bakery,” or “You did that? Really?” It’s not the taste of my food that has changed that much. While I’ve certainly improved on my recipes, what really causes my cupcakes to get mistaken for ones from the bakery is garnish.
Garnishing your desserts is an art form. You might think I’m being corny, (well, maybe I am) but adding that certain something to your desserts will have people believing you’re a pro. (My favorite secret is to garnish a boxed cake mix. It makes people believe it was made from scratch.) With that said, here are a few of my favorite tricks and tools:
Empty Ketchup Bottles
You can find squeeze ketchup bottles in your grocery store. You need the kind with a narrow tip. Fill the bottle with your desired sauce and then squirt it over individual slices. Chocolate syrup with a chocolate cake, or perhaps raspberry syrup with a cheesecake. To make the appearance especially elegant, squirt the sauce in a zig zag motion all across the plate.
Vegetable Peeler on Chocolate
The best way to get chocolate curls is to take a plain Hershey’s or other type of milk chocolate bar, and use a vegetable peeler along the long side of the bar. Do this directly above the top of a whole cake and the peelings will fall right on top of the cake.
Your Flour Sifter
I actually own a couple of different flour sifters. One is for sifting flour and the other is for sifting powdered sugar on top of desserts. My favorite technique for something that has a flat top, is to use stencils to give the topping a design.
Nuts
Whole nuts can make a really playful design. To bring out a fuller flavor in the nuts, toast them before adding them to your dessert. (To toast nuts: lay in a single layer on a cookie sheet and bake in the oven at 400 degrees for about 5 to 10 minutes.)