HOW TO EXPERTLY DECORATE YOUR PASTRIES.

Written By Talula Dempsey

From recommended tools to garnishes, this post will up your game for your next dinner party! 

Figuring out how to balance the components of your pastries can be a difficult feat, especially when it comes to plating. Below are some of my favorite suggestions for what to have on hand when you a want to wow your guests with your creative guests with your creative pastries without going overboard.

SUGGGESTED BASELINE TOOLS:

  • Tweezers

    • Provide a precise grip for placing delicate elements and reducing mess.

  • Toothpicks

    • Aid in the separation and sculpting of garnishes.

  • Microplane Zester

    • Great for grating citrus, parmesan cheese, nutmeg, and more.

  • Mini Sieve

    • Allows for controlled sifting of powdered sugar, cocoa powder, etc. 

MY FAVORITE GARNISHES:

  • Microgreens, like Shiso

  • Lemon Verbena Leaves

  • Mint (different varieties are fun to experiment with)

  • Rosemary

  • Thyme Leaves

  • Apple Blossoms

  • Rose Petals

  • Lavender

  • Pansies

  • Blue Corn Flowers

  • Chamomile

  • Flaky Sea Salt

  • Cacao Nibs

  • Hazelnuts

  • Pistachio Nibs

*Note that herbs and flowers can be used fresh or dried, providing different colors and textures to experiment with.

ADDITIONAL TIPS:

Another trick is to place an odd number of garnishes on your pastry. For example, when decorating a Raspberry Almond Tartlet, I place three chamomile flowers or one mint sprig, depending on the garnishes I have on hand. This creates a sense of visual uniqueness. 

Talula Dempsey
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