Spiced Carrot Cake with Crystalized Ginger Cream Cheese Frosting and Candied Walnuts
Any suggestions on which tip and technique to use to make the frosting look as good as possible?
by Haunting_Carpenter26
6 Comments
-dai-zy
is it plating if there isn’t even a plate?
bkyyy
Looks like something posted for a hotel website rather than a plate that garners the conversation for technique. I.E. It looks like dessert.
carboncord
Cool sunset, really like the picture, however simply not a suitable shot to see how you plated it.
Optimal-Hunt-3269
You’re leaving me feeling so unfulfilled.
natkolbi
Actual plating is hard to tell without that perspective. I’m not a fan of the dollop of frosting on the side, I would prefer something like an orange sorbet.
Hot-Personality-3683
That’s a tartelette-shaped dessert plopped onto a tile. It may be delicious, but i wouldn’t call it plating.
To me the main issue is that it’s a dessert you could find in a pastry case at a bakery, not a plated dessert that can only come from a restaurant. As a baker, when I order dessert at a restaurant I’m expecting some level of care and effort to show in what I’m served ; if all I’m getting is a pastry that someone put on a plate and added a dollop of whipped cream next to, I’m going to be disappointed.
Plated desserts are such a big opportunity to play around with more delicate elements like creams, gels, foams, tuiles, granita… have some fun with textures, temperatures and visuals man !
6 Comments
is it plating if there isn’t even a plate?
Looks like something posted for a hotel website rather than a plate that garners the conversation for technique. I.E. It looks like dessert.
Cool sunset, really like the picture, however simply not a suitable shot to see how you plated it.
You’re leaving me feeling so unfulfilled.
Actual plating is hard to tell without that perspective. I’m not a fan of the dollop of frosting on the side, I would prefer something like an orange sorbet.
That’s a tartelette-shaped dessert plopped onto a tile. It may be delicious, but i wouldn’t call it plating.
To me the main issue is that it’s a dessert you could find in a pastry case at a bakery, not a plated dessert that can only come from a restaurant. As a baker, when I order dessert at a restaurant I’m expecting some level of care and effort to show in what I’m served ; if all I’m getting is a pastry that someone put on a plate and added a dollop of whipped cream next to, I’m going to be disappointed.
Plated desserts are such a big opportunity to play around with more delicate elements like creams, gels, foams, tuiles, granita… have some fun with textures, temperatures and visuals man !