10 WEEKLYPRESS.COM · UCREVIEW.COM · JULY 18 · 2012 Create professional looking dessert


Dessert makes the perfectfi nishing touch to a special event. Hosts and hostesses frequently fret over which foods to serve at their parties, and that includes des- sert.


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But hosts won’t need a professional pastry chef to serve some imaginative and impressive des- serts. In fact, it’s easy for even nov- ice foodies to make their own delicious desserts.


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* Invest in a star decorator’s tip and pastry bag. There’s no limit to what you can do with a simple pastry bag,


icing and a decora- tive tip. Instead of slathering frosting on cupcakes, use the tip to pipe on individual stars or swirls so the cup- cakes look dressed up. The same con- cept can be applied when baking a cake in a molded pan- and-pipe on the frosting to create the design. You can also use it to add a dab of homemade whipped cream to a serving plate aside a slice of pie. Get creative with your pastry tip and ex- plore diff erent pos- sibilities.


* Make garnish sauces. Professional


Using a pastry bag and decorator tip, you can quickly turn cupcakes into designer cupcakes.


chefs understand that many people eat with their eyes. That means guests may be more in- clined to “ooh and ahh” over desserts if they are presented in a special way. Take a cue from restaurants and gar- nish the plate prior to adding the des- sert. Create simple sauces from cooked- down strawberries or raspberries with


sugar and water. Or look to premade syrups. Grab that bottle of chocolate sauce and create a design on a dish and then place the dessert on top. * Use leaves or


fl owers. In addi- tion to sauces on the plate, you may want to add a few mint leaves or an edible fl ower to cleanse the palate.


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