Seasonal Garnishes for a Plated Dessert
Seasonal Garnishes for a Plated Dessert
Try these quick and easy garnishing ideas on your dessert from Bake with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 30 minutes
  • Cooking Time 60 minutes
  • Yield 6 servings
  • Spring: Lemon Glaze & Edible Flowers
  • 1 cup Icing sugar, sifted
  • 2 tablespoons Lemon juice
  • Summer: Cream Cheese Swirls and Fresh Berries
  • 170 grams (¾ pkg) Cream cheese, room temperature
  • ¼ cup unsalted Butter, room temperature
  • ¾ cup Icing sugar, sifted
  • 1 teaspoon finely grated Lemon zest
  • 1 teaspoon Vanilla extract
  • Fall: Caramel Drizzle and Candied Almonds
  • 1 large Egg white, at room temperature
  • 2 tablespoons Sugar
  • ¼ teaspoon Vanilla extract
  • 1½ cups sliced Almonds
  • Winter: Chocolate Glaze and Candied Peel
  • 113 grams Bittersweet Chocolate, chopped
  • 2 tablespoons unsalted Butter
  • 1 tablespoon Corn syrup
  • ½ cup Whipping cream
  • Candied orange peel, as garnish
  1. Spring: Lemon Glaze & Edible Flowers:
  2. Whisk the icing sugar with 1 tablespoon of lemon juice, adding the remaining 1 tablespoon a little at a time to achieve the desired consistency
  3. Pour the glaze over the cake and serve or let set for 2 hours
  1. Summer: Cream Cheese Swirls and Fresh Berries:
  2. Beat the cream cheese and butter until smooth Beat in the icing sugar and then add the lemon zest and icing sugar
  3. Pipe or spread the frosting / filling as desired and chill
  1. Fall: Caramel Drizzle and Candied Almonds:
  2. Preheat the oven to 325 °F and line a baking tray with parchment paper
  3. Whip the egg white (by hand) until foamy and then stir in the sugar, whipping until the whites hold a soft peak
  4. Stir in the vanilla
  5. Add the almonds to coat them with the egg whites mixture and spread this onto the prepared baking tray
  6. Bake the almonds for about 25 minutes, until golden brown
  7. Cool completely before cracking the almonds into pieces to use as a garnish, and store in an airtight container
  8. The candied almonds will keep up to a week in an airtight container
  1. Winter: Chocolate Glaze and Candied Peel:
  2. Place the chopped chocolate in a bowl with the butter and corn syrup
  3. Heat the cream to just below a simmer and then pour it directly over the chopped chocolate
  4. Let this sit for a minute
  5. Using a spatula, stir the mixture until the chocolate has melted into the cream
  6. The glaze will keep, refrigerated, for as long as the expiry date on the cream, and can be reheated to use
  7. To serve, pour the warm chocolate glaze over the chiffon cakes and top with a few pieces of candied orange peel

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