![\"How](\"http:\/\/bakingbites.com\/wp-content\/uploads\/2010\/01\/dsc_2123.JPG\")
<\/p>\n<\/p>\n
A piece of cake can look a bit lonely on a plate all by itself. Dressing up the plate with a little garnish or a little sauce can go a long way in making a plain chocolate cake look like something very special – perfect for a romantic dinner, a dinner party or just when you want to do something nice for yourself.<\/p>\n
Adding a few fresh berries or a small dollop of whipped cream is the easiest way to add to the presentation. A sprig of mint looks nice on chocolate desserts and ice creams. But these are simple garnishes, and to really make an impact, you’ll want to add a swirl of sauce or a splash of coulis to the plate. Chocolate sauce and a fruit coulis (smooth puree) add a little extra flavor to each bite of your dessert, and you can be a lot more playful with them than you can be with a sprig of mint.<\/p>\n
You’ll want a small pastry bottle – a plastic bottle with a small tip – or a small pastry bag to do your decorating with. Transfer a thin sauce to the bottle – storebought caramel sauce, chocolate sauce and vanilla sauce<\/a> will work well, as will any thin fruit<\/a> puree<\/a> or creme anglaise<\/a> – and squeeze a design of spirals or swirls onto the plate before adding your dessert. For an even more impressive effect, pipe a flat area of one color of sauce. Use another sauce to pipe straight lines through the blank palate created by sauce number one, then drag a toothpick through both sauces at a right angle to the lines you just drew. The result is pictured above and is a beautiful canvas on which to plate the perfect dessert (I used vanilla and caramel for that photo).<\/p>\n A piece of cake can look a bit lonely on a plate all by itself. Dressing up the plate with a little garnish or a little sauce can go a long way in making a plain chocolate cake look like something very special – perfect for a romantic dinner, a dinner party or just when […]<\/p>\n","protected":false},"author":136,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-278453","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/278453","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/136"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=278453"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/278453\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=278453"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=278453"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=278453"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![](\"http:\/\/bakingbites.com\/wp-content\/uploads\/2009\/12\/dsc_2111.JPG\")
<\/p>\n","protected":false},"excerpt":{"rendered":"