Chef's Quick Tip: decorating dessert plates

This week, Chef and Caterer, Chris Reveron shows Tina Redwine how to make late summertime treats.

News 12 Staff

Aug 19, 2020, 3:12 PM

Updated 1,397 days ago

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This week, Chef and Caterer, Chris Reveron shows Tina Redwine how to make late summertime treats. 
Instructions:
Start with using a square plate.
On the upper right-hand corner of the plate, put a small dollop, the size of a quarter, of caramel sauce (if you don't have a squeeze bottle, use a teaspoon and dip right into your jar and let it drip onto the plate until you get the desired amount of caramel.
Make a swoosh directly across the plate, right to the bottom corner.
Using a small squeeze bottle put a couple of dots, starting at the thick of the swoosh; start with the larger dot and make them smaller as you go down.
Starting with the thick end of the carrot cake, lightly place it on the thick end of the swoosh.
Put a small thin line of freshly ground cinnamon at the edge of the plate.
On the other side of the plate, put a bit of whipped cream and place a hazelnut praline or a fresh cinnamon stick.
Lastly, you may put a light dollop of whipped cream on top of the carrot cake.
Instructions with easy to follow pictures below. 
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Contact:
Chef and Caterer, Chris Reveron
Chrisreveron@yahoo.com
Photos: Chef's Quick Tip 
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