When serving dessert, the dessert plate is just as important as the sweet treat itself. Choosing the right dish to present your dessert can enhance the appearance, taste, and overall experience. Here’s a look at what to put on a dessert plate to impress your guests.
Small Dessert Plates
Dessert plates are smaller than standard dinner plates, usually around 6 inches wide. The small size helps properly portion desserts. The dessert plate should provide enough room for the dessert itself plus a neatly positioned spoon, fork, or other utensil if needed. The scaled-down plate prevents excessively large dessert servings.
Why Use Small Plates for Dessert?
There are a few key reasons why small plates are used for dessert service:
- Control portion size – A smaller plate encourages proper dessert portions.
- Balance the meal – A miniature plate prevents the dessert from overwhelming the main course.
- Elevate presentation – The right sized plate frames and highlights the dessert nicely.
- Follow tradition – Using different plate sizes for various courses is standard fine dining etiquette.
Standard Dessert Plate Styles
Some of the most common dessert plate designs include:
- Round – The most typical shape, round plates work with just about any dessert.
- Square – Square plates have a more contemporary, geometric look.
- Oval – Oval shapes offer a nice change from standard round.
- Coupe – Coupe plates have a curved contour and raised rim.
- Footed – Footed plates elevate the dessert with a pedestal-type base.
Pairing the Plate to the Dessert
The style of the dessert plate should complement the plated dessert. Here are some examples of effective plate and dessert pairings:
Cakes
Round and square plates help frame layered cakes nicely. A footed plate adds height for petite cakes. Coupe plates showcase mousse cakes with clean edges.
Pies
Shallow coupe plates work well for messy pies to keep fillings contained. Oval or rectangular plates maintain the shape of neat slice servings.
Individual Pastries
Round, square, or oval plates properly display individual pastries like petit fours, tarts, and cannolis.
Puddings and Mousses
Footed plates help elevate soft, scooped desserts. Glass plates let colorful mousses shine.Coupe plates keep portions contained.
Fruits and Berries
Oblong or oval plates complement the shape of sliced fruits. Round coupe plates with rims prevent juices from dripping.
Saucer Plates
A smaller saucer plate may also be offered when serving items like dessert beverages, bonbons, and cookies. The saucer sits under the dessert glass, bowl, or dish.
When to Use Saucer Plates
Saucer plates come in handy for:
- Cocoa, coffee, or after dinner drinks
- Single bonbons or petit fours
- Small dessert bowls or compotes
- Cookies, biscuits, or macarons
Pairing Saucer Plates and Dessert Dishes
The saucer should match or complement the dessert dish placed on top. Pairing suggestions include:
- Footed glass + round saucer
- Ramekin + rectangular saucer
- Coupe bowl + saucer with raised rim
- Tall parfait glass + oversized saucer
Additional Dessert Plate Tips
Besides selecting the proper shape and size plate for your dessert, a few other plating tips can take your presentation to the next level:
- Choose plates that complement your tablecloth, place settings, and overall theme
- Add garnishes around the rim of the plate to tie in other dessert flavors
- Use contrasting plate colors to make light desserts pop or darker desserts stand out
- Play with textures like glossy vs. matte plates depending on your dessert’s appearance
- Stack plates for multi-component desserts like trifles or parfaits
- Warm plates prior to plating hot desserts to maintain temperature
Dessert Plate Style Examples
| Dessert | Plate Style |
|---|---|
| Cheesecake | Round |
| Fruit tart | Rectangular |
| Chocolate mousse | Footed |
| Tiramisu | Coupe |
| Creme brulee | Oval |
| Panna cotta | Coupe |
| Custard | Footed |
| Ice cream | Round |
| Sorbet | Coupe |
Choosing Color, Material, and Pattern
Beyond the shape, the color, material, and pattern of the dessert plate impact the overall look as well. Some options to consider include:
Plate Colors
- White – Clean, classic, works with any dessert
- Black – Striking contrast against light desserts
- Gold, silver – Shiny metallics add elegance
- Patterned – Coordinated colors or fun graphic prints
Plate Materials
- Porcelain – Smooth, durable, classic material
- Bone china – Thinner and more translucent than porcelain
- Stoneware – Denser, holds heat well
- Glass – Transparent to show off colorful desserts
Plate Patterns
- Solid color – Allow dessert to take center stage
- Bordered – Contrasting ring outlines the dessert
- Monogram – Subtle personalization
- Textured – Adds visual interest
- Organic – Floral, nature-inspired prints
- Geometric – Bold lines and shapes
Spoon and Fork Placement
Proper utensil placement finishes off your dessert presentation. Follow these general guidelines:
- Place fork tines facing up, spoon bowls facing right
- Angle utensils diagonally across plate
- Utensils should cross below center of dessert
- Spoon sits to right of fork
- No more than 1/2 inch of utensil handles extend past plate’s edge
Dessert Utensil Etiquette
A few key utensil etiquette tips:
- Include a fork AND spoon if needed – Provide both, even if not required
- No knives – Knives are not typically set out for dessert
- Spoon and fork match – Should be the same metal and style
- Clean before use – Utensils should be spotless before being set
- Place on napkin – The dessert fork and spoon can rest on the napkin until used
Creative Dessert Plating Ideas
Looking to plate your dessert creatively? Try out some of these enticing presentations:
Height
Use plates or stands of varied heights to create tempting dessert towers. Or serve each component on its own small plate presented in tiers.
Shapes and Patterns
Use plates, doilies, stencils, or sauces to add fun shapes, designs, stripes, zig zags, or geometric patterns to the plate.
Smears and Swirls
Swirl crème anglaise, caramel, fruit sauces, or ganache artfully around the plate before plating the dessert.
Mini Desserts
Plate individual bite-size desserts like mini cupcakes, tarts, or shooters for a fun, interactive presentation.
Sauce Trails
Drizzle thin lines of dessert sauce leading to or under the plated treat to entice and excite.
Stenciled Designs
Use stencils to dust colorful powdered sugar or cocoa powder designs onto the plate or dessert itself.
Edible Garnishes
Frame the dessert plate with fresh berries, mint leaves, piped whipped cream, or other edible accents.
Dessert in a Glass
For portable desserts or casual settings, serve dessert in a glass. Options include:
Pudding and Mousse
Silky smooth mousses and puddings look elegant layered or swirled in a glass.
Trifles
Build colorful layers of cake, cookies, custard, whipped cream, fruit, and more in a clear glass to show it off.
Parfaits
Alternating layers of yogurt, granola, fruit, nuts, and other mix-ins create tempting parfaits.
Milkshakes and Floats
Pile whipped cream and toppings on milkshakes, ice cream floats, and sundaes served in tall glasses.
Shot Glasses
Fun shots of chocolate mousse, lemon curd, or mini trifles make an interactive dessert presentation.
Conclusion
A beautiful dessert demands an equally enticing presentation. Pay attention to the details, from the shape and style of the plate, to the color and material, to creative plating techniques. Take cues from your dessert itself to select the perfect dish and utensils to enhance the overall experience. With so many options to dress up your dessert, have fun playing with different sweet presentations to delight your guests.