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Crazy Plates!

So.  Part of my responsibilities at work include plating the dessert.  It's fairly simple - we have an apple pie, a cheesecake (two different kinds), and the Grand Pecan Ball (see my birthday post - 4/26/14).

The pie and cheesecakes are baked up at the Grand Hotel, so I don't have that to worry about.

Again, basically, I'm in charge of plating.  And the chef is really not too picky about how it's plated, as long as it's quick.

And here's where I wish I would have taken more initiative during my bakery classes.  Artistic decorating is not my forte.  At all.  Not even if my life depended on it.  This is what's standard for me here at the restaurant...


And up till now, I've settled for this.  But then, I got on the Internets, and found some new ideas...

Courtesy of realsimple.com

Courtesy of theauberginehef.com

Courtesy of Martin Desserts

To my master artiste decorating friends out there, I realize this is basic.  Child's play.  But for me, it is Picasso (without the weird Cubism thing going) or Monet.

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