More Fashion Fierce Food Decorating Ideas
Finding unique ways to serve food is not only fun it is so hip it hurts. Here are some more unique food decorating ideas to impress people at your dinner or cocktail party.
Victorian looks are back when it comes to making a cake look cool. To make a lacy pattern out of icing sugar for the top of a cake simply take a doily, place it over the top of the uniced cake and sprinkle the icing sugar over it. Lift the doily gently and you have an elegantly decorated cake.
Impress your gurests by using a herb they probably have never heard of. Borage is the plant that they make evening primrose oil out of. The blue blossoms are edible and they have a mild taste that is reminiscent of cucumber. Borage makes a very interesting garnish sprinkled on top of coleslaw. They also look pretty floating in a gin and tonic.
Instead of using knives to spread dip on pita or chips at your next Mexican themed party consider using small thick cactus leaves instead. These make ideal spreaders for foods like hummus or cream cheese based bread dips.
To add charm to a drink, alcoholic or not, that has pineapple in it try rimming the glass with finely flaked coconut for a unique effect. This look also suits a bowl of chocolate pudding.
Marzipan is not just used for cake decorating. You can buy premade sheets of marzipan and use them the same way you would use modeling clay to make any shape you want. Marzipan looks great garnishing any kind of cake or cookie. To make marzipan carrots to decorate a carrot cake simply roll tubular carrot shapes out of orange marzipan and top them with a button of green marzipan.
If marzipan hardens while you are making cake decorations this does not mean the marzipan has gone bad. Simply add a bit of water, the same way you would add water to modeling clay, and it will become soft and pliant again.
Bee Balm is a pretty red little flower that tastes like a cross between orange and mint. They make a beautiful garnish for lamb or mint jelly. They also look pretty floating on top of a grasshopper or in a snifter of Grand Marnier.
For a highly unusual garnish encase candied violets in cubes of pink or yellow cubes of Jell-O. To make Jell-O that is stiff enough to hold the violets add an extra packet of Knox gelatin to the usual Jell-O mix.