Seasonal Garnishes For A Plated Dessert

To be served with Anna Olson’s Warm Maple Chiffon Cake, or other cake of your choosing.



Spring: Lemon Glaze and Edible

cup icing sugar, sifted
1 ½
tbsp lemon juice

Summer: Cream Cheese Swirls an

ounce cream cheese, room temperature (3/4 pckg)
cup unsalted butter, room temperature
cup icing sugar, sifted
tsp finely grated lemon zest
tsp vanilla extract

Fall: Caramel Drizzle and Cand

large egg white, room temperature
tbsp sugar
tsp vanilla extract
1 ½
cup sliced almonds

Winter: Chocolate Glaze and Ca

ounce bittersweet chocolate, chopped
tbsp unsalted butter
tbsp corn syrup
cup whipping cream
candied orange peel, as garnish


Step 1

Whisk the icing sugar with 1 Tbsp of lemon juice, adding the remaining 1 Tbsp a little at a time to achieve the desired consistency.

Step 2

Pour the glaze over the cake and serve or let set for 2 hours.

Step 3

Makes about 1/2 cup.

Step 4

Beat the cream cheese and butter until smooth. Beat in the icing sugar and then add the lemon zest and icing sugar.

Step 5

Pipe or spread the frosting/filling as desired and chill.

Step 6

Makes about 1 1/2 cups.

Step 7

1. Preheat the oven to 325 F and line a baking tray with parchment paper.

Step 8

2. Whip the egg white (by hand) until foamy and then stir in the sugar, whipping until the whites hold a soft peak. Stir in the vanilla. Add the almonds to coat them with the egg whites mixture and spread this onto the prepared baking tray. Bake the almonds for about 25 minutes, until golden brown. Cool completely before cracking the almonds into pieces to use as a garnish, and store in an airtight container.

Step 9

The candied almonds will keep up to a week in an airtight container.

Step 10

Makes 1 ½ cups.

Step 11

1. Place the chopped chocolate in a bowl with the butter and corn syrup.

Step 12

2. Heat the cream to just below a simmer and then pour it directly over the chopped chocolate. Let this sit for a minute.

Step 13

3. Using a spatula, stir the mixture until the chocolate has melted into the cream. The glaze will keep, refrigerated, for as long as the expiry date on the cream, and can be reheated to use.

Step 14

To serve, pour the warm chocolate glaze over the chiffon cakes and top with a few pieces of candied orange peel.

Step 15

Makes about 3/4 cup.

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