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HomeGeneralA Spectrum of Options: Color Theory in Dessert Design

A Spectrum of Options: Color Theory in Dessert Design

By Jaime Schick

Color is one of the main points of visual contrast on a plate. It can be abundant, varied, tonal, minimal or somewhere among those. To use color effectively, you must be a base knowledge of color theory. Keep in mind that while color is important and the topic of this article, color should not be the driving force behind adding something to the plate. Flavor should always be the priority; color is just a bonus.

Color theory and the color wheel are useful tools when creating a dessert, showpiece or other edible work of art. According to color professor Jill Morton, CEO of Colorcom, using color theory creates structure, order and balance. Color is made up of three properties; hue, value and intensity. Hue is the name of the color (green); value is the color’s shade or its lightness or darkness (dark forest green); and intensity/saturation refers to the pureness or strength of the color. 

When we apply color theory to plating, there are four main formulas that we can follow. They can be categorized as:

  • using common hues
  • choosing one hue in differing values
  • pairing complementary colors
  • noting nature-inspired color groupings (Morton, 2024). 

Image 1 Color Wheel

Common hues are considered colors that are side by side on the color wheel. You can see an example of this color pairing in the dessert below (image 2). This neo-classic carrot cake focuses on the use of orange, red and purple throughout the dish. This allows for a muted contrast while providing visual interest through strategic component placement and modern plating. 

Image 2 – Carrot Cake

Plated desserts with one hue (color), but differing values, are commonly referred to as monochromatic. This plating style can have a soft, pleasant and calming effect. We demonstrate this in the tomato tart tatin dessert that features values of red (image 3). Take note of how we use the values deliberately to create interest, as well as the use of shapes within the dessert, creating dimension. The subtlety of monochromatic plating allows the us to highlight components and techniques. Additionally, this color scheme can also serve as inspiration for flavor pairings when ideas are lacking. Take green for example; we could create a dish using green apple, matcha, lime and pistachio.

Image 3 – Tart Tatin

Photos by Jaime Schick

Similarly, nature-inspired color palettes can also be subtle. We can use two approaches when working with natural colors. First, we utilize the natural colors of the food. We feature natural colors in the dessert below (image 4). The bright green of the cucumber sorbet, alongside vibrant blood oranges and clementines, highlights the natural color contrasts. The second approach focuses on color pairings we find in nature. While most color combinations found in nature do fall into one of the other color schemes, some do not. Figs, for instance, have a dark purple skin, pinkish flesh and green leaves. Nature can also serve as flavor inspiration. Generally, items that grow together in season or geographically work well in combination. 

Image 4 – Cucumber Sorbet

Photo by Mark Soliday

Complementary colors, such as green and red, are opposite one another on the color wheel. This color scheme creates instant impact and drama due to the drastic color difference. We can use this to create focal points throughout the plate, creating movement and motion. One way to apply this in a plated dessert would be through the use of sauces and sauce design. The eye will follow the sauce through the dish, connecting the design visually. Plated desserts that are full of color usually feel playful and whimsical. Using too much color can feel chaotic and make it hard to find a focal point. In this case, presenting on a larger plate that allows for negative space would be beneficial. Using negative space puts more of the plateware into view. This allows the eye to rest and bring the dessert into focus. We can create this effect by plating on one specific part of the plate. 

If plating is an art, then plates are the canvas. It is important to choose the correct backdrop for your dessert. Therefore, you can also apply color theory to plate choice. When choosing a plate, consider the color and finish of the plateware. Light plates allow you to showcase the food; darker plates tend to create more mood and contrast. The finish, such as matte, shiny or textured, can also affect the presentation. 

The dessert below (images 5 & 6) shows the same dish plated on two different plates and finishes. Notice the aesthetic of each dish and how simply altering the color of the plate can make a dramatic difference. 

Images 5 And 6 – Chocolate Cake

Plating is a personal art form; we all have our own style. There are no rules when it comes to plating. Having general guidelines and an understanding of how to apply color theory to a dessert, can help get you started on creating your next work of art.


Jaime Schick is an Associate Professor at Johnson & Wales University in the International Baking and Pastry Institute where she teaches courses ranging from Foundations of Baking and Pastry to Contemporary Plated Desserts. She holds a Bachelor of Science degree in Baking and Pastry Arts, as well as a Master’s of Education in Teaching and Learning. Find her on Instagram at @vanillabeanchef.

(This article appeared in the Winter 2025 issue of Pastry Arts Magazine)

Staff
Staff
Pastry Arts Magazine is the new resource for pastry & baking professionals designed to inspire, educate and connect the pastry community as an informational conduit spotlighting the trade.

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