Dessert Coloring Pages

• Cakes: layer cakes, single slices that show the filling, and cheesecake.
• Pies and tarts: a lattice crust, a slice of pie and fruit tarts with glazed berries.
• Donuts: ring donuts with icing and sprinkles, by the piece or by the box.
• Cookies: chocolate chip cookies with a glass of milk.
• Macarons and pastries: macarons, which are two almond shells with filling between them, plus cinnamon rolls.
• Spoon desserts: pudding, and parfaits layered in a tall glass.
• Cute desserts: a smiling donut and a macaron with a tiny face.

Baked things are mostly shades of brown. The trick is to make the browns different and let the toppings carry the color.

• Golden bakes. For pie crust, cookies and pastry, lay down pale yellow first. Add tan over it, then a touch of orange-brown on the edges and high spots, where an oven browns things most.
• Chocolate. Use at least two browns. Keep cake a flat, matte brown, and make frosting darker with a white streak for gloss.
• Glaze and icing. Donut icing and fruit tarts are shiny. Leave a curved white highlight and outline the drips in a slightly darker shade of the same color.
• Whipped cream and meringue. Don't color them. Shade the folds with pale blue, lavender or light gray.
• Fruit toppings. Red strawberries, blue-purple berries and yellow lemon slices are the brightest things on the plate. Color them last and press firmly.
• Layers. On a cake slice, alternate two colors, one for the sponge and one for the filling, and keep the lines between them clean.

Plates and stands matter too. A pale blue or mint plate makes warm browns and pinks stand out more than a white one does.