Marbling and Beyond - FineCooking.com

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Marbling and Beyond

Marbling Dollop the accent color over the base color and then run a skewer through the dollops in a repeated cursive L pattern, turning the pan as you go.

Marbling Dollop the accent color over the base color and then run a skewer through the dollops in a repeated cursive L pattern, turning the pan as you go.

  • Marbling Dollop the accent color over the base color and then run a skewer through the dollops in a repeated cursive L pattern, turning the pan as you go.
  • Chevrons Pipe straight lines on the base color using a piping bag fitted with a small round tip and then drag a skewer perpendicular to them in alternating directions.
  • Hearts Spoon the accent color over the base color in dots and then drag a skewer through the center of each dot in one direction.

By Shelley Wiseman, Senior Food Editor

August 29th, 2013

The marbled design on the Chocolate-Swirled Pumpkin Cheesecake is one of many decorative patterns you can create on a dessert. Whether you're working with two batters, frostings, or sauces (for designs on a plate), here are more design ideas to play with, plus a few tips to keep in mind:

Use two smooth mixtures of different colors that are similar in viscosity so one doesn't sink or run.

Use a bamboo skewer or round toothpick for swirling. The thicker shaft will give you more control as you drag one color into another, and the point will make delicate flourishes when desired.

For baked desserts, watch that the color of the dessert doesn't get too dark while baking, or you will lose the full effect. If the dessert begins to darken before the center is set, tent it with foil.

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