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Marbling with Soft Icing
Appears in
By Anne Willan
Published 1989
An attractive marbled effect can be created by piping chocolate or contrasting icing on to the background icing using a small cone.
- Coat the cake with icing. At once pipe a spiral of contrasting icing (starting at the center).
- Mark the cake into 8 with the point of a knife working from the center to the edge. Divide each segment again, this time working from the edge to the center to give a “spider’s web” effect.
- When the last line has been drawn, swirl the icing at the center with the tip of the knife.
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