Bo Friberg

Ripple Pattern

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About
This design is quick to make and especially useful when there is little space on the plate.
  1. Place a slice of cake in the center of the dessert plate. Using a piping bottle, pipe a small oval pool of sauce at the tip of the slice, letting the sauce flow out on both sides of the slice.
  2. Pipe 2 lines of the contrasting sauce close together at the edge of the pool.
  3. Drag a small wooden skewer through the lines, making connected circles, as for the Corkscrew Pattern (Figure 13-13).

    Figure 13-13 Making a ripple pattern