These two related techniques provide some of the easiest and most effective ways of decorating the top of a cake, and they are also used when making a swirled mixture for cut-outs. Chocolate sauce and double cream can also be feathered or marbled to decorate a dessert.
Melt two contrasting colours of chocolate and spread one over the cake or surface to be decorated.
Spoon the contrasting chocolate into a piping bag and pipe lines or swirls over the chocolate base.
Working quickly before the chocolate sets, draw a skewer or cocktail stick through the swirls to create a feathered or marbled effect.
