Marble Icing Technique

What if i told you that you can make this gorgeous marbled birthday cake icing with just a handful of ingredients a few minutes of your time.

Marble icing technique.

It s called marbling feathering or swirling which is basically when one or more colors of icing are applied to a base coat of icing and then a toothpick cake tester pin or skewer is dragged through the icing to create a marbled or swirly effect. Carefully place a cake lifter or palette knife under the cake and lift and place on the covered board attaching with a little royal icing. It will give it s own marbling effect when it s poured. Dust your worksurface and rolling pin with icing sugar then roll out the icing.

Each combination of colors creates another look. The technique i showing you here is most common used to create such wriggly stripy marbling. For swirls divide your royal icing in two bowls. Place the frosting with an offset spatula for a better effect.

Knead briefly to blur the colours. The first technique is dipping the cookie facedown into the bowl of icing. Carefully transfer to your cake smooth down the surface starting at the top then trim the base with a small sharp knife. You can also mix but not too much some of the shades to make it look like marble swirls.

Wrap a colourful ribbon around to finish. Do you love amazing cakes. Marbling marbling is a cookie decorating technique that is simple and stunning. For marbled cookies you need royal icing.

Add in drops of food coloring or use a wooden popsicle stick to add drops of gel food coloring to the icing. Use a cake smoother to smooth the surface of the paste before placing your marbled sugarpaste onto your cake cutting away the excess around the bottom. Do not mix it. The twisting is what give you the curves which work great to make sea effect.

Press pieces of coloured fondant icing roll out icing together. All it takes is a little practice and soon you ll be creating beautifully decorated cookies. Frost cookies with a solid color base. It s as easy as whisk drop pour for amazing cakes.

Using the frosting cover the whole surface area of the acetate leaving some space on the sides for you to hold onto it and place it afterward. If you want wood grain you would do less twist and fold the fondant logs length ways more than just once or twice. Tint one and leave the other white or tint it a contrasting color. Royal icing is a fairly runny icing that dries smooth and hard.