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Any pastry chefs in the house?...forgive my dumb question

Elle | May 10, 200209:25 PM

I am just curious about how bakeries get those colored lines on a piece of cake. On a lot of miniature desserts they have little pink or green lines going up the side of the cake and it almost looks like its stenciled or transferred on. I have also seen chocolate with gold designs etched into it on pieces of cake. How can I achieve that type of effect on cakes I make at home? Usually the nicer bakeries have these types of designs on their pastries and cakes.

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