Dessert Sauce Designs

Making Hearts or Swirls in Your Sauce
Chain of Hearts in Your Sauce
Standalone Chain of Hearts
Napoleon Style
Napoleon Spiral

Have you ever gotten dessert from a fancy restaurant and you noticed that the sauces were mixed together in an artistic way? Have you ever seen little hearts formed in the icing of your valentine’s day cookies? Ever wonder how the unique design is made on the top of napoleons? Here I’ll explain how to do some popular sauce designs, also called marrying your sauces, which can also be used with icings and chocolate.

The first step is to make sure that both of your sauces are of the same consistency. If one sauce is more watery than the other, then your design will bleed. Bleeding means that one of the sauces leaks into the other one instead of holding its own shape. Making your sauces of the same consistency is usually pretty easy especially if you use sauces of the same kind. For example: Royal icing (colored different colors) and chocolate (white, milk, and dark) work well because they are already of the same consistency as well as fruit sauces made using the reduction method. You may have difficulty when you try to use two different kinds of sauces like creme anglais and a fruit sauce. After creme anglais is already made it’s pretty hard to adjust, but you can always boil your fruit sauce again or add a little water to adjust the consistency. I’ve made creme anglais in a couple episodes including the dessert sushi episode. Creme anglais is also the base of french style ice creams and the dessert sandwich episode is a great demo for that.

When you use royal icing and you want to use the dessert sauce techniques here, you want to have watered the icing down to the point where you can flood the cookie. Although I didn’t do any of the tricks on this page for the episode, you can learn how to work with royal icing on the 1 2 3 dough and cookie decorating episode. I’ll have to make sure the next time I make royal icing cookies I use these techniques!

Though I haven’t tried personally, you may be able to do these tricks with different colored cake and cheesecake batters. You will need to make your designs large and exaggerated so they stand out.

Making Hearts and Swirls in Your Dessert Sauce, Icing, or Chocolate

Step one


Flood your plate or cookie with the first sauce. In the example we’ll just use a little blob since chocolate can hold its shape pretty well. Other sauces may be too thin to just do isolated sections. If you don’t want to do an entire plate or cookie you will have to draw an outline with icing or block the sauce physically with a component in your dessert – such as piping chocolate or cake.

 

Step two


Pipe dots into the sauce using the second sauce. The dots should be far apart from one another so they can have nice long “tails” and maintain their own individual integrity (if that makes sense).

 

 

Step three


Drag a toothpick or barbeque skewer through the middle of the dot. You can make the heart as long or as short as you want by continuing to drag through the sauce before lifting up your toothpick.

 

 

Step four


If you continue to drag your toothpick around in all kinds of directions you can create a marbled or swirled design.

 

 

 

Chain of Hearts

There are two different ways to do a chain of hearts but they both follow a similar process.

Inside a sauce
Step one


Flood your plate or cookie with the first sauce. In the example we’ll just use a little blob since chocolate can hold its shape pretty well. Other sauces may be too thin to just do isolated sections. If you don’t want to do an entire plate or cookie you will have to draw an outline with icing or block the sauce physically with a component in your dessert – such as piping chocolate or cake.

 

Step two


Pipe dots near each other in a line. The line can be a curve or be a zig-zag but you need to be able to reach each dot without lifting up a toothpick.

 

 

Step three


Take a toothpick or barbeque skewer and place it right above the first dot.

 

 

 

Step four


Drag through the first dot to create the first heart.

 

 

 

Step five


Continue dragging until you are through all the dots.

 

 

 

Standalone Hearts

You will need pretty thick sauces for this design. This design is typically more common in plated desserts than cookies.

Step one


Pipe several dots of sauce next to each other on a plate. They should just meet at one point of the circle. The further apart they are the better the heart design will come out. You can pipe them in a straight line, zig-zag, or a ring.

 

 

Step two


Take a toothpick or barbeque skewer and place it right before the first dot.

 

 

 

Step three


Drag the toothpick through the dot to create the first heart.

 

 

 

Step four


Continue dragging, without picking up the toothpick, until you have gone through all the hearts.

 

 

 

Step five


The key is to maintain the same line throughout the design. The toothpick should go through the same spot in all the dots. If you are doing a ring, as in the example, don’t stop when you meet up with the first dot again. Continue going through a little more so that the first few hearts get a little more defined.

 

Napoleon Style Design

I’m not exactly sure of the name this design but it’s very common on traditional napoleons. You also see this design in cheesecake batters and some frosted cookies.

Step one


Flood your plate or cookie with the first sauce. In the example we’ll just use a little blob since chocolate can hold its shape pretty well. Other sauces may be too thin to just do isolated sections. If you don’t want to do an entire plate or cookie you will have to draw an outline with icing or block the sauce physically with a component in your dessert – such as piping chocolate or cake.

 

Step two


Draw lines in the sauce using the second sauce. The lines should be far enough apart from each other that they maintain their own individual integrity. However, if they are too far apart the design could look a little sparse. The spacing all depends on your dessert and the thickness of your lines but generally speaking they should be about a cm apart if they are on the thinner side.

 

Step three


Take a toothpick or barbeque skewer and start at the bottom of the sauce.

 

 

 

Step four


Drag the toothpick in a straight line until you reach the other end of the sauce.

 

 

 

Step five


Now place the toothpick to the right of the sauce but this time start at the top. Depending on your dessert and the thickness of your lines depends on how far apart you’ll be. Generally speaking you are kind of forming a grid – so if the lines are a cm apart then your next starting point should be a cm over from your previous line.

 

 

Step six


Drag the toothpick in a straight line until you reach the other end of the sauce.

 

 

 

Step seven


Continue going back and forth from top to bottom in the sauce until you have reached the end of your plate.

 

 


Napoleon Spiral

Do any of these sauce designs have a real name?  Until I learn them I’ll just keep making them up.  This design is the same as the napoleon but uses a spiral to give it a more intriguing effect.

Step one


Flood your plate or cookie with the first sauce. If you don’t want to do an entire plate or cookie you will have to draw an outline with icing or block the sauce physically with a component in your dessert – such as piping chocolate, royal icing, or cake.

 

 

Step two

 
Take your second sauce a pipe a spiral in the first sauce trying to get the spiral evenly spaced all the way around.

 

 

 

Step three


Take a toothpick or knife and drag from the center of the spiral out to the edge of the plate to create the first line.

 

 

 

Step four


Then take the toothpick or knife and move over slightly.  Drag the tool from the edge of the plate back to the center of the design to create the second line.

 

 

Step five


Continue to alternate going from the center outward and outward to the center all the way around the circle making sure to keep the pattern evenly spaced.

 

 

You can also create a spiderweb like design by going from the center outward all the way around (instead of alternating).

EmailShare
3 comments on “Dessert Sauce Designs
  1. Lisa says:

    This looks amazing! Really clear and easy to follow instructions – I’m keen to try these out, especially the chain of hearts and napolean spiral. Thanks for posting!

  2. Anna says:

    I’ve been wanting to try this out on the spartak cake!!! Thanks for posting

  3. helen says:

    Thanks for posting this, you just made my day.

Leave a Reply to helen Cancel reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Visit Us On FacebookVisit Us On Google PlusVisit Us On YoutubeVisit Us On TwitterVisit Us On PinterestCheck Our Feed

Featured in
Rachael Ray Magazine


Check Out My Podcast!


Classes Start Soon!


Find My Articles At

Potomac Local 40 Under 40
Categories