Have you ever wondered how to get those lovely two color swirls in your cookies and cakes ?

The trick is to have the two batters at exactly the same texture and temperature.

Remember to take the butter out of the fridge at least an hour before making the cookie dough. Prepare your light color batter first (that way you don't have to clean your mixie twice). Place the batters in two separate pastry bags and cut the tips with exactly the same size hole. Place them carefully inside a third bag fitted with a round metal tip.

If you have a good recipe for a cookie or a cake and want to change it to its chocolate version, simply replace 15% of the weight of the flour with unsweetened dutch processed cocoa powder. This formula works for most recipes and will keep you creative in the kitchen!


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