Comments on
Triple Chocolate Cake
Rishika Krishna @cook_3772626
hmm... since syrup is liquid at room temperature, it will most likely be unable to hold the pattern outside of the fridge/freezer! Maybe you could mix in a gelling agent to the syrup--agar, gelatin, or something--to give it more structure?
Rishika Krishna @cook_3772626
no problem! you can also try piping caramel instead of syrup. Just try to use a recipe that provides the consistency you seek lol
