On Mar 13, 11:27*am, Lou Decruss > wrote:
> On Thu, 13 Mar 2008 09:20:13 -0700 (PDT), merryb >
> wrote:
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> >On Mar 13, 9:55*am, Lou Decruss > wrote:
> >> Thanks to all who helped me with my cheesecake project!!!
>
> >> The results were good, but not perfect. *As I feared the pastry
> >> filling mostly sunk. *I added 2/3's of the batter, then drizzled the
> >> filling over through a plastic bag, then added the remaining batter.
> >> Then gently swirled a bit with a toothpick. *The flavor was wonderful
> >> and the cake didn't crack. *Next time I'll put the filling on the top
> >> and lightly swirl.
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> >> Here's 2 pictures. *My camera isn't very good and I'm not much better
> >> <g> so they're not great pictures. *Sorry. *This was not my most
> >> successful project, but eating the results were just fine.
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> >> Uncut:
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> >>http://i29.tinypic.com/15kscz.jpg
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> >> Slice:
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> >>http://i27.tinypic.com/11gm16u.jpg
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> >> Thanks again,
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> >> Lou * * * *
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> >Your plan for your next attempt sounds right. Nice color on your cake
> >tho, and I'm sure it was delish- looks aren't everything!
>
> Thanks merry. *It was good, but I've got to work on the presentation.
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> Lou- Hide quoted text -
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> - Show quoted text -

When I did the same thing in pastry school, we basically put "blobs"
on top and then drew a knife thru- I guess you would call it
marbeling. We also put jam in a piping bag and piped a spiral,
starting in the middle. You could either leave it or draw lines thru
it from center to outside- like you were scoring pieces. Does that
make any sense?? It's a very pretty effect.