Originally Posted by DeeDelightful
Once you ice and smooth the cake,
I would use a #12 tip and pipe brown dots. Then use a #4, 5, or 7 tip and pipe a black dot toward the edge of the brown dot. Outline the brown dot in black. Wait on the icing to crust and use your finger to flattten the dots together. The shapes are random, but it's similar to leopard print. Just pipe your black dots in different areas of the brown dots.
Thanks, i was thinking flating them out, do you have a pic with this technic?