Jam swirls can make a very easy, effective, and of course yummy decoration that gives an almost 'painted' look for your cakes, cupcakes and pavlovas. First warm 1-2 tablespoons jam of your choice (here I have used raspberry for its vibrant colour and slight tartness to contrast with the sweetness of the white chocolate buttercream on this cake), pass it through a sieve to remove any seeds and then let it cool. Use the back of a tablespoon or teaspoon to give a swirl texture to your buttercream, ganache or cream. Use a clean teaspoon or tablespoon to dot the cooled jam (sparingly) into the hollows and then use the spoon again to gently spread the jam, following the swirls.
Less is more with this technique – always use less jam than you think you will need and don’t overdo the swirling as the more you ‘play’ with it the more likely the pattern will become less striking and somewhat messy.