When applying decoration using a paper cone by the drop string method, what happens to the icing?

When using a paper cone to apply decoration by the drop string method, the icing is specifically used to create a droplet effect on the surface of the cake. In this technique, the decorator holds the cone and allows the icing to drop directly onto the cake, often creating a series of small dots or strings that enhance the visual appeal of the dessert. This method is particularly effective for adding intricate designs or playful textures without spreading the icing, which would alter the intended decorative pattern.

The drop string method emphasizes the placement and precision of each droplet, making it a distinct approach to cake decoration. Unlike spreading the icing or continuous piping, this method focuses on controlled drops, allowing bakers to achieve a unique and artistic flair that can elevate the overall presentation of the cake.