Not yet ready to tackle one of Julia’s multicolor chocolate cake wraps pictured elsewhere in this gallery? Then try your hand at a technicolor chocolate doily instead. This doily (used as an underliner for dessert) is substantially smaller than a wrap, and because it doesn’t need to get wrapped around a cake or anything else, there’s no pressure to pipe super fast before the chocolate sets up. In short, a doily is a great training ground for honing chocolate-piping skills. To learn how Julia made this floral beauty, check out her YouTube video. (Note: You’re looking at a very zoomed-in version of the doily here.)