Cappuccinos are tough to draw in. The surface is really light and the chocolate has a hard time sticking to the surface. Instead, I spend more time denting the surface with the end of my thermometer rather than drawing …
So I have to draw quickly in the beginning to get all the important details in first before all the foam becomes too light to draw in. Shading is nearly impossible in a cappuccino, so I have to rely on separating colors when I’m pouring out the foam.