How To Do Piping On A Cake?

Hold piping bag at a 90 degree angle slightly above cake

How do I practice piping?

If you’re just practicing piping, you can just pipe onto parchment paper (or a clean counter) and then scrape it off with a spatula and save the frosting. That way you can actually practice with the frosting you’ll be using and not be thrown off by different textures and consistencies.

Why is my royal icing curling?

Icing Curling As You Pipe

2) There is a defect in the decorating tip. Some decorating tips have seams that are not completely smooth, which can get in the way of the icing coming out, causing the icing to bend and curl as you pipe.

How to pipe ruffles on a cake?

  • Buttercream Piping,Part 1: Piping Buttercream Roses
  • Buttercream Piping,Part 2: Piping A Buttercream Petal Cake
  • Vintage Floral Buttercream Cake Tutorial
  • Buttercream Flowers&Floral Wreath Cakes
  • Cupcake Bouquets&Piped Buttercream Flower Tutorials
  • Floral Buttercream Hatbox Cake Tutorial by Valeri Valeriano&Christina Ong
  • How to pipe a rosette on a cupcake?

    How To Pipe a Rosette on a Cupcake. By Sylvia Collins May 13, 2016. Xanthe Milton teaches you to pipe rosettes on cupcakes. From choosing the perfect piping tip to instructions on bag pressure, she’ll show you how easy it is to make stunning cupcakes. Xanthe Milton teaches you how to create a rose effect when icing cupcakes. YouTube. Ebury Reads.

    How to pipe rosettes on a cake?

  • Stack and frost the cake layers on a greaseproof cake board or plate.
  • Cover each cake layer with an even layer of purple buttercream as you assemble the cake.
  • Spread a thin coat of frosting around the the cake using the overhanging frosting to fully cover the cake layers.
  • How To Make Royal Icing From Pro SweetAmbs (AMAZING)

    It includes information on how to create royal icing from scratch, how to decorate cookies with royal icing, and much more. The cookie and royal icing recipe, ad-free cookie decorating instructions, customized cookie decorating guidance, and other members-only perks are all available to my Patreon subscribers. To subscribe, simply click on the icon below!

    What is Royal Icing?

    • Sugar, water, egg whites, and flavors are used to make royal icing for cakes and other baked goods.
    • This is the only frosting I use to adorn my cookies, and it’s delicious.
    • The egg white is responsible for the icing’s ability to dry firm, which is why royal icing is so adaptable.

    In order to produce my royal icing, I use meringue powder, which is a dry powdered egg white combined with stabilizers (you can read more on the different forms of egg white below).1/2 cup + 2 tablespoons of meringue powder per 2 pounds of confectioners sugar (yeah, some might argue that’s a lot of meringue powder, but I think it’s worth it).That will be discussed more in this post).

    How To Make Royal Icing From Scratch

    • Royal icing may be made from home with only a few simple ingredients: confectioners’ sugar and meringue powder (with a pinch of salt), water, and vanilla extract (or whatever flavor you choose!).
    • In addition to being accessible as a download from my shop, my whole royal icing recipe and a video tutorial on how to prepare it are also available to my Patreon subscribers.
    • It is important to use the paddle attachment of your stand mixer to prepare your royal icing rather than the whisk attachment while making your royal icing!

    With the paddle attachment, you can guarantee that you are only adding a small amount of air into your royal icing and not too much, which might result in irritating air bubbles later on when you ice your cookies.The royal icing should be mixed for no more than 5 minutes, so keep your mixer on a medium-low speed (I use speed 2 on my stand mixer) and blend it for no more than 5 minutes.The icing should be firm enough to keep a stiff peak and have a rich and creamy texture.It has a consistency that is similar to softened cream cheese.

    How To Make Icing For Cookies

    • Thin the frosting with water in order to make it suitable for use on cookies.
    • It should be thin enough so that it may be readily smoothed out, but not so thin that it runs over the edges of the cookies when they are baked.
    • Take a spoonful of the icing out of the bowl and drop it back into the bowl to check the consistency of the frosting.

    Between 15 and 20 seconds should be sufficient time for the icing to be totally smooth.This is referred to as Flood Consistency Icing, and it is the ideal icing for decorating cookies.

    Royal Icing Consistencies

    Royal icing is available in three various consistencies, which I find the most useful when decorating cookies. These are: stiff consistency, medium consistency, and flooding consistency.

    Stiff consistency

    As soon as the frosting gets off the mixer, it should have the consistency I describe. It is spreadable, yet it has the ability to maintain a peak. It’s similar to cream cheese in texture.

    How to achieve stiff consistency icing

    1. I use the paddle attachment on a medium-low speed (speed 2 on a stand mixer) to mix my icing so that I don’t include too much air into the mixture.
    2. While the icing will rise in volume and lighten in color as it is mixed, it should be thick and dense rather than light and fluffy when it is finished.
    3. Fluffy icing contains an excessive amount of air, which might cause difficulties with air bubbles later on (more on that below).

    What if I’ve added too much water to my stiff consistency icing?

    1. If you use too much water in your royal icing, it will become too soft and you will be unable to make certain designs such as piped flowers or brush embroidery on your cake or cookies.
    2. To get around this difficulty, make a batch of royal icing using only the dry ingredients from the original recipe.
    3. Add a little amount of the dry ingredients and mix on low speed until the icing forms a firm peak, about 2 minutes.
    4. Brush embroidery, borders, flowers, ruffles, and basket weave are all examples of what you can do with stiff consistency royal icing (video tutorials on these methods are available in my shop)

    Medium Consistency

    The closest way to describe the consistency of this substance is that it is akin to soft serve ice cream that is on the edge of melting on your tongue. It has a very delicate peak and doesn’t spread on its own, which is unusual for this kind. A scribe tool, on the other hand, may be used to smooth it out.

    How to achieve medium consistency icing

    1. Start with stiff icing and gradually add a few drops of water at a time until you reach a medium consistency.
    2. Remember that it doesn’t take much water to get there, so be careful not to add too much all at once.
    3. Because it is thin enough to flow nicely from a tiny tip without spreading and losing the shape of the pattern you are piping, medium consistency icing works well for writing and filigree piping, as well as other delicate designs.
    4. Tufting (or quilting), royal icing transfers, filigree, and calligraphy are all examples of what you can do with medium consistency royal icing.

    Flood Consistency

    1. The flood consistency icing I use for putting a really smooth coating of icing on a cookie is called for in the recipe.
    2. Icing should be thin enough to smooth out on its own within 15-20 seconds, but not so thin that it runs down the edge of a cookie when it is cut.
    3. Flood icing is used to outline and fill in the details of my cookies, so it’s critical that the consistency be exactly correct.
    4. It will take some time and practice, so don’t get discouraged if you don’t do it perfect the very first time (or the second time, or the third time).

    How to achieve flood consistency icing

    1. Start with stiff icing and gradually add a couple of teaspoons of water at a time until you get a flood-like consistency.
    2. Take a spoonful of icing and drop it back into the bowl to see how it turns out.
    3. Allow approximately 15-20 seconds for the icing to smooth itself out on its own.
    4. This technique is referred to as 15 or 20 second count royal icing.
    5. The consistency of your frosting may need to be tweaked depending on how much icing you apply to your cookie or how much pressure you apply to your piping bag during the application process.
    1. I’ve found that a range of 15-20 is the most comfortable for me.
    2. The most effective approach to learn what will work for you is via trial and error.
    3. In my flooding with royal icing video, which is available in my instructional shop, you can see the steps involved in creating flood consistency icing for your cake.

    What if I’ve added too much water to my flood consistency icing?

    1. It is NOT necessary to add extra powdered sugar if you have used too much water.
    2. Instead, add a tablespoon of stiff icing to the mixture to thicken it back up to the desired consistency.
    3. Make a batch of stiff icing and have it on hand for this occasion.
    4. Flood consistency royal icing is used for the following applications: flooding, wet-on-wet method, wet-on-wet filigree, and little details (such as the reindeer on this cookie).

    Meringue Powder, Dried Egg Whites or Fresh Egg Whites?

    1. If you want to make royal icing, the type of egg white you use for it is basically a question of personal choice.
    2. While I prefer to use meringue powder these days, when I was in culinary school and first taught about royal icing, we exclusively used raw egg whites to make the frosting.
    3. From the aspect of food safety, I am more comfortable with the use of meringue powder.
    4. If you can’t get meringue powder where you live, you can substitute dry powdered egg white in the same amount as the meringue powder.
    5. The royal icing created using meringue powder, in contrast to the royal icing made with fresh egg white or dried powdered egg white, has a superior consistency and is more stable when used to decorate cookies in my experience.

    Why do you use so much meringue powder the royal icing recipe?

    1. To make my royal icing, as I indicated at the beginning of this piece, I use 1/2 cup plus 2 teaspoons of meringue powder per 2 pounds of confectioners sugar, which equals around 1/2 cup plus 2 tablespoons of meringue powder.
    2. Most recipes call for approximately double the amount of frosting I use, but I prefer it this way since it helps with the consistency and allows me a few more minutes to work with the icing before it starts to crust over.
    3. A wet-on-wet pattern made with my own royal icing takes no more than 10 minutes (or longer depending on the weather) to complete!

    How To Store Royal Icing

    1. Being too generous with royal icing is preferable to being underhanded, which is why I usually always have extra royal icing leftover after finishing a project.
    2. In fact, even if I’m going to be finishing off a set of cookies the following day, I never store the icing in the bags overnight – I always pour the bags into an airtight container, slap a piece of plastic wrap right on the surface, seal the lid, and place the icing in the refrigerator.
    3. I remember when I was in culinary school, we would place a moist paper towel over the icing inside the container to prevent it from setting into a crust.
    4. It worked perfectly.
    5. I no longer do this since the moisture from the paper towel alters the consistency of the icing and makes it runnier.
    1. The interior sides of the container do not need to be cleaned prior to sealing it firmly.

    My icing is separating after a few hours! Is this normal?

    1. Separation is totally typical in most cases.
    2. After it has been resting for a while, royal icing will begin to separate, and you will need to give it a thorough stir before using it.
    3. It is possible to preserve the icing in the freezer for up to three months if it will not be used within ten days after making it.
    4. Always wrap the surface with plastic wrap directly before placing it in a storage container.

    How long does it take for the icing to dry?

    1. In order to be on the safe side, I always let the foundation layer of icing to cure overnight.
    2. It takes at least 6 hours for flood consistency royal icing to dry entirely.
    3. Allowing for appropriate drying of the cookies requires that they be left in the open.
    4. Do not cover them; instead, allow them to dry naturally.
    5. Make careful to dry your cookies in front of a fan for at least the first hour if you want them to have a smooth, glossy surface.
    1. The more quickly the icing dries, the smoother the surface will be as a result.
    2. Icing with a medium or firm consistency is typically used for little details that only require an hour or two to dry completely.
    3. You should still let royal icing transfers dry overnight with a fan on for the first hour if you are using medium consistency icing to create them in order to limit the likelihood of breaking.

    Dehydrators can aid in the expediting of the drying process.In the event that you are in a hurry, you can surely make use of one.However, I do not advocate using a dehydrator unless it is absolutely essential since the heat might cause the butter in the cookie to melt, which will taint the icing if it is not used carefully.This is referred to as ″butter bleed″ (see more on this below).

    Royal Icing Troubleshooting

    By ensuring that the icing is not over-mixed, I have been able to resolve the majority of the issues I’ve faced with royal icing. It is preferable for the icing to be thick and creamy when it is removed from the mixer rather than light and fluffy. When I’m making royal icing, I mix it on medium-low speed for no more than 5 minutes.

    Dull Icing

    1. As I previously stated, drying your flooded cookies in front of a fan will ensure that they have a smooth, glossy surface and will prevent them from cracking.
    2. The more quickly the icing dries, the smoother the surface will be as a result.
    3. Humidity will cause the ice to cure more slowly, resulting in it being porous, dull, and brittle, as well as leaving you with an uneven surface in some instances.
    4. The over-mixing of icing can also result in dull results; thus, mix your icing for no more than 5 minutes on medium-low speed to prevent this from happening.
    5. Another possibility is that the frosting is too watery; therefore, if you’re experiencing problems with dull icing, consider making it a little thicker in consistency.
    See also:  How To Make Bahamian Johnny Cake?

    Wavy Icing

    While your cookies are curing, if you come back to find that your royal icing has become waved, it is most likely due to a lack of air flow while the frosting was drying. When you put the trays on top of each other, this is what occurs. Allowing the cookies to ″breathe″ and placing a fan in front of them can assist in drying the icing with a flawless finish.

    Air Bubbles and Color Bleed

    1. Air bubbles, uneven texture, fragility (which is a common problem with royal icing transfers), and even color bleed can occur when icing is applied in too thin a layer.
    2. It is essential to maintain the icing on the thick side in order to avoid encountering these difficulties.
    3. It’s best to make flood consistency icing at least a day ahead of time so that the air bubbles have time to climb to the top.
    4. Then, when you’re ready to use the icing, give it a little swirl with your hands to remove any bubbles.
    5. Make dark hues with as little color as possible to achieve the shade you desire while painting with them.
    1. Color bleed will occur if there is too much food coloring in the frosting.
    2. It’s best to make the icing several hours ahead of time so that the color has time to deepen naturally.
    3. For information on how to make black royal icing, please see this thread.

    Icing Dissolving When Painted

    1. As a baker, there is nothing more aggravating than trying to paint on royal icing with luster dust or food coloring and having the icing pit or fully melt as soon as the brush comes into touch with it.
    2. This is most likely caused by icing that has been over-mixed.
    3. Make careful to mix the royal icing on a medium-low speed for no more than 5 minutes, or it may become grainy.
    4. When you’re through mixing, the icing should be thick and paste-like, rather than light and airy.
    5. More information on painting on royal icing may be found in this page.
    1. See also the sections above on ″Dull or Bumpy Icing″ and ″Air Bubbles and Color Bleed.″

    Clogged Tips

    1. The tiniest tip I use is a Wilton1, which has a bigger hole than a PME tip 1 and is therefore more versatile.
    2. Because I’ve never used those really small tips, such as a double 0, I’ve had very little problems with clogging.
    3. If you are having problems with blocked tips, however, you should try sifting the powdered sugar.
    4. You can strain your icing through a nylon stocking as you fill your piping bag in order to filter out any little clumps if that does not fix the problem.

    Icing Curling As You Pipe

    1. If your icing curls as it comes out of the decorating tip, it’s most likely due to one of the following factors.
    2. 1) There is a blockage caused by a piece of dry royal icing, a clump of powdered sugar, or meringue powder (see above for clogged tips) or 2) There is a defect in the decorating tip (see above for defective decorating tips).
    3. Occasionally, some decorating tips have seams that are not completely smooth, which can get in the way of the icing coming out and cause the icing to bend and curl while you are piping it.
    4. 2) You’re squeezing the bag too hard when you’re piping.
    5. 3) Reduce the amount of pressure you’re applying and see if it helps.

    Butter Bleed (blotchy icing)

    1. Butter bleed may become a significant issue when the weather is very warm.
    2. If just enough butter from the cookie melts to leak into the royal icing, the icing appears blotchy or yellow, and the cookie is removed from the oven.
    3. Unfortunately, once this occurs, there isn’t much you can do to prevent it from occurring.
    4. There are a variety of inventive techniques to conceal it, such as by using luster dust or by hand painting certain motifs over the discolored sections of the carpet.
    5. However, if this is not a possibility, you may just wait and hope that the butter bleed covers the whole cookie, ensuring that the cookie is at least not blotchy.
    1. In order to avoid butter bleed in the first place, it’s ideal to keep the cookies as cold and dry as possible when baking.
    2. It is necessary to use the same procedures as for preventing color bleed here.
    3. When flooding cookies, thin, porous icing can compound the problem, so make sure your frosting is not too thin and that your cookies dry rapidly in front of a fan (do not use heat guns!).

    You may also make modifications to the cookie recipe, such as increasing the amount of flour used.Because the outcome of any recipe is dependent on a variety of circumstances, it may be necessary to experiment with it before finding one that works for you.Visit my Amazon Store to see some of my favorite cookie decorating materials, or choose one of my cookie decorating kits to get started.Tips on how to make cookie dough and how to store cookies may be found in this page.This post was first published in June 2013 and has been updated.

    How to decorate a cake – piping and simple decorations

    1. Using a fine mesh strainer, carefully pour in the icing sugar into the slightly melted butter (for proportions, consult our Vanilla cake recipe) and mix or whisk until smooth.
    2. The mixture should be stiff enough to keep its form properly, but not too hard that it becomes difficult to work with or you will not be able to produce a smooth finish.
    3. As a result, cool or leave at room temperature for a little longer as needed.
    4. Take a look at our video tutorial on how to frost a cake using buttercream.

    Piping

    1. Drop the nozzle into a piping bag to use as a piping bag.
    2. A huge star is ideal for decorating cupcakes and rosettes, while a delicate round one is ideal for writing.
    3. Put icing in the bag until it is about two-thirds full, twist and hold the end with one hand (typically the one you use for writing), and rest the tip of the bag in the other.
    4. Use the icing to remove air bubbles by squeezing it up at the top (not the centre!) of the bag.
    5. Before you begin baking your cupcakes or cake, spray a small amount into a cup and set it aside.
    1. Holding the bag upright, pipe a ring of icing around the edge of each cupcake.
    2. Pipe a little spiral that overlaps the ring, releasing pressure when the bag is in the center of the swirl, and then pushing the bag down and drawing it up forcefully to complete the design.
    3. To make rosettes, hold the bag in the same manner as before, pipe a little dollop in one location, press the bag down, then draw the bag up abruptly to finish it off.

    It is possible to dab your finger in water and push it down a little if the peak is excessively high or wispy.The following steps are required for writing icing: filter the confectioners’ sugar into a bowl and gradually beat or whisk in a few drops of water until you have a thick, smooth paste.Using a 45-degree angle and a little distance from the surface of the cake, squeeze the icing out with consistent pressure, guiding the line of icing into position as you go.Avoid pulling the piping bag before the icing has reached the surface of the cake, since this will result in an uneven thickness.To produce dots, hold the bag vertically with the nozzle close to the surface, squeeze a small amount of icing out to make a dot the correct size, then stop squeezing, press down, and then drag the bag up abruptly to complete the design.More piping methods may be found in our video on how to design a cake, which you can see here:

    Covering a cake 

    1. Large dollop (but not runny or melty) buttercream should be placed in the center of the cake for a decorative finish.
    2. Make use of an offset spatula or a palette knife to paddle the icing to the cake’s edges.
    3. Using a tiny spatula or palette knife, apply small quantities of icing onto the edges of the cake in parts, turn the cake over, and continue.
    4. Using a long palette knife or ruler might help you achieve a flawless finish.
    5. Hold the ruler flat on the edge of the cake that is furthest away from you and slide it towards the direction of your face.
    1. If required, repeat the process.
    2. Take your palette knife/or a plastic side scraper (available from cake decorating websites) in one hand and hold it at a 90-degree angle to the cake to create the edge.
    3. The other hand should be used to rotate the cake.

    This is easier to execute on a turntable since you can complete it in a single motion.If this is not the case, you may need to work in parts and use the palette knife to smooth any seams.A feathery or frosted look may be achieved by pressing the flat side of a palette knife or spatula into the cake and lifting.Repeat the process for the entire cake.

    Flowers, crystallised and fresh 

    1. Select your favorite edible flowers or leaves from the list below (eg.
    2. lavender, mint leaves, pansies, primroses, rose petals, violas, violets).
    3. You may use them to decorate in their natural state or crystallize them.
    4. To crystallize, softly whisk an egg white until it becomes stiff.
    5. Apply the egg white to the flower, leaf, or petal using a paintbrush in a gentle, circular motion.
    1. Shake off any extra caster sugar once you’ve sprinkled it on.
    2. Place on a baking sheet lined with parchment paper.
    3. Allow to sit overnight in a warm, dry location.

    Store in an airtight jar lined with layers of parchment paper.

    Simple modelling 

    1. Simple sugar roses are made in the manner described by Jane Hornby.
    2. Sugarpaste or marzipan figurines, which are especially popular with children, are a wonderful touch to a themed cake.
    3. Books and photo-sharing websites are excellent sources of inspiration; start with something simple and work your way up!
    4. Check out our Rocky robin cake for inspiration.
    5. They looked fantastic, as evidenced by the many photographs you sent us of yours last year!

    Sweet and chocolates 

    You may use a variety of candies and chocolates to create a variety of effects, whether they are childish, funky, glamorous, or feminine in nature. To give a few examples, we’ve utilized lollipops, liquorice, chocolate buttons, micro marshmallows, and sugared almonds, among other things.

    Fruit and nuts 

    Make no mistake: a plump fresh raspberry or a beautiful brown walnut set on top of your baked goods may make all the difference.

    Readymade decorations 

    There are several pre-made decorations available from supermarkets and specialty cake decorating businesses, among other places. Sprinkles are suitable for use on children’s cakes, colored sugar may be used to create a beautiful finish, and sugar flowers are ideal for use on springtime baked goods. Please share your cake decorating ideas and techniques with us.

    How to Pipe Cake Borders + How to Prepare a Piping Bag

    1. It is possible that this content contains affiliate links.
    2. For more information, please view my complete disclosure policy.
    3. The following instruction is ideal for those who are just starting out in cake decorating.
    4. Despite the fact that I am a self-taught home baker and not a professional in any way, I have learned many new talents via study and practice, such as how to pipe cake borders!
    5. Now I’ve made the decision to share some of the abilities I’ve gained with the rest of the world!
    1. 11 basic ways are included in this cake border tutorial that will certainly make your next dessert stand out!
    2. I feel that a border may truly enhance the appearance of a cake.
    3. It may transform an ordinary frosted cake into something exquisite and lovely from something plain and basic.

    And they’re ridiculously simple to create!

    What type of frosting should I use?

    1. But I’m of the opinion that ″if you can pipe it, you can decorate with it,″ and buttercream and royal icing are two of the most frequent icings used for cake decorating.
    2. You may pipe a beautiful border around your cake using any type of frosting, ganache, whipped cream, or other similar substance as long as it is able to maintain its shape when piped.
    3. My Dreamy Vanilla Buttercream recipe, on the other hand, was utilized for this particular instruction.
    4. Not only does it pipe wonderfully, but it is also a crusting buttercream, which means that it will maintain its shape even in warm weather, so you won’t have to worry about your lovely patterns melting off your cake tops.

    Tools you’ll need

    1. In addition, you will require a decorating bag or disposable piping bags as well as piping tips.
    2. Use a coupler if you want to use many decorating tips on the same cake or cupcake.
    3. This allows you to remove one decorating tip and replace it with another without having to reassemble the cake or cupcake.
    4. First, let’s talk about how to prepare your piping bag for the border piping.
    5. Here’s an example of how to do so:

    How to assemble and fill a piping bag:

    Select the piping bag and tip that best suit your needs. I always use a re-usable decorating bag for large tips and disposable piping bags for smaller tips since I don’t use small tips very frequently and my decorating bags are already cut to suit larger tips when I decorate with them.

    1. If you are using disposable piping bags, insert the piping tip of your choosing into the bag, allowing it to descend as deep into the bag as it is possible to do.
    2. This will define where you will need to make your snipping cuts.
    3. If you’re using a coupler, be sure the bag is the right size for the coupler’s base.
    4. 3.
    5. Position your scissors approximately one inch above the bottom of the piping tip.
    1. Keep your scissors in place while you push the piping tip up and then cut off the tip of the bag’s tip with them.
    2. It is important not to cut any more than necessary since your tip may come out and you will have to start over with another bag.
    3. Using a coupler, remove the ring and place the bigger piece into a piping bag, pushing it all the way down to the end.
    See also:  Where To Buy Pound Cake Near Me?

    5.Insert the pipe tip into the coupler’s bottom opening at an angle (if you are using a large coupler, you should use a large tip, and a small coupler for a small tip).Insert the coupler ring over the pipe tip and tighten the coupler ring to hold the tip in the desired position.7.To make it easier to fill the piping bag, set it in a tall glass and fold the top of the glass over the glass.Scoop your frosting into the bag with a rubber spatula or a spoon, and set it aside for later.

    Do not overfill the bag; instead, fill it about three-quarters of the way.If you run out of frosting during piping, just re-fill the bag with more icing.9.Carefully lift up the top half of the bag and lift the entire bag out of the window pane.Push the icing all the way down to the tip with your fingertips.10.

    Twist the top of the bag closed, then squeeze the frosting into the bowl that contains the leftover frosting.11.Remove any air bubbles from the frosting by squeezing it out a little.You are now prepared to begin learning the art of cake decorating now that you understand how to make a piping bag.

    What You Need:

    • Buttercream frosting, piping bag, large star tip (I used Wilton 1M, Wilton 6B, and Wilton 2D), large round tip (I used Wilton 1A), and a large round tip (I used Wilton 1A) are all required.
    • The following materials: Petal Tip
    • Coupler (optional)
    • Frosted Cake or parchment paper for practice

    Shell Border:

    1. Maintain a 45-degree angle with the piping bag
    2. and
    3. Exfoliate your hands, allowing the frosting to fluffy.
    4. Stopping and swiping to produce a tail is recommended.
    5. To ensure that the frosting fluffs out and covers the end of the previously piped shell, begin the next shell at the end of the preceding shell’s tail.
    6. Repeat the process around the entire cake.

    Rope Border:

    1. Ensure that the piping bag is held at a 45-degree angle
    2. Squeeze out the frosting with uniform pressure and roll it around in a circular motion
    3. Make sure you do not lift too high or too low, and that you maintain an equal level

    E-motion Border:

    1. Use your hands to hold the bag at a 45° angle
    2. squeeze the icing while producing a ″e″ in lowercase and cursive
    3. It is possible to prolong this motion by applying consistent pressure all the way around the cake OR to create a triple e-motion border.
    4. To do this, use the same procedure as described above, but instead of one ″e,″ produce three ″e’s.″
    5. When you get to the third ″e,″ squeeze out icing to make an extended tail with it.
    6. The following set should be started at the end of the preceding tail.

    Ruffle Border:

    1. Squeeze out frosting and rotate the bag from side to side to form ruffles. Holding a big petal tip at a 90-degree angle slightly over the edge of a cake is a good way to start. Repeat the process around the entire cake.

    Star Border:

    1. To pipe on the cake, hold the piping bag at a 90-degree angle just over the surface of the cake.
    2. Make careful to squeeze out the icing with uniform pressure.
    3. Slowly relieve pressure on the piping bag while elevating it to produce a point
    4. and

    Poof Border:

    1. This border is created using the same approach as the star border, with the exception being the use of a big round tip.
    2. Squeeze out the icing until it reaches the appropriate size for your poof if necessary.
    3. Squeezing the bag while lifting it gradually creates a point, which is then released when lifting it again.

    Reverse Shell Border:

    1. Squeeze the frosting out of the piping bag and move the tip in a counter-clockwise motion while holding the bag at a 45 degree angle.
    2. To make a tail, come to a complete stop and drag the tip away. Basically, you’re making a 9.
    3. Start the next shell from the bottom of the previous tail and work your way up the tail in a clockwise direction.
    4. Repeat the process around the whole cake, switching between counter-clockwise and clockwise shells as necessary.

    Straight and Reverse Shell Border:

    1. To make a reverse shell, follow the methods outlined above.
    2. Create a basic shell directly next to the reverse shell when you reach the conclusion of the process.

    ″Swoop″ or ″Banner″ Border:

    1. Placing the piping bag at a 180-degree angle up the edge of your cake is recommended.
    2. Use your fingers to squeeze a tiny quantity of frosting out, then add additional icing on top of that
    3. Make a ‘U’ motion with your arms and then release the pressure as you reach the end
    4. Beginning at the end of the preceding tail, begin the following swoop.

    Fleur De Lis Border:

    1. You could either pipe a reverse shell or a basic shell on both sides of the center shell, or you could pipe a basic shell with an expanded tail in the middle of the middle shell.

    Swirl Border:

    1. Holding the piping bag at a 90-degree angle and slightly above the cake is recommended.
    2. Pour frosting into a squeeze bottle and swirl it about like you would on a cupcake
    3. While pulling the bag away, slowly relieve the pressure.
    4. Repeat the process around the entire cake.

    Wanna practice these borders on a real cake? Try these:

    Birthday Cake Oreo Cake Vanilla Raspberry Cake Pink Champagne Cake Vanilla Raspberry Cake Oreo Cake Cake for a Winter Wonderland Ultimate Sundae Birthday Celebration Banana Caramel Layer Cake is a delicious dessert.

    5 Easy Piping Tips (Video)

    1. It is possible that this content contains affiliate links.
    2. Please take the time to read my disclosure policy.
    3. The Piping Tips 101 guide and decorating lesson will teach you how to utilize piping tips in a simple and straightforward manner.
    4. It is my goal to simplify all of the difficult information so that you may learn how to create cakes and cupcakes like a professional.
    5. Listed here are my 5 favorite EASY piping tips.

    Learn How to Use Piping Tips

    1. Here’s a fast and extremely honest recap of my background.
    2. Because cake and cupcake decorating can be incredibly scary, I’ve never considered myself particularly gifted at it.
    3. Do you have the same thoughts?
    4. I was becoming bored with my standard swirl and knife-swiped icing designs, so I started experimenting with other piping tips.
    5. As I began to use new strategies, my confidence began to soar.
    1. It turns out that creating wonderfully adorned confections was/is a rather simple process, which I was pleasantly delighted by.
    2. I would have laughed if someone had asked me to put up a plate of cupcakes like this a few of years ago, but I just threw myself into it and had a great time doing it.
    3. You, too, can do it!

    Piping Tips 101 Video Tutorial

    5 Basic & Beautiful Piping Tips

    1. It’s understandable that piping tips might be scary, so let’s break things down in this straightforward piping tips 101 course.
    2. There is no shortcut to success; it needs a little effort, some visual assistance, and a really trustworthy frosting recipe, such as my solid creamy vanilla buttercream or this somewhat sweet whipped frosting.
    3. I’m drawn to the following five piping suggestions in particular.
    4. Since they each have their own distinct appearance, it’s a great place to start with makeup.
    5. (And these suggestions won’t cost you a fortune; they’re all rather affordable.)
    1. Wilton 1M, Wilton 8B, Ateco 849, Wilton 12 small round, Ateco 808 big round
    2. Wilton 1M, Wilton 8B, Ateco 849

    One point to mention: I use the Wilton 1M to generate TWO different appearances. In addition to creating two-toned frosting flowers with this tip, as seen in the video instruction above, it is also the tip I use to create soft-serve appearing swirls.

    1. Wilton 1M – Rose

    1. In the world of cake decorating, the Wilton 1M is a traditional piping tip, and the buttercream rose is a classic embellishment.
    2. Begin in the middle and pipe a flat swirl outwards.
    3. On this 6 inch birthday cake, you can notice the gorgeous rose adornment that was used.
    4. You may also make flowers out of two different colors of icing.
    5. They’re quite stunning, and it’s a lot of fun to experiment with different color combinations.
    1. Furthermore, to demonstrate Wilton 1M’s flexibility even further, it may be used to create hydrangea cupcakes.
    2. Ateco 849 and Wilton 2D piping tips are similar in appearance and may be used to achieve the same result.
    3. In reality, any piping tip with the designation ″star tip″ can be used to create a buttercream rose.

    Some tips are wider in order to produce larger roses, while others are narrower in order to produce smaller roses.Is that what you’re saying?

    2. Wilton 1M – Tall Swirl

    1. Wilton 1M may also create a decoration that is reminiscent of soft serve ice cream, according to the company.
    2. Begin in the middle and work your way outward, forming a towering swirl on top of itself as you go.
    3. The Ateco 849 piping tip (which is also mentioned below) is a little broader, but it provides a similar appearance.
    4. On these chocolate cupcakes, I piped towering swirls with Wilton 1M using a pastry bag.

    3. Wilton 8B

    This is one of my favorite Wilton 8Bs of all time. It’s quite simple to use, yet it results in a stunning décor. See how I used it on these white chocolate strawberry cupcakes and these chai latte cupcakes for examples. Begin in the middle and work your way outward.

    4. Ateco 849

    1. The Ateco 849 piping tip has a broad bore.
    2. Using Wilton 1M, you may create a rose or a soft-serve swirl, such to the one seen above.
    3. Given that this tip is bigger, the rose and swirl would be broader and more prominent.) On these yellow cupcakes and these peanut butter cupcakes, you can see how I used Ateco 849 to create a broader tall swirl.) Alternatively, you may make a really simple ruffled effect, as demonstrated in the following image.
    4. On my pistachio cupcakes, you can see how the ruffled effect was achieved.
    5. Simply press the tip into the middle of the frosting and raise up while pushing frosting out of the tip.

    5. Wilton 12

    1. Wilton 12 is a tiny circular tip with a rounded end.
    2. I really enjoy using this tip for silky/thin/creamy frostings such as salted caramel frosting and cream cheese frosting because it lacks any intricate details on the edges.
    3. On my lemon cupcakes with blackberry cream cheese frosting, you can see an illustration of this.
    4. Simply press the tip into the middle of the frosting and raise up while pushing frosting out of the tip.

    6. Ateco 808

    The Ateco 808 is a circular tip, however it is significantly bigger than the Wilton 12. Its decoration has the appearance of a large fluffy cloud! These cookie dough cupcakes are a good illustration of what I’m talking about. Begin in the middle and work your way outward.

    Other Tools Required

    • If you’re going to pipe icing, you’ll need piping bags as well. My own tastes are as follows: I also enjoy the 100-pack of 16-inch disposable piping bags (which is also available).
    • Reusable Piping Bags with a 16-inch opening 2 Pack – it is beneficial to have two

    Choose between reusable and disposable containers, depending on your preference. The reusable piping bags are very simple to clean. They are made of nylon. Whichever one you choose, I recommend that you select the 16-inch size. The size is ideal for adding a large amount of piped design or even a little amount of decoration.

    How to Fill Piping Bags

    1. Filling a piping bag with creamy frosting without making a mess might be a challenge at times.
    2. The secret to my success is to use a large cup.
    3. After you have fitted the piping bag with a piping tip, put it in a big cup by folding the top of the piping bag over the rim of the cup.
    4. Watch my video on how to make a Two-Toned Frosting Rose to see how I do it.
    5. Now that you’ve finished reading our piping techniques 101 tutorial, go forth and pipe some icing like a pro!
    1. (Ateco 849 is used in the video below!) ♥ ♥ In addition to Swiss meringue buttercream, chocolate buttercream, and even my robust whipped cream recipe, these piping tips are excellent for many other frostings as well.
    2. Print

    Description

    • This is the vanilla buttercream that I enjoy the most. This recipe for Vanilla Frosting is easy, creamy, and smooth. It tastes incredible on vanilla cupcakes and can be made in minutes! 2 teaspoons pure vanilla essence
    • 1 cup (230g) unsalted butter, softened at room temperature
    • 4 – 5 cups (480-600g) confectioners’ sugar (see note)
    • 1/4 cup (60ml) heavy cream, half-and-half, or whole milk, softened to room temperature
    1. Using a handheld or stand mixer with with a paddle attachment, cream the butter on medium speed for about 2 minutes, or until it is light and fluffy. Combine 4 1/2 cups confectioners’ sugar, the heavy cream, and the vanilla essence in a mixing bowl. To begin, beat at a slow tempo for 30 seconds, then raise to a medium-high speed and beat for 2 minutes and 30 seconds. Taste. If the frosting is overly sweet, a bit of salt can be added. I always use one-eighth teaspoon
    2. If necessary, make the following adjustments: If the frosting is too thin, add up to 1/2 cup more confectioners’ sugar
    3. if the frosting is too thick, add up to 1/2 cup more heavy cream (add just 1 Tablespoon at a time, beat until combined, then taste and adjust as needed)
    4. Use immediately, or cover securely and keep in the refrigerator for up to 1 week or in the freezer for up to 3 months before using. After freezing, let the frosting to defrost in the refrigerator for a few minutes before beating it on medium speed for a few seconds to bring it back to its creamy state. If the frosting becomes too thick after freezing or refrigerating, a dash of heavy cream or milk can be added to smooth it down again if necessary.
    See also:  How Many Slices In A Cake?

    Notes

    1. Volume: This recipe makes enough frosting for 12-16 cupcakes or a thin layer over a 9×13-inch quarter sheet cake, depending on how many you choose to make. The following are the proportions for a 2-layer cake, and the following are the proportions for a 3-layer cake:
    2. I recommend sifting confectioners’ sugar 1-2 times before using it if it is especially lumpy
    3. otherwise, use it as directed.
    4. When it comes to creating the creamiest consistency, I prefer to use heavy cream. If necessary, you can substitute half-and-half or whole milk for the cream. The lower the fat content of your buttercream, the less creamy it will be. Whatever you choose, make sure it’s at room temperature before you start. If you don’t do this, your frosting may separate or seem gritty.

    Baking Made Simple has a newsletter subscription option. Are you a first-time visitor to our website? Getting started with this email series is a terrific idea. I’ll take you through a handful of my most popular recipes and explain why they’re so effective in the process.

    How to Pipe A Shell Border

    Baking Made Simple has a newsletter subscription service. This website welcomes you if you’re a first-time visitor. A good place to start would be with the email series linked above. Here, I’ll take you through a handful of my most popular recipes and explain why they’re so successful.

    What tip is used to pipe shells?

    To get the traditional shell effect, a star piping tip will be required. A32 is the tip that I prefer to use. In addition, you can use any other size or style of star tip that you like. For bigger shells, try an a4B or a 1M.

    What type of frosting works best for piping shells?

    To pipe the shells, you’ll need a buttercream frosting with a medium to firm consistency. As is typically the case, I like to use Swiss meringue buttercream, although standard American buttercream would suffice in this situation. More information on the many forms of buttercream may be found in my post All About Buttercream.

    Tips for piping a shell border

    1. The most difficult aspect of piping shells is keeping them uniform in size and shape.
    2. The majority of people naturally want to move the piping tip up and down as they pipe, however this action causes your shells to have a goofy curvature to them as a result.
    3. Instead, it is preferable to allow the shells to accumulate solely as a result of pressure.
    4. I strongly advise you to watch the video above in order to see this in action, since it might be difficult to comprehend without seeing it first.
    5. Before piping on your cake, try practicing on a plate or cake board to improve your technique.
    1. You can easily scrape up the icing and re-use it if necessary.

    How to Pipe A Shell Border

    1. Hold your piping tip at a 45-degree angle
    2. squeeze the piping bag gently as you slowly remove away from the work surface.
    3. As the frosting begins to fade, begin to squeeze and peel away from the cake.
    4. Then, as you get to the beginning of your border, swivel the piping tip down and to the side just a little bit so that the final tail of icing is tucked beneath the first shell. As an alternative, you may just pipe the last shell a little shorter than the others

    Piping shells vertically

    Even though shell patterns are most commonly used as borders, you may pipe this design in whatever direction you like. Make vertical stripes of shells around the edges of your cake with a pastry bag.

    Piping shells to cover larger areas

    If you want to cover a whole cake with shells, you can pipe them in rows exactly next to one other. Stagger the shells in each row such that they will all fit together without leaving any gaps. (See illustration.)

    Using a “shell” technique with other kinds of piping tips

    While the classic shell is created with a star tip, the same method may be used with a variety of different piping tips. Test out the technique with either a round tip or a leaf tip to produce a beaded effect, or with both to make a ruffle!

    How to Pipe Buttercream Ruffles & Frills

    • The final installment of our buttercream piping series includes ruffles and frills made with buttercream. Although the names are sometimes used interchangeably, at Cake Geek we prefer to refer to the designs above buttercream as ″ruffles″ and the designs at the bottom of the page as ″frills″ when referring to buttercream. Regardless of the terminology used, both designs produce a stunning look and are quite popular for wedding cakes and celebration cakes at the present. The two stunning cake designs shown above are by Colour It Sweet (on the left) and Carisa’s Cakes (on the right), while the two additional stunning examples shown below are by The Tom Kat Studio (on the left) and Wedding Chicks (on the right) (right). Craftsy has a fantastic free instruction on how to pipe buttercream ruffles that you can find here. If you want to try your hand at recreating the Colour It Sweet cake design seen above on the left, Cake Journal has a lesson on how to construct a peony rose that you can follow here. Below is a stunning afternoon tea arrangement that includes a cake with ruffles made of buttercream that is quite exquisite. (Images courtesy of Pinterest on the left, and Rosie Alyea on Flickr on the right.) You may find an excellent tutorial here on how to pipe buttercream frills (vertically) from Baker’s Royal, as well as a tutorial here on how to pipe buttercream frills (horizontally) from CupADee Cakes, on how to pipe buttercream frills (vertically) from CupADee Cakes. (The cake designs on the left are from Style Me Pretty, while the designs on the right are from Ruffled.) Sweet Tiers (on the left) and We Are Home Sweet Home (on the right) are two more instances of fantastic buttercream frills cakes that we found on Tumblr (right). More information on decorating with buttercream may be found here: Tutorials on how to pipe buttercream roses and how to pipe a buttercream petal cake are available on the website. Other tutorials include: vintage floral buttercream cake tutorial, Buttercream Flowers & Floral Wreath Cakes, Cupcake Bouquets & piped buttercream flower tutorials, and cupcake bouquets and piped buttercream flower tutorials.
    • Floral Buttercream Hatbox Cake Tutorial by Valeri Valeriano and Christina Ong
    • Pretty Cupcake Cakes/Giant Cupcakes
    • Buttercream Crochet Cake Tutorial
    • Pretty Cupcake Cakes/Giant Cupcakes
    • Pretty Cupcake Cakes/Giant Cupcakes
    • Pretty Cupcake Cakes/Giant Cupcakes
    • Pretty Cupcake Cakes/Giant Cupcakes
    • Pretty Cupcake Cakes/Giant Cupcakes
    • Pretty Cupcake Cakes/Giant
    • The ″Half Dressed″ Cake is the latest version of the ″Naked″ Cake.
    • More information on piping may be found in our royal icing piping methods series, which can be found here: Piping Techniques, Part 1: How to Pipe Pearls and Beaded Garlands
    • Piping Techniques, Part 2: How to Pipe Pearls and Beaded Garlands
    • Piping Techniques Part 2 – How to Pipe Drop Strings
    • Piping Techniques Part 3 – How to Pipe Scrolls
    • Lace Piping & Lace Wedding Cakes
    • Writing in Icing/Piping Lettering on Cakes
    • Writing in Icing/Piping Lettering on Cakes
    • Writing in Icing/Piping Lettering on Cakes
    • Writing in Icing/Piping Lettering on Cakes
    • Writing in Icing/Piping Lettering on

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    Check Out More Tips & Tricks

    The Amazing 1M Decorating Tip

    Consider watching our video, which demonstrates how this strategy may help you achieve all of your decorating goals. If you need a picture to go along with the project, have a look at our gallery.

    Cake Baking & Serving Guide

    Whether you’re trying to find out how many serves your cake will make or how much batter or frosting you’ll need to fill your pan, this chart of cake sizes and cake servings can assist you!

    How to Avoid Common Cake Baking Mistakes

    Whatever your level of experience with baking or if you’re simply wanting to sharpen your abilities, these tips and methods for creating a flawless cake will help you achieve consistently excellent outcomes.

    Cake Bakeware 101: How to Prepare a Cake Pan and More

    Are you interested in learning how to make flawless cake layers? It’s actually a lot less difficult than you would expect! By using the suitable pan and following the necessary preparation instructions, you can bake exquisite cake layers that are ready to decorate in no time!

    Buttercream Frosting Tips and Tricks

    Cakes and cupcakes with homemade buttercream are a terrific way to add taste and personal flare to any occasion, but if your butter is too soft or the environment is too hot, your frosting may not turn out as you expect it to.

    Basic Cake Piping Techniques

    1. Cake piping methods are visually spectacular, tremendously complicated, imaginative, and…
    2. challenging to master.
    3. However, plumbing does not have to be a source of concern.
    4. You may use these basic piping methods to get started, whether you are new to cake decorating or simply want to brush up on your existing talents.
    5. These basic cake piping methods will guide you through anything from traditional cupcake swirls to creating buttercup flowers and borders.
    1. Continue reading to learn more:

    Planning & Cake Design

    1. When it comes to cake piping, preparation is essential, and planning is even more crucial than practicing.
    2. It is necessary to create a precise blueprint of how you want your cake to look when it is done before you begin working on it.
    3. There are several suggestions available on the internet.
    4. Once you’ve gathered your thoughts, you should put them together to form a design.
    5. Simple piping techniques for cake can give your creation a much-needed kick-start.

    Icing to use

    • So you’ve come up with a design. The next step is deciding on the type of frosting you’ll use for the cake piping: buttercream, Swiss meringue, buttercream, or royal icing, among others. This will be determined by the type of surface you intend to decorate: If you are piping fondant onto a cake, royal icing is preferable since it is firmer and will not damage the fondant. (The use of buttercream may result in ‘bleeding’ of the fondant).
    • It is preferable to use the same recipe whether you are piping on Buttercream or Swiss Meringue. Although it is not required to use the same sort of icing as before, the use of a different color or flavor is recommended for consistency.

    Cake Piping Bag

    • Consider working in a clean area because filling a plastic piping bag may be a time-consuming operation, and you may wind up with some on the floor. So here’s what you can do to help: Place the bag into a glass and set it aside.
    • Open the bag until the edges of the glass are covered, ensuring that you have the correct cavity to place the filling in.
    • Make the frosting
    • As soon as you are finished, lay the bag down on a level surface.
    • Twist the bag to keep the frosting in place.
    • Before you begin piping, squeeze a little amount of the icing to eliminate any bubbles.

    Holding a Piping Bag

    1. Consider working in a clean area because filling a plastic piping bag may be a time-consuming operation, and you can wind up with some on the floor. What you can do, then, is the following. Make use of a glass to contain the bag:
    2. Continue to open it until the bag reaches the borders of the glass, creating the proper space into which the filling may be placed.
    3. Ice the cake
    4. Upon completion, lay the bag down on a level surface and fold it up.
    5. To keep the frosting in place, twist the bag.
    6. Before you begin piping, squeeze a little amount of icing to eliminate any air bubbles.
    1. It is usually recommended that you begin with the most basic skills and work your way up from there, if possible.
    2. It is critical that you gain confidence in this area and then gradually and steadily go to more elaborate designs after your hand has become more stable and steady.
    3. It is critical that you do not become scared by it and that you do not become disheartened if things do not turn out the way you anticipate them to when you start off.
    4. Continue to practice until you attain the level you wish.

    Points to remember

    • Make certain that the frosting is of the proper consistency. It shouldn’t be overly thick or too loose.
    • Organize the piping bag by placing the appropriate sort of frosting nozzle in it
    • With one hand (typically your writing hand), fill the bag with icing and lay the tip of the bag on your other hand’s index and middle fingers. Squeeze the piece over the top of the bag to ensure that the liquid flows evenly.
    • To connect the dots: Hold the bag upright with the nozzle close to the surface, squeezing a dot of icing slightly to produce the correct shape with the tip of your finger. To complete the exercise, stop squeezing, push down, and then immediately pull back up
    • To write lines, use the following format: Positioning the bag slightly away from the surface at a 45-degree angle, squeeze the icing with consistent pressure, and allowing the icing line to naturally follow the guideline to the desired location When piping, do not try to pull the bag before it comes into contact with the icing surface since you will obtain uneven thickness.
    • Cupcakes may be rotated by using a big star or plain nozzle with the bag held vertically and piping an outline of frosting around the outside edge of the cupcakes. To begin, pipe a tiny ring that overlaps. Put an end to the pressure As soon as the bag is in the center of the swirl, press the bag down and pull it rapidly to end it
    • In order to create a floral design, a cake nozzle and icing on top of the cake should be used.

    So that’s all for the fundamental pipe techniques. Try it out at home and who knows, you could just be successful.

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