Honorable Mention: Great Value. Score: 6.1/10 Earning an honorable mention in this test was Walmart’s Great Value frosting.
Can you use piping icing to decorate cakes?
Whether you’re thinking of artful swirls or gorgeous flowers and stars, piping icing to decorate cakes, cupcakes, and cookies may seem like a strictly-for-the-pros technique, but the truth is, anyone can do it (honest!).
How do you piping on a cake properly?
Before piping on your cake, try a practice round on the parchment. This will help you get a feel for the flow of the icing. Once you feel comfortable, trace the guide you’ve created in the frosting. When you come to the end of a line, gently touch the tip to the cake and lift straight up for a clean break.
What are the best tips for piping frosting?
Perfect for topping cupcakes, pies, cakes and more, this piping technique is easy to do with buttercream or stabilized whipped cream frosting. You can also switch up decorating supplies and use tip 2A or tip 2D for a different look and texture.
Can you use buttercream to pipe icing swirls on cake?
Use buttercream to pipe icing swirls on cupcakes, retro rosettes on cakes and to give cakes a ‘frosting’. To make buttercream, sieve the icing sugar into slightly softened butter (for quantities, see our Vanilla cake recipe) and beat or whisk to combine.
How to pipe frosting without buying tips?
How to pipe frosting neatly?
How to fill a piping bag with frosting?
The Basics of Piping Frosting
- Here’s all you need to know about anything from filling a pastry bag to drawing out your design.
- Whether you’re thinking of artistic swirls or beautiful flowers and stars, piping icing to design cakes, cupcakes, and cookies may seem like a skill reserved for the experts, but the fact is that anybody can do it (really!).
- All you need is this simple how-to guide and a few key tools, such as the following: There are many items you will need: pastry bags (it’s a good idea to have several on hand, especially if you are planning to use several different colors); a coupler (a two-part mechanism that a decorating tip connects to); and decorating tip (or tips) if you want to pipe in a variety of styles (some common ones are round, star, flower, and leaf).
- Besides pastry bags, which are available in disposable and reusable kinds, you may also use a zip-top bag in a hurry; it isn’t quite as sturdy as a pastry bag, but it will suffice.
Pastry bags are available in a variety of sizes; 12- or 18-inch bags are the most adaptable (12-inch bags are perfect for a dozen cupcakes; this size bag can carry a lot of icing, so you won’t have to refill it).Continue reading for tips on how to utilize these items to make simple—yet beautiful—decorations at home.
Fit the Pastry Bag with a Tip
To begin, prepare the bag by snipping off the end just enough to allow the bigger, cone-shaped portion of the coupler to peek through the opening. Drop the coupler into the bag with the sharp end facing up and push it down as far as you can with your fingers. Add an embellishment to the coupler’s end that is poking out of the bag and screw it on using the coupler ring to complete the look.
Fill the Bag
- You may fill the bag with one hand while holding it with the other—or, even simpler, you can set the bag, tip end down, in a big drinking glass or a plastic quart container, which will free up two hands and allow you to fill the bag with one hand.
- To make a cuff for the bag, fold it at least halfway down so that it covers your hand and secures the bag in place (or the glass or container rim).
- Pour the icing into the bag with a spatula, scraping the icing against the interior of the bag to remove it from the bag’s seal.
- You should pull the bag halfway up and shake it a little to ensure that the contents are evenly distributed.
Unfold the cuff of your shirt.Bring the top edges of the bag together and use a bench scraper to press the icing in the bag closer to the tip of the container.Close the bag by twisting the top shut and securing it with a twist tie or a rubber icing bag tie to keep it closed.
Time to Pipe
- Now comes the exciting part!
- Using your dominant hand, hold the bag at a 90-degree angle over the top of the cake and begin working your way in from the outside border of the cake or cupcake.
- Your dominant hand will squeeze the bag, while your non-dominant hand will guide the vehicle.
- Create a swirl by applying steady pressure with your dominant hand while gently rotating the bag in a circular motion, starting at the outside of the cake or cupcake and working your way inwards until you reach the middle.
If you want to practice making designs like as letters or shapes, you may practice on parchment paper and then scrape off the frosting and re-use it.When you’re working on the cake or cupcake itself, you may ″sketch″ your design by forming a shallow dotted line with a toothpick or even a cookie cutter that’s lightly pushed onto the surface and then released, leaving an impression that you can then pipe straight over with a decorating bag.
Learning how to write on a cake is easy with these helpful tips—and a little practice.
- In the same way that learning to write the alphabet as a child took some time and effort, writing on a cake requires some time and effort as well.
- You’ll be able to make bakery-style patterns on your own homemade items, though, if you’ve mastered the motions and approach shown here.
- Using the following instructions, you may construct visually attractive desserts for special events and parties.
- To get things off to a good start, brush up on how to frost a cake in a simple and attractive manner.
The Method We Recommend
- Using a piping bag and tip to write on your cake will yield the greatest results, therefore we recommend doing so.
- If you want to write your letters, you can use whichever round tip you like; however, smaller tips may make it harder to push the icing out gently, while bigger tips may result in a messy script.
- Test a few different options to see which one works best for you—you could end up somewhere in the center.
- Fill your piping bag with frosting until it is approximately halfway full.
If it’s overly full, it may be difficult to grasp or it may push out the top if you squeeze it too hard.By grasping the bag’s rim with your dominant hand and directing it with your non-dominant hand, you are holding the bag in the appropriate manner.Maintain a 45-degree angle with the bag, but avoid dragging the tip of the bag through the icing.Take a look at a few more piping bag suggestions to get you started.Instead of a piping bag, you may instead use a zip-top plastic bag if you don’t have access to one right away.
- Make a very little hole in the corner to begin with; you can always make a larger hole if the first one is too small.
The Best Icing to Use
- Gels, buttercream, melted chocolate, and royal icing are all excellent choices for writing on a cake with a permanent marker.
- When you write with them, they each have a distinct feel, so if you’re attempting a new one, be sure to practice with it first.
- Putting your cake in the refrigerator can help it firm up, allowing you to create a better canvas and simply scrape off letters if you make a mistake when decorating it with buttercream icing.
- Always remember, however, that royal icing should not be used on buttercream frosting since the fat in buttercream will cause the royal icing to break down.
The fact that it’s readily available and that if you make a mistake while practicing, you can quickly scrape it off and re-melt the chocolate to attempt again makes melted chocolate an excellent choice for beginning chocolatiers.Here’s how to melt chocolate in the appropriate manner.Consider piping molten chocolate onto parchment paper, chilling it until firm, and then delicately removing the letters off the paper and placing them on your cake as a decoration.This method is particularly effective for handwritten words that are all in one piece.
Before You Get Started
- When it comes to writing on a cake, it is true that practice makes ideal.
- Beginners should practice holding a thick marker in their fist, similar to how children would.
- You should write your message while holding the marker in this manner since these motions will help you get a feel for how to write with a piping bag.
- Filling a piping bag with mayonnaise or mustard can help you practice your letters without wasting any of your frosting.
Make a practice canvas out of a piece of parchment paper that is the same size as your cake and set it aside.We advocate cursive writing for beginners since it is simpler to manage the flow of the writing.When you reach the end of a word, carefully press the tip into the piped icing and pull straight up to create a tidy edge on your cake.
How to Write on a Cake
- The following is the most effective approach for writing on your cake. We recommend that you write your message first and then add any aesthetic accents. If you have a large writing design, it is much simpler to add flourishes and flowers around the letters than than trying to cram your words onto a little cake. Ingredients: Piping bag with tip
- parchment paper
- frosted cake
- time: 15 minutes
Step 1: Prep the piping bag
Fit the tip of the piping bag with icing and fill it about halfway with the mixture. Editor’s tip: If you don’t have a piping bag, a zip-top bag with a little hole cut in the corner would work just as well.
Step 2: Prepare your parchment paper
- Prepare a piece of parchment paper that is the same size as your cake pan.
- Make a mark on the parchment with a marker to convey your message.
- To guarantee that your message is centered, locate the middle letter of each line of text (keeping in mind that any gaps must be accommodated) and mark it as the center.
- A good example is the gap between the letters ″b″ and I which corresponds to the center line in the phrase ″happy birthday.″ Fill in the blanks with the remaining letters.
Editorial suggestion: Print out your message in a typeface you choose, then place the printed paper below the parchment so you can trace it with ease.
Step 3: Transfer the message
Place the parchment paper on top of your cake with care. Prick the message into the icing with the tip of a toothpick. After you’ve removed the paper, you may use your toothpick to join the dots on the picture.
Step 4: Practice your piping
Make a practice round on the parchment paper before you start piping on your cake. This will assist you in getting a sense for how the icing will flow.
Step 5: Write on the cake
- Once you’re happy with it, trace the outline of the guide you’ve drawn in the icing.
- After reaching the end of a line, gently press the tip of the knife against the cake and lift straight up for a clean split.
- A word to the wise: Don’t be concerned if you make a mistake!
- Using a spatula, gently scrape the letters off the cake and level the icing.
You may even add squiggles and flourishes to cover up any mistakes.
Step 6: Add decorations
When you’ve completed writing, it’s time to start adding the finishing touches. Learn how to design a cake like a pro by watching this video!
Alternatives to Writing on a Cake
- If you’re seeking for a more convenient approach to communicate your message, consider using sweet letters.
- You may also use little candies, such as chocolate chips or M&M’s, to form the letters of the alphabet.
- Another simple approach is to make a stencil out of wax paper and tape it to the wall.
- Using block letters, write your message on a piece of paper and carefully cut out the letters with a knife.
Place the wax paper stencil over your cake and use powdered sugar or sprinkles to fill in the letters.Remove the stencil to show the message you’ve been working on.Are you looking for more cake decorating inspiration?Take a look at some simple methods to liven up your cake.Taste of Home’s Best Birthday Cake Recipes are here.
Sandy’s Chocolate Cake
Are you looking for a traditional chocolate cake recipe to serve at your next birthday party? Sandy’s Chocolate Cake is the only place you need to go. A good explanation why this dish has received more than 188 stars on our site! Recipes may be obtained by clicking here.
Confetti Birthday Drip Cake
One of my favorite birthday cake recipes is this rich and fluffy vanilla drip cake, which is one of my favorite desserts. After all, it’s nearly difficult not to smile when you see the bright, colorful confetti! The following is a letter sent by Courtney Rich of Highland, Utah
Cream Cheese Sheet Cake
With a thin layer of fudge frosting on top, this delicate, buttery cream cheese cake is the perfect dessert for get-togethers and celebrations. Individuals frequently return for second and even third helpings of their favorite dish. — Gaye Mann of Rocky Mount, North Carolina, is a writer.
Confetti Birthday Cake with Chocolate Buttercream
A delicious confetti cake with tons of sprinkles and a chocolate buttercream that’s been whipped to perfection We are confident that it will quickly become one of your favorite birthday cake recipes! The following is a letter sent by Courtney Rich of Highland, Utah
Chocolate-Dipped Ice Cream Cone Cupcakes
This dish was inspired by our family’s love of chocolate-dipped ice cream cones, which inspired me to develop it. Change the color scheme to suit the occasion. — Jennifer Gilbert of Brighton, Michigan, is a writer.
Are you looking for birthday cake inspiration? This wonderful unicorn cake is as bit as delicious as it is beautiful to look at. Using smaller pans for baking results in astonishing height, and a few easy decoration techniques transform it into a show-stopping dessert. Des Moines, Iowa resident Lauren Knoelke wrote in to express her gratitude.
Homemade Confetti Cake
There are loads of sprinkles on top of this rich and fluffy vanilla cake, and it is topped with a whipped vanilla buttercream. After all, it’s nearly difficult not to smile when you see the bright, colorful confetti! —Courtney Rich from Highland, Utah
Yummy Chocolate Cake
My husband and I are attempting to eat more healthfully, but we still have a sugar tooth. This rich, nutritious chocolate cake is a huge help in that regard. It’s a luscious delicacy, especially when topped with creamy icing! The following is from LaDonna Reed of Ponca City, Oklahoma:
Sour Cream Sugar Cookie Cake
This sugar cookie cake was created as a tribute to the legendary cookie! The key to achieving a dense yet cakelike texture in your cake is to avoid overbaking it. Carl Childs of Orangeville, Utah, provided the following statement:
Peanut Butter’N’ Jelly Cake
Take a peek here if you’re seeking for some unique birthday cake inspiration. My son’s first birthday was coming up, so I decided to make him a fun and delectable peanut butter and jelly cake. He has only recently turned 33, yet he still insists on having his favorite treat. —Linda Graybill, from Sebring, Florida.
Construction and decoration of this BB-8 cake are straightforward. A cake mix allows you to get a head start on the decorating so you can spend more time on the cake itself. — Test Kitchen for Taste of Home
Confetti Cake with Brown Sugar Buttercream
For years, my family has enjoyed this simple and soft cake on special occasions. When decorated with colored icing and confetti, it transforms into pure party delight. Karen Berner of New Canaan, Connecticut, sent in this message.
Vanilla Cake with Vanilla Buttercream Frosting
Indulge in this vanilla-flavored layer cake, which is topped with a decadent buttercream frosting. Pure vanilla extract gives the greatest flavor, which is why I use it. Wilmington, Delaware resident Michelle Dorsey wrote in to say
Pink Lemonade Stand Cake
If you enjoy a delicious and creamy cake, this is the recipe for you. With the tart flavors of lemon juice and lemonade, and the lovely cream cheese icing with sprinkles, this cake is a must-have for every lemon lover. The following is a letter from Lauren Knoelke, of Milwaukee, Wisconsin
Apple Spice Cake with Brown Sugar Frosting
Even though I like to eat healthy most of the time, this apple spice cake is well worth the indulgence! If you’d like, you may add a cup of raisins to the batter before baking it if you want. —Jennifer Owen from Louisville, Kentucky.
Lemon Lover’s Pound Cake
This beautiful dessert is a hit with everyone, and it doesn’t last long at my house, where everyone loves it. Why not prepare two and save one in the freezer for another day? — Annettia Mounger of Kansas City, Missouri, is a writer.
Moist Chocolate Cake
- Because it was one of my grandmother’s specialties, this chocolate cake recipe with coffee brings back fond memories of her.
- I make it for family gatherings on a regular basis, and it always brings back pleasant memories.
- The cake is light and fluffy, with a delightful chocolate flavor that will leave you wanting more.
- This is a keeper of a recipe!
—Patricia Kreitz from Richland, Pennsylvania.
Layered Yellow Cake with Chocolate Buttercream
This yellow cake will quickly become your go-to recipe for birthdays, but the moist cake paired with a delicious chocolate buttercream is actually excellent for any celebration or event. —Taste of Home Cooking Demonstration Kitchen
Coconut-Lemon Ice Cream Cake
- This lemon ice cream cake is a delicious treat that my family enjoys at any time of year, but it is especially refreshing on a hot summer day like today.
- The combination of cream of coconut and lemon juice is delectable, and the streusel lends a satisfying bite to the dish.
- Instead of the shortbread, you may use any crunchy sugar, lemon, or coconut biscuit of your choice, as long as each cookie is around 2 inches in diameter.
- Jennifer Gill of Canton, Ohio, sent in this message
Decadent Fudge Cake
This sumptuous cake, which is created with four different varieties of chocolate, is a hit with everyone because of its rich flavor. —Anna Hogge, a resident of Yorktown, Virginia
Chocolate-Strawberry Celebration Cake
This Chocolate-Strawberry Celebration Cake makes excellent use of a boxed cake mix! Decorate the top of the cake with a delicious chocolate ganache drizzle and strawberries scattered around the edge of the cake.
Old-Fashioned Carrot Cake with Cream Cheese Frosting
- This cake, which has a pleasingly moist texture, is the one that I have requested that my mother prepare for me on my birthday every year.
- Sugary carrots and a dash of cinnamon are sprinkled throughout the dish.
- The fluffy buttery frosting is delectable, especially when chopped walnuts are included in.
- There is never enough of this handmade carrot cake—it is better than any other carrot cake recipe I’ve tried and tastes even better than it looks!
Kim Orr, of West Grove, Pennsylvania, sent the following response:
Baby Shark Cake
It doesn’t take much to make a birthday celebration more enjoyable by including a fun theme. This charmingly adorned baby shark cake, along with a few brightly colored frills, will help to bring the theme to life for your guests. — Test Kitchen for Taste of Home
Toffee Poke Cake
Among my family and friends, this recipe for toffee poke cake is a favorite of theirs. It’s very simple to make, which is why I enjoy it. Madame Hoffman, from Oshkosh, Wisconsin, sent this message.
Rainbow Cake with Clouds
Some cakes are able to stand on their own without the need of frosting. To create fluffy clouds on top of this vibrant Rainbow Cake, use a small amount of whipped cream. J.T. Tigchelaar of Jerseyville, Ontario sent this in:
Lemon Chiffon Cake
My father’s favorite cake was this delicious, light lemon chiffon cake. Mom changed the original recipe to incorporate lemons, which she found online. I’m not much of a baker, but my family always raves over this dessert when I prepare it for them. Clarkston, Washington resident Trisha Kammers wrote in to say
Sour Cream Chocolate Cake
With its impressive appearance but simple preparation, this cake is a classic ″Sunday supper″ dessert that will melt in your tongue as you eat it. Marsha Lawson of Pflugerville, Texas, sent the following response:
Nutty Caramel Ice Cream Cake
This butter pecan ice cream cake is delicious as is, but you may experiment with different tastes by substituting out the ice cream. In our opinion, the best course of action is to Pumpkin ice cream, of course!
Chocolate Raspberry Cake
Every time I make this chocolate raspberry cake, I receive a lot of positive feedback. It’s beautiful, and the raspberry filling is quite delicious. Mary Sanders of Paradise, Texas, contributed to this article.
Candy Land Cake
Try this Candy Land Cake, which was inspired by the famous board game Candy Land, for something a bit unusual. With the addition of assorted candies, a conventional birthday cake is transformed into a delicacy that is not only visually appealing, but also delicious!
Mamaw Emily’s Strawberry Cake
My spouse was a big fan of his grandmother’s strawberry cake recipe. He was confident that no one would be able to recreate it. It’s my creation, and it’s every bit as delicious as he recalls. Jennifer Bruce, of Manitou, Kentucky, sent this response.
It’s so simple and quick to prepare this enormous cookie cake recipe that I’m thinking I’ll start making it in instead of standard cookies from now on. Not portioning out dough or sliding pans in and out of the oven are tasks that I no longer enjoy. Keep leftovers in an airtight jar in the refrigerator for up to a week. Lisa Kaminski of Wauwatosa, Wisconsin, contributed to this article.
Chocolate Bavarian Torte
Whenever I serve this visually appealing torte at a gathering, I receive a flurry of requests for the recipe. —Edith Holmstrom, a resident of Madison, Wisconsin Following that, 16 Adorable Kids Birthday Party Ideas and Decorations will be presented.
How to Pipe a 1M Swirl
Using a 1M decorating tip, you can create the iconic cupcake swirl. This piping method, which can be used to decorate cupcakes, pies, cakes, and other baked goods, is simple to master and may be done with buttercream or stable whipped cream icing. For a new style and texture, you may also swap up your decorating items and use tip 2A or tip 2D instead of tip 2.
How to Pipe a Star
- The star is one of the simplest and most adaptable beginner piping methods, and it is also one of the most popular.
- When it comes to stars, the best part is that the tip does all of the work for you…
- Simply squeeze and pull away from the object.
- With a vast selection of star tips available, you may use this piping method to create a border around a large character cake or to fill in the gaps of a huge character cake with frosting.
So grab a piping bag and get to work!——
How to Pipe Dots
- The dot is a basic technique that may be used for a variety of applications such as borders, piping meringues, and adding simple embellishments to cakes and biscuits.
- Simply compress the bag to produce a dot and use any round decorating tip to decorate it.
- If your dots still have little points after drawing the tip away, you may smooth them out by dipping your finger in cornstarch and patting it down on the dots.
How to Pipe a Rosette
- Rosettes create gorgeous flower embellishments for desserts, and they are a quick and simple method to dress up a dessert in no time.
- If you want to create a variety of petal looks, you may pipe rosettes with drop flower points instead of the typical star tips.
- Standard decorating tips may be used to add miniature rosettes to a flower-covered cake, or bigger decorating tips, such as 1M or 2D, can be used to pipe enormous rosettes and take your cupcake design to a higher level of sophistication.
How to Pipe a Shell
Many people believe that the shell is the most popular piping method in the world. It is useful for adding accents to cakes, creating hearts and flowers, as well as a border around the cake’s perimeter. Almost any star tip may be used to create a shell, however we recommend star tip 21 for traditional border and decorating designs.
How to Pipe a Zigzag
- The zigzag is a fun method for creating borders on cakes or adding texture to the edges of cakes that is made by sliding your decorating bag from side to side.
- When piping zigzags, keep in mind the movement of your arm as well as the pressure applied to the bag.
- The spacing between the waves is determined by the length of your arm, while the thickness of the line is determined by the pressure you provide while holding the bag.
- Tradition dictates that zigzags be piped with a star tip, such as tip 16, although this technique may be accomplished with any decorative tip of your choice.
How to Pipe Grass
- With the help of the unique grass tip, you can add some fun and fuzzy features to your delights.
- This tip creates texture with ease, because to the many apertures.
- It’s as simple as pressing on the bag to release the icing, then pulling it up and away to create grass or fur.
- Instead of pulling the tip straight up, draw it slightly to the left or right to give it a more natural appearance.
Always remember to keep your clusters close together so that the cake doesn’t peek through.
How to Pipe Icing Leaves
- Add a few piped icing leaves to your buttercream flowers to give them a more lifelike appearance.
- Leaves may be piped directly onto your dessert or can be formed on a flower nail and frozen for later use.
- Decorating tip 352 is used to create the leaves.
- Also, keep in mind that leaves do not necessarily have to be green!
Leaves may be piped in a variety of colors and lengths to create a more dramatic look.
How to Pipe Swirl Drop Flowers
- A simple twist of the wrist is all that is required to create a spiral drop flower.
- These flowering beauties, created with tip 224 (for normal flowers) or tip 2D (for bigger flowers), start out looking like a star, but as you compress the icing bag, you twist your wrist outward to produce overlapping petals.
- Using a huge nonpareil sprinkle or a dot of frosting for the center, you’ll have a garden full of delicious flowers in no time!
How to decorate a cake – piping and simple decorations
- 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.
- 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.
- As a result, cool or leave at room temperature for a little longer as needed.
- Take a look at our video tutorial on how to frost a cake using buttercream.
- Drop the nozzle into a piping bag to use as a piping bag.
- A huge star is ideal for decorating cupcakes and rosettes, while a delicate round one is ideal for writing.
- 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.
- Use the icing to remove air bubbles by squeezing it up at the top (not the centre!) of the bag.
Before you begin baking your cupcakes or cake, spray a small amount into a cup and set it aside.Holding the bag upright, pipe a ring of icing around the edge of each cupcake.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.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
- Large dollop (but not runny or melty) buttercream should be placed in the center of the cake for a decorative finish.
- Make use of an offset spatula or a palette knife to paddle the icing to the cake’s edges.
- 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.
- Using a long palette knife or ruler might help you achieve a flawless finish.
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.If required, repeat the process.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.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
- Select your favorite edible flowers or leaves from the list below (eg.
- lavender, mint leaves, pansies, primroses, rose petals, violas, violets).
- You may use them to decorate in their natural state or crystallize them.
- To crystallize, softly whisk an egg white until it becomes stiff.
Apply the egg white to the flower, leaf, or petal using a paintbrush in a gentle, circular motion.Shake off any extra caster sugar once you’ve sprinkled it on.Place on a baking sheet lined with parchment paper.Allow to sit overnight in a warm, dry location.Store in an airtight jar lined with layers of parchment paper.
- Simple sugar roses are made in the manner described by Jane Hornby.
- Sugarpaste or marzipan figurines, which are especially popular with children, are a wonderful touch to a themed cake.
- Books and photo-sharing websites are excellent sources of inspiration; start with something small and work your way up!
- Check out our Rocky robin cake for inspiration.
They looked fantastic, as seen by the many photographs you gave 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.
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 Frosting Neatly
- Article to be downloaded article to be downloaded The ability to create beautiful frosted cookies and cakes, such as those found in bakeries, is not difficult for the home baker to master as well.
- Just making use of the proper instruments, learning the proper procedures, and putting them into practice will enough.
- Begin with step one, which is outlined below, to learn how to ice cookies and cakes like a professional.
- 1Find out what consistency and recipe you should use for your frosting. If the cake is excessively thick, the frosting and piping will be difficult to distribute and may shred the surface of the cake when it is cut. If the mixture is too thin, the outcomes will be overly runny and difficult to regulate. Additionally, the chocolate and other components used in the icing can have an impact on how it behaves.
- 2Use gel paste food coloring rather than liquid food coloring. Due to the fact that these gel paste coloring kits are thicker than liquid coloring kits, they may cause your original icing to be thinner, which may result in difficulties. Promotional material
- 3 Choosy pastry bags with couplings are recommended. Couplings are the hard plastic ″caps″ on the pastry bag that keep the tip of the bag attached to the bag’s main body. The tip is what causes the icing to come out in a variety of shapes, thicknesses, and other variations. Having them on hand makes it possible to switch between different tips without having to transfer icing from one pastry bag to the next. Advertisement
- 1Allow the cake or biscuit to cool completely before frosting it. When a cake or cookie is still warm, it’s tempting to want to start frosting it, but doing so can cause the icing to melt and ooze all over the place. Additionally, icing or frosting a warm cake will result in visible cake crumbs or the frosted surface.
- 2Make a smooth base for the cake. The base of any icing work must be smooth in order for the other icing to adhere to it. This is a buttercream that has been slightly cooled and is applied using a straight icing spatula. Warm buttercream slips and slides off the corners of the cake, but cold buttercream splits and may be as hard as a rock, making it difficult to lay on correctly.
- 3Chill the frosting between applications until it hardens completely (fifteen minutes). It is possible to skip this step, but the frosting will peel away, revealing the cake below. Advertisement
- 1Place the tip of the bag at the bottom of the bag. Different tips will produce different shapes and thicknesses of frosting.
- 2Pour the icing into a pastry bag and seal the bag tightly. Keep the bag’s tip firmly in place. Cufflinks (bring the bag top over your hand). Fill the bag with icing using the other hand and a spatula, scraping the edges of the spatula against the bag to release the frosting from the bag. Instead, you may place the pastry bag top over a tall glass or plastic container and fill the pastry bag with icing by using the spatula to fill the bag with icing. Fill the bag no more than half way with water.
- 3With one hand, collect the top edges of the crust and press the top of the pastry closed. To eliminate any air pockets from the bag, use the thumb and index finger of the opposite hand to push it hard, squeezing the icing into the bag and decorating tip as you go. Similar to how toothpaste is squeezed out of a tube
- 4Twist the top of the bag to shut it and keep the pressure on the bag constant. Maintain good control of the bag. Right-handed people should place their right hand on top. Your right hand serves as a squeezer, while your left hand serves as a steerer. People who are left-handed should lay their left hand on top and their right hand on the bottom. Holding the bag straight up is ideal for lines and writing. Hold the bag at an angle for the other patterns.
- 5Practise the strokes and learn the proper amount of pressure to apply for the other designs. This varies from person to person and is similar to squeezing the appropriate quantity of glue onto paper for a project. You can practice with parchment paper if you like. Using a piece of paper, write letters on it and place it under the parchment paper as a reference. Advertisement
- 1Draw a specific design on your base coat of icing using a toothpick using a toothpick. Puncture holes in the frosting to serve as a reference for a future design. To correct a mistake, just use a spatula and scrape the holes away from the pattern before starting again.
- 2Imprint a reference design using a cookie cutter. 3Chill the frosting in between applications of different designs or different colors. Gently push the cookie cutter into the base icing and pipe on the icing in the design lines as you do so. This guarantees that designs existing on the cake or cookie are not damaged, and it also helps to prevent color leakage from one hue to the next while decorating. Advertisement
Question Add a new question Question How can I prevent icing from seeping out of the tip of the icing bag? Make sure you don’t put too much icing in the piping bag, otherwise the bag may explode. Also, avoid squeezing the bag too hard.
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How to pipe icing decoration on a cake
- In order to successfully pipe cake embellishments, it is critical to get the icing consistency just perfect.
- It should be able to maintain its shape in the bowl.
- If the frosting is too thick, it will break, and if it is too thin, it will lose its form.
- To make basic pearls, use a tiny plain nozzle with a round tip.
Maintain an erect position with the bag so that it is nearly touching the top of the cake.Squeeze gently from the top of the bag to release the air.Before you transfer the piping bag, you should stop squeezing it.The same approach may be used to generate stars by using a nozzle in the shape of a star.Cake edging may be formed by holding a piping bag fitted with a star nozzle at an angle to the cake while piping the frosting.
- Make a generous star of icing using your squeezer.
- Remove the tip from the icing and draw it toward you as you lower it.
- This will form a pointed ″tail″ of frosting.
Continually coat the cake’s edge with the frosting until it is fully covered.Use your fingers to squeeze the top of the bag to form a little clockwise spiral, which will make your border more decorative.At the bottom of the spiral, release the pressure that has built up.Pipe another anti-clockwise spiral overtop of this ″shell″ to complete the pattern.Continue in this manner, overlapping the shells.
Always pipe into thoroughly set icing in order to be able to simply scrape out any mistakes.If you’re piping words onto your cake, first mark out the letters using a toothpick to use as a guide before you start.It is possible that you may require a runnier icing for flowing lines and letters.
How to decorate a cake – piping
- How to decorate a cake – piping
The BBC Good Food kitchen team demonstrates how to use a piping bag to create easy cake decorating methods such as swirls, dots, and lines, with the assistance of the audience.
Points to remember
- Make certain that the icing is the proper consistency for piping, not too thick or runny, before beginning.
- In a piping bag, place the nozzle that will be used. With one hand (typically your writing hand), fill the bag with icing and screw the end shut. With the other hand, rest one of the bag’s tips on the counter. Squeeze the icing from the top of the bag to ensure that it flows evenly through
- Using a pastry bag, hold it vertically and near to the surface
- squeeze a little amount of icing from the bag to create dots of the appropriate size
- repeat until the bag is empty.
- In order to complete, stop squeezing, press down, and then raise your arms sharply
- How to draw lines with icing: hold the bag at a 45-degree angle, just off the surface, squeeze out the icing with consistent pressure, and allow the line of icing fall naturally into position as you guide it. Avoid pulling the piping bag before the icing has reached the surface of the cake, since this will result in an uneven thickness.
- When piping swirls on cupcakes, start with a big star or plain nozzle and hold your bag vertically while pipeing an outline around the outside of the cupcake. Pipe a smaller ring on top of the first, overlapping it. If you want to finish quickly, stop applying pressure when you reach the center of your swirl
- then push the bag down and bring it up swiftly to finish.
- To create a flower design on the cake, use a star nozzle to dot the icing on top of the cake.
Watch our video on how to frost a cake with buttercream to learn more about cake decorating ideas and techniques.
USING A PIPING BAG
Make sure you don’t overfill your piping bag, otherwise the icing will start to leak out the top. Squeeze the bag from the top, rather than the middle of it.
USING A PIPING BAG
It’s important to make sure your icing isn’t too thick (because it will require more power to pipe) or too thin (because it will flow out of the bag and lose its form).
Comments, questions and tips
Basic Cake Piping Techniques
- Cake piping methods are visually spectacular, tremendously complicated, imaginative, and…
- challenging to master.
- However, plumbing does not have to be a source of concern.
- 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.
These basic cake piping methods will guide you through anything from traditional cupcake swirls to creating buttercup flowers and borders.Continue reading to learn more:
Planning & Cake Design
- When it comes to cake piping, preparation is essential, and planning is even more crucial than practicing.
- 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.
- There are several suggestions available on the internet.
- Once you’ve gathered your thoughts, you should put them together to form a design.
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
- Make a cone out of it and make sure the top is completely sealed so that the icing will only come out from the front and not leak out of the cone’s top. In order to fully seal the cone, it must be correctly twisted so that nothing can escape.
- Check to see that the top is not untwisted.
- Holding the pastry cone solidly between the forefinger and thumb, as if the two were a pincer, will allow you to do so successfully. Close your hand and continue pushing in order for the frosting to be placed on top of the baked good. The pressure applied by the fingers will ensure that the frosting is pressed into the cake.
- It is vital to keep the other hand as near to the nozzle as possible in order to retain a good grasp. Make use of the pressure you exert to guide the icing that comes out of the nozzle.
- Place your forefinger on the nozzle piece and keep the bag in place with the remaining three fingers on your index and middle fingers. This will ensure that the pipe is directed appropriately. It is critical that you put in a lot of practice into this method, as this will help you get better and better at it.
- It is usually recommended that you begin with the most basic skills and work your way up from there, if possible.
- 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.
- 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.
- 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.
How to Pipe Cake Borders + How to Prepare a Piping Bag
- It is possible that this content contains affiliate links.
- For more information, please view my complete disclosure policy.
- The following instruction is ideal for those who are just starting out in cake decorating.
- 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!
Now I’ve made the decision to share some of the abilities I’ve gained with the rest of the world!11 basic ways are included in this cake border tutorial that will certainly make your next dessert stand out!I feel that a border may truly enhance the appearance of a cake.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?
- 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.
- 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.
- My Dreamy Vanilla Buttercream recipe, on the other hand, was utilized for this particular instruction.
- 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
- In addition, you will require a decorating bag or disposable piping bags as well as piping tips.
- Use a coupler if you want to use many decorating tips on the same cake or cupcake.
- This allows you to remove one decorating tip and replace it with another without having to reassemble the cake or cupcake.
- First, let’s talk about how to prepare your piping bag for the border piping.
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.
- 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.
- This will define where you will need to make your snipping cuts.
- If you’re using a coupler, be sure the bag is the right size for the coupler’s base.
Position your scissors approximately one inch above the bottom of the piping tip.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.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.Using a coupler, remove the ring and place the bigger piece into a piping bag, pushing it all the way down to the end.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.
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
- Maintain a 45-degree angle with the piping bag
- Exfoliate your hands, allowing the frosting to fluffy.
- Stopping and swiping to produce a tail is recommended.
- 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.
- Repeat the process around the entire cake.
- Ensure that the piping bag is held at a 45-degree angle
- Squeeze out the frosting with uniform pressure and roll it around in a circular motion
- Make sure you do not lift too high or too low, and that you maintain an equal level
- Use your hands to hold the bag at a 45° angle
- squeeze the icing while producing a ″e″ in lowercase and cursive
- 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.
- To do this, use the same procedure as described above, but instead of one ″e,″ produce three ″e’s.″
- When you get to the third ″e,″ squeeze out icing to make an extended tail with it.
- The following set should be started at the end of the preceding tail.
- 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.
- To pipe on the cake, hold the piping bag at a 90-degree angle just over the surface of the cake.
- Make careful to squeeze out the icing with uniform pressure.
- Slowly relieve pressure on the piping bag while elevating it to produce a point
- This border is created using the same approach as the star border, with the exception being the use of a big round tip.
- Squeeze out the icing until it reaches the appropriate size for your poof if necessary.
- Squeezing the bag while lifting it gradually creates a point, which is then released when lifting it again.
Reverse Shell Border:
- 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.
- To make a tail, come to a complete stop and drag the tip away. Basically, you’re making a 9.
- Start the next shell from the bottom of the previous tail and work your way up the tail in a clockwise direction.
- Repeat the process around the whole cake, switching between counter-clockwise and clockwise shells as necessary.
Straight and Reverse Shell Border:
- To make a reverse shell, follow the methods outlined above.
- Create a basic shell directly next to the reverse shell when you reach the conclusion of the process.
″Swoop″ or ″Banner″ Border:
- Placing the piping bag at a 180-degree angle up the edge of your cake is recommended.
- Use your fingers to squeeze a tiny quantity of frosting out, then add additional icing on top of that
- Make a ‘U’ motion with your arms and then release the pressure as you reach the end
- Beginning at the end of the preceding tail, begin the following swoop.
Fleur De Lis Border:
- 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.
- Holding the piping bag at a 90-degree angle and slightly above the cake is recommended.
- Pour frosting into a squeeze bottle and swirl it about like you would on a cupcake
- While pulling the bag away, slowly relieve the pressure.
- 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.
12 Simple and Easy Buttercream Cake Borders
- These 12 basic and easy buttercream cake borders will teach you how to pipe various cake decorating methods. It’s actually rather simple to pipe cake borders using these straightforward patterns. The next lesson will teach you how to pipe a cake with twelve different buttercream borders. It is quite easy to follow. Additionally, a free printable cheat sheet is available for your convenience. During this session, I’d want to walk you through twelve incredibly basic buttercream border designs. The majority of them are traditional border patterns that are simple enough for a beginner to do. If that describes you, you’re in luck. Even if you don’t have a lot of expertise, you may create a traditional cake design. This post includes affiliate links for your convenience. As an Amazon Associate, I receive money when people make qualifying purchases via my links. Go to the following page: The following are the supplies for piping borders: Small shell border: Large shell border: Round pearl border: Scallop shell border: Star border (big or small): Swirl border
- Rosette border:
- Fleur de lis border
- Ruffle border
- Reverse shell border
- Helpful tips: FAQs
- Printable cheat sheet
- Reverse shell border
- Reverse shell border
- You might also be interested in the following posts:
- You are not need to follow these precise instructions.
- If you choose, you can use other sizes or different types of paper.
- These were simply the tips that I had on hand and that I use the most frequently, so they were quick and easy to put together.
- Change things up and experiment with different border sizes to find out what you like most.
Everything is explained in detail in the step-by-step, simple-to-follow training video below, but for now, let’s go over each of the twelve borders so you’ll know what they’re called and a little bit about what they’re used for.Before we go any further, I’d like to point you that I’ve also created a printable cheat sheet with all of the borders and icing tips you’ll need, which you can download and print…I believe it is towards the bottom of the post.After the list, I’ve added a slew of useful hints and answers to frequently asked questions about piping buttercream borders.
Small shell border:
- This one you’ve undoubtedly heard a billion times before, but there’s a good reason for it to be so popular.
- It’s basically a timeless piece that goes with virtually anything.
- Depending on your cake design, you can construct huge shells or little shells for the icing.
- For this sort of border, you may use either a Wilton tip 21 (as shown in the video) or a Wilton tip 32, which is also effective, or you can just get a set of both Wilton tips.
To pipe the small shell border:
- Take a hold of your piping bag at an angle, squeeze, and let the icing to mound a little before ceasing to push as firmly and just pulling the piping bag toward you
- Immediately following the mounded region on the shell you just piped, start piping another shell
- It’s even possible to space the shells more apart if you want to.
(Don’t forget to check