Piping is a traditional cake decoration technique that is widely used for cakes, cupcakes, cookies and many other food decorations. This is the simplest and the most complex decoration style which requires a lot of practice, patience and concentration to get expertise. Here are some tips to pipe like an expert and give the professional touch to your icing skills:
• Be sure that the icing you are applying on your base has the right consistency. Softer or harder both can spoil your design, pattern and overall cake appearance. Royal icing is called ideal for piping task.
• If the icing you are using is a bit harder, you should add some drops of water or milk and whisk it. But, if the icing either butter cream or royal is thinner than required, the solution is beating it with the right amount of icing sugar.
• It is a smart trick to prepare types of consistency, harder for outlines and borders and thinner for inner fillings.
• Store the tubes in the refrigerator to avoid the change in colour, taste and consistency of icing.
• While you are applying one very light shade of icing and the other very bold and dark colour on your dessert, you should let the first layer dry and well set for 6-8 hours before applying the next layer of rather opposite colour.
• The same rule will be applied while highlighting the design through edible glitters.
• Before and after using the icing tube or piping bag, its tip should be covered properly.
• Avoid the reuse of piping bags if you are working with many colours.
• When you are trying to make some different design or a piping stroke, firstly practice a bit in a plain plate and then carry on the cake canvas.
To know about icing tubes, please click the website
• Be sure that the icing you are applying on your base has the right consistency. Softer or harder both can spoil your design, pattern and overall cake appearance. Royal icing is called ideal for piping task.
• If the icing you are using is a bit harder, you should add some drops of water or milk and whisk it. But, if the icing either butter cream or royal is thinner than required, the solution is beating it with the right amount of icing sugar.
• It is a smart trick to prepare types of consistency, harder for outlines and borders and thinner for inner fillings.
• Store the tubes in the refrigerator to avoid the change in colour, taste and consistency of icing.
• While you are applying one very light shade of icing and the other very bold and dark colour on your dessert, you should let the first layer dry and well set for 6-8 hours before applying the next layer of rather opposite colour.
• The same rule will be applied while highlighting the design through edible glitters.
• Before and after using the icing tube or piping bag, its tip should be covered properly.
• Avoid the reuse of piping bags if you are working with many colours.
• When you are trying to make some different design or a piping stroke, firstly practice a bit in a plain plate and then carry on the cake canvas.
To know about icing tubes, please click the website
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