How To Pipe With Star Tips | Global Sugar ArtMay 01, 2020
Hi, I'm Chef Alan Tatro with Global Sugar Art and today we're continuing our buttercream basics series and today's lesson is decorating with the
stars and no, I'm not talking about my wonderful staff who are videotaping this . The
tipsare made by Wilton at Tico PME. There are several companies that manufacture the decorative tubes that we are going to use today, but today we are only going to work with star
tipsand we are going to go from the basics to the most complicated edges and I will finish the program decorating a cake with just star tips, so let's start the series on decorating with star tips.
I want to talk about the specific tips we're going to use. There are different types of star tips, for example this is an open star tip and it comes in many sizes from size 13 to 22 and then you get closed star tips, this is a 31, there are others called 501 and there are also like 24 233. There are many different points that are closed and many that are open when I refer to this as the number 13 to 22, that means there is a point 13 14 15 16 etc. and each one is a little bigger than the last. Do you need all of them? They don't, you just need a small sample of each size, some small and some large and maybe a medium tip to do all the work you need and then there are special tips for ribbons and borders that are partially highlighted and then the rest is flat there a lot more than this today we're going to work on the basics and in future videos we'll work on some of the more specific and unusual star tips for fixing a split star tip that Wilton has This handy little gadget is for saving tips and basically , you put the tip on the end and then you just insert this, push and that will open up the teeth on the tip at the end so it decorates really nicely now if you have a closed star tip, you don't want to do that because then you'll open up those little tiny ones on the end outwards and you'll have an open star tip and that's not what you want so this is a great tool for open star tips and they get banged up just falling into the sink and falling on the counter you'll see them close , so now let's start with a decoration bag.
I recommend all beginners to always use a small decorating bag. The biggest problem I see with beginning decorators is that they use a large 16 or 18 inch decorating bag and they don't have the hand strength to push all that frosting through a very small opening and then their hands and arms start to shake and never develop any skills so if you are a beginner start with a small 8 or 10 inch decorating bag, it can be a canvas bag or these are the Wilton featherweight ones or you can even use them as a key stamp or some type of disposable bag that works. very good and parchment paper works too.
This is a coupler that you don't have to use. This just makes decorating so much easier. The coupler goes inside this bag, so the first thing you have to do when you buy a new bag is. you have to cut part of the end to get this coupler to fit now the trick is not to cut too much because if the coupler goes all the way through you're basically going to ruin the bag so I usually measure them and think halfway through and I'll just cut that amount off and then slide that first one on part at the bottom of the bag, it should come out a little, the slots, the threads are still inside the plastic, which is fine and then this ring will go. right on the outside and it will screw in, what it allows me to do is I can put a point on it.
I can decorate and I can change this tip for any other tip I want as long as they are standard size tips. You can keep changing tips without having to start a new bag of icing decorating. Today we are using the Allen Tate Rolled Buttercream line. This is a pre-made buttercream frosting that is great for decorating. This is a vanilla frosting. If you buy a glaze. To decorate like this just make sure to stir it before using if you need a frosting recipe. In our last basic video I did a whole YouTube on how to make different types of frosting and the American buttercream recipe works very, very well for decorating, so I'm going to mix this up a little bit and that's it, if that's what I decide to do.
I also have some teal ready and that's the color we're going to decorate with today so I hope you can see it. It looks better on the camera, so I don't want to fill this bag too much. I don't want it more than half okay, we're going to start with a star and I'm going to use a number 30 tip for that now that you mention the tips that we're using for a border, they're all interchangeable if you want to use an 18, a 22 or a 199, you can use whatever you want, the ones I'm choosing tend to give the best definition for that. type of border, so for a star border I like to use a closed tip, it will give you a nicer and more detailed border.
Always burp the bag after putting the frosting on, just drizzle a little into the bowl of frosting if you don't. Don't do that when you start decorating a cake, the air bubble that's there will start to come out and just mess up the whole side of the cake, it'll just shoot frosting out and actually make an air hole right inside. the side of your cake so always expel the air take the bag between your thumb and your index finger give it a twist and you're going to press with these fingers this is where all the pressure comes from the palm of your hand and your fingers don't try squeeze like this and let the frosting come out the top, you're going to have a mess, so keep it twisted and tight and then all the pressure comes from here, so decorating in general is about controlling pressure, it's about squeezing and to release and how much pressure and when to remove that pressure, the other part that is very important is the angle that you approach the cake or the board or the side of the cake, the angle that you come in at is also very important, so we'll start with the easiest edge of all and that's the star edge and that's all the way up and down 90 degrees up and down all I'm going to do is squeeze relax the pressure. and then I'm going to lift, so I'm just going to do one.
I'm going to squeeze, relax the pressure and then lift. What many people tend to do is not release the pressure and continue lifting. and then they get these points, so squeeze, relax the pressure and pull up. I'm not spinning the bag. I keep it straight now. The pressure control will make or break an edge or any edge including this one if I don't put enough on it. pressure I'm going to end up with little stars if I put too much pressure I'll end up like this and you'll see really irregularly shaped stars so the important thing again is to try to keep the pressure even and constant and to release it before you lift the decorative bag and that's the edge basic star border and that's it, it's very, very easy and you can use it on the sides or the bottom of any cake, the next border that I'm going to What I make is a rosette and I'm going to use a number 18 for that.
I like to use the open star tips for the rosette and I'm just going to remove this for the rosette. You're going to use a ninety degree angle and you're going to go in a slight circle and you're going to end up in the middle of the circle, so I started my pressure. I'm going to go around in a circle and then up and release it. pressure before lifting my piping bag so go around in a circle end in the center release the pressure and then go up in a circle to the center release the pressure and lift again like the stars if you find it goes in a circle and If you get a dot in the middle it's because you haven't stopped the pressure before, you haven't released the pressure before lifting the bag in the air and again you don't want them all different sizes, you don't want to put too much pressure on, you want to keep them all the same to get a nice rosette border, so those are the basic star and rosette borders.
Next, we'll make it a little more complicated. a zigzag border and I'm going to choose a 16 and I just want to point out that you have to have good eyes to see the numbers on these. I just want to point out that today I'm using Tico's decorating tips, the Wilton ones are very good. I personally think the 'ti Co tips are better because they are finer cut and I think they make a nicer decoration. These have been my favorite decorating tips for a long time, so the narrow zigzag I'm going to make a straight edge and this time I'm going to go back and forth.
I'm coming in at a 45 degree angle, not a 90, 45 degree and you'll notice that I often use my other hand, sometimes to hold my wrist, sometimes to hold the other. end of the bag, whether you're standing on a cake or a board, you can use both hands to get a nice, even edge and this is just a simple. I'm just maintaining a very even pressure and I'm going back and forth all the work is being done with my wrists on my hand on the right side this finger wasn't pushing the bag back and forth it was just there to stabilize my hand and that's a simple zig zag border you can make wide border this looks good on the top of the cake or even the bottom of a cake a wide one is the same except it's wider and I would stick with that so those are two very, very basic edges, this is a number 16 for I recommend using a small 14 15 16 tube for an edge like this.
Okay, the next one we're going to make is a shell. This is Dad. Probably the most popular border. You see it all the time. I'm going to use number 20. An open star tip is important when you're decorating keep a damp towel next to you and always make sure the tip is clean. I also want to point out that I have been decorating for five minutes or more. I've made several different borders and only used half the frosting in this 10-inch bag, so unless you're decorating huge wedding cakes, you don't need a piping bag larger than that.
One more tip while I'm at it. the bigger the bag, if you have a hot hand, the faster the frosting in that bag will heat up and it will become very soft and it is very difficult to decorate with it, especially for those people who have hot hands, always use a small bag of decorating and if you find that the frosting is getting hot, take it out of the bag and place some fresh, cool frosting in the bag so that the shell is at a 45 degree angle. In this case, start by using a little pressure to push the frosting out and let it build up. it's going to curve back on itself and then I'm going to relax the pressure and I'm pulling down so again at a 45 degree angle I'm just pressing so that that shell is rolling back on itself and then I'm relaxing the pressure like Me I zoom out and that's how you get that little thin tail.
This takes practice, but once you get the hang of it and learn how to do it, you can make a lot more decorations, so again, 45 degree angle, let the icing do the work. you, one of them, one of the things that most beginner decorators do is they try to make the little hump there and they do this, they lift it up and they try to lift it up and it doesn't work, you want it, you just want it. to keep the piping bag nice and stable at the right angle and it will turn on itself and then you will just pull it back and that is the basic edge of the shell, we will do a lot of variations on this so when you practice decorating try to get it down this edge very well and then the rest will be much easier for you, okay, we'll do a reverse shell and I'm going to switch back to number 18 for this.
Okay, the reverse shell is done too. of 45 but you have to think about going right or clockwise and then counterclockwise. This is not a shell. I'm just showing you the movement you're going to do in a clockwise rotation and then in a counterclockwise rotation, so I'll get started. clockwise and then counterclockwise, they are like little C's, unlike a normal shell where I hold it in place and let it fold back on itself, not this time so I did it that way. I have to go this way. Notice the ends of the shell are getting thinner because I'm relaxing the pressure as I get further away and that's a reverse edge of the shell and it's a beautiful edge on any cake, it's one of my favorites, it's not hard to make and It just has a cute, I love the way it moves on a pastel, okay, in the next section I want to show you how to make brush stripes.
Now I'm going to use food coloring, you can use a paste food coloring or you can use a gel. food coloring, either will work fine, you can't use liquid food coloring so it has to be a paste or a gel. I used a parchment paper bag. Now it's important to note that when you use parchment to decorate, there is no dye. There is a silicone coating on this paper, so it allows me to apply a little bit of food coloring here and it will stick if you use a piece of silicone that is used as a baking liner or, excuse me, a parchment paper that has a silicone coating. silicone.
Used as a baking liner and made into a sleevebaker, the food coloring doesn't stick to the paper, it just drips and doesn't work well, so these are the Wilton parchment paper triangles that work. great for decorating cakes so I made the bag that I dropped the number 13 tip in. I have a little paint brush and I'm dipping it in aquamarine or teal food coloring and I'm going to make two stripes. Usually all you need is two and all I've done is paint them right on the side of the bag and now I'm going to put teal food coloring or, excuse me, teal frosting on that bag and the brush stripes. it gives you a very bright, distinctive kind of mark on your frosting and that's what I'm trying to get out of this, so I'm going to squeeze that bag until you start to see the color coming out and there you see it, so now you have a frosting of two tone this is great for all types of borders it just adds a nice shine to the cake which I really like so the border I'm going to show you now is a colonial scroll border and this one is hands free so when you're learning how to do this, if you want, mark with a pencil, do it with pencil first and then pass the tube, that will work, so I'm going to start by going, I'm going to do it first.
Make my design and then I'm going to embellish it, so I'm going to start with just a sea scroll. I'm going to start from the bottom of this scroll and make another one that thinks about sort of waves. I'm just going to repeat. That pattern that is the basic parchment now we will embellish it from here. I'm going to start in the middle and do a very, very small circular motion and do the entire design. I'm just making a very, very small circle with my tube and keeping very even pressure and we'll get the last one after you've done that, you can put little decorations on it.
Remember the little upside-down shells we made? That's what we did. what I'm doing here, I'm going to do a little shell there and a show here and that makes a beautiful side border on a cake, so again, this was a number 13 tip, which is the smallest star tip that they make. I did my First I designed and then I layered it in a very small circular motion and then added the little shells. The next one we will do. I'm going to use this side of the board which is the back of this one, so I'm going to start over doing this the scroll shape this time instead of coming from the bottom and repeating the product, this pattern I'm coming from top to bottom this time I'm going from down and you don't have to worry about these little tails even on a cake, if it's not a smooth pattern, it doesn't matter because you're going to cover it and then we do exactly the same thing, we start in the middle and we just go in a circular mat pattern like the one we used to do. will be very popular with wedding cakes and again you will put your little one on your little shells and there is the reverse scroll so you have the normal C skhul oniel scroll and then the reverse which is a 13 point and we have stripes the bag with the aquamarine or teal food coloring to get that two tone effect so let's go from here we're going to do another type of streaking and this is called palette knife streaking last time we used a brush and food coloring this time we're going to use icing that's already made, so I think this time we're going to stripe this bag with white and add teal to it.
This is a little more complicated, let's see. Next I'm going to make a rope edge and I'm going to use a 18 tip on the rope, in fact I'm going down to a 17 so open the bag at least a third of the way down so you can get to the bottom of the bag and then use a spatula and don't put too much icing on it and you're going to put it in the bag and just spread it on one side, think of the same thing you did with the brush, except this time you're going to do it with icing instead of food coloring for food, so all I did was put two stripes of white frosting in the bag.
What this is going to do is it's going to give me a two. toned decoration like the last one, but this one will have a much softer effect, it won't have the dark color and then I'll take some green or teal frosting and I'll put it right in the center and just squeeze it until you see the colors come out and I already have a two-tone frosting there, so now we're going to do the rope edge. The edge of the rope is not as difficult as it looks, so it will be shaped like a little S. and I'm going to keep repeating the s, so it's important to see where the pieces fit into this.
I'm going to start by just making an S. Now I'm going to come in from this side. I'm going to go over it. and again I'm making a little S shape and I'm still coming from the bottom and going over the tail of the decoration piece that I just placed so I'm coming from the bottom and over the tail so again all I'm doing is doing is By making this little S shape over and over again, you have to imagine a twisted rope and I want the rope to come out of this bottom piece and go over the top and you can also see the two tone effect that the spatula scratching made .
Actually, it is not like that. hard but gives a nice change to your decor again, this is a 45 degree angle. I'm not going to go straight up and down and that's the edge of the rope. Okay, the next edge we're going to make is a domed edge and We're going to rotate this like this, the edge of the puff pastry is also made at a 45 degree angle before we make this edge. I want to touch on another element of cake decorating that is very important and that is the consistency of the frosting, if you've noticed. all the decorations I've made have held their shape the icing doesn't run but I'm not pressing so hard that my hand or arm shakes to get the icing out of the piping bag, the key element in decorating is making sure the buttercream is the right consistency.
If you find it to be too soft, you may need to add a little more powdered
sugaror chill the frosting if you are decorating in a warm climate. If it's too hard. You can add a little corn syrup or sometimes a little water. Well, for the puff pastry, I'm going to start with very gentle pressure. I'm going to increase the pressure in the middle and then I'll relax the pressure at the end, so I'm going to start and make a little scribble and then I've relaxed it so that the middle is thicker and the two ends are thinner and I'm just going in a little pattern. zigzag back and forth while I do this.
I really like the way the spatula lines have an effect on this. When I get to the end, I relax the pressure and then I zoom out so that's the inflated edge and that's done with tube 18, but I want to show you the same edge, let's see with a 503, let's see if I can find that I had it right here, no, I took them out, this is just a closed star tip and it will make it different, different. Look at it, so I'm going to start over. You can see how the little ridges are closer together and there are more of them, so there is a puffy edge with two different tips so you can see that just changing the tip of the star slightly changes how the decoration will look.
There are many embellishments you can make. into a puffed edge, and as we move into more advanced edges, in future lessons I'll show you how you can use yarn to accentuate these edges. Well, the next thing we're going to do is start working on dropdown borders. The type of board is what you would put on the side of the cake, so when I come back I will have a board. set up so you're really like you're working on the side of a cake so you can see how to apply decorations to the side of the cake.
Everything we've done now works really well on top of the cake. on the bottom edge, so now let's start working on the side decorations. We'll be back right away for the next decorations. I'm going to decorate the side of this board. This is actually a Wilton product. It's a nice one. kit that is a practice board and comes with patterns and templates that you can decorate. It's actually a really pretty board, so what I did was put a piece of cardboard on the front so I could decorate. Nowadays, for side decorations, you should start by using a garland marker or the side of a cup, like I showed in a previous decorating video, or you can drop string or some type of pattern so you can follow that pattern.
I'm usually using a number thirteen nib. Normally I would do this with a number 3 tip, which is a simple round tip, but since I'm only using star tips today, I wanted to show you what it can be done with the star tip. pretending like this is the top of my cake, I'm just going to put some frosting on it, take it right out and then bring it in, now that's not the decoration, this is just the guideline of what it is. For what I'm going to go over, in the next video we'll go over rope work and I'll talk a lot more about how to do this.
We'll be using that exact decoration on a cake at the end of this video today, so I guess I'll show it off after all. I had forgotten, so that was number 13. I'm going to move on to a 16 tube and if you remember the zigzag edge we did at the beginning, that's it. It's except I'm going to start with very light pressure and I'm just doing a zigzag motion and this is a half moon edge and I'm just relaxing the pressure as I get to the top so I'm going to start with very light pressure , but I'm never going to get to a strong pressure, I start with a very light pressure, just go back and forth in a tight little zigzag, you have to think about moving the arm at an angle that I find as I get to the end of the Crescent, I actually have to lift my elbow to get a nice even decoration.
I'm a little uneven on that one, you'll have to forgive me sometimes, I make mistakes too, so now it's a basic crescent. Again, that's a border that I would definitely increase with some thread on another cake, um, so there's the Crescent border, the next one will be the circle border and again I'm going to drop a couple of threads here, I attached it, I pulled it back and then I bring it closer if you notice when I do this I'm not going to go down with the tip, I'm holding it out, I'm pulling, I let the frosting come out and then I bring it closer if you try to go down like this, this time the rope work will be very, very uneven.
I'm going to use the same number 16 tip, but I'll do a circular motion. This is also called e as in the edge of the letter e so I'm going to go in a small circle right when you get to the top just relax the pressure a little bit so your decorations are a little bit smaller and the last one to that the rope that I dropped with the number 13 tip is completely covered with the decoration, so those are two very basic drop edges. I want to do one more with a different tip, pull out and then up and this time I'm going to switch to a number 74 tip and you.
You'll notice that the 74 is quite unusual because it has a very large point and then the rest are little smaller cutouts, so it looks like a star point, but it's a little different and creates a kind of fun edge that I really like. You're going to take a width so wide that you can see that the back of the tip has small regular cuts like a regular star tip, but when you turn it over you'll see a large cut that you'll want facing you. and then this will be the zigzag so it's like the top edge except it's a different tip and if you notice I made these, this time I made these larger drops because this is a much bigger tip so I want it to be more big. decoration this works great on large cakes so that's number 74 so those are the basic garlands that you can make with star tips and I'm going to take them off and when we come back I'll show you how. to make a wreath border on the side of a cake it is ok for the wreath border I am using a 199 tip open star tips anywhere 18 19 20 21 22 all work great for the wreath border also, this is a shell, but the side of the cake is already done, so you're going to approach it at a 45 degree angle from the bottom, so if you pretend this is the top of your cake, you're going to start here, you're going to let it the show unfolds like it normally would and then pull down this is nothing more than a shell except on the side of the cake so just to reiterate this, I hold it steady at a 45 degree angle, let it roll on itself and I relax the pressure and I'm going back down, make sure you start to relax that pressure as you go back down or you won't have those nice thin tails at the end of the edge.
These can be made in all different sizes, you can even use some of the really great commercial decorating tips. I have made wedding cakes with large 18 or 20 inch bases where you use a very large tip and make very large wreath type shelves that come down, now I can decorate them with a string on the bottom which we will do in a future lesson or if we go back to the beginning of this video, you can just make a simple rosette, finish a small circle in the middle and pull back, make sure to stop the pressure before pulling back and Of course, you can do this with accent colors and that's a basic crown border for the last two borders.
I want to show you that first we are going to make a lattice and then I will make a lattice like I did on this cake. on another blank cake to show you how to do it on a cake to make a lattice, you're just going to start.with a straight line at an angle, now the first thing you'll notice is that I'm not dragging the tip. I'm not holding it up and down at a 45 degree angle. I'm touching it with the cake, lifting it up and then pulling it back. The only way to get a perfectly straight line is to make sure the icing is just outside the board or cake and you can use any size tip you want for this, this is a number thirteen and then after you have made the pattern on one direction, you change direction and you just go in the opposite direction again, anchor it when I say anchor it that is to say touch it to the cake so that the frosting that you have sticks and then lift it up and throw it back, this just requires very constant pressure and that is a basic network.
The last thing we're going to do is a basket weave, which is a very popular design on the side of a cake and so I'm going to use a number 48, you can use a straight star tube, a 48 is a flat tube that has small notches like a normal star except it is flat like a ribbon so to make basket weave and this is normally done on the side of the cake. I'm going to start with two strips above and below, the same as before. I'm anchoring it and just lifting it a little bit off the cake and then starting in the middle. and you're going to go right there and finish it now go down one width so I'm going to go down one width I'm leaving one open I'm repeating that and now on this the ends of this one I'm just going to hide the tails.
I'll make another strip now from here. I'm going to start in the middle and repeat the process. I just keep the pressure very constant and then you do another one, the trick is to make them uniform as you go and you can start to see where the design is coming from, you'll get a nice basket weave. I'm going to do one more and just to show you real quick, I'm going to use a number eighteen or nineteen point and I'm going to do the same thing. I'm going to start with two rows. I'm going to put them a little bit closer together because the tip of the star isn't as wide and I'm just going to go over that and leave it. enough space between them for it to follow the path and then make another vertical line and yes, you can make mistakes like this.
I want to take a second. I'm going to grab a tool and I'm going to show you how to fix things like this I have a needle tool here we go, a simple needle tool or a cake tester, you can grab the frosting from the bottom and you can remove it right off the cake. I usually have a paper towel on hand, let me grab one that you can tuck underneath. the corner of the frosting, especially if it's not a big decoration and you can lift it off the cake and when you come back and put a new row, no one will see it, so in the middle where I made the other ones and then I'm going to move to the row, so it's the same thing I did with the 48 tip except you can see the different effect it has when using a star tip and you can't see where I corrected that mistake where my frosting broke and that was due to a little air pocket and that will happen when decorating it, it always is, so it's good to know how to correct little mistakes like that.
I hope you enjoyed learning these edges. I'm going to take a short break. and I have a cake, that's all. I'm ready to get started and mix some colors and use some of the borders that I taught you today and show you how to decorate a cake. I'll be right back, okay, I'm back ready to Decorate a cake as promised using some of the techniques we learned today. An unconventional technique is to use a cake pan as a marker on your cake. When you look at the cake I made earlier, you'll see that I made a lattice top down the middle. moon to give that shape to the cake, I have the front of the cake in front of me so the front is right here so I'm just going to put my cake pan on top and center it and then just gently push down and that's going to leave a nice mark on the top of my cake.
I'm going to turn the cake over. I have some pale yellow icing and a number fourteen tip, so just like I did with the lattice on the board, I'm going to Start at my mark and then about 3/8 of an inch wide. I'm going to make a set of stripes along the length again, adhere it to the cake and then lift it up and it will come to the end of the decoration or the pattern, excuse me, what I find is that when you get to an area like here where I will have more and more threads longs it's hard to know where to go up on that mark so I'm going to start from the edge of the cake when I'm making my longest strands and then wherever they land on my mark is fine because they're all going to be fine and even there now we're going to go on the opposite direction, so start anywhere the middle you want and then just go in the opposite direction and then again I'm going to go from the edge of the cake inwards.
This is just kind of a nice contrast in texture and decoration to put on a cake. I wouldn't do the entire top of the cake with it, but a little bit adds a nice element to a decorated cake and then this side we go, so that's my lattice now before I decorate the edges of that lattice that I'm going to do. the side edges of my cake now, when I showed you earlier how to make a mark, I used the number thirteen tip and dropped a string. I've pre-marked it using a number four tip and just a round string to get ready. to go with this decoration and I'm going to do the circular curtain or also known as the emotion index, so I'm going to start here on the side and I'm just going to do a little emotion going over that rope again when you get to the top of the decorations because you have two decorations attached you just want to reduce the pressure a little bit we will do some more just keep a nice even pressure and try to make all the circles as even if possible it basically comes with a lot of practice so we have the part drop of this decoration made first.
Now you'll notice that I didn't do my bottom border for a very specific reason if I had already done it. When I finished my bottom border and one of these borders fell off or a piece broke or I had an air bubble and it broke the decoration, it would land on my bottom border and it's a little harder to pick up after it's stuck to other decoration. You can remove the decoration from a cake and sometimes you can even remove it from the edge of a shell or something, but it's easier to work from the top down and that way you never have to worry about cleaning on top of another one. edge Now I'm going to do the same thing I did when I dropped the rope using the number 13 tube.
I'm going to do this in the middle so I'm going to start inside this decoration, take it out and I'm going to finish it inside now to do this to show you the correct shape to do it. I want to make sure you realize that you should be pulling out and then up because I was doing it at an angle, it's a little bit harder so I'm pulling out and then up, that's the only way you can do it. this and get a nice uniform rope drop design and that will be the inside of our border.
Now for the bottom edge, I'm going to make a domed edge and I think I'm going to use eenie meenie miney moe. I have to pick one, we're going to do the number 29. You can use any shell and I actually think it's too big now that I look at it, so I'm going to back up and I'm going to use a number 18, which is 18 sometimes even Press the icing through the tip and see how big of a decoration you'll get. You're not too sure, so I'm going to do this at the bottom of the edge. I'm going to start with a light pressure pad to a heavier pressure and then back up again, that's a 45 degree angle.
I'm just doing a zigzag motion, just a light zigzag motion, build up the pressure and then relax it, really a turntable. Sometimes it helps decorate, like when I make a border like this, you'll notice that the table actually rotates because the icing actually pushes on it. It's wonderful on the eco turntable, it spins beautifully, but sometimes when you're doing a border like This you might have to hold it so it doesn't get out of control and we'll do one more, okay, now we have the bottom border, like this So now we're going to make our top edges. what to do I think we're going to make a white border now we're going to make a yellow border that way you can see it better I'm going to use tip number 19 and I'm going to make a shell border a reverse shell border around the top.
I'm going to go right through the ends of this lattice. This is very similar to the other cake I've decorated ahead of time, but I wanted to show you what the difference would be by adding different colors. It's just a little peek that I'm doing clockwise and then counterclockwise and then I'm going to use my number 13 and I'm going to do just a little shell on the inside of this edge, okay. and I think it's the last thing I do. What I'm going to do is drop like a string again on this bottom edge. Make sure you reach the corners of the cake you want.
Pull it out and then go the makeup route. Say a good teaching moment again. I'm going to use the photo and I'm just going to lift that decoration up so you can fix the mistakes okay, so up to the cake, pull it out and then up to the cake and just. repeat that to get a nice circular pattern, it's important that it goes all the way to the cake otherwise it won't look like a full decoration and then we'll do a little rosette like we did at the bottom of the Crescent excuse. For me, the crown edge is fine and that finishes a cake pretty well, except for the ability to write on it.
Okay, I took a writing tip and writing is something I'm going to do in a future video, so I'll write now, but so you can. look at the third, the final cake. I'm going to write happy birthday here. Part of it is right on top of the piping and toppings there and that's a complete decorated cake using the lattice, the reverse shell, a very small regular shell. We made the drop circular. or a border, we made a rope, we made a puff border and another rope and the rosette, those are all pretty easy borders that you can learn just by giving it some time, don't put too much icing in the bag and take your time.
Practice and make sure your frosting is the right consistency. I hope you enjoyed this first series of the basics of our buttercream decorating. We'll be making several more, working with threads and flowers, and more advanced borders as we go. All our products are available. At
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