6 Basic Piping Techniques | Cake Decorating how to make
6 Basic Piping Techniques | Cake Decorating
English - transcript English - transcript And there are a few different basic techniquesfor piping. You can either start with a very French thing we do in my culinary school wouldbe rosettes. So a very simple things is just to kind of push down and twist around andyou have a beautiful little rosette. And you could do those kind of all around your cakeas a cute little border. Just a few every now and again. Put some sprinkles. If youhave your little round this is great. And by the way you can see that I'm not overfillingmy bags. The longer you hold the bag with your hand that heat from you will start tomelt to frosting, so just as little as you can get by with. And keep refilling as yougo will keep your frosting nice and stiff. But all I want to do with this is if I wascreating a border I would push and pull towards me you can see that that makes sort of a teardrop kind of a shape. And then go back in and push and pull towards me and same thingover and over again. And try to keep the pressure nice and even. It's like little beads. Makinga little necklace and that's perfect as a border. You can go all around your cake. We'llactually get more into that in another video. But with this lovely thing, you could do...Let's see how this comes out. I mean with all of these you could kind of play aroundand do anything you like. But if you want to do like little swoops, very fun. Kind ofall-around just big swoopy motions. And then my favorite is the star tip what these arecalled are shells. I never get to put frosting on the table. This is like every fantasy cometrue. Again you could kind of push and pull towards you make little shells. Or this isgreat for little rosettes or a hundred other things really. Always just have fun with it. If you wantedto do a little lace I could go back to my circle tip this is great also for little dotskind of all over. Or if I wanted to do a big squiggly, it's going to look crazy but onceit's all over your cake, imagine how kind of cool that could look like all around theedge like very avante garde. We can get very whatever we want to do. But remember whateveryou're doing whatever you're piping it's just frosting in a bag. So as long as your pushingin a nice even motion and getting a nice clean design in the way that you want it you'llalways be a success.