06_70136x_ch03.qxd
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7/17/06
LESSON 3
2:53 PM
Page 42
I N T E R M E D I AT E P I P I N G S K I L L S
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Decorator’s Hint 1. If there is breakage on the edge of the swags, soften the icing by beating it while adding drops of water. 2. When piping swags on an iced cake, make sure the cake is first refrigerated to make the icing firm. Next, measure the circumference of the cake using a Wilton cake dividing set or adding machine paper. Divide the paper into the desired sections, place it on the cake, and mark the divisions with a toothpick. Lightly drag the wide end of the tip between the markers to create swags.
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Decorator’s Hint
Illustration 3.8 Swags piped directly onto a cake should look continuous, with no breaks.
New Skill: Bows Bows make a nice finish to a bouquet of piped flowers on a cake. They can also be piped on plastic wrap with a #101 petal-shaped tip (a very small tip). Once air-dried or refrigerated, the bows can be removed from the plastic wrap and set between garlands with a dot of buttercream icing. Position a #103 or #104 petal-shaped tip in your pastry bag at a 45-degree angle. Position the wide end of the tip on the surface. Drag the tip as you apply steady pressure, making a figure 8. Starting with the left loop, drag the tip up and around. When you return to the center position, drag the tip up and around to the right. Once you are back again at the center position, drag the tip and taper the icing to form the left streamer. Finally, reposition the tip at the center position, drag the tip, and taper the icing to form the right streamer (see Illustration 3.9).
1. It is important to drag the tip along the surface when piping bows. If you raise the tip when you pipe this bow, it won’t hold its shape and won’t have a two-dimensional look. 2. When tapering the ribbon streamers from the middle of the bow, use the same level of pressure as when piping flutes between shells.
Illustration 3.9 Piping a bow: Make a figure 8 for the loops of the bow, then pipe two streamers at the point where the loops meet.