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Macro piping Macro piping with cream-based frostings, larger tips, and disposable pastry bags is a great way for beginners to build confidence with hand piping. Macro piping requires less precision than the more intricate royal icing (pages 166 to 168)—perfect for decorating cupcakes, gateaux, tortes, and roulades. Cupcakes require relatively little time, expertise, and expensive equipment to achieve a fabulous result.

HOW TO PREPARE FOR MACRO PIPING

Pipe individual petals, starting with the base and working upward, holding the thinnest part of the tip uppermost.

Pipe small stars to fill the surface, starting from the outside and working inward.

YOU WILL NEED Cupcakes Vanilla Buttercream (page 104) Disposable pastry bags

Snip the base off the disposable

pastry bag and insert a tip. Roll the back of the bag down to create a stiff cone. Hold the inner cone and spoon the frosting inside until half full. Roll the outside of the bag up

and massage the frosting down to the nozzle to remove any air pockets. Twist the bag at the top of the frosting to seal and hold the bag vertically with this fist grip to pipe the frosting.

A selection of tips: top row, from left to right: No.124, No. 822, and No.124 bottom row, from left to right: No. 822, No. 2C, and No.124

A rosette tip creates an elegant swirl, starting from the inside and working outward.

Pipe an open flower, starting in the center and turning the cake to create the central closed petal. The thinner part of the tip should be uppermost.

An open star tip can be used for a more contemporary swirl. Start from the outside and work inward.

Progress to this more elaborate rose design using the teardrop tip. Pipe individual two-tone petals, starting with the base layer and working your way up.

Decorating cupcakes can be a great introduction to piping for the beginner. Making, baking, and decorating a batch of cupcakes can be very satisfying. They are relatively quick to produce, without having to invest a huge amount of time, energy, equipment, or skill. Bake a batch of vanilla cupcakes and experiment with the flavor and decoration on the top. Here I have chosen to make vanilla cupcakes and have decorated them with a white buttercream blended with fresh Raspberry and Rose Puree (page 89).

I always use disposable pastry bags for piping with buttercream, as they are more hygienic.

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Mich Turner’s Cake School

Putting It All Together

113

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Mich Turner's Cake School: The Ultimate Guide to Baking and Decorating the Perfect Cake  

The new book from Rizzoli New York. Learn more: http://www.rizzoliusa.com/book.php?isbn=9780847845088

Mich Turner's Cake School: The Ultimate Guide to Baking and Decorating the Perfect Cake  

The new book from Rizzoli New York. Learn more: http://www.rizzoliusa.com/book.php?isbn=9780847845088

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