Book description
Piped details can turn a simple design into a stunning cake and yet
many people shy away from even trying their hand at piping. This
chapter, taken from The Contemporary Cake Decorating Bible,
will help demystify the art and inspire you to perfect the technique.
The basics are not difficult to master - having the correct equipment
and icing consistency is key, whether it's buttercream or royal icing.
Then all you need is practice to become familiar with the amounts of
pressure required as you pipe. LindySmith shows you how to pipe
swirls, peaks, daisies, roses with buttercream and dots, hearts, drop
line work, brushwork embroidery with royal icing.
