6 Basic Piping Techniques for Cake Decorating

Learn how to pipe a cake with frosting from professional pastry chef Katie Rosenhouse in this Howcast cake decorating video.

Transcript

And there are a few different basic techniques for piping. You can either start with a very French thing we do in my culinary school would be rosettes. So a very simple things is just to kind of push down and twist around and you have a beautiful little rosette. And you could do those kind of all around your cake as a cute little border. Just a few every now and again. Put some sprinkles. If you have your little round this is great. And by the way you can see that I'm not overfilling my bags. The longer you hold the bag with your hand that heat from you will start to melt to frosting, so just as little as you can get by with. And keep refilling as you go will keep your frosting nice and stiff.

But all I want to do with this is if I was creating a border I would push and pull towards me you can see that that makes sort of a tear drop kind of a shape. And then go back in and push and pull towards me and same thing over and over again. And try to keep the pressure nice and even. It's like little beads. Making a little necklace and that's perfect as a border. You can go all around your cake. We'll actually 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 around and do anything you like. But if you want to do like little swoops, very fun. Kind of all-around just big swoopy motions. And then my favorite is the star tip what these are called are shells. I never get to put frosting on the table. This is like every fantasy come true. Again you could kind of push and pull towards you make little shells. Or this is great for little rosettes or a hundred other things really.

Always just have fun with it. If you wanted to do a little lace I could go back to my circle tip this is great also for little dots kind of all over. Or if I wanted to do a big squiggly, it's going to look crazy but once it's all over your cake, imagine how kind of cool that could look like all around the edge like very avante garde. We can get very whatever we want to do. But remember whatever you're doing whatever you're piping it's just frosting in a bag. So as long as your pushing in a nice even motion and getting a nice clean design in the way that you want it you'll always be a success.

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