Top tips for perfect piping on your cake designs
When it comes to cake decorating mastering the optimum piping pressure opens a myriad of creative effects, see how to create delicate pearl detail as piped by Mich Turner.
Preparing the cake
Place the cakes on cake boards and cover with a base coat of your choice. Cover a 10cm
(4in) and 20cm (8in) cake with white sugar paste and a 15cm (6in) and 25cm (10in) cake with pink sugar paste. Line a large base board with white sugar paste, and surround with 1.1m (3ft 8in) of the white grosgrain ribbon, fixed with glue. Leave the cakes and board to dry overnight.
Dowel and direct stack the top 3 tiers, using 6 dowels per tier. Fix the base tier centrally into position on the base board with white royal icing and prepare it for stacking, using the remaining 8 dowels. Surround all the tiers with the remaining white ribbon, and fix into position with a dab of royal icing.
Decorating your cake
1. Trace a template and transfer it onto the white tiers with the pokey tool, lined up just above the ribbon.
2. Using nozzles 1.5,
2 and 3, fill disposable piping bags with white royal icing. Use No.3 nozzle to pipe larger pearls, using a no. 2 nozzle to pipe the clusters of 3 pearls (picots) and 4 pearls (diamante).
3. Finally, use a no. 1.5 nozzle to pipe the chains and pearl drops.
4. On the second tier (pink), use a ruler and pokey tool to mark every 3cm (11/4in) and 1.5cm (5/8in) above the ribbon, where each of the fleur de lys designs will be piped.
5. Pipe the top row fleur de lys design using a no. 2
nozzle, with 2 pearls below.
6. Pipe the bottom row between the first row,
sitting directly on the ribbon. Join these fleurs de lys with a chain of pearls piped with a no. 2 nozzle.