Rose and Star decoration
are popular with Cakes
The basics to decorating is practices upon practice.
Practice with tip. Hold the bag at 90 degress with tip
between 1/8 or ¼ inch above the cake. Always use the other hand to keep tip
-Squeeze the bag to form a star apply more pressure for a
bigger start and less for smaller stars.
-Stop squeezing the bag before you lift the tip from the
– Rotate in a clockwise manner moving upwards to create a
Rosettes are perfect to hold birthday candles
– Hold bag
at 90 degress with tip slightly above surface. Squeeze out icing to form a
start without releasing the pressure.
tip into a tight clockwise rotation starting at 9:00 moving to 12:00
– Move quarterly
on the clock
3:00 – 6:00
6:00 – 9:00
applying pressure and lift tip away
are used for designing balls , writing and circular cupcakes designs. They are
simple and easy to use.
Dots and Balls
– Hold the
bag at 90 degress with the tip slightly above the surface. Squeeze the bag
per usual. Squeeze to the right size for you. Creating a pearl necklace or
football these are easy to do .
– Stop squeezing
the bag before you lift the tip.
on the cake first with a toothpick
and trace the pattern with the tip
the bag at a 45 degree angle with tip slightly touching the surface
using a steady and even pressure, squeeze out a straight line.
the tip off the surface to let icing string drop. This is to prevent tails
squeezing before you touch tip to surface.
tip before you start a new line of writing.
squeezing glide along the surface in smooth motion.
your wrist straight
your arm not fingers to give you a clean smooth writing.
you master the curves on writing lift the tip up slightly as you write. This will
give you more control.