Piping techniques Cake Decorating and Baking Tutorial

Start by piping onto the 4” top tier using a PME number 4 Nozzle. Ceri will be piping 12 double C’s onto the edge. Ceri makes it look very easy indeed and with his clear instructions, you too will be there in no time at all.

For the full tutorial see Vintage piping techniques

Now we will be working on the side of the cake again and we will be piping a rope underneath the edge of the top tier, attaching along the bottom of the double C’s Ceri just piped. You can see the whole design really coming together now.

In this lesson, Ceri shows us some more over piping and will be applying C scrolls on top of the large shells. You need to be careful to watch how much pressure you apply while doing this as the shells may have become brittle on the outside, but will be soft on the inside depending on how long you have left them. Just be careful with how much pressure you apply while piping on top of existing piped work. Next Ceri adds some C and S shapes over the barrels. This will be mirrored work and requires some concentration. We would definitely suggest practising this a few times before applying directly on to the cake.

Ceri now shows us how to pipe a blade/frill and he applies this technique onto each of the large shells, mirroring the recently added C shapes. Not only that, but he also adds some double C’s similar to the one’s he added to the top of the cake. Always remember to allow drying time between each addition of royal icing when going over piping.