Cake Decorating Tips

More Cake Decorating Tips - To write or print when cake decorating use tip 3. Hold bag at a 45° ° angle to surface of cake with bag toward your right so that fingers face you. As you write or print, always work from left to right.

To write, squeeze out icing with a steady, even pressure as you glide tip along surface in a smooth continuous motion. Keep wrist straight; use your arm, not your fingers to form each line, letter or word.

Tip should lightly touch cake at all times. To print, touch tip to surface and then raise tip slightly as you continue to squeeze. The icing will flow out of the tip while you direct it along surface. Stop squeezing and touch tip to surface to end each stroke of printed letter, then lift tip and pull away
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Cake Decorating Tips - Outlines are common in cake decorating. Use tip 4 or 5. (Lines made using tip 5 won't get covered up accidentely).

Hold bag at a 45° angle and touch tip to surface. Squeeze at starting point so that icing sticks to surface. Nowraise the tip slightly andcontinue to squeeze. The icing will flow out of the tip while you direct it along surface.

To end an outline, touch tip back to surface, stop squeezing and pull away. If icing ripples, you are squeezing bag too hard. If icing outline breaks, you are moving bag too quickly or icing is too thick.

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Cake Decorating Tips