Starting A Piped Line

Baking By tljkids Updated 22 May 2008 , 6:06pm by tljkids

tljkids Posted 22 May 2008 , 2:48am
post #1 of 4

Any ideas on how I can get rid of the "bump" I always seem to get when I pipe straight lines with RI? In this example, I'm using a PME tip 1.

3 replies
Gefion Posted 22 May 2008 , 6:33am
post #2 of 4

Use drop piping. Hold the tip slighty above the cake and start piping - let the line drop on the cake. This will prevent the build up you automatically get, when the icing builds up before you start dragging the tip.

Did that make any sense?

Ro40 Posted 22 May 2008 , 3:08pm
post #3 of 4

Stop squeezing before you come to the end, then roll your wrist to avoid the tail. Sorry this is hard to explain, easier to show to someone. The biggest thing is to stop squeezing before you come to the end. There is more icing then you think left in the tip. Hope this helps!

tljkids Posted 22 May 2008 , 6:06pm
post #4 of 4

I'll try these things next time... Thanks!

Quote by @%username% on %date%