Just wondered if some of you could point me in the right direction with teaching myself how to pipe. I have seen a few dvds and bits n pieces on youtube and it looks easy but when I try it's a disaster. I have a set of 50 Wilton nozzles and would love to add piped detail to my cakes which are mainly fondant based coz i'm not too bad at making models from fondant but I would love to be able to pipe. I have tried making RI but the consistency was wrong ( i think) and i tried using some left over SMBC but that got too hot and soft too quickly. Any ideas would be great especialy if someone could advise what to practise with eg. buttercream, ganache etc.
Thanks in anticipation!
Be sure to start with a good sturdy bc. The one I use is:
1 cup crisco
2 sticks butter
1 tsp clear vanilla
2 lbs. powdered sugar
You can practice on the back of a cake pan or cookie sheet. Once you run out of icing in your bag, just scrape it off and start again.
Do they have Crisco in Scotland?
No we don't have Crisco over here (we have given the world penicillin, tarmac, the telephone, television and Andrew Carnegie to name but a few, but we don't do Crisco - can you believe it?) but i read recently on other posts that we can substitute with white Flora - I've not been out to source it yet!
Thanks for helping
I think you might also be able to use Trex too and if that doesn't work visit http://stores.ebay.co.uk/The-Stateside-Candy-Co_Crisco_W0QQcolZ4QQdirZ1QQfsubZ8204681QQftidZ2QQtZkm where you will find lots of American products including Crisco.
I taught my self using the wilton techniques and a piece wax paper taped to the counter I am not very good at any of them yet I usually do a very simple border I don't even know the name of it but it kinda just lookes like little balls!