Need Help With Tip #133 (Closed Star Tip)

Decorating By manystraits Updated 1 Mar 2009 , 3:15am by prterrell

manystraits Posted 24 Feb 2009 , 11:15pm
post #1 of 4

This question is probably really going to make my newbie-ness (LOL!) show!!! I made a cake last night that I was "topping" with fondant daisies and wanted a daisy-type flower on the top and bottom border. Well, I decided on tip #133. When I tested the tip, the flowers looked okay. When I was ready to put the border on I could not get the flowers to look right, they kept coming out either string-y or pointy. I thought my icing was a good medium consistency. Any ideas on what I could do differently?

Thanks for looking and for any help that you can offer!

Here's pics of my cake:

3 replies
prterrell Posted 24 Feb 2009 , 11:41pm
post #2 of 4

Are you stopping the pressure before moving the tip away from the piped flower?

manystraits Posted 27 Feb 2009 , 4:36am
post #3 of 4

Sorry for thedelayed answer.... yes, I thought I was stopping pressure before pulling the tip away; it still kept coming out stringy. Could my icing have been too thin; would that cause the problem? I may just need to make up some icing and practice, practice, practice.

prterrell Posted 1 Mar 2009 , 3:15am
post #4 of 4

Actually, the "stringy" effect is probably from the icing being too thick and clogging the tip, not from it being too thin. Of course practice never hurts! icon_wink.gif

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