I need yet another solution to one of my (many ) decorating problems. How do I get a beaded border to have rounded beads? Mine always come to points -- see the photo below of my latest attempt.
Is it the icing consistency? Should I be pulling away differently?
Any and all help will be appreciated.
PRess them down lightly with your finger. I will pipe side 1 with the dots; then pipe side 2. then go back and moosh down the side 1 dots. then put on side 3 dots. then moosh side 2 dots. etc.
You are not releasing the pressure on your piping bag when you pull away after squeezing
Squeeze, stop pressure - **count to 5** then pull away with a swirl movement. (Make like you are writing a comma.) That will wipe away any point there might be.
The counting give you a mental break so you actually stop pressure.
kakeladi.. to the rescue.. i agree with her..
You can also get rid of the tips with a dampened (not wet!) paint brush.
Thanks so much, everybody!!! I'm trying really hard to improve. I'm baking practice cakes for anyone within the sound of my voice who will agree to take one. So, you'll probably be seeing me begging for advice again soon.
I appreciate all of your input!
I, too, am bad about releasing pressure before pulling away. Like the comma advice....gonna try that! I usually just wait a couple of minutes and dab my finger in powdered sugar or cornstarch and tap the point to flatten it.
I always do my bead borders with the exact same motion as a shell border, ie: tip to the side, so there is never any risk of a "nipple" on them.
I just taught a class (yay my second!!) today, I told them 'Squeeze, stop squeezing, and pull'. That seemed to work well for them