mareg Posted 31 Jan 2010 , 4:53pm
post #1 of

I have not done a lot of lace work but want to practice. What do all of you experts use? Any hints would be appericiated. icon_biggrin.gif

11 replies
umgrzfn Posted 31 Jan 2010 , 4:56pm
post #2 of

RI!!! You will have better luck especially if you are wanting to put it on the sides of the cake!

indydebi Posted 31 Jan 2010 , 4:59pm
post #3 of

I use BC for absolutely everything. Icing, borders, roses, drop flowers, scroll, lacework ..... everything.

glendaleAZ Posted 31 Jan 2010 , 7:12pm
post #4 of

I like using RI with a little bit of corn syrup added.

prterrell Posted 31 Jan 2010 , 7:24pm
post #5 of

RI if doing on fondant.
BC if doing on BC.

icon_biggrin.gif

brincess_b Posted 31 Jan 2010 , 7:40pm
post #6 of

for me, whatever i have handy. if i used bc on the cake, and have enough left, i will use bc.
if theres no bc lying around, i will use ri, i have powder you just add water to, super easy.
xx

mareg Posted 31 Jan 2010 , 8:37pm
post #7 of
Quote:
Originally Posted by glendaleAZ

I like using RI with a little bit of corn syrup added.


What does the corn syrup do? How much do u put in?

glendaleAZ Posted 31 Jan 2010 , 11:06pm
post #8 of

It helps give the RI more elasticity when piping, especially for string work. I just put in around 1/8 teaspoon to around ¼ cup of RI. Im sorry I dont measure I just pour and stir, and then pour in some more is it look like it needs it.

I will also use corn syrup in BC when making grass. When I first started making cakes that had grass I just used BC and the grass would kinda break and leave pieces everywhere, but now I add a little corn syrup and it stays soft.

mareg Posted 2 Feb 2010 , 3:26pm
post #9 of

Thanks so much for your replys and help! I think I just may practice with both. LOL thumbs_up.gif

kellymarie Posted 2 Feb 2010 , 3:47pm

I use canned icing for piping- because it flows so easily! I find i do a better job that way, but it might just be me icon_wink.gif I have weak piping hands lol so maybe that is why. All i know is my hands don't shake so it makes everything neater. Here's a link to a cake i did with the canned icing (just for piping- and it was my first try) - hope that helps! looks like you have some great advice here, just have to figure out what works best for you.

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1428197

emiko73 Posted 26 Apr 2013 , 3:24am

glendaleAZ...  revelation! I just saw this post and the little grass bits breaking off drives me nuts! I will try corn syrup next time I pipe with my grass tip. Thanks so much!

Norasmom Posted 26 Apr 2013 , 3:26am

If you use ri on buttercream, just remember it will darken the ri and change its color slightly.

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