CakesbyJoni190 Posted 1 Feb 2013 , 6:11pm
post #1 of

I am a beginner decorator going to make an wedding cake this weekend with swiss dots and would like to know how to prevent the dots from having a pointed tip? secondly want to pipe some damask pattern can i trace it unto the fondant and how?

10 replies
remnant3333 Posted 1 Feb 2013 , 6:47pm
post #2 of

Here is one done in butter cream with damask. You can get smaller damask patterns to put on to cake. You can order them on line.  Now if you are great at piping then you can do your own right on top or side of the cake and would not need the pattern. I am no good at hand piping unless I use a pattern. When piping dots most go from inside then pipe around in very tight circle then release pressure then pull decorator tip away. If the dots have a point you can press it down once butter cream crusts.

http://www.youtube.com/watch?v=URr0z9GMbk0

 

Here is one where they hand pipe flowers on cake and she shows how she does it.You have to watch all way towards the end of video to see how they pipe the flowers on side of cake below.

http://www.youtube.com/watch?v=r0MZRzhEKzY&feature=channel&list=UL

You also have to level cake plus put dowel rods on each bottom cake in order to hold up the cake on top of it.

 

Hopefully, others will step in and give you better advice because I am just learning and pretty much an amateur.

SaltCakeCity Posted 1 Feb 2013 , 7:27pm
post #3 of

Hey Cakes by Joni,

      Usually when I do swiss dots, I just use tiny little edible pearls that I push into the fondant (I've attached a picture here of how I do it). If you do want to use piping, I would usually pipe the dots, then go back afterwards (when they've dried a bit) and then gently push the tip down with my finger, not too hard because you don't want to squish it.

 

 

 

As for the damask, I always use a stencil (from designer stencils)  rather than pipe it. Saves so much time and gives a crisp look to it as well. All the patterns on this cake are stencils and i use buttercream for the pattern. I hope that helps! :) Happy caking!

      

 

DeliciousDesserts Posted 1 Feb 2013 , 9:15pm
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ATo prevent the points, I stop pressure then swirl a lil circle. If I do get a point I fix it after finishing all the dots. I dab my finger in a bit of water and lightly tap the point. It disappears!

javajammer Posted 1 Feb 2013 , 9:25pm
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Salt Cake City,

Do you usually use buttercream or royal icing for your stencils? I'm from Salt Lake and miss it!!!

FromScratchSF Posted 1 Feb 2013 , 9:53pm
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If you are using Royal, consistency is key.  If it's the right consistency your tips will sink into themselves without you having to do anything.  If it's a little dry and you get tips you use a wet paint brush to push any points down, and you have to do it as soon as they are piped.  You will find that it will just be easier of you break down your bag and thin your icing then to have to hit each and every dot with a wet brush. 

 

As for BC, it's all in the technique in how it's piped, perfectly described above.

FromScratchSF Posted 1 Feb 2013 , 9:55pm
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Learn from the RI master:

 

FromScratchSF Posted 1 Feb 2013 , 10:03pm
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Once you make your royal, this is how you do piping with it.  

Sassyzan Posted 1 Feb 2013 , 10:49pm
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AShe's amazing. I've stayed up way past my bedtime on many nights watching these videos.

CakesByJen2 Posted 2 Feb 2013 , 5:04am

Haven't done damask, but I have done lots of various dotted lace patterns.  To prevent the point, stop pressure before you pull the tip away.  Then, if you are using a crusting icing you can go back over and gently pat down any points.  If you are using a non-crusting icing, you can chill it a little and/or dip your finger in cornstarch, then pat the points down.

SaltCakeCity Posted 2 Feb 2013 , 4:48pm

Hey Java Jammer,

     Well you wouldn't miss it right now! I have no idea what grass looks like since there's been snow nonstop for months :) Haha.

 

Anyways, yeah, I just use buttercream and I put a few drops of water in it to make it more soft. I paint it on with a paintbrush, then use a straightedge/scraper and give it one smooth scrape.

 

Happy caking!
Jennifer

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