annakat444 Posted 1 Jul 2013 , 4:50am
post #1 of

I'm doing a cake for a baptism next weekend and am planning to use swiss meringue buttercream (just made a test batch - oh my! amazing!!!) - I've always used shortening-based icings, so have not had melting problems when piping - how do you keep the icing from melting in the bag from the warmth of your hand? I'm planning to do rosettes on the bottom tier and some basic stringwork on the top tier.

 

Also, since it doesn't crust - if I pipe a small dot on the cake, how would I make the point on the dot go down? Hope this makes sense.

 

Thank you!!!

3 replies
kaylawaylalayla Posted 1 Jul 2013 , 4:55am
post #2 of

AMake a very tiny rosette motion when making the dot. If you still get a tip circke the tip around again without letting go of the frosting but also without applying any pressure to the bag.

kaylawaylalayla Posted 1 Jul 2013 , 4:55am
post #3 of

AIf that makes any sense at all

kaylawaylalayla Posted 1 Jul 2013 , 5:03am
post #4 of

Ahttps://www.youtube.com/watch?v=aSLEaX7UciU&feature=youtube_gdata_player

She does it here but also she uses a wet brush

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