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How to pipe balls??

post #1 of 15
Thread Starter 
Without them looking like Hershey kisses!!!???? I seem to get that pointy top regardless of stopping pressure before pulling up and regardless of whether my icing is thick or medium.

I decided to use Indydebi's icing and I'd say it's pretty thick--I am using the same bag that I used to pipe my filling dams but I still cannot get a clean ball! Is it still not thick enough??
post #2 of 15
I've never mastered this skill, so I let the frosting crust and then pat down the point. It also helps if you're releasing all pressure on the piping bag before pulling away from the ball.
"Be kinder than necessary, for everyone you meet is fighting some kind of battle."
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"Be kinder than necessary, for everyone you meet is fighting some kind of battle."
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post #3 of 15
When you stop the pressure pulll off to the side instead of directly pulling away. If it still leaves a little point put some corn starch on your finger and then press it down, this way it won't stick to your finger.

HTH,
Kat
post #4 of 15
I've never mastered this either, so I take a wet paintbrush and lightly tap it on the top of the ball and it rounds out the point with no problem...

HTH
post #5 of 15
I can't seem to do it either...always a little pointy and have to pat it down. I also have issues getting them all to look uniform. Any tips on that all you pros out there? icon_smile.gif
If you get melted chocolate all over your hands, you're eating it too slowly. ~Unknown
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If you get melted chocolate all over your hands, you're eating it too slowly. ~Unknown
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post #6 of 15
yes you can tap the points down once the icing is crusted. or you could pipe in a shell motion to look like a string of pearls or you could stiffen your BC icing enough to actually roll the balls in your hand and place on the cake.
post #7 of 15
Yeah, all these suggested help, but if you really want balls, you can get bags with valve nozzles. They cut it clean with no point.
post #8 of 15

one way to pipe it where it comes out perfect is to use royal icing--this is so gratifying to do--it's amazingly perfect--just get your royal the right consistency--after making the royal the usual way take some out and add enough water to thin it to where when you pipe some back into the icing bowl and count to 5 or ten -- it is all dissolved back into the bowl smooth--i'll go look up the count--it's in t garrett's book--brb--

 

then when you pipe straight onto the side of the cake the point just drips right back into itself and the ball of icing holds like a pearl of great price-- sweet!

 

but to take it a step further if you add some gum arabic to the royal--it's just an edible powder costs a few bucks--the dots pipe out shinier -- a little pearl-y looking-- bam!

 

so with one one authoritative squeeze of the bag you get the perfect shape and a beautiful sheen and you are master of your cake universe and possibly beyond :lol: take a deep breath feels so good--

one baker's never ever do is the next baker's 'i swear by this'
 
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one baker's never ever do is the next baker's 'i swear by this'
 
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post #9 of 15

hmm--can't find the count in the book now--anyhow it's just a little extra water added -- so much fun

one baker's never ever do is the next baker's 'i swear by this'
 
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one baker's never ever do is the next baker's 'i swear by this'
 
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post #10 of 15

I use a wet fingertip.  Similar to katwomen but with water . Works wonderfully.

post #11 of 15

K8memphis,

you are a fount of cake knowledge! 

Thank you for always sharing!

post #12 of 15
Quote:
Originally Posted by lrlt2000 View Post

Without them looking like Hershey kisses!!!???? I seem to get that pointy top regardless of stopping pressure before pulling up and regardless of whether my icing is thick or medium.

I decided to use Indydebi's icing and I'd say it's pretty thick--I am using the same bag that I used to pipe my filling dams but I still cannot get a clean ball! Is it still not thick enough??

You have really tackled on of the hardest piping skills here.  You have several good recommendations here.  Good Luck.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Flowers
(3 photos)
Fishing / Hunting
(12 photos)
Cupcakes!
(21 photos)
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post #13 of 15

thank you, jessicake, very sweet of you

one baker's never ever do is the next baker's 'i swear by this'
 
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one baker's never ever do is the next baker's 'i swear by this'
 
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post #14 of 15
Quote:
Originally Posted by Gowda24 View Post

Yeah, all these suggested help, but if you really want balls, you can get bags with valve nozzles. They cut it clean with no point.

So I looked up/tried to look up valve nozzles. Couldn't find them. Where do I get them? I'll buy them yesterday if they'll help give me non-tippy balls.

post #15 of 15
http://www.google.com/patents/US20090127287


This is the copy of the patent
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