Thanks so much... :)
Hi Jackie, The pressure on cornelli lace with a #1 Tip has always been a challenge for me, I'm the type that needs total concentration & silence when doing my cakes & not a lot of people around, it just breaks my concentration. This lace does take practice but you do 'R's & S's'.....I was always taught to do the 'W's & M's". Do you find R & S's easier or is it all about the same? I sort of cheat now & use a pattern maker when this design is requested then I just pipe over it. A lot simpler & easier on the hands since I don't have to always use Tip #1.
I've been doing cornelli lace for over 40 years, and especially like it on feminine cakes for any occasion. I never learned to make r's or s's in the design. When I'm training a new employee I have them doodle on a paper first, with a pencil, for getting a sense of filling in empty spaces. I didn't know they made an impressions tool to mark on the cake first.
Thanks for the tutorial..my question is what is boiled icing for fondant-covered cakes ? thanks for any insight .
I was taught it was v's and c's lol. Anywho, whatever works and gets the job done huh. I'm must happy that old school piping is making a come back!!
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