Dots With Imbc

Decorating By chleonard Updated 9 May 2007 , 4:49pm by bugandroo1205

chleonard Cake Central Cake Decorator Profile
chleonard Posted 8 May 2007 , 5:24pm
post #1 of 4

when piping dots/beads with IMBC, there is always a little point that happens when i pull the bag away.
how can i avoid this? and if i can't, how can i smooth the point?
thanks for your help!

3 replies
ShirleyW Cake Central Cake Decorator Profile
ShirleyW Posted 8 May 2007 , 5:29pm
post #2 of 4

I pipe the dot by squeezing until it is the size I want, stop squeezing, and then pull away. Others hold the tip at an angle, or stop squeezing and turn the time clockwise as they pull away. If all else fails you can dust the tip of your finger with cornstarch or powdered sugar and press the points lightly.

chleonard Cake Central Cake Decorator Profile
chleonard Posted 8 May 2007 , 5:52pm
post #3 of 4

thanks for the suggestions! i had heard of the cornstarch/powdered sugar tip, but didn't realize that was for ital mer buttercream too!
great! thanks again

bugandroo1205 Cake Central Cake Decorator Profile
bugandroo1205 Posted 9 May 2007 , 4:49pm
post #4 of 4

You could also use a small decorator's brush, dipped in cornstarch, and smmoth out the tips of your IMBC quickly.

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