Piping Buttercream Bead Border - Phooey!
Decorating By projectqueen Updated 10 Jul 2007 , 4:10pm by dogluvr
Is there a trick to piping a neat bc bead border?
I keep getting points on the dots no matter what I do. I squeeze, then release, then lift tip but I still get points on my dots.
I've tried turning my hand to the side at the end but it still leaves points.
I go back after they crust and with my finger press down on the points but then the cute little cirlces I have piped get a bit flat.
How do you guys get such neat piped bead borders?
Do you mean the bead or the dots? The bead border is like the shell only using a round tip with shorter tails.
The dots you hold your bag at a 90* angle, squeeze to get it the size you want then stop squeezing. Before you pull away move the tip in a C motion with the tip still in the icing. This will help break away the point. You can also add a little piping gel to your icing to help with it.
If you do get points, after you pipe it dip your finger in a little cornstrach and you can press them down before they crust.
Pipe your beads from the side like you're doing a shell border. When you start the next bead it will hide the tail. No lifting the tip up.
This link will show you.
http://bakedecoratecelebrate.com/techniques/bead.cfm?cat=9
Try using a smaller tip and stop squeezing before lifting the tip away. Also, end the bead at the bottom, so if there is a nipple, it won't be right out in front.
When you do press down the points, use your ring or pinkie finger. Those are your weakest fingers so you're less likely to push too hard. Just make sure you keep those other fingers out of the way!
Pipe your beads from the side like you're doing a shell border. When you start the next bead it will hide the tail. No lifting the tip up.
This link will show you.
http://bakedecoratecelebrate.com/techniques/bead.cfm?cat=9
I never thought of that. That's such a good idea. I usually just go back with my finger and smooth them over. But I think I'll try it this way the next time.
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