Swiss Dots... What Is The Trick??

Decorating By brirac Updated 31 Oct 2006 , 7:21pm by mrsright41401

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brirac Posted 4 Oct 2006 , 6:33pm
post #1 of 9

Is there a trick to make smooth swiss dots. It should be so simple but mine come out with a point so I'm doing the corn starch on the finger trick.

Thanks!

8 replies
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ShirleyW Posted 4 Oct 2006 , 6:39pm
post #2 of 9

When piping dots, keep your hand and the tip in one spot, squeeze to build up the dot till it is the size you want. Then STOP squeezing and quickly pull the tip straight out from the dot. If you don't stop squeezing, as you pull the bag and tip away you are also pulling a tiny bit of icing with you and that leaves the pointed end.

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JoAnnB Posted 4 Oct 2006 , 7:38pm
post #3 of 9

Once you pipe the dot, if you touch it lightly with a damp paint brush, the tips will disappear.

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cakemommy Posted 5 Oct 2006 , 1:45am
post #4 of 9

I just let my dots sit for a minute or two and then lightly push down the points!


Amy

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peacockplace Posted 5 Oct 2006 , 2:23am
post #5 of 9

Now what's the trick for getting them evenly spaced?

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ShirleyW Posted 5 Oct 2006 , 2:59am
post #6 of 9
Quote:
Originally Posted by peacockplace

Now what's the trick for getting them evenly spaced?




An Impression mat. Earlene Moore carries them on her website.

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NEWTODECORATING Posted 5 Oct 2006 , 3:00am
post #7 of 9

Crazy as it may seem I drew them on a piece of computer paper and did the pin prick method for the wedding cake I did with them. icon_cry.gif

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jessieb578 Posted 31 Oct 2006 , 6:34pm
post #8 of 9

My trick to smooth dots is when I stop squeezing I pull the tip off to the right (or left if you're left handed and feel better going that way) and it sweeps away any point that might be there!

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mrsright41401 Posted 31 Oct 2006 , 7:21pm
post #9 of 9

The way that I was taught was to squeeze til the dot is the size you want. Stop squeezing, than without lifting up move the tip clockwise around the dot all the way and than lift up. Always works for me.

Rachel

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