Swiss Dots ?

Decorating By missym Updated 9 Aug 2007 , 5:18pm by LaSombra

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missym Posted 9 Aug 2007 , 1:10pm
post #1 of 4

What tip do you use and do you have any tips on how to do them? Are they done in random or in a pattern?

I find that when I make a dot, it tends to be "pointy" even if I stop applying pressure before I pull up. Is there a trick I'm not aware of?

3 replies
snowshoe1 Cake Central Cake Decorator Profile
snowshoe1 Posted 9 Aug 2007 , 1:26pm
post #2 of 4

You can use any round tip depending on the size of the dot you want. Your icing needs to be thinned to not get the pointy ends. some people press the point down with their finger, but I find if the icing is thin enough the point disappears. Regarding placement, I don't think there is a science to it, it all depends on the effect you want to achieve.

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missym Posted 9 Aug 2007 , 1:32pm
post #3 of 4

Thanks snowshoe1! I will try thinning the icing. I have a wedding cake this weekend with the swiss dots and I want it to be perfect.

LaSombra Cake Central Cake Decorator Profile
LaSombra Posted 9 Aug 2007 , 5:18pm
post #4 of 4

To avoid the point on dots or beads, you need to stop pressure and then swirl the tip as you lift. I learned that from my wilton instructor way back whenicon_smile.gif

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