What Is The Best Icing To Use For Swiss Dots....

Decorating By Tracyj Updated 3 Dec 2009 , 4:28pm by __Jamie__

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Tracyj Posted 3 Dec 2009 , 3:34pm
post #1 of 2

My buttercream peaks to bad. Royal icing seems to be the thing. But the recipes make so much icing and I never need that much. I tried to cut it half but it was not the right consistency. Any suggestions?

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__Jamie__ Posted 3 Dec 2009 , 4:28pm
post #2 of 2

SMBC. My fave for doing little dots and things like that. And really, it's in how you handle your piping bag. Let up on pressure, and gently pull tip away to the side, preventing that peak. If you have to, you can smoosh the little peak down with a gloved finger.

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