How do I put dots on cakes without leaving them with a point?
Just let it crust a little and use a brush or your finger to press the little peaks in. Does that make sense?
stop the preasure before you pull away and fick your wrist. that is what my instructor has said.
Yes - that is what I have been doing just didn't know if there was a better way. Thanks so much.
Dip your finger in cornstarch and tamp it down.
If you stop squeezing and make a circle motion before you pull away it should break the tip off and leave you with out a point. But sometimes, if you are like me, you get in a hurry and forget to do that. So I just use the cornstratch.