I want to pipe something like the arches on the second tier of this cake:
http://www.flickr.com/photos/58907930@N04/8273662105/in/photostream/
I can pipe those pointing down rather than up - but my arches are very untidy, and I'm sure I'm doing something wrong.
I've been googling tutorials, but can't find anything that shows me that.
Does anyone have any advice (apart from practice more - I'm all over that, but I'm sure there's a technique I'm missing), or a tutorial they can point me towards?
Thanks!
It's done with royal icing(string work) Most important is marking off spaces before you start using a measuring tape or paper you put around cake and then mark off evenly. Practice working on sides of cakes... it's so much easier piping something flat like a cookie.
I have been taught to use real egg whites for royal icing when piping like this... much stronger
Yes, I've been using royal icing.
I found this video for oriental stringwork (oriental was the word I was missing!):
where the arches pointing upwards are done by flipping the cake over.
Is that what everyone does? So in the cake I posted earlier, would the second tier be turned over to pipe those arches? Because I can do that. I thought there was a way people were piping those neat arches with the cake sitting upright.
I'm not explaining myself well, I don't think.
I'm using royal icing on fondant. I get how to make sure it's all spaced out evenly. I can pipe swags, because I can touch the icing to the cake, and when you pipe a line, it falls in a nice neat swag.
However, when I want to pipe the same curve, but with the curve pointing upwards, like a rainbow, rather than falling downwards, I'm having trouble getting the same neat, even line.
I'm wondering if there's a particular technique I'm missing, or if people are just piping the line and can do it more neatly than I can.
If people are just neater than me, it's fine and I'll practice some more.
ATo me it looks traced. Mayne take a round cutter and indent a little and then trave that as steady as possible?
I'm not explaining myself well, I don't think.
I'm using royal icing on fondant. I get how to make sure it's all spaced out evenly. I can pipe swags, because I can touch the icing to the cake, and when you pipe a line, it falls in a nice neat swag.
However, when I want to pipe the same curve, but with the curve pointing upwards, like a rainbow, rather than falling downwards, I'm having trouble getting the same neat, even line.
I'm wondering if there's a particular technique I'm missing, or if people are just piping the line and can do it more neatly than I can.
If people are just neater than me, it's fine and I'll practice some more.
I think it's done exactly as you described earlier, traditional stringwork with the tier flipped upside down.
Perosnally, I don't think I'd be comfortable flipping a sugarpasted cake. I'd be worried. But that's just me.
I think a tilting turntable is an absolute must for piping something like this.... so that you can have it tilting away from you...
Good luck - very pretty cake!
Suzanne x
mcaulir definitely tip your cake over. Mark your cake with pinpricks for the start and end of each drop. Don't try and follow the line but start with your tip at one pinprick and pull away slightly from the cake, squeezing until your length is right for the drop and reattach at the next pinprick. Practice, practice, practice. If you are having trouble getting even drops you can make a mask out of baking paper with the drops cut into it and wrap it around your cake to use as a guide.
Relznik flipping fondant covered cakes is not a problem. You just rub a bit or cornflour on the top, place a cardboard round over the top of your cake and then flip on to that. If your cake is covered properly the fondant will stay put.
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