Notes:
"Setup" refers to doing this in
class, not on a real cake. So ignore that part once you practice.
"Decorator Icing", is Royal Icing,
or that containing no shortening. There is a recipe HERE.
A "T-pin" is a pin with a straight
line across the top instead of a head.
Use simple patterns - easiest.
Great on sides of cakes.
Can be done on buttercream or fondant
iced cakes.
To transfer pattern to cake, hold
attern against cake and punch holes onto icing. Or refer to my stencil
method.
MORE:
Brush Techniques
Make a flower pattern using a gum
paste flower cutter, then outline one area at a time with thin consistency
buttercream icing.
Before each outline can dry, immediately brush out lines of icing towards center of pattern area using a dampened decorator brush. Work in short, quick strokes.
Clean brush in water after brushing
each flower, to create distinct lines of icing. Gentle brushstrokes of
icing, piped directly on your cake, set a soft, romantic tone for wedding
and anniversary cakes. Be sure to brush the design immediately after piping
your outlines—the technique won't work on dry icing.
Square
Tip Brush Set: #A555/81-505/LJ900/81-505
Use the square tip brush for lace-look
brush embroidery. Draw design with Icing Writer, then pull outlines toward
center with brush.