By Toba M. Garrett
Expert Cake adorning with Pastry Chef significant other Set
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Extra info for Professional Cake Decorating with Pastry Chef Companion Set
Load a pastry bag with 8 oz (228 g) Buttercream Icing for Piped Roses or the variation given at the beginning of this lesson. This is a stiffer buttercream icing than the traditional Decorator’s Buttercream Icing. Buttercream Icing for Piped Roses is simply Decorator’s Buttercream Icing without all of the liquid, a little less shortening, and a little more butter. Because of the stiffness of the icing, you will also be able to pipe a rose base and rose petals. Put a coupler inside the pastry bag.
Finish the basket weave with a rope border. qxd 48 7/17/06 LESSON 4 2:55 PM Page 48 A D VA N C E D P I P I N G S K I L L S ]] ]] ]] ]] ]] ]] ]] ]] ]] ]] ]] ]] ]] Decorator’s Hint Practically all of the piping done in buttercream icings can also be done in both royal icings. ]] ]] ]] ]] ]] ]] ]] ]] ]] ]] ]] ]] ]] Decorator’s Hint When mixing food colors into royal icings, use a brand-new rubber spatula that hasn’t touched any grease products. Any deposit of fat or oil on a rubber or offset metal spatula will break down the royal icing.
To begin, attach a #18 star tip to the pastry bag and position the tip and pastry bag at a 45-degree angle. Start with a left reverse shell: Raise the tip slightly from the surface and position the tip and pastry bag at the 6 o’clock position. Apply a burst of pressure and move the tip in a clockwise direction, forming a small rosette. When the tip reaches the 12 o’clock position, continue to apply pressure as you move the tip to the 5 o’clock position. Ease the pressure and ]] ]] ]] ]] ]] ]] ]] ]] ]] ]] ]] ]] ]] E shells are a simple way to make a uniform top border to an iced cake.