Basic Cake Piping Techniques

Cake piping techniques are stunning, incredibly complex, creative and… difficult. But piping does not need to bother you. Whether you are new to decorating cakes or simply want to brush up on your piping skills, these basic piping techniques you need to get started. From classic cupcake swirls to piping buttercup flowers and borders, these simple cake piping techniques are sure to help you, read on:

Planning & Cake Design

The practice is an important component in cake piping, so is planning. Before doing anything you need to develop a detailed plan of how you want your cake to look when it is finished. There are various ideas available online. When you have collected your ideas, develop them to create a design. Follow these simple piping techniques for cake to give it a kick start.

Icing to use

So you’ve got your design. The next thing to decide is what you’re going to use for cake piping: buttercream, Swiss meringue, buttercream, or royal icing.

This will depend on which surface you are going to decorate:

• If you are piping on fondant, it is better to use royal icing as it will be harder and will not harm the fondant. (Using buttercream can cause ‘bleeding’ on the fondant.)
• If you piping on Buttercream or Swiss Meringue, it is better to use the same recipe. It does not matter if you are using any other colour or flavour, the important thing is to use the same type of icing.

Cake Piping Bag

Look for a clean space as filling a piping bag can be a task and you might end up with some on the floor. So, here what you can do:

• Place the bag inside a glass
• Open the bag until you cover the edges of the glass so that you have the right cavity to add the filling
• Add icing 
• When finished, place the bag on a flat surface
• Twist the bag to hold the icing
• Before you start piping, squeeze a little of the icing to remove any bubbles.

Holding a Piping Bag

1. Make it into a cone and make sure the top is thoroughly sealed so that the icing will only come from the front and not ooze from the top of the cone.in order to seal the cone, twist the cone properly so nothing can come out. 
2. Make sure the top is not untwisted.in order to do that hold the pastry cone securely between the forefinger and thumb as if two were a pincer. Close your hand and keep pressing in order for the icing to go on the cake. The pressure from the fingers will make sure the icing is pressured down on the cake. 
3. To maintain a good hold, it is necessary that the other hand is placed as close to the nozzle as possible. Use the pressure you apply to direct the icing from the nozzle. 
4. Place your forefinger on the nozzle piece and hold the bag with the other three fingers. This will direct the piping accurately. It is essential that there is a lot of practice that you put into this technique which will make it better and better.

It is always suggested that you can start with very simple techniques and build your way up. It is important that you build your confidence for this and slowly and steadily go into more intricate designs once your hand is more steady. 

It is important that you do not feel intimidated by it and not get discouraged when it does not turn out the way you expect it to be. 

Keep practicing till you reach your desired level. 

Points to remember

• Be sure to use the icing in correct consistency. Not too thick, not too loose.
• Place the required type of frosting nozzle in the piping bag.
• Fill with icing, bend and hold the ends with one hand (usually your writing hand) and rest the tip of the bag in your other hand. Squeeze the piece over the top of the bag to flow evenly.
• To make dots: Hold the bag vertically with the nozzle close to the surface, squeezing a dot of icing slightly to create the desired shape. To finish, stop squeezing, push down and then rapidly pull up.
• To write lines: Place the bag a little away from the surface, at an angle of 45 degrees, squeeze the icing with constant pressure, and let the icing line fall naturally to the place you guide it. Do not try to pull the piping bag before it meets the icing surface, as you will get uneven thickness.
• To pipe rotating on cupcakes: Use a large star or plain nozzle, hold the bag vertically and pipe a ring of icing around the cupcakes. Pipe a small ring overlapping first. Stop the pressure When the bag is in the centre of the swirl, push the bag down and pull quickly to finish.
• For a flower design: using a cake nozzle and icing on top of the cake.

So, these were the basic piping techniques. Try at home and who knows you might succeed.