Icing Strands Keep Breaking! Why?

Baking By 7yyrt Updated 5 Sep 2006 , 3:15am by licia

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7yyrt Posted 7 Aug 2006 , 4:01am
post #1 of 7

I've been trying to pipe a hula skirt for the mini doll cake, and the strands keep breaking on me. I tried both the grass tip (which was a disaster), icon_sad.gif and the small star tip (which wasn't as bad).
I've been using the Wilton buttercream recipe I learned in Class 1.
Is it consistency? Pressure? Evil aliens from Lilo and Stitch?! icon_confused.gif
Thanks.

6 replies
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JoAnnB Posted 7 Aug 2006 , 5:10am
post #2 of 7

Try adding some piping gel for stretch-ability.

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cakesbyjess Posted 7 Aug 2006 , 5:20am
post #3 of 7

I've never tried adding piping gel, but whenever I have to do stringwork, I add a little Karo syrup to the buttercream and it really helps!

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7yyrt Posted 7 Aug 2006 , 5:39pm
post #4 of 7

Would adding piping gel or Karo syrup make it too runny? But I DID think it seemed like it was kind of dry, so maybe that would bring it to the right consistency...Hmmm...
I just took a Hershey's Black Magic Cake out of the oven, so I can try something on it after it cools...
Wheels turning. Thanks, Ladies!

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cakesbyjess Posted 7 Aug 2006 , 6:19pm
post #5 of 7

Just add a very little bit ... maybe a tablespoon for a whole batch of buttercream. That small amount shouldn't really affect the consistency too much. I never measure how much I add, so I'm just guesstimating.

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7yyrt Posted 2 Sep 2006 , 10:07pm
post #6 of 7

Adding the piping gel worked like a dream! I didn't make a hula girl, but it's worked on basketweave and some stripes so far. Thanks much, all! icon_smile.gif

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licia Posted 5 Sep 2006 , 3:15am
post #7 of 7

wow, that great info

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