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Great tip from my instructor! - Page 20

post #286 of 343
12/21/10 at 5:12pm
Cool technique...I'm going to give it a try.. Thanks for posting!!
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post #287 of 343
1/2/11 at 7:45am
Quote:
Originally Posted by WeddingCakeEnchantress

When I load up my small piping bag (different technique for large bag)
I have a similar technique but different. I will explain:-
Step 1
Get a tall plastic cup that is narrow on the top. Place your piping bag inside it with the top of the bag over the rim of the cup. It has to be a tall cup because in the next step
Step 2
You get a Freezer Bag (a light weight plastic) and pull one of the two corners into a point
Step 3
Push the pointy end into the hole in the end of your piping bag in the tall cup until it pokes out an inch (so it doesn't accidentally go back in the bag)
Step 4
Open the end of the freezer bag over the rim of the cup
Step 5
Now you have a firm edge (the top rim of the cup) to scrape the palette knife edge onto with your buttercream or royal icing until you have a fist full inside
Step 6
twist the plastic one turn at the open end (not the nozzle end or you will block it)
Step 7
secure the end of the outer bag with an elastic band. Cut the end of the plastic off poking out the tip leaving 1cm which you poke into the piping tip. Secure your nozzle and squeeze to remove the air bubble. Now pipe.
Step 8
As you use the icing the elastic can be rolled down the bag to create a little pressure inside the bag
Step 9
Put a small wet sponge inside the bottom of the tall plastic cup and when you are not piping place the piping bags nozzle tip down inside the cup. This keeps the nozzle tip moist and stops it blocking as it should not dry in the sponge. (No need to unblock with pins which damages the tip)
Step 10
When you have finished with the icing in the bag and you want to recolour it for another project, pull the bag out and squeeze the icing or buttercream onto your granite/glass/marble top. Palette the colour in on the flat surface and refill again.
You should never have to wash your piping bag or get sticky hands.
NB If you keep the icing minus the piping bag in a plastic tub in the fridge overnight, the end may get crusty so cut it off with scissors before squeezing out the contents in the middle of the bag to rework it.
NB This is how it was done when I was decorating easter eggs in a production process one after the other for a chocolate factory. I used the same technique in my shop.
Wedding Cake Enchantress
http://weddingcakeenchantress.blogspot.com/



I have read and reread this and for some reason my mind cannot for the life of me figure out what you are saying here. Can you elaborate please?
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #288 of 343
1/2/11 at 10:40am
will try this thanks
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post #289 of 343
1/2/11 at 12:39pm
This is a great idea! I will definitely try it!
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post #290 of 343
1/4/11 at 12:27pm
What a great tip!!! Definately going to try this
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post #291 of 343
1/28/11 at 4:29pm
Great idea ! Thanks
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post #292 of 343
2/11/11 at 8:56am
Quote:
Quote:

Wao!!!!!!! I will try that for sure!!!!
If the theory turns out to be right, that will be tremendously thick and tasty icing on the cake.
Brian Greene


All the world is birthday cake, so take a piece, but not too much.
George Harrison
Reply
If the theory turns out to be right, that will be tremendously thick and tasty icing on the cake.
Brian Greene


All the world is birthday cake, so take a piece, but not too much.
George Harrison
Reply
post #293 of 343
2/11/11 at 8:57am
Quote:
Quote:

Wao!!!!!!! I will try that for sure!!!!
If the theory turns out to be right, that will be tremendously thick and tasty icing on the cake.
Brian Greene


All the world is birthday cake, so take a piece, but not too much.
George Harrison
Reply
If the theory turns out to be right, that will be tremendously thick and tasty icing on the cake.
Brian Greene


All the world is birthday cake, so take a piece, but not too much.
George Harrison
Reply
post #294 of 343
2/11/11 at 8:57am
Quote:
Quote:

Wao!!!!!!! I will try that for sure!!!!
If the theory turns out to be right, that will be tremendously thick and tasty icing on the cake.
Brian Greene


All the world is birthday cake, so take a piece, but not too much.
George Harrison
Reply
If the theory turns out to be right, that will be tremendously thick and tasty icing on the cake.
Brian Greene


All the world is birthday cake, so take a piece, but not too much.
George Harrison
Reply
post #295 of 343
2/11/11 at 8:58am
Quote:
Quote:

Wao!!!!!!! I will try that for sure!!!!
If the theory turns out to be right, that will be tremendously thick and tasty icing on the cake.
Brian Greene


All the world is birthday cake, so take a piece, but not too much.
George Harrison
Reply
If the theory turns out to be right, that will be tremendously thick and tasty icing on the cake.
Brian Greene


All the world is birthday cake, so take a piece, but not too much.
George Harrison
Reply
post #296 of 343
2/11/11 at 1:42pm
You know, I finally had opportunity to try these icing plugs and I did NOT like them at all!!! Reason being, the icing needed to be stirred to get the grainyness out of it before it could be used -- couldn't do that with the icing plugs. And the icing got grainy from being in the plugs for just a couple hours. Oh well. Seemed like a good idea at the time... icon_rolleyes.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #297 of 343
3/3/11 at 1:10pm
I see that this is a older post but would like to say . . . .
Thank You! Thank You! Thank You! For sharing this Awesome Tip. Especially the Detailed Photos. I Totally appreciate the time and effort you put into this post.

I haven't read the 20-some pages of post but just had to say Thank You. I heard about doing this in the "Wanna know a secret????? " post and saw the photos someone posted there of these wrapped frosting.[sorry can't remember the persons name]

I really wish I found this site a heck lot sooner.

I totally can't wait to try this tip with a couple of different colors. I really needed this tip when I made my Valentine Cookie Monster Cupcakes.

Thanks Again. icon_biggrin.gif
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post #298 of 343
3/3/11 at 1:46pm
I used this in my Wilton 2 class with 2 colors and made beautiful roses. I must say the girls were quite impressed. So was I - lol. Thanks for the great tip. I love it....
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post #299 of 343
3/14/11 at 11:41pm
I love it because the bags are so much easier to clean....
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post #300 of 343
4/2/11 at 12:12pm
This is my favourite tip so far! Will definitely give it a try

Thanks for posting
Learning the tricks of the trade in between my other domestic duties so it's a very slow process but I love it!

And I love this website!
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Learning the tricks of the trade in between my other domestic duties so it's a very slow process but I love it!

And I love this website!
Reply
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