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Trouble Writing on Cakes - Page 2

post #16 of 37
Quote:
Originally Posted by cakegirl1973

Quote:
Originally Posted by SRumzis

I suck at piping, but my letters have been awesome ever since I changed my method. I print out my phrase, tape parchment paper over it, trace over it with royal icing, let it dry, then bam! Works great for me. Use small dots of ri to attach the letters to fondant, or just press them right on to bc. Hth!



This is a great idea. I'm going to have to try this!



But what about a square cake? I have y first wedding cake in October and y friend wants a onogram in the middle (he designed it) and he also wants "FOREVER AND ALWAYS) written on the side of the bottom round tier
post #17 of 37
The only tip I have is to let the icing fall onto the cake and keep your pressure as even as possible. Once I started that my writing looked a lot better.

My problem is that I have terrible handwriting! I tend to print and write at the same time which doesn't make for pretty cake decoration icon_lol.gif

I'll have to try that royal icing transfer technique!
post #18 of 37
the shape of the cake makes little difference in writing on it.

I think you mean you want to know how to write on the sides of the cake. Best bet there is to write what you want on a 3 or 4" tall piece of wax paper. Pin it to the cake and trace over the writing with a toothpick, then after removing the paper, the writing will be embossed on the icing and you trace over it with icing.
post #19 of 37
The writing I do on my practice board is beautiful but it doesn't turn out as good on the actual cake. I've tried different angles, heights etc. without improvement. Anyone else have this problem?
post #20 of 37
Quote:
Originally Posted by kakeladi

the shape of the cake makes little difference in writing on it.

I think you mean you want to know how to write on the sides of the cake. Best bet there is to write what you want on a 3 or 4" tall piece of wax paper. Pin it to the cake and trace over the writing with a toothpick, then after removing the paper, the writing will be embossed on the icing and you trace over it with icing.


What a great idea! I feel stupid for not thinking of that! Hahaha. I will try that. O am making a dummy as practice so I hope it will turn out Nice icon_smile.gif
post #21 of 37
When writing on cake, use piping gel mixed in thin consistency icing. Move the entire arm, rather than just the hand/wrist as you do in writing on paper. Practice, practice and practice again.
post #22 of 37
Oh, another hint I just remembered:

Whatever color your cake is iced in (base color) use that same color to write on the cake with a small round tip - like 2 or 3 - if it dosen't turn out you can just smooth it into the base color icing and start over. Once you are satisfied, use whatever color icing you want the writing to be over what you already piped.
post #23 of 37
I have trouble with this too, I even resorted to printing out the phase on the computer, placing it on the cake and pin pricking the letters, then I iced over the pin pricks!! not the best solution but it worked!
post #24 of 37
I agree practice as I am new at this as well and am terrible at it.
I have resorted for some of the cakes to use the edible markers on Fondant, they work well just wish they were a little more vibrant color wise.
post #25 of 37
I find that using those squeeze bottles that u can attach tips to works better for me than a piping bag. This way, I can hold it like a pen as I write. Also, I've learned that when writing in script, not to go back over lines like when u write with a pen. Instead, I stop and pick up again where I left off. That way the letters aren't fatter in some parts than others. HTH
post #26 of 37
When using bc, try writing with a tooth pick first, that way if you mess up you can just smooth it over and start again. Then just pipe over it.
post #27 of 37
Tasha, you can use SugarVeil Icing and trace your letters by piping onto greased parchment. If you'd like a more dimensional piped line (which will also set dimensionally, too), refrigerate the piping bag for 20 minutes before piping. When set, the letters are flexible - you call peel them from the parchment and wrap them around the cake.
If you'd like a tool more comfortable to write with, you can also use the Icing Dispenser to do this (see http://www.sugarveil.com/icing_dispenser/index.htm), which you hold in your hand and feels more like writing with a pen than piping. When they are slightly set, you can build up the letters if you like, like the monograms on the two cakes at the bottom of the page here: http://www.sugarveil.com/gallery/wedding_cakes.htm. Thank you!
Michele Hester
Creator of SugarVeil Icing
art@sugarveil.com
http://www.SugarVeil.com (website)
http://www.youtube.com/sugarveil (videos)
http://www.facebook.com/sugarveilicing (tips)
Reply
Michele Hester
Creator of SugarVeil Icing
art@sugarveil.com
http://www.SugarVeil.com (website)
http://www.youtube.com/sugarveil (videos)
http://www.facebook.com/sugarveilicing (tips)
Reply
post #28 of 37
I use a laser level to get a straight line to follow. Use a small icing amount so you have more control in your hands. Practice practice Practice.
cotton candy smiles ice cream dreams and cake always makes you happy!
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cotton candy smiles ice cream dreams and cake always makes you happy!
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post #29 of 37
I struggle with this alot, so I am really glad you asked the question! So many helpful tips from the lovely ladies on here. At the minute, if its a really important cake, I tried to pipe onto a fondant disk, so that if I make a mistake, I havent ruined the whole cake! That makes me feel less nervous!
post #30 of 37
When I started decorating I would stack phone books under my elbow to steady my arm when I was piping. It does get easier with time. So practice is always the best advice. The consistency of the icing is huge and piping slowly does make it worse. good luck
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