Swiss Dots Help

Here is one done in butter cream with damask. You can get smaller damask patterns to put on to cake. You can order them on line.  Now if you are great at piping then you can do your own right on top or side of the cake and would not need the pattern. I am no good at hand piping unless I use a pattern. When piping dots most go from inside then pipe around in very tight circle then release pressure then pull decorator tip away. If the dots have a point you can press it down once butter cream crusts.

http://www.youtube.com/watch?v=URr0z9GMbk0

Here is one where they hand pipe flowers on cake and she shows how she does it.You have to watch all way towards the end of video to see how they pipe the flowers on side of cake below.

http://www.youtube.com/watch?v=r0MZRzhEKzY&feature=channel&list=UL

You also have to level cake plus put dowel rods on each bottom cake in order to hold up the cake on top of it.

Hopefully, others will step in and give you better advice because I am just learning and pretty much an amateur.

Hey Cakes by Joni,

      Usually when I do swiss dots, I just use tiny little edible pearls that I push into the fondant (I've attached a picture here of how I do it). If you do want to use piping, I would usually pipe the dots, then go back afterwards (when they've dried a bit) and then gently push the tip down with my finger, not too hard because you don't want to squish it.

As for the damask, I always use a stencil (from designer stencils)  rather than pipe it. Saves so much time and gives a crisp look to it as well. All the patterns on this cake are stencils and i use buttercream for the pattern. I hope that helps! :) Happy caking!

Salt Cake City,

Do you usually use buttercream or royal icing for your stencils? I'm from Salt Lake and miss it!!!

If you are using Royal, consistency is key.  If it's the right consistency your tips will sink into themselves without you having to do anything.  If it's a little dry and you get tips you use a wet paint brush to push any points down, and you have to do it as soon as they are piped.  You will find that it will just be easier of you break down your bag and thin your icing then to have to hit each and every dot with a wet brush. 

As for BC, it's all in the technique in how it's piped, perfectly described above.

Learn from the RI master:

Once you make your royal, this is how you do piping with it.  

Haven't done damask, but I have done lots of various dotted lace patterns.  To prevent the point, stop pressure before you pull the tip away.  Then, if you are using a crusting icing you can go back over and gently pat down any points.  If you are using a non-crusting icing, you can chill it a little and/or dip your finger in cornstarch, then pat the points down.

Hey Java Jammer,

     Well you wouldn't miss it right now! I have no idea what grass looks like since there's been snow nonstop for months :) Haha.

Anyways, yeah, I just use buttercream and I put a few drops of water in it to make it more soft. I paint it on with a paintbrush, then use a straightedge/scraper and give it one smooth scrape.

Happy caking!
Jennifer