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Writing on Buttercream or Fondant

post #1 of 16
Thread Starter 

Hi All,

I am new to cake decorating. I am finding it a little hard for me to write messages on cakes frosting in buttercream or fondant. I've tried Wilton's cake writing pens and they didn't work on the fondant. Can you help me with a better way to write on buttercream or fondant? thanks

post #2 of 16
In what way are you having trouble? I usually use a size #3 or #4 tip to write with.

Or are you only wanting to use pens?
post #3 of 16
Thread Starter 

I tried the pens only because I was not able to write on the icing properly. I'd rather just write by pipping...that's where I am having trouble. I guess what I am asking is what size tip (thanks for the answer) and how to make it look nice. What's funny is that I have really good penmanship but my pipping icing is not good. I just wanted any suggestions that you all may have. thanks for response.

post #4 of 16

I'm PWC "piping writing challenged" icon_redface.gif as soon as I get the stinkin' frosting bag in my hand, it starts shaking. So whenever I have to write on a cake, I use a toothpick to write in the fondant or frosting first, then I can just trace over with the frosting. I use a very small tip (#2) and make sure the frosting is on the thinner side when I have to write, so I'm not squeezing super hard! After the frosting dries a little, but isn't completely hard, if there are any shakey areas, I use a toothpick to go it and "fix" the letters. I love piping designs...just hate writing! icon_smile.gif

Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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post #5 of 16
Thread Starter 

This is a great idea!! thank you so much. I am going to try it this way. Using a toothpick...how smart. Thanks so much

post #6 of 16

I have a heck of a time writing as well, but one of the things that I was taught by a master decorator was to hold the icing bag normally, but with your upper arms firmly clamped to your sides.  Move your whole body when you're writing, rather than just your arms and/or the bag.  It helped me a lot!  It's amazing how much steadier the bag is when your arms aren't moving.  icon_smile.gif

 

The toothpick thing really helps as well.  It gives you something to follow.

post #7 of 16

I agree with KathleenC, when you move your whole arm it can make it difficult to pipe nice.  Sometimes I rest my arm on a tall tin can or other sturdy container the same height as the cake or little bit higher, just to keep my arm still and straight and just move my wrist.  Like when writing with a pencil often our arm is resting on the table and we just use our wrist and hand.  Also make sure your icing is thin, like toothpaste consistency.  Good luck, it does take practice.  Actually I was told to practice with toothpaste on a dummy cake, then scrape it off and re use it over and over.  With practice you will find a technique that works for you.

Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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post #8 of 16
I made a video—hope it helps!
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
Reply
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
Reply
post #9 of 16

I suck at it too .. I think it takes a lot of practice.... which I do frequently on parchment paper. I am making a cake this weekend, and I made a 'Happy Birthday' FBCT that is sitting in my freezer waiting to be placed on the cake since I suck at piping. And I also have a good handwriting but it doesn't translate onto the cake well haha

So maybe you could try it that way, or try writing on it with a toothpick lightly then tracing it..

If the question involves chocolate, the answer in most cases is YES!

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If the question involves chocolate, the answer in most cases is YES!

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post #10 of 16

I can write fairly well on Butter Cream and Fondant Cakes using either Piping gel or B/C. I am right handed and the icing bag is in my right hand I put my left hand under my  right hand with  tips # 2,3,or 4  resting on my left index finger as a guide to keep my hand steady and I have no problem it may take practice if you are not accustomed to writing like this.

Writing with only my left or right hand has never worked for me.

post #11 of 16

With practice you will be pro's in no time!!! Hang in there because it will get easier!!!  I watched unlimited's video a few times and I do love the way she writes!!!  I also love her ruffle video!!Just keep practicing!!! Pretty soon it will be as if you have a pen in your hand and you will start writing normally.

 

In a Wilton book I have, they show several different styles of writing. One is using the star tip#14 to where they just make stars and form the alphabet which would look great for a kid's cake. Another one they used tip 101S for Calligraphy writing. Some examples used tips 1,2,3or 5.

The one with tip 3 they made dots to form the words. Then another one had tip 45 for flat lettering.

 

You will get better sooner than you think in writing with the tips!!!


Edited by remnant3333 - 4/18/13 at 6:01pm
post #12 of 16
Thread Starter 

Thank you, this is helpful.

post #13 of 16
Quote:

Originally Posted by remnant3333 View Post

 

In a Wilton book I have, they show several different styles of writing. One is using the star tip#14 to where they just make stars and form the alphabet which would look great for a kid's cake. Another one they used tip 101S for Calligraphy writing. Some examples used tips 1,2,3or 5.

The one with tip 3 they made dots to form the words. Then another one had tip 45 for flat lettering.

I think I have that book ... just bought it last week. it does have lots of helpful tips and techniques for piping, so I keep practicing. It'll get easier with time just like other things I guess

If the question involves chocolate, the answer in most cases is YES!

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If the question involves chocolate, the answer in most cases is YES!

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post #14 of 16
I do my buttercream writing in wax paper, freeze it and them place on top of the cake with a painters spatula.

Lomikesa
Always forgive your enemies - nothing annoys them so much.
Oscar Wilde
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Always forgive your enemies - nothing annoys them so much.
Oscar Wilde
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post #15 of 16
What type of buttercream do you use? Do you not have an issue with it breaking or crusting?
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