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Piping with buttercreams

post #1 of 4
Thread Starter 

I'm doing a cake for a baptism next weekend and am planning to use swiss meringue buttercream (just made a test batch - oh my! amazing!!!) - I've always used shortening-based icings, so have not had melting problems when piping - how do you keep the icing from melting in the bag from the warmth of your hand? I'm planning to do rosettes on the bottom tier and some basic stringwork on the top tier.

 

Also, since it doesn't crust - if I pipe a small dot on the cake, how would I make the point on the dot go down? Hope this makes sense.

 

Thank you!!!

post #2 of 4
Make a very tiny rosette motion when making the dot. If you still get a tip circke the tip around again without letting go of the frosting but also without applying any pressure to the bag.
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post #3 of 4
If that makes any sense at all
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post #4 of 4
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