For all the cakes I've baked, I'm still terrified of writing on them. I just don't practice intricate piping enough to really be comfortable with it.
But this weekend I'm baking a birthday cake for a friend, a carrot cake with cream cheese frosting, and I want to write something on the top. I'll probably use Wilton's candy melts for the writing.
So what are your tried-and-true tricks for writing on cakes? Do you trace it on with a toothpick first? Do you pipe it onto parchment, let it dry, then transfer it to the cake? Or do you just practice, practice, practice until you can free-hand it right on the cake?
And for anyone that uses candy melts, do you ever have issues with it hardening too quickly and clogging up the piping tip?
you have your answer "I just don't practice intricate piping enough to really be comfortable with it. "
and don't use a tip when you write with candy melts -- it will harden too fast -- they are problematic -- I use parchment and cut the tip for writing --
but even with buttercream just buy a can of icing to practice with -- just stir the icing and fill the icing bag and practice writing on the counter or the back of a baking pan -- wipe it all off -- repeat every day for a while you will totally get it -- ergonomics is important -- you need to be able to hover the bag over the surface you are writing on -- it all comes from the shoulder -- so use a step if necessary -- hold the bag with the dominant hand and use the finger of the other hand to steady it --
invariabley when I teach there will one person who can just pick up a piping bag and write well for the first time -- it's just a little practice for others -- those who insist they can't do it are also right --
You ask: ...... Do you trace it on with a toothpick first?.....That's one good way :) ,,,,,,,,,,just practice, practice, practice until you can free-hand it right on the cake? ...... That indeed is the perfect answer LOL .......... anyone that uses candy melts, do you ever have issues with it hardening too quickly and clogging up the piping tip? ... K8's answer: and don't use a tip when you write with candy melts -- it will harden too fast -- they are problematic -- I use parchment and cut the tip for writing -- Yes for sure That's why you use *very!* small bags usually w/o a tip - just cut a very small part of the tip of the bag off
Let's see if I can remember the tips I learned some 30+ yrs ago: Don't be afraid of getting too close to the cake.....you want your bag to be. For straight lines, touch the cake, start squeezing, and lift the tip up a bit (like 1/8" - 1/4") allowing the icing to flow down onto the cake. This will help keep the lines straight evenif your hand shakes:) Eventually you get used to this so you do most letters like that. Make the 1st letter of you work bigger & fanicier than the rest. (see this example: https://www.cakecentral.com/gallery/i/1417249/square-with-round https://www.cakecentral.com/gallery/i/1379799/modified-lambeth One other thing I like to do is write Happy Birthday one under the other......using either of the strokes of the "H" long enough to pipe the 2nd part of "b" to it. example: https://www.cakecentral.com/gallery/i/1299200/iris-birthday-round Oh, make yourself a press - write out the word(s), on waxpaper turn the paper over so they are backwards, pipe/trace over them using *royal icing*. Allow to dry, Glue onto a sturdy backing such as a cakeboard. Press it into your crusted icing then trace over w/your candymelts. The press will last for many uses . My writting was never very good so I suggest you do what I did: invest in plastic word presses "Happy"; "birthday" annicersary" congrats etc. There were 2 sets - small and large. I don't remember which company I got them from but they were a lifesaver for me LOL!
yes and -- if you use parchment you can just fold the tip up so it doesn't leak -- if you don't have a heating pad -- you can put a saucer over the top of a small sauce pan of hot water and keep the piping bag on there -- or zap it a couple seconds at a time in the micro -- you can hold the tip closed and knead the choco back and forth to make sure everybody is happy in there -- nicely melted & smooth --
I don't trace first because I can't then follow the lines so good -- so keep that in mind too if you need to
Yet again, Lynne and Kate, you are both AWESOME! Most of these techniques I've never heard of, except practice! Thanks!
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