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Piping and how it is done

Piping and How it is Done

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MARTHA STEWART'S COOKIES The very best treats to bake and to share To see other Cake Cupcake and Baking books click here Brand new large softcover book published 2008 352 pages lots of gorgeous mouthwatering colour photos and step-by-step instructions The must-have baker's guide with 175 cookies to make to enjoy and to share. Whether you’re baking for a party or a picnic a formal dinner or a family supper–or if you simply want something on hand for snacking–there is a cookie that’s just right. Martha Stewart’s Cookies has 175 recipes and variations that showcase all kinds of flavors and fancies. Besides perennial pleasers like traditional chocolate chip and oatm information

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CUPCAKES by SUSANNAH BLAKE photography by MARTIN BRIGDALE Brand new hardcover book 64 pages gorgeous mouthwatering colour photos. Simple Cupcakes are one of life's pleasures. From classic Passion Fruit Butterfly Cakes to melt-in-the-mouth Orange and Almond Cupcakes you won't be able to resist whipping up a batch. Celebration Cupcakes offer a new take on traditional recipes. Out with the wedding cake and in with a tower of snowy-white Wedding Cupcakes. Try the delightful Christmas Cupcakes or add some sparkle to your bonfire party with a plateful of Firework Cupcakes. When you need a little comfort turn to the pages of Indulgent Cupcakes. Gooey sticky Banoffee Cupcakes offer a taste of heaven more info

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CAKE DECORATING by The Australian Women's Weekly To see other Baking and Cake Decorating books click here New softcover book published 2013 120 pages. Features step-by-step instructions beautiful photos and extensive how-to section and glossary. NB: An expanded hardcover version of this book is also available. It has more cake designs recipes and a larger techniques section. Click here for more information about The AWW Decorating Cakes book Beautifully decorated cakes from easy to experienced to expert Decorating cakes can be really simple but effective incredibly complicated but divine and everything in between - and this is where this book is positioned. If you're a newcomer to cake decor much more info

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SHARING SWEET SECRETS GLUTEN and WHEAT FREE by PAMELA MORIARTY To see other Baking books click here New softcover cookbook published 2010 168 pages. Superb full-page full colour photos Thanks to Sharing Sweet Secrets: Gluten Wheat Free people with Coeliac disease and those with an intolerance to gluten will no longer feel deprived when it comes to eating sweet foods. This book is filled with a delicious and scrumptious variety of sweet food to suit every occasion. Recipes include rich desserts afternoon teacakes and special occasion sweets plus there are a delicious variety of cakes and tortes biscuits puddings custard desserts crumbles and mousses. With tips for pantry stocking and food buy extra

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SWEET OLD-TIME FAVOURITES An Australian Women's Weekly Cookbook See more Baking books click here New large softcover book 176 pages lots of delicious recipes and colour photos. These old-fashioned cakes biscuits desserts and sweet treats are perennial favourites - we still order them when we see them on restaurant menus and are delighted when someone makes them for us for dessert or afternoon tea. Bread and butter pudding lemon meringue pie college pudding baked custard - they're all here along with lamingtons neenish tarts coconut macaroons and devil's food cake. These old-time favourites will never go out of fashion. The Australian Women's Weekly has gathered together all their most well-k extra info

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CUPCAKES BY COLOUR by The Australian Womens Weekly To see other Cake Cupcake and Baking books click here New softcover book. 128 pages published 2008 gorgeous mouthwatering colour photos and step-by-step instructions. Pink white yellow blue green or chocolate - choose the colour that suits your taste your theme or your china - and then charm and delight your friends with these divine little cakes. They are quirky and witty and incredibly simple. Make them for a party or arrange them in tiers for a stunning wedding cake. Over 100 cupcake designs for you to decorate in simple and pretty ways using easy-to-buy sweets lollies and decorations. . Includes cupcakes for every occasion - children's a more.....

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VEGAN CUPCAKES TAKE OVER THE WORLD by ISA CHANDRA MOSKOWITZ and TERRY HOPE ROMERO To see other Cupcake and Baking books click here New softcover book over 40 delicious colour photos. Published 2006 168 pages measures 18 x 18 cm. 75 dairy-free recipes for cupcakes that rule! The first-ever guide to delectable decadent dairy-free cupcakes - guaranteed to wow even omnivores. Vegan cupcakes will take over the world. Better to give in sooner than later and make this a smooth transition. After all they're so delicious easy to make adorable and portable these little cuppers are sure to be the beginning of a dairy-free revolution. In this sweet and sassy guide Isa Chandra Moskowitz author of the sma click to go

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50 NOVELTY CAKES and PARTY CAKES by Janice Murfitt and Louise Pickford To see other Children's Birthday Cake books click here New softcover book with clever designs gorgeous full-colour photos and step-by-step instructions. 96 pages. Designs to delight children of all ages from an exotic parrot an Indian elephant in full regalia and a chocolate porcupine to a glamourous mermaid a sleek sailboat and a 'cheese and tomato' pizza Contents include: Over 50 original designs for fun party cakes with choices for every occasion and all ages Recipes for the classic sponge and fruit cake bases and delicious icings frostings and popular cake coverings including buttercream marzipan sugarpaste and royal more advice

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BAKE YOUR CAKE AND EAT IT TOO! by TAMARA MILSTEIN To see other Cake Cupcake and Baking books click here New softcover book with minor shelfwear and bumping at cover corners 128 pages published 2005. Delicious full-colour photos and step-by-step instructions. Cakes tortes gateaux .. no matter where you are in the world regardless of the continent you find yourself on you will find one theme that is constant to all - cakes. It is the universal food that binds families together. It is what mother bakes while children are at school and it is the food of choice when celebrating a birthday anniversary or other special occasion. A slice of cake raises the spirits with a cup of tea or coffee and a c much more info

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SWEET! 260 little slices of heaven by SALLY WISE See other Baking books - click here New softcover book published 2012 354 pages measures 21 x 16 cm. For everyone who loves to indulge in delicious sweet treats. Indulge your family and keep them satisfied with Sally's offering of sweet recipes. Sally Wise one of Australia's most popular cooks now offers her family collection of 260 irresistible sweet recipes. Favourites like currant slice rich festive Christmas cake scrumptious sticky date pudding with caramel sauce and tiramisu with toffee coffee syrup. Sweet! includes a section on making your own confectionery comprising delectable offerings including macadamia truffles and Turkish delight come here

Piping and how it is done
PRACTICE is most important for a beginner. You'll find an upturned cake tin or a sheet of glass ideal for this.
With the glass you can draw guide designs on paper, fix under the glass and pipe the outlines on top.
The icing can be scraped from both tin and glass, put back into the bag and used over and over for practice.
To prepare the bag for icing, attach the pipe to the screw and put about 2 tblspns icing in the bag. Never have too much icing because a very full bag is difficult to handle.
Twist the open ends clock­wise and press well down from the outside with your fingers to squeeze out any air.
Hold the bag with the twist between your first finger and thumb, having your thumb well pressed on the twist to keep the bag closed.
Guide or steady the bag with the tip of the first finger of your left hand. The pressure from your right hand fingers forces the icing out in an even flow.
Practise with the star pipe first, because it's easier to master than the others.


The Star Pipe - With this pipe you can make stars of various sizes, shell edgings, shell scrolls and a basket weave.
For stars, hold the bag in an upright position and lightly touch the tip of the pipe on to the cake.
Press until the star is the size you want and then stop pressure. Lift pipe quickly from cake, otherwise the star will have a long thread.
To do a shell edging or border, hold the bag in a slanting position, apply fairly heavy pressure and, as it forms a shell shape, draw it to the right pull­ing the icing to a point.
For a continuous shell border, begin the next shell, without lifting the pipe from the cake, by piping over the point of the first.Continue this way so that each successive one overlaps.
To make a double shell border for the base of a cake, pipe one shell up on to the cake, the next down on to the board, and so on.

Basket Weave Pipe - You can make various types of weaves with this pipe. It can also be combined with a thick writing pipe or a star pipe to vary the design. In this case, the basket pipe is used for the horizontal lines.
Beginning at the top of the cake and holding the bag in a slanting position, pipe the first line along top of cake.
Next, make vertical lines at regular intervals over this first line and then follow "with another horizontal line. Make sure that this horizontal line covers the ends of the vertical
lines. Pipe the second row of ver­tical lines midway between those in the first vertical row.
Basket weave is done with a basket pipe alone or in combination with a star or writing pipe.

Leaf Pipe - Used for leaves, frilling and it can be used for daffodil petals.
To pipe leaves, hold the bag in a slightly slanting position and let the tip of the pipe (with its broad side to the cake) touch very slightly. Gen­tly press, without moving the pipe, until the icing fans out with the vein mark down the centre.
Now stop pressure and gen­tly pull the pipe down to form the tip of the leaf. Touch cake to break off icing.
Various shaped leaves may be made by twisting your hand to either side while pulling away.
You can make attractive two-tone leaves by putting a spoonful of brown icing in one side of the bag and a spoonful of green in the other. As you squeeze the icing out, the colours combine, giving an in­teresting variegated effect.
For frilling on the skirt of a doll cake, hold the bag side­ways across the cake, apply a steady pressure and move the pipe across the cake in a wavy manner.
Pipe a second row slightly overlapping the first and con­tinue overlapping each successive row until the skirt is completed.

Petal Pipe - This is used tor roses, sweet peas, pansies and most of the flowers used to decorate cakes.

The Writing Pipe - This pipe is used for lattice, scrolls, dots, lines, festoons, bunches of grapes, forget-me-nots, lettering and birds.
For lines, hold the pipe up­right, with the point just touching the cake where the design begins.
Press lightly and evenly and, at the same time, lift the pipe from the cake with a slow, steady movement and draw out a thread of icing to the required length.
Place it in position on the design, touch pipe on to cake, stop pressure and lift off quickly.
If the thread breaks, the icing is being pulled too sharp­ly, so apply more pressure or work a little slower.
To make dots, hold the bag upright and lightly touch the tip of the pipe on the cake.
Press bag until a dot the size required is made. Stop pressure and lift pipe away.
This must be done quickly, or a long peak will form on top of the dot. Graduated dots are made by using heavier or lighter pressure.
For a.scroll design, hold the bag in a slightly slanting posi­tion.
When doing lettering. it's a good idea for beginners to write or print the words on a piece of paper. put on the cake and prick the outlines through with a pin

How to Pipe Flowers, Fruits and Birds
YOU can pipe most flowers on to the waxed side of small pieces of waxed paper arid remove when dry; or you can buy special flower nails and fix these pieces of paper on to them with a spot of royal icing; or you can make your own flower nails by stick­ing unused bottle tops (crown seals) to nails. Use flat-topped nails 2in to 3in long and a strong adhesive.
If piping the flowers directly on to these home-made flower nails, grease lightly with melt­ed white vegetable shortening.
While flowers are drying, stick nails into a board with rows of holes about *in deep bored in it (similar to a crib­bage board).
When flowers are dry, hold each nail over gentle heat (a candle or a match) for a sec­ond to melt the shortening and so remove flowers.
Fix flowers to the cake with a little dab of royal icing. If they're to be on stems, pipe a green dot in the centre back of each and push into this a short piece of wire bent slight­ly at the tip.


LILY-OF‑THE-VALLEY
You can pipe these on to wire or directly on to the cake. Using a No. 0 or No. 1 writer, begin with a small, elongated dot at the top for a bud.
Pipe two more little dots, side by side, *in further down the stem. Pipe three more tin lower and then another kin down, pipe four pointed dots in a circle.
Repeat, making each group slightly larger than the pre­vious one. With a leaf pipe, pipe an elongated leaf on to waxed paper, making it droop slightly to one side.
If piping directly on to the cake, do a drooping stem first and let it dry before adding the flowers.


WISTARIA
You can pipe this flower on to waxed paper and dry over a rolling pin or you can pipe it straight on to the cake.
Using the small petal pipe and holding the bag upright, pipe a thin petal about lin long.
Pipe two more petals, one on either side of the first and overlapping the base.
Pipe three petals for the third row, overlapping the ends of the petals in second row and with the centre one in line with the first petal piped.
Now pipe four petals for the last row, overlapping the ends of those in the previous row. When dry, carefully peel from the paper and arrange on the cake, point end down. Fix with a little royal icing, pipe leaves under the base and add: a few tendrils.


LAVENDER
Take a wire stem and, hold­ing it so that the top is point­ing down, pipe small dots through a No. 0 or No. 1 writer. Continue with the dots, turn­ing the wire so that it will be completely covered, and pull­ing each dot to a long down­ward point.
As you continue, overlap and use more pressure on the bag to give a thicker-looking flower head. For the last section, change to a larger writing pipe. Hang each wire stem, with the tip down, to dry.

PANSY
For these, two colours may be put into the bag or you can tint the flowers with a brush when they're dry.
Use a No. 20 small petal pipe and hold the bag with the concave side of the pipe upper­most and the thick end point­ing down.
Pipe the first petal with the outward and downward move­ment, turn the nail slightly backward and pipe the second petal to overlap the first.
Now turn the nail slightly forward and pipe the third petal which should overlap the first one a little. Turn the nail back a little once again and pipe the fourth petal opposite the third and overlapping the second slightly.
These four petals should form a half circle. Now add the fifth petal, a wavy one, which is the largest and should take up the remaining half circle.
Pipe a spot of contrasting colour in the centre.

JONQUIL
This flower has six petals. Pipe the first petal with the out-and-back movement, then the second and third petals. These three should occupy no more than half a circle.
Continue with the next three petals, the last of which should join neatly to the first. Before icing is dry, pinch the end of each petal to give the pointed tip.
When dry, use the smallest petal pipe to make the centre. This can be done in one move­ment.
BRIAR ROSE
There are five overlapping petals with an indentation in each. Use a No. 20 small or large petal pipe.
Petals have an edging of pink which shades to white on the inside. Using a knife, line the inside of the bag with pink icing and then fill with white icing.
Pipe the petals with an out­ward and downward move­ment, but pause in the middle of the movement to give the indentation.
Leave until dry and then pipe a circle of yellow or black dots in the centre of each.


SWEET PEA
Use a No. 20 small or large petal pipe and hold it with the curved part toward you.
With the pipe almost flat on the icing nail, pipe the first petal in a three-quarter circle, shaking the pipe lightly to give the waved effect.       
Pipe the second petal in the same way on top of the first. For the centre, hold the pipe upright and use an up-and-down movement. This petal should stand straight out.


FORGET-ME-NOT
Use a No. 1 or No. 0 writing pipe to make a circle of five small dots for each flower, each dot barely touching the next. Put a little spot of yellow in the centre of each.


VIOLET
Use white or mauve royal icing for these and paint them violet after they're dry, with a dot of yellow in the centre. Hold a No. 20 small petal pipe upright and, using a slight up-and-down movement, pipe two petals on top.
Now pipe two more under those and then a larger petal at the bottom.
       
ROSES

Roses can be piped on to flower nails, the sharpened ends of matches or on to wire stems.
You can pipe these on to headless matches, toothpicks, icing nails reversed or on to wire stems.
Make sure the royal icing is fairly stiff before beginning the roses.
Hold the match upright in your left hand, between thumb and first finger, and hold the icing bag in the other hand, in a slanting position, with the concave side of the pipe facing left and the thick end down.
Place the pipe against the match, press the bag and turn the match around slowly, clockwise, so that a strip of icing covers the match and overlaps. Stop pressure and press pipe on to match.
Stand the match in a small hole bored in a piece of wood and go on with the next.
Do about eight of these bud centres at a time and the first one will be nearly dry when you finish.
Now take the first match in your left hand, place the pipe half way up the bud centre and, with a half circle upward movement, pipe a petal half way around the bud centre. Dry as before.
When piping the petals, don't lift the pipe too far away from the match because this will cause folds to form in the petals.
Continue overlapping petals, making each slightly larger until the rose is the size and shape required.
To remove the rose from the match, cut triangles along the edge of a piece of strong card­board. Place the match in a triangle and gently ease the rose off. Leave on cardboard until dry and then store in an airtight container.
If using a left-handed petal pipe, you'll need to reverse the directions.
You can also pipe small rose buds directly on to the cake. For those you use Nos. 1 and 2 writing pipes.
With the No. 2 writer, pipe a pointed bulb and then pipe an "5"-shaped scroll from the pointed tip to the base.
Using green icing and a No. 1 writer, make a small bulb coming from the base and then three small strokes—one in the centre of the bulb and one on either side.

DAFFODILS
Daffodils can be piped on to icing nails, waxed paper or straight on to wire stems.
There are six petals in each flower and they're piped in the same way as jonquil petals, but you use a leaf pipe for them (you can, of course, use a petal pipe if you wish).
If using a petal pipe, let icing dry slightly and then gently pinch the end of each petal into a point.
For the trumpet, take a writing pipe and pipe a circle of icing in the centre.
Build it up until it's the right height. Before icing is quite dry, you can give the trumpet a serrated edge by nicking it with a pin. When dry, touch up the edge with orange colouring.
Another method is to pipe the flower straight On to a wire (if you want it on a stem).
Bend the top of the wire to form a small hook. Using a small petal or large writing
pipe, pipe a coil of icing around the hook, covering it complete­ly. This is the trumpet part.
When dry, take a No. 16 leaf pipe and pipe three petals in a circle, just behind the trumpet. Put aside to dry and then pipe another three petals behind those, placing them so that they show between the first three.
Yet another method is to pipe the petals on the back of a lightly greased spoon, as­semble when dry and pipe the trumpet part in the centre.


DOVE
Pipe on to pieces of waxed paper or greaseproof paper lightly greased with melted white vegetable shortening.
Body, head and beak are all in one piece. Using a No. 4 writer or a greaseproof paper cone with a large piece cut from the end, press out icing to form the body the size you want, then lift pipe and, still keeping a slight pressure, form the neck.
Ease pressure to form the head, lower point of pipe a little and draw away quite quickly to form the beak.
The tail is piped on to the body with a No. 0 writer. Pipe three curved strokes on each side of centre of body and build up once to make tail stronger.
Wings: Lightly grease the back of spoons with melted white vegetable shortening—teaspoons or coffee spoons, de­pending on size of doves.
Pipe a single curved line on the back of the spoon.
Fill in on one side with lines, making each one shorter. Re­member to reverse the second wing so there's a right and left wing.
When quite dry, apply gentle heat for a second and carefully remove from spoon.
Remove dove from paper and fix the wings to the body with a little royal icing. Sup­port them until firm. Add a dot of black colouring for each eye.

 

BLUEBIRD

This little bird can be piped in sections on to waxed paper or the shape can be outlined on the cake and filled in with softened royal icing.
Lightly grease greaseproof paper in the usual way, or use waxed paper.
With a No. 0 or 1 writer, form the wing, using two out and return strokes for the out­side, followed by three out and return strokes, making each one shorter.
For a larger bird, pipe nine out-and-back strokes, the first of which will form the wing shape, then each after that should be gradually shorter. Don't forget to form the second wing in the opposite direction.
For the body. use a No. 1 writer and follow the instruc­tions given for piping the dove.
Pipe the tail on to the bird with a No. 0 or 00 writer, making a long stroke on each side and a short one in the centre.
For the larger bird, use four out-and-return strokes for the tail.
Leave until dry arid then fix wings to body with a little royal icing, supporting them until firm.
Use a spot of black colour­ing for each eye.
Another method is to pipe the tail first and, without lift­ing the pipe, continue to press out the icing to form the body, head and beak. Make the wings separately.
To pipe the bird directly on to the cake, first draw the shape on to paper. Place paper on cake, prick through the outline and flood with the softened royal icing.

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