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Piping and how it is done

Piping and How it is Done

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CELEBRATION CAKES an Australian Women's Weekly cookbook To see other Baking books click here Used softcover book with minor cosmetic damage to top left-hand corner of front cover internally is in excellent 'as new' condition published 2000 120 pages. With gorgeous mouthwatering colour photos of every cake and easy-to-follow step-by-step instructions with photos. Of all the cake decorating books I've listed recently this one has the most comprehensive and useful information and the most beautiful cakes! Splendid Decorating Ideas Making an impresively decorated and cleverly themed cake for a special occasion has been the triumph of generations of home cooks. This book from the famous Australia lots more

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CUPCAKES Luscious bakeshop favourites from your home kitchen by SHELLY KALDUNSKI photographs by DAVID MATHESON See more Baking and Cupcake books click here New hardcover book 128 pages published 2008. Make your favourite bakery treats at home In these pages you'll find over 60 tempting recipes for cupcakes fillings and frostings and 30 gorgeous photos. You'll also find helpful tips detailed decorating ideas and lots of inspiration for baking your own delightful cupcakes. This super book contains recipes for every palate and every occasion. With this book as your guide cupcakes have never tasted or looked so good! Cupcakes are everyone's favorite little indulgences. They're loved by kids and extra info

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WILTON CAKE DECORATING 2011 Wilton Yearbook To see some Wedding Cake decorating books click here New large softcover book with superb colour photos. 248 pages published 2010 Start planning a year of amazing celebrations with the new edition of the 2011 Wilton Yearbook which is packed with more cake and dessert ideas than ever before! You’ll find more than 250 exciting designs for every occasion in tune with today’s most exciting themes and colors. Our Party Animals special section of the 2011 Wilton Yearbook features a wild world of unforgettable cakes starting with our sensational circus cover scene. It’s a 3-tier 3-ring circus with colorful brownie pop animals clowns and additional info.....

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INDULGE 100 GLUTEN FREE SWEET AND SAVOURY RECIPES by ROWIE DILLON New large softcover cookbook published 2011 224 pages. Superb full-page full colour photos Gluten-free food gets a makeover For too long gluten-free cooking has had a reputation for being about as appetising as hospital food - it was crying out for a style and taste makeover. Enter Rowie Dillon ex-ad agency creative coeliac and cake-baker extraordinaire - a woman on a mission to save the world from tasteless unattractive food and change gluten-free cooking forever. Her successful business has restored the joy in eating to allergy sufferers making yummy food accessible to all. Indulge is the outcome of years of experimenting to find out more.....

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BOURKE STREET BAKERY The ultimate baking companion by PAUL ALLAM and DAVID McGUINNESS See more baking books - click here New hardcover cookbook with dustjacket published 2009. 360 pages with delicious photography by Alan Benson. Baking is part science part stoneground milling and part river-running romance. But it's not the romance that will kepp your baking consistently good it's the science - Paul Allam. So begins Bourke Street Bakery a complete baking reference from the popular landmark bakery in Sydney's Surry Hills. Whether you are interested in baking bread or creating the perfect pastry this all-encompassing baking bible will ensure your efforts in the kitchen are met with success. Fr here

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MERLE'S KITCHEN by MERLE PARRISH To see other Cake Cupcake and Baking books click here New softcover book 226 pages published 2012. Features delightful chapter notes and lovely recipe comments from Merle plus gorgeous mouthwatering colour photos and step-by-step instructions. The newest Masterchef Australia sensation CWA prizewinner and judge shares some of her secrets to baking success One of life's simple pleasures is the lingering aroma of a freshly baked cake especially one you have made yourself. Cooks everywhere are rediscovering the satisfaction that comes from old-fashioned baking at home. And in this delectable world of cakes scones sponges and puddings one home cook stands out from click the link

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CAKE POPS an Australian Women's Weekly cookbook To see other Children's Birthday Cake books click here New softcover book published 2013 128 pages measures 23 x 19cm. With gorgeous mouthwatering colour photos of every cake pop and easy-to-follow step-by-step instructions What is cooler than a cupcake? A cake pop! Cake pops are delicious bite sized mouthfuls of cake smashed up and rolled into balls. Cake pops are fabulous and fun for kids and adults alike. They are a great use of leftover or excess cake; you can even use pre-made cakes! Cake Pops is jam packed full of exciting and yummy new cake pop recipes - from pretty coffee cups and clowns to festive Christmas trees and Easter eggs - thes click the link

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PERFECT PARTY CAKES MADE EASY by CAROL DEACON To see other Cake Cupcake and Baking books click here New large softcover book with gorgeous full-colour photos and step-by-step instructions. First published 2003 reprinted 2012 192 pages measures 28 x 22cm. Over 70 fun-to-decorate cakes for all occasions Perfect Party Cakes Made Easy contains a huge range of novelty cakes to make and decorate with ideas to suit every occasion. Over 70 deisgns for professional-looking party cakes from childrens' fun favourites to Christmas cakes. Prize-winning cake decorator Carol Deason provides expert advice and easy-to-follow instructions so that even beginners will find these cakes incredibly simple to make. related info

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INDULGENCE PETITS FOURS Brand new hardcover book 160 pages features a photo of each recipe. Published 2009 The Indulgence books are a celebration of vintage style a bygone era when dressing up serving tea in fine china and writing personal thank you notes afterwards was simply good manners. The recipes in these beautiful books include the classics of their time and new creations featuring more adventurous tastes and textures. Each recipe is easily achievable and aims to impress. The book is divided into 3 sections: Delicate Flowers - bring a touch of exquisite beauty into your world with this tempting array of dainty morsels Rich and Sophisticated - the elegance of yesteryear returns with th come here

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FRESH AND TASTY CUPCAKES An R R Publication To see other Cake Cupcake and Baking books click here New large format softcover book with gorgeous full-colour photos. 80 pages published 2007 In this book we will guide you through some basic and some more exotic cupcake recipe topping and decorating suggestions. All of the recipes have been created so that they are achievable by the novice and offer a range of ideas and flavour combinations to broaden the scope of the more experienced baker. Surprise those around you with sweet treats in the lunch bok or for an elegant afternoon gathering! Contents include Vanilla Cupcakes Chocolate Cupcakes Fruit Cupcakes Novelties and Nuts Extensive Glossary W more information.....

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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