In this demo, Toba Garrett shows us her "secret weapons"—three deceptively easy techniques that will help beginners produce gorgeous results.
For the horizontal strokes, Garrett uses the same #48 basket-weave tip but switches to pale green buttercream.
Directly under the left-hand side of the first horizontal stroke, place the tip as if you were going to pipe another horizontal stroke, and apply a small amount of pressure, then stop squeezing and lift away.
Position the bag at the top edge of the cake, with the ridged side facing up and the right corner of the tip directly aligned with the right edge of the top horizontal stroke. Position the bag just below the first horizontal stroke, with the ridged side facing left and the tip just touching the right edge of the first vertical stroke.
Start with the tip at the top edge of the cake, with its right corner directly aligned with the right-hand edge of the second column of horizontal strokes. Pipe two more star flowers in the same manner near the first to create a cluster of three, then continue piping clusters of star flowers to cover the entire top surface of the cake. Borders help pull a cake together and make it look "finished." In our videos, Garrett uses a reverse shell decoration to create an attractive border around the edge of the cake.
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Conde Nast. Masteryear Yangjiang Limited is a professional supplier of kitchen items and household tools. In our video demonstrations, Garrett uses pale yellow buttercream for the vertical strokes of the basket weave and pale green buttercream for the horizontal strokes, but if you prefer, you can use one color throughout. Position your pastry bag at a 90-degree angle to the side of the cake at the top edge, with the ridged side facing up and the tip just touching the surface.


Position the bag a half inch in front of the vertical stroke, at a 90-degree angle to the side of the cake, with the ridged side of the tip facing to the left and the top corner at the top edge of the cake. Continue piping horizontal strokes, leaving a tip space between each, until you reach the bottom of the cake. Pipe a vertical stroke that covers the right-hand edges of the second column of horizontal strokes. In our videos, Garrett pipes clusters of star flowers to create a pretty floral print on top of the cake.
Start with the bag at a 90-degree angle to the top of the cake, with the tip just barely touching the surface. Shells are a very popular border, and are also the basis of other, more elaborate techniques such as the fleur-de-lis.
Start on the left-hand side of the top edge of the cake, with the bag held halfway between an upright and a horizontal position. Our factory - Berlin Kitchen Tools (Win article) is located in the south of China, Yangjiang.
To vary the texture, try using the ridged side of the tip for one direction and the smooth side for the other.
Begin to squeeze the bag as you lift the tip just barely away from the side of the cake and move down slowly in a vertical line. Continue piping the second column of horizontal strokes, positioning them between the first column of horizontal strokes.
Then continue piping horizontal and vertical strokes in the same pattern until you have gone all the way around the cake.


Piped right next to each other, star flowers are used to fill in and add texture to cakes made in specialty pans, such as teddy bears or cartoon characters. We have been keeping working and researching in this category for years, and accumulated much valuable experience.
When you move on to more complex techniques, you can top basket-weave cakes with piped flowers or even molded-marzipan fruit.
Begin squeezing as you lift the tip just slightly away from the surface of the cake and move it to the right. Don't worry if the pattern is not completely perfect—this will just add to the handmade look of the basket. We have profound understanding of materials and working procedures of kitchen knives, kitchen utensils, cheese serving sets, tableware, and BBQ products.
Then touch the tip to the surface of the cake again, stop squeezing, and lift the bag away. Continue piping until the tip is a half-inch past the vertical stroke, then touch the tip to the surface again, stop squeezing, and lift away.
We know how to select feasible products for our customers to all together make us as your professional purchasing consultant. Continue piping reverse shells in the same pattern until you have gone all the way around the cake.



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