Piping is a special form of cake decorating that uses a small bag with a shaped nozzle that attaches icing in different patterns onto cakes. There are different shapes and sizes of piping nozzles that determine the pattern and thickness of the icing being piped.
What you need
- Plastic piping bags
- Assorted decorating heads/nozzles
- Icing spatula
- Any type of icing
- Food colouring
Types of Nozzles
No.0
|
No.1
|
No.2
|
No.3
|
 |  |  |  |
Writer Super Fine
|
Writer Fine
|
Writer Medium
|
Writer Thick
|
No.4
|
No.5
|
No.6
|
No.7
|
 |  |  |  |
Small Border
|
Rope
|
Fine - 6 Star
|
Large - 6 Star
|
No.8
|
No.9
|
No.10
|
No.11
|
 |  |  |  |
8 Star
|
Fancy Band
|
Large Leaf
|
Large Petal
|
No.12
|
No.13
|
No.14
|
No.15
|
 |  |  |  |
Shell
|
5 Star
|
10 Star
|
Dahlia
|
No.16
|
No.17
|
No.18
|
No.19
|
 |  |  |  |
Double Thread
|
Small Leaf
|
Large Rose
|
4 Star
|
No.20
|
No.21
|
No.22
|
No.23
|
 |  |  |  |
Fine Rope
|
12 Star
|
Border
|
Raised Band - Wide
|
No.24
|
No.25
|
No.26
|
No.27
|
 |  |  |  |
Frilled Ribbon
|
Upright Band - Fluted
|
Grape
|
Fancy Star
|
No.28
|
No.29
|
No.30
|
No.31
|
 |  |  |  |
Clamatis
|
Ribbon - Wide
|
Ribbon - Narrow
|
Forget-me-not
|
No.32
|
No.33
|
No.34
|
No.35
|
 |  |  |  |
3 Thread
|
Scroll
|
Ribbed Band - Wide
|
Ribbed Band - Narrow
|
No.36
|
No.37
|
No.38
|
No.39
|
 |  |  |  |
Small Rose
|
Fine Fancy Band
|
Raised Band - Narrow
|
Fluted Ribbon
|
No.40
|
No.41
|
No.42
|
No.43
|
 |  |  |  |
Fluted Frilled Ribbon
|
Sweet Pea or Fancy Petal
|
Small Petal
|
5 Petal Shape
|
No.44
|
No.45
|
No.46
|
No.47
|
 |  |  |  |
Large Big Rose
|
Large Leaf
|
Long 12 Teeth Open
|
Fine Leaf - Fern
|
No.48
| |||
|
Steps to Successful Piping
- Spread base layer of icing upon cake, cupcakes or biscuits.
- Fit the piping bag with any type of nozzle. Be sure to snip off the tip of bag, put in a couple (helps nozzle to stay in) and screw on the nozzle.
- Then spoon your chosen icing mixture into the piping bag using a spatula.
- Next make sure that you have a firm grip on the piping bag with the tip of the bag in your right hand and the left holding the top of the bag and squeeze it.
- Before you begin to pipe icing onto the cake, you must practise different strokes onto baking paper to ensure that the nozzle is correctly attached and that it is the correct shape and thickness needed.
- You may then begin piping beautiful patterns onto your cooking creation!
Useful Tips
- Use a cookie cutter or a toothpick to mark out your pattern before piping onto the food.
- Start out simply when piping so you can work your way upwards towards harder patterns.
No comments:
Post a Comment