Piping buttercream and toppings

Piping buttercream and toppings

By
From
Lucy's Bakes
Photographer
Jacqui Melville

Use disposable piping bags and a large star nozzle.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. If you are using a disposable bag, snip the end off the bag so that the fluted edge of the nozzle is protruding out of the end of the bag. Place the bag in a jug and fold the top edges over the jug edges so you can use 2 hands to fill it. Spoon in the prepared buttercream, frosting, whipped ganache or cream. Twist the top of the bag firmly, pushing the topping towards the nozzle. Keep that twist within your grasp so that when you squeeze the bag, the filling is forced down and won’t squish out the top. Use your other hand (I use my writing hand for best accuracy) to guide the bag from the tip.
  2. To pipe a perfect rosette, hold the nozzle about 2 cm from the top edge of the cake. Squeeze the bag gently so the icing begins to ooze out, pushing towards the cake enough to make the topping stick to the cake, and then draw the bag in a circular motion round the cake, continuing in a spiral towards the centre. Once you have reached the middle, stop squeezing and pull the bag up and away, then you will get a lovely swirl. If you push down slightly when you stop squeezing, you will get a star-shaped blob.
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