Creative Cake Production
Cake Decorating: Unit 2
Information Sheets
INTERMEDIATE 2
Dena Nicholson
Creative Cake Production
Unit 2
Cake Decoration
----------------------------------------------------------------------------------------------------------------
Learning and Teaching Scotland acknowledge the work of Dena Nicholson, Helen
Wilson and Margaret Craig in the production of this resource.
First published 2005
This publication may be reproduced in whole or in part for educational purposes
by educational establishments in Scotland provided that no profit accrues at any
stage.
© Learning and Teaching Scotland
2
Creative Cake Production
Unit 2
Cake Decoration
----------------------------------------------------------------------------------------------------------------
CONTENTS
Sugarpaste Icing
4
Colouring sugarpaste
5
Royal icing
6
Royal icing 2
7
Butter icing/cream
8
Apricot glaze
9
Chocolate work
10
Covering a cake with sugarpaste
12
How to marzipan a cake for sugarpaste
13
How to marzipan a cake for royal icing
14
Before a cake is covered with royal icing
16
Covering a cake with royal icing
17
Embossing
19
Crimping
20
Piping
21
Ideas for Madeira cake and sultana cake
28
© Learning and Teaching Scotland
3
Creative Cake Production
Unit 2
Cake Decoration
----------------------------------------------------------------------------------------------------------------
SUGARPASTE ICING
Suitable for Madeira cake, sultana cake and rich fruit cake
INGREDIENTS
450 g icing sugar
2 x 15 ml spoons liquid glucose
1 egg white
METHOD
1. Place the egg white and liquid glucose in a large bowl and mix together with a
wooden spoon, until the egg is frothy.
2. Stir in most of the icing sugar, then knead in the remaining sugar until the mixture
forms a ball.
3. Lightly dredge the work surface with icing sugar, and knead the sugarpaste until
smooth and free from cracks. If the icing is too soft to handle, and is sticky, add
some more sieved icing and knead until the mixture is firm and pliable.
© Learning and Teaching Scotland
4
Creative Cake Production
Unit 2
Cake Decoration
----------------------------------------------------------------------------------------------------------------
COLOURING SUGARPASTE
Ready-coloured sugarpaste can be bought from cake decorating shops and from
some supermarkets and is quicker and easier to use. However, it is easy to colour
your own but it is best to use the paste or gel colourings as these will not affect the
consistency of the paste. Liquid colourings would make the sugarpaste sticky and
unmanageable.
When colouring sugarpaste:
* Use a cocktail stick to put dabs of the colour onto the paste, then knead the colour
into the paste thoroughly. Cut the paste in half. If the colour has been properly
kneaded into the icing, then both the cut edges should be the same.
* A woodgrain effect can be achieved simply by putting some streaks of brown
colouring into a sausage shape of sugarpaste. Stretch the sausage of paste, then
fold it in half, and roll the paste into a sausage shape again. Repeat the rolling and
folding again, and the woodgrain effect will appear. Stop before the colour becomes
too solid, and roll the sugarpaste out.
* If a marbled effect is needed, then apply the colour with the cocktail stick and gently
knead the paste for only a short time. This means that the colour is not fully mixed in,
and when the icing is rolled out, the colour is dispersed in such a way that it
resembles the lines and circles found in real marble.
* Marbling can also be done by using different coloured balls of paste, and kneading
these together before rolling out the paste in the usual way.
* Colour can be painted straight onto a sugarpaste surface. It is best to allow the
paste to dry out before you begin painting on it. This will avoid the surface being
dented, if leaned on by mistake. Brush the surface of the cake to make sure there is
no icing sugar or cornflour there, as this would cause the colour to bleed. Use the
food colour like watercolour paints remembering to use only a little water, as too
much would dissolve the icing surface. If a shape has to be outlined with black, make
sure that the middle colour is dry first, as otherwise the black would bleed into the
damp middle colour.
*To prevent hands being stained when kneading colour into sugarpaste, place the
paste in a polythene bag and knead until the colour is evenly mixed.
* If too much colouring has been added to paste, it can be corrected by kneading in
some white sugarpaste. Knead in a little at a time until the correct colour is achieved.
* When colouring large amounts of sugarpaste, it is easier to cut the paste into
smaller pieces, colour each one separately, before kneading all the pieces together.
* Food Colouring Pens are now available. They look like felt tip pens but are filled
with edible food colourings. These must only be used on dry icing, and are useful for
fine details such as features on faces or for small writing. These pens are permanent,
so mistakes cannot be easily removed.
© Learning and Teaching Scotland
5
Creative Cake Production
Unit 2
Cake Decoration
----------------------------------------------------------------------------------------------------------------
ROYAL ICING
Suitable for sultana cake and rich fruit cake
INGREDIENTS
450 g icing sugar
2 egg whites
5 ml glycerine
5 ml lemon juice
METHOD
1. Place the egg whites in a large, spotlessly clean bowl and whisk until just frothy.
2. Sieve the icing sugar on to a plate.
3. Add one-third of the icing sugar to the egg white and beat with the mixer at a slow
speed until the icing is smooth.
4. Gradually add more of the sugar and the lemon juice and glycerine. It may not be
necessary to use all the icing sugar as this is affected by the size of the egg whites
being used. The icing should stand in peaks when ready.
Points To Note
* When the icing is ready, transfer it to a clean, grease free bowl. Lay a sheet of
cling film directly on top of the icing to prevent it drying out then cover the bowl with
cling film.
* It is best to make royal icing the day before it is needed. Cover the icing as above,
then before using, it needs to be remixed, because the icing will have settled and air
bubbles will have formed. Beat it with a palette knife until it is smooth again.
* When working with royal icing, drape a damp cloth over the bowl containing the
icing so that the surface will not crust and harden. To stop icing hardening in a piping
tube when not actually piping, tuck the tip of the tube into a damp cloth.
* The consistency of royal icing will vary according to what it will be required for. If
the icing is to be used for Piping, it needs to be a firm consistency. To test for piping
consistency, a palette knife when pulled out of the icing should form a fine, sharp
point known as sharp peak. This consistency will flow easily for piping and will keep
the definite shape formed by the piping tube. In order to get a Flat Icing consistency,
when a palette knife is pulled out of the icing, it should form a fine point, which curves
over the end of the knife and is known as soft peak. This consistency will spread
smoothly and is used when coating a cake.
* When colouring royal icing, it is best to use paste colourings, as these will not
affect the consistency of the icing. If a pale colour is needed, the icing will become
slightly darker as it dries, so bear this in mind, as the colour is prepared.
© Learning and Teaching Scotland
6
Creative Cake Production
Unit 2
Cake Decoration
----------------------------------------------------------------------------------------------------------------
ROYAL ICING 2
Dried powdered egg white is known as egg albumen and may be used instead of
fresh egg whites in royal icing. The dried egg white is convenient as there are no egg
yolks to use up, and it produces a good, light, glossy icing which handles well.
INGREDIENTS
15 ml dried albumen powder (Merriwhite / Whiskwhites)
60 ml tepid water
250 g icing sugar
METHOD
1. Using a thoroughly clean small bowl, sprinkle the albumen powder into the water
and stir until totally dissolved.
2. Sieve the icing sugar.
3. Pour the albumen solution into a medium-sized bowl, add a small quantity of icing
sugar and stir briskly to mix.
4. Continue adding small quantities of the icing sugar every few minutes, until the
desired consistency is reached, mixing well after each addition of sugar.
Points to Note
* Do not add too much icing sugar at one time as this will produce a dull, heavy icing
which is virtually unusable.
* Allow the icing to settle before using it. Cover it with a cling film to exclude all air.
Mix gently before use to disperse the air bubbles then adjust the consistency if
necessary.
*This icing can be frozen. Allow it to come to room temperature and beat thoroughly
before using.
* It is not necessary to store this icing in the fridge if it is to be used within a few
days. Store in a cool, dark place.
© Learning and Teaching Scotland
7
Creative Cake Production
Unit 2
Cake Decoration
----------------------------------------------------------------------------------------------------------------
BUTTER ICING / CREAM
Suitable for Victoria sponge and Swiss roll
INGREDIENTS
125 g icing sugar
50 g softened butter
1.25 ml spoon vanilla essence
1 - 2 x 15 ml spoons boiled, hot water
METHOD
1. Beat the butter until light and creamy.
2. Sieve the icing sugar onto a plate.
3. Gradually add the sieved icing sugar, beating constantly, until it is all incorporated.
4. Mix in the vanilla essence.
5. Adjust the consistency by adding a little water.
Points To Note
* Different flavours of butter icing /cream can be made using flavoured essences
such as peppermint and almond. Lemon juice, lime juice or orange juice can also be
used. Coffee flavouring can be made using 10 ml coffee granules blended with 15 ml
boiling water then allowed to cool.
*Butter icing / cream can be coloured. It is best to use paste colours as these do not
affect the consistency of the icing. The creamy colour of the icing does, however,
mean that some shades such as pale pink and pale blue will never be as pure as
they would be using white royal icing.
* Butter icing /cream freezes very well.
* When covering a sponge with butter cream, cover the sides first. This lets you hold
the top of the cake steady with the other hand without getting too sticky.
* Butter cream can be used to coat a sponge before covering it with sugarpaste. Coat
the cake with a thin covering of icing, place it in the fridge for a few hours then cover
with the sugarpaste.
* If coating a cake with butter cream, give it a light covering, place the cake in the
fridge until well set, then cover it with a second, final coating. This will prevent
crumbs being dragged around the surface of the cake and will also give a smoother
finish.
© Learning and Teaching Scotland
8
Creative Cake Production
Unit 2
Cake Decoration
----------------------------------------------------------------------------------------------------------------
APRICOT GLAZE
Apricot glaze is used as an adhesive to stick marzipan to the cake surface. It is
important that the marzipan fits closely to the surface of the cake so that air, a source
of bacteria, is not trapped.
Apricot glaze is also used before covering the marzipan with sugarpaste. In this case,
the sugarpaste must fit closely to the cake without any air bubbles forming which
would spoil the finish of the cake.
Apricot is preferable to other jams because it has a milder flavour, which will not
dominate the taste of other flavours in the cake.
Apricot jam is also light in colour, and so is less likely to cause staining in cakes that
are going to be stored for some time.
To Make Apricot Glaze
Ingredients
450 g apricot jam
45 ml water
Method
1. Place the jam and water in a saucepan and heat gently, stirring occasionally until
melted. Bring to the boil and boil for 1 minute. This could also be done in a covered
bowl in the microwave.
2. Strain the mixture through a sieve. Rub as much of the fruit as possible through
the sieve. Discard the skins left in the sieve.
3. Pour the glaze into a clean, warm jam jar, cool and seal with a clean lid. This will
keep in he fridge for up to two months.
Point to note
* A little lemon juice may be added as the acid helps preserve the glaze and keeps it
from setting too thick.
© Learning and Teaching Scotland
9
Creative Cake Production
Unit 2
Cake Decoration
----------------------------------------------------------------------------------------------------------------
CHOCOLATE WORK
Chocolate is a very versatile ingredient for use in cake decorating as it can be
moulded, poured, piped and modelled. It is sold as bars, dots, buttons or chips.
The quality of chocolate is judged by the amount of cocoa butter it contains.
Basically, the higher the amount of cocoa butter in the chocolate the better the
flavour, colour and texture.
All grades of chocolate are sold as plain, milk or white varieties. The plainer the
chocolate, the harder the texture and the stronger the flavour.
The main types of chocolate are:
(a) Dessert or eating chocolate - this is the one you buy in the sweet shop.
(b) Couverture - the most expensive with the highest amount of cocoa butter.
(c) Baking / cooking chocolate which you buy readily in the supermarket.
The two main types of chocolate used in sugar craft are baking chocolate and
Couverture. The less expensive baking chocolate has so little cocoa butter in it that it
cannot be called chocolate and is sold as chocolate flavoured coating. Baker’s
chocolate is easier to work with, is versatile and less costly than other alternatives,
and so it is a popular choice for cake decorators.
To Melt Chocolate
1. Break the chocolate into small bits and place in a clean, dry bowl.
2. Place the bowl over a pan of hot, not boiling, water. The base of the bowl needs to
be just above the surface of the water. This will allow the chocolate to melt slowly.
If the chocolate becomes too hot during the melting process, the surface will have
a streaked appearance when it sets. Take care not to let any water into the bowl
as this makes the chocolate become thick, gritty and unusable.
3. Stir gently until the chocolate is smooth.
Points To Note
* It is possible to melt chocolate in the microwave set at its lowest setting. Heat the
chocolate in short stages of 30 second intervals and stir carefully. Chocolate will burn
very quickly because of its very high fat and sugar content, and this happens very
easily in the microwave.
* Chocolate can also be melted successfully in the oven. Set the oven to a very low
heat 100 °C / Gas No ¼. Put the chopped chocolate in a heatproof bowl and leave it
in the oven for 5 minutes. Check chocolate has melted – if not leave it in the oven for
another minute.
© Learning and Teaching Scotland
10
Creative Cake Production
Unit 2
Cake Decoration
----------------------------------------------------------------------------------------------------------------
CHOCOLATE WORK
To Coat A Cake With Melted Chocolate
1. It is possible to cover the plain cake, but if you have the cake covered with
marzipan, butter icing, chocolate spread or apricot glaze before you begin, this
gives a better surface for the chocolate to adhere to.
2. The chocolate should be melted and gently stirred, so that it is smooth and air
bubbles in the chocolate come to the surface and burst. As a rough guide
approximately 500 g of chocolate will be needed to cover an 18 cm sandwich
cake.
3. Place the cake on a wire rack, over a drip tray or greaseproof paper to catch the
excess chocolate.
4. Pour the melted chocolate onto the middle of the cake and tip the tray gently to
encourage the chocolate to run smoothly over the top of the cake and down the
sides.
5. Gently tap the wire tray to encourage the chocolate surface to become level and
dislodge any air bubbles.
6. Leave the cake to set in a cool place.
© Learning and Teaching Scotland
11
Creative Cake Production
Unit 2
Cake Decoration
----------------------------------------------------------------------------------------------------------------
COVERING A CAKE WITH SUGARPASTE
Suitable for Madeira cake, sultana cake and rich fruit cake
Sugarpaste icing is used increasingly these days because celebration cakes are
often presented as softly rounded, smooth cakes, which can be baked or cut into a
range of different shapes. Use an easy shape when you first cover a cake in
sugarpaste.
INGREDIENTS
Icing sugar for dredging
18 cm round sponge cake
Apricot glaze or butter cream
450 g sugarpaste
METHOD
1. Place the sponge cake on the board.
2. Brush apricot glaze over the sponge, or coat with a thin layer of butter cream, or
marzipan the cake.
3. Lightly dredge the work area with icing sugar.
4. Knead the sugarpaste until smooth, then roll out the paste to 5 mm thick, making
sure that it is large enough to cover the top and sides.
5. Lift the sugarpaste supported by the rolling pin, then unroll it onto the cake to cover
evenly.
6. Dust your hands with cornflour, and smooth the icing over the top and down the
sides of the cake.
7. Trim away any extra sugarpaste at the base of the cake using a sharp knife.
8. Dust your hands with more cornflour and gently rub in circular movements to make
the surface smooth and glossy.
Points to note
* Any trimmings can be kneaded together, sealed in cling film or in a poly bag for use
later.
* The method for applying sugarpaste to a cake is the same as for putting on the
marzipan.
* If hands become warm, a small muslin bag filled with cornflour and tied at the top is
good for dusting your hands.
© Learning and Teaching Scotland
12
Creative Cake Production
Unit 2
Cake Decoration
----------------------------------------------------------------------------------------------------------------
HOW TO MARZIPAN A CAKE FOR SUGARPASTE
1. Unwrap the cake and remove the lining paper. Place the cake in the centre of the
cake board. The board should allow for at least 2 cm from the side of the cake to
the edge of the board. Brush the top and sides with the prepared apricot glaze.
2. Knead the marzipan until soft and pliable. Form it into a smooth ball. Lightly
dredge the work area with icing sugar. Roll out the marzipan to a thickness of
5 mm and the same shape as the cake. The marzipan should be big enough to
cover the top and sides. This can be measured using string. Roll the marzipan
loosely around the rolling pin so that it is supported as it is lifted towards the cake.
3. Carefully unroll the marzipan so that it falls evenly over the cake. Working from the
centre of the cake, smooth the marzipan over the top and sides. The marzipan
should fit closely at the base of the cake.
4. Trim away any extra marzipan from the base of the cake. Using the base of the
hand, gently rub the top of the cake to give a smooth and glossy finish. Allow the
marzipan to dry before covering with sugarpaste.
© Learning and Teaching Scotland
13
Creative Cake Production
Unit 2
Cake Decoration
----------------------------------------------------------------------------------------------------------------
HOW TO MARZIPAN A CAKE FOR ROYAL ICING
Suitable for Madeira cake, sultana cake and rich fruit cake
1. Turn the cake upside down, so that the flat base of the cake now becomes the
top. If the cake is very rounded, it may be necessary to cut away the rounded part,
so that the cake sits securely on the cake board.
2. On a work area lightly dredged with icing sugar, knead the marzipan until smooth
and pliable. Cut it into two pieces, one being slightly bigger that the other.
3. Using the larger piece of marzipan, knead it until smooth again then roll it until it
is 5 mm thick and slightly wider then the top of the cake. The cake tin could be
used as a guide for the size and shape of the marzipan.
4. Turn the marzipan over as the rolled side is smoother and will be a better surface
for the top of the cake. At this stage, the work area may need to be dredged again
with icing sugar, because the marzipan must move easily.
5. Brush the marzipan with apricot glaze.
6. Place the cake, flat top surface facing down, on to the marzipan.
7. Cut round the cake and remove the extra marzipan.
8. Turn the cake the right way up, taking care not to leave any fingerprints.
9. Place the cake on the cake board.
10.Using a piece of string, measure round the cake and cut the string the exact
length. The depth of the cake including the marzipan coating also needs to be
measured.
11. Roll out a strip of marzipan to match the side measurements and cut it to size.
© Learning and Teaching Scotland
14
Creative Cake Production
Unit 2
Cake Decoration
----------------------------------------------------------------------------------------------------------------
HOW TO MARZIPAN A CAKE FOR ROYAL ICING
12. Gently roll the strip up like a loose bandage.
13. Brush the side of the cake with apricot glaze.
14. Stand the marzipan roll upright, so that it rests on the cake board and against the
cake. Gently unroll it round the cake, so that the marzipan sticks to the side.
15. Cut away any extra marzipan so that the cut edges do not overlap.
16. Seal the joins of the marzipan at the top edge and at the side join by smoothing
over with a palette knife that has been dipped in boiling water. Allow the marzipan
to dry before icing.
© Learning and Teaching Scotland
15
Creative Cake Production
Unit 2
Cake Decoration
----------------------------------------------------------------------------------------------------------------
BEFORE A CAKE IS COVERED WITH ROYAL ICING.
* The cake needs to be covered with marzipan, and has had two or three days to
dry out so that the surface is firm.
* Calculate the quantity of icing required to royal ice the cake. Generally two or
three coats are needed. This is particularly important if the icing is to be coloured as
it means that the cake has the same colour throughout the different coatings.
* The icing should be made at least the day before it is needed. This allows the air
bubbles in the icing to surface and, once the icing is mixed with a palette knife, it will
be easier to use.
* The royal icing should be soft peak consistency for best results.
* Remember to have a damp cloth to cover the bowl of royal icing. The surface will
dry quickly and form a crust and if any of these dry particles are stirred into the icing
by mistake, they will be dragged over the surface of the cake causing problems.
* Do not be disappointed if the cake surface is not smooth after the first sweep, as
this rarely happens!
* Time has to be allowed for each layer of icing to dry before the next one is
applied.
* The first coating is really to cover any imperfections in the marzipan and to give a
smooth base for the next coating.
* It is better to coat the surfaces of the cake with two or three thin coatings of icing
rather than one thick coating.
* Make sure that the side scraper, or the straight-edge tool, is always totally clean
before it is used. Dry icing stuck on either of these will leave unwanted marks on the
cake surface.
© Learning and Teaching Scotland
16
Creative Cake Production
Unit 2
Cake Decoration
----------------------------------------------------------------------------------------------------------------
COVERING A CAKE WITH ROYAL ICING
1. Place the cake on a turntable. Put about three 15 ml spoons of icing in the centre
of the cake and, using a palette knife, spread the icing evenly over the top. This is
done using a paddling motion and, as well as spreading the icing, it helps to get
rid of air bubbles.
2. Take the cake off the turntable.
3. Use a straight-edge tool or a metal ruler or a palette knife that is longer than the
diameter of the cake to smooth the top of the cake. This is done by holding the
straight-edge tool at a 45 degree angle to the cake, and pulling it steadily across
the surface. It is important to keep up a steady and even pressure, otherwise a
ripple effect will result. If after one sweep, a smooth surface has not been
achieved, simply repeat the process until a good result is obtained.
4. Tidy the edge of the cake, then allow the icing to dry before coating the sides.
5. To cover the sides the cake must be on the turntable. Spread the icing with a
palette knife, so that the blade is close to the cake and it is used in a rippling
movement, while turning the turntable. This will spread the icing and also help to
get rid of air bubbles.
© Learning and Teaching Scotland
17
Creative Cake Production
Unit 2
Cake Decoration
----------------------------------------------------------------------------------------------------------------
COVERING A CAKE WITH ROYAL ICING
6. Use a stainless steel scraper, or a strong plastic one, to remove the icing. Any
others will bend with the weight of icing, and the cake will have a barrel effect.
Smooth the sides in one continuous sweep. Start at the furthest side of the cake
with the scraper resting on the cake board and held firmly at an angle to the side
of the cake. Hold the cake board and turntable with the other hand. Now turn the
cake and turntable continuously in one revolution in one direction. At the same
time, hold the scraper against the icing, pulling it in the opposite direction to
smooth the icing. Gradually draw the scraper off the cake.
7. Tidy the top edge of the cake and the cake board, before leaving the icing to dry.
This completes the first coating.
© Learning and Teaching Scotland
18
Creative Cake Production
Unit 2
Cake Decoration
----------------------------------------------------------------------------------------------------------------
EMBOSSING
Suitable for Madeira cake, sultana cake or rich fruit cake
This is a very effective and quick method of decorating a cake covered with
sugarpaste. It involves pressing a pattern onto the cake top or it can be done to form
a border round the sides.
There is a huge range of embossing tools in a variety of designs on the market now
which can be bought from cake decorating and craft shops. Many other tools may be
used, however, to impress a pattern into the sugarpaste - spoon handles, tops of
icing nozzles, buttons, lids off bottles. Anything small with a defined pattern on it, and
spotlessly clean, can be used.
To Emboss A Pattern:
*Choose the design you wish to emboss into the cake.
* Practise on a small piece of spare sugarpaste to try out design before attempting it
on the cake.
* Dust the embossing tool with cornflour in order to make sure that it will not stick to
the cake. Use only a very little cornflour or else the definition of the pattern will be
lost.
* Press the embossing tool on to the cake surface taking care that it is to the same
depth and at the same angle to make an even design.
Points To Note
Embossing must be done on a cake that is freshly covered with sugarpaste,
otherwise the paste will have dried and crusted over. This means that the embossing
tool will not work successfully as the detail from the tool will not show up.
Colour can be added by dipping the embossing tool into petal dust (powder colour)
before embossing the icing, or by painting part or all the design with food colouring
when the design is dry. Practise this on a separate piece of sugarpaste before
applying to your cake design.
© Learning and Teaching Scotland
19
Creative Cake Production
Unit 2
Cake Decoration
----------------------------------------------------------------------------------------------------------------
CRIMPING
Crimping tools are available from most kitchen shops and all cake decorating
specialists. They are inexpensive and simple to use. Crimping is a quick and easy
way to give sugarpaste cakes neat and decorative edges. Crimping tools come in
different shaped end pieces, curved lines, closed and open scallops, ovals, 'V',
hearts, diamonds, claws and zigzags.
To get a good result using a crimping tool:
* Plan exactly how you are going to carry out the design before starting to work.
* Work quickly as the crimping process needs to be done before the sugarpaste
begins to dry. If this happens, the sugarpaste will begin to crack as you work, and
spoil the design.
*Keep the thick elastic band, which is on the crimping tool when you buy it, actually
on the tool all the time. The band is there to help you to keep each crimp even.
* Practise on a spare piece of sugarpaste. It is important not to take 'bites' from the
paste with the crimper, so keep an even gentle pressure.
* Use the crimping tool on a cake that has been freshly covered with sugarpaste so
that the paste is still soft and will easily take the impression of the crimping tool
.
* Dust the crimping tool with cornflour to stop it sticking to the paste when crimping.
* Press the crimper on the edge of the cake and squeeze firmly enough to mark the
paste, then gently release and lift the crimper.
* Place the crimper end next to the crimped edge you have just done, to get a
continuous line round the cake.
© Learning and Teaching Scotland
20
Creative Cake Production
Unit 2
Cake Decoration
----------------------------------------------------------------------------------------------------------------
PIPING
The secret of good piping is being able to apply just the right amount of pressure to
the piping bag to allow you to control the line of piped icing.
Linework is the simplest form of piping. It is an invaluable skill to master, because
straight and curved lines are used so much in all cake designs. Linework is also often
used to emphasise borders and also in trelliswork and in the delicate lacework
pattern called cornelli or filigree work. Lettering is a form of linework.
Overpiping is when a second line of piping is piped on top of the existing line. This
makes an outline more effective. Overpiping can also create a step-like effect.
Plain piping tubes are used for piping lines. These range from the smallest, no. 00 to
the wider no. 4.
The size of the piping tube governs the size of the piping bag. As writing tubes are
small, they need a small piping bag.
Piping bags can be bought from the specialist kitchen shops or from cake decorating
shops.
Washable polyester piping bags are good as they are strong and will not burst when
in action. When piping with butter cream it will not seep through the sides of this type
of bag, and they do last for ages.
Disposable shop-bought bags are handy as they are made up for you in tough clear
film, but they are expensive.
Homemade piping bags are definitely the cheapest option. They can be made using
greaseproof paper or silicone paper. Butcher’s wrap, which is a tough clear film,
makes really good piping bags because the icing does not dry out as it does in the
paper piping bag.
© Learning and Teaching Scotland
21
Creative Cake Production
Unit 2
Cake Decoration
----------------------------------------------------------------------------------------------------------------
To Make A Piping Bag
1.Cut some greaseproof paper into a triangle.
3. Wrap corner ‘A’ round the cone.
5.Tuck the points ‘A’ and ‘C’ inside the
top edge of the bag.
© Learning and Teaching Scotland
2.Pick up corner ‘C’ and fold over, so
that ‘B’ forms a sharp cone at the
centre.
4. Make sure that ‘A’ and ‘C’ are at
the back, and the point of the cone
is sharp. Take care at this stage
not to pull the top edge of the bag
as this will make it too narrow to
fill with icing later.
6. Cut off the tip at ‘B’ and insert a
nozzle or piping tube.
22
Creative Cake Production
Unit 2
Cake Decoration
----------------------------------------------------------------------------------------------------------------
HOW TO FILL A PIPING BAG
Cut a small piece, about 1.5 cm, off the tip of the piping bag. This will allow the piping
tube to be fitted.
Using a palette knife, place the royal icing in the bag. Hold the palette knife through
the bag, and pull out the knife.
To close the bag, fold the ‘wings’ towards the centre then turn the top down to force
the icing into the piping tube.
The amount of icing in the piping bag should only be the same depth as the piping
tube. Too much will force the icing to overflow at the top of the bag.
© Learning and Teaching Scotland
23
Creative Cake Production
Unit 2
Cake Decoration
----------------------------------------------------------------------------------------------------------------
PIPING TECHNIQUES
Lines. These are done using a plain piping tube or nozzle. Touch the surface where
the piping has to begin. Lift the tube and press the top of the piping bag, as the icing
flows from the tube, gently pull it along the line. At the end of the line, return the tube
to the surface and stop pressing the top of the piping bag.
Overpiping is lines piped using a thicker size of line on the base then piping on top of
this using a thinner piping tube, and on top of that with an even smaller tube. This
can give an effective border or frame to a design.
Trellis work is done by piping parallel lines in one direction, then when they are dry,
another set of parallel lines are piped at an angle to the first set. This is a very
effective way of covering an area of a cake.
Cornelli work is a technique used to cover, or block, areas of a cake. This is done by
piping a series of wiggly ‘M’ and ‘W’ shapes. These lines should not touch each other
and it should not be possible to see where the line ends.
Filigree is done in the same way as cornelli, but using a very fine piping tube.
© Learning and Teaching Scotland
24
Creative Cake Production
Unit 2
Cake Decoration
----------------------------------------------------------------------------------------------------------------
PIPING
Snail Trail is used to seal a sugarpaste cake to the cake board. It uses a plain piping
tube, which is held at a slight angle to the surface. Make a bulb of icing then ease off
the pressure at the top of the piping bag and pull the piping tube away to form a tail.
The next bulb is piped over the tail of the previous one to make a line (or trail).
Star shapes use a piping tube with a serrated point. These come in a variety of sizes.
The piping bag is held upright and close to the surface. Push the top of the bag and
let the icing come onto the surface, stop the pressure and lift the tube up so that a
point is formed.
Rosettes are piped in a similar way to stars, but the piping tube is moved in a circular
motion as it is being slightly lifted. The piping tube for rosettes has finer indentations
than the tube for stars.
© Learning and Teaching Scotland
25
Creative Cake Production
Unit 2
Cake Decoration
----------------------------------------------------------------------------------------------------------------
PIPING
Shells are generally used as a border round the base or the top edge of a royal iced
cake. The piping tube has a serrated point, which rests on the surface where the
shell has to be piped. Push the icing without moving the bag to make the shell shape.
Pull the tube away from the shell to make the tail. The next shell overlaps the tail of
the one before to make a chain.
© Learning and Teaching Scotland
26
Creative Cake Production
Unit 2
Cake Decoration
----------------------------------------------------------------------------------------------------------------
PIPING PROBLEMS
Piping needs a great deal of practice. Listed below are some problems that often
occur:

The line being piped keeps breaking. This happens because:
(a) The piping tube is being moved too quickly.
(b) Not enough pressure is being applied to the piping bag.
(c) A line of piping will also break if the piping bag is jerked.
(d) The royal icing is too dry.
(e) The icing is being lifted too high above the cake.

The line being piped is not straight.There are different reasons for this happening:
(a) The piping tube is being held too close to the line being piped.
(b) The icing is not being slightly stretched as it is being piped.
(c) Too much icing is coming from the bag and the line is kinking.
(d) An unsteady hand. Hold the piping bag in the hand used for writing and
support it with the forefinger of the other hand. This will help to help steady
the bag.

A blob of icing is forming at the start of a line of piping. This can happen when the
piping tube is not pulled away once the icing is attached to the surface to be
piped.

A blob of icing has formed at the end of a line of piping. This is because the
pressure is kept on the piping bag once the tube has been brought back to the
surface.

Difficulty with piping a circle. This is the most difficult shape to pipe. Use a
template as a guide and pipe round it. The join can be tidied using a damp
paintbrush.
© Learning and Teaching Scotland
27
Creative Cake Production
Unit 2
Cake Decoration
----------------------------------------------------------------------------------------------------------------
IDEAS FOR MADEIRA CAKE AND SULTANA CAKE
Cut-out Decorations
These are quick and easy to make and are an effective decoration for a cake
covered with sugarpaste icing.
Method
(1) Colour some sugarpaste.
(2) Lightly dredge the work area with icing sugar.
(3) Roll out the sugarpaste thinly.
(4) Cut out the shapes required.
(5) Moisten the underside of the shape with a little water.
(6) Place the shapes in position on the cake.
It is easy to build up a design on a cake using cut outs and ready made decorations
so that the inexperienced cake decorator does not need to use piping at all.
Sets of alphabet cutters can be bought so that each letter can be cut out and stuck
on to the cake forming the words required.
© Learning and Teaching Scotland
28
Creative Cake Production
Unit 2
Cake Decoration
----------------------------------------------------------------------------------------------------------------
IDEAS FOR MADEIRA CAKE AND SULTANA CAKE
Chocolate Cut-Outs
1. Melt 125 g of chocolate and pour it onto greaseproof or silicone paper.
2. Use a warm palette knife to spread the chocolate as evenly as possible.
3. Pick up the paper a few times so that any air bubbles in the chocolate will burst.
4. Leave the chocolate to set. It should look dry or dull on the surface and it will not
stick to your fingers when touched.
5. Cut out the shapes. Biscuit cutters, cocktail cutters, leaf cutters can all be used
very successfully. Simply press the cutter into the chocolate and remove the
shape.
6.
Store the chocolate cut-outs in a box with greaseproof paper between the layers.
Chocolate Leaves
1. Pick leaves that are from fresh flowers or herbs and have well-defined veins.
Wash these and dry on paper towel.
2. Melt 125 g of chocolate.
3. Paint the chocolate onto the underside of the leaves using a medium-sized
paintbrush. Take care not to paint over the edge of the leaf otherwise the leaf will
not peel away later.
4. Place the leaves on greaseproof paper to set.
5. When the chocolate has fully set, peel away the leaf.
6. Store the chocolate leaves in greaseproof paper in a box away from the heat.
Colouring Chocolate
1. Melt the required amount of white chocolate.
2. Use paste colouring or the powdered food colourings only. Liquid colouring will
make the chocolate solid and unusable.
3. Mix the colour thoroughly into the chocolate and use immediately.
© Learning and Teaching Scotland
29
Creative Cake Production
Unit 2
Cake Decoration
----------------------------------------------------------------------------------------------------------------
IDEAS FOR MADEIRA CAKE AND SULTANA CAKE
Piping with Chocolate
1. Melt chocolate. At this stage, a few drops of glycerine or water can be added.
This makes the chocolate thicker instead of allowing the chocolate to cool and
thicken naturally.
2. Place the melted chocolate in a greaseproof paper piping bag, making sure that
the bag is not overfilled.
3. Fold down the top and snip off the tip. Only a very small hole is needed as the
chocolate will flow quickly. Avoid using a piping tube in the piping bag as this
will encourage the chocolate to set in the cold metal, and block the opening in
the tube.
4. Pipe the shapes required. Place the designs under greaseproof paper, and pipe
on the lines.
5. Remove the piped shapes with a palette knife when they are set.
Point to note
* It is very difficult to pipe stars or shells round a cake with melted chocolate. Use
chocolate spread instead! It is the ideal consistency and it should not set in the piping
tube.
Chocolate Run-Outs
1. Melt enough chocolate to pipe your design..
2. Have ready two greaseproof paper piping bags.
3. Fill both bags with chocolate, fold over the top of each and seal carefully.
4. Draw the shape to be used for the number of run-outs you need, plus some extra
in case of damages, on a piece of paper.
5. Place a piece of greaseproof paper on top.
6. Snip the end off the tip of one piping bag and pipe round each shape.
7. Cut a slightly larger piece off the tip of the other piping bag and use this one to
flood chocolate into each shape.
8. When totally dry, lift the run-out shapes carefully from the greaseproof paper.
© Learning and Teaching Scotland
30