Passionate about fashions spanning the decades, Hayley Ninnis owns and operates Hayley's Vintage Clothing and Jewelry. Hayley Ninnis enjoys sewing and making costumes and also has a passion for the decorative arts, including those of the edible variety.
Decorating a cake skillfully begins with knowledge of the piping techniques used to create patterns such as lines, ruffles, petals, and rosettes. Buttercream without shortening is the best ingredient for piping, as it is smudge resistant and easy to work with and hardens when chilled. Once placed in the piping bag, the icing or buttercream should be gently squeezed to remove trapped air bubbles, before it is tied off at the end. A sign of proper consistency is that the icing does not break when piped between the fingers and given a small shake. If the icing is too dry, simply add water, and if too wet, add a bit of powdered sugar. When piping, do not force the lines but let gravity do the work in drawing the buttercream down onto the cake. Keeping the tip of the piping bag off the cake surface, gently guide the string of icing in the desired direction. For those with unsteady hands, it makes sense to find a comfortable position with the elbows on the table or countertop, which provides support.
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AuthorA psychology undergraduate at The Pennsylvania State University, Hayley Ninnis seeks to combine her psychological training with her background in art and yoga. Archives
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