Icing and Decorating

Preparatory Work: Bake your sponges a day in advance, wrap with cling film and stack them in the fridge. This is not only easier to work with, but the flavour of the sponge also develops over a period of time. A well rested chocolate sponge tastes very different from the one right out of the oven. Prepare your fillings and frostings a day ahead. Cool your cakes completely before frosting if you have to use them the same day and do not have time to put them in the fridge. Instead of baking a single cake and trying to cut it into two or three layers, divide the batter and bake the layers separately. An offset spatula is your best friend if you like to fill and frost cakes. You just can’t do without it. If you can, please buy an electronic weighing scale. It is not expensive and it will change your life. Practice will make you better each time so don’t fret or be disappointed if you don’t get it right at once. Before start frosting, keep everything ready and have enough time to get your job done. Keep edible glue handy. Here is how it is made: 1 tsp. of Tylo powder (CMC) approx. 30 tsp. of boiled and then chilled water 1 plastic container with lid Mix water and powder in the container. Close with the lid and shake well, it will look lumpy at first. Leave overnight so the Tylo will dissolve into a clear thick gel. Keep it in the refrigerator and away from direct sunlight. Change your tylo glue every alternate week. You can add more water if it gets too thick.

Types of Icing :

‘Icing’ makes all the difference between a good cake and a great one! If you are looking to expand your icing horizons, then this is a must-read blog! There is an icing to suit all taste and all cakes. The list of

different icings is almost endless, with many others being variations on these themes, but get these below mentioned types of icing in the bag and you will be ready to tackle anything:

Butter Cream Icing This icing could be called the most-sought-after, as it is by far the

most popular. It is easily spread on cakes and piped, making

decoration a done deal. It is sweet, buttery, fluffy and soft,

obviously! It is made with a butter base and most butter cream

icing can be left out at room temperature for a couple days.

Buttercream comes in every flavor imaginable—chocolate, cream

cheese, vanilla, caramel, white, browned butter, almond, fudge etc.

Whipped Cream Icing

This plainly uses the base of heavy cream. It is whipped to the

desired consistency so as to primly smoother on cakes and

pastries, but it is best for chilled desserts. Because it is made with

heavy cream make sure you don’t left it out – someone could get

sick. For this reason, this icing is usually avoided for making wedding cakes. But, its light and fluffy

texture, it sure is tasty.

Ganache

For cakes and pastries, ganache is generally used as a filler or

icing. It’s a mixture of melted semi-sweet chocolate and hot

cream. It is important to use higher-quality chocolate, which

includes chocolate liqueur and cocoa instead of vegetable oil.

The pure chocolate will taste better. Once cooled, the ganache

can be poured over a cake to drip down the sides. Ganache

sounds posh, and it has a luxurious shine when it hardens.

Glaze

Glaze icing is comparatively thinner and glossy which

stiffens when it dries. You can couple this with flavors like

lemon, orange milk chocolate or white chocolate. Excellent

on sweet breads, coffee cakes and rolls. The glaze is

drizzled and spread or brushed over the cake or bread.

Royal Icing Last but not the least, royal icing which is the traditional ‘royal’

covering

used for occasional cakes. It hardens when set to give an almost

airtight coating, helping cake last longer. I call this as sweet edible

glue!

Now that you understand these five simple icing categories, come and

choose your groovy cake from our portal that will put a smile on your

dear ones face, and you get the best ‘gift-giver’ award on your

forehead. Enjoy!

(Royal icing is a smooth, hard-drying icing. It is great for making decorations that will last for quite some time. Royal icing is also perfect to use as a “glue” to hold decorations together. It is edible, but is not recommended for icing cakes. This type of icing is usually made with meringue powder, water, and confectioner’s sugar.

Buttercream icing is a whole different story! It is definitely a favorite for frosting cakes, cookies, and other treats. It has a sweet flavor, soft and smooth texture, and creamy mouth-feel. Buttercream icing is easy to spread on cakes and cookies, and takes a longer time to become dry. The ingredients in buttercream icing are different than those in royal icing, too, resulting in a different icing product. The amount of liquid in buttercream icing can be adjusted to create thinner or thicker icing.)

BUTTERCREAM

Recipes: Basic or Plain Buttercream (Method 1):- 6 cups (1500ml) icing sugar 3/4 cups (190ml) butter 3/4 cups (190ml) milk 1 tsp vanilla extract Put the icing sugar, butter and milk in the bowl of an electric mixer. The butter should be slightly softened. Stir the mixture together gently with the paddle before turning the mixer on to prevent any dust flumes. Cream the mixture on a medium-high speed for a few minutes. Add more icing sugar to thicken the mixture, using a half cup at a time, mixing by hand. Mix for a final minute on a medium-high speed, until the colour begins to lighten. Finally, add a teaspoon of flavouring, such as vanilla. Basic or Plain Buttercream (Method 2):- 1/2 cup solid vegetable shortening 1/2 cup butter or margarine 1 teaspoon Clear Vanilla 4 cups sifted confectioners' sugar (approx. 1 lb.) 2 tablespoons milk

Medium Consistency : In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. YIELD: Makes about 3 cups. For thin (spreading) consistency icing: add 2 tablespoons light corn syrup, water or milk. For Pure White Icing (stiff consistency): omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes. (Note: to spread buttercream in between layers of cake, make it little bit softer and smoother by adjusting the ration of corn flour exists in icing sugar and using milk; to make crust or crumb coat, make the buttercream stiff by using shortening instead of pure butter and using more corn flour in icing sugar. Corn flour makes the buttercream stiff and act as a hardener. Shortening is not as delicious as butter, but it does not melt as quickly as butter. Buttercream made of shortening is pure white, hence it is a very popular practice to use vegetable shortening in crumb coat.) Vanilla Buttercream:- 250 g butter 1 1/2 cups (380ml) icing sugar 1 vanilla essence Put the butter, icing sugar and vanilla essence into the mixing bowl of an electric mixer and blend on high speed until mixed. Chocolate Buttercream (Method 1):- 12 cupcakes 250 g butter 1 1/2 cups (380ml) icing sugar 1 cups (250ml) cocoa powder Put the butter, icing sugar and cocoa butter into the mixing bowl of an electric mixer and blend on high speed until mixed. Chocolate Buttercream (Method 2):- 1/2 cup solid vegetable shortening 1/2 cup butter or margarine 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted 1 teaspoon Clear Vanilla Extract 4 cups sifted confectioners' sugar (approx. 1 lb.) 3-4 tablespoons milk Light corn syrup Stiff Consistency: Cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe. Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing. For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk. YIELD: Makes about 3 cups. Cappuccino Buttercream or Coffee Buttercream:- 1/2 cup solid vegetable shortening 1/2 cup butter or margarine 2 tablespoons instant coffee granules 1/2 cup milk 1 1/2 teaspoon vanilla extract 5 cups confectioners' sugar (about 1 1/4 pounds) In a large bowl, cream shortening and butter with electric mixer until light and fluffy. Combine coffee granules, milk and vanilla; add to butter mixture and beat well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Continue beat at high speed until light and fluffy, about 7 minutes. Keep icing covered with a damp cloth until you are ready to decorate. For best results, keep icing bowl in refrigerator when not using. Rewhip before using. Makes about 3 1/2 cups icing.

Mocha Buttercream:- 1/2 cup solid vegetable shortening 1/2 cup butter or margarine 2 tablespoons instant coffee granules 1 tablespoon cocoa powder 1/2 cup milk 1 1/2 teaspoon vanilla extract 5 cups confectioners' sugar (about 1 1/4 pounds) In large bowl, cream shortening and butter with electric mixer until light and fluffy. Combine coffee granules, cocoa powder, milk and vanilla; add to butter mixture and beat well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Continue beat at high speed until light and fluffy, about 7 minutes. Keep icing covered with a damp cloth until you are ready to decorate. For best results, keep icing bowl in refrigerator when not using. Rewhip before using. Makes about 3 1/2 cups. Orange-Lime Buttercream:- 1/2 c. solid vegetable shortening 1/2 cup (1 stick) butter, softened 2 tablespoons orange juice 1/2 teaspoon orange zest 1/2 teaspoon lime zest 4 c. sifted confectioners' sugar (approx. 1 lbs) additional orange juice or milk In large bowl, beat shortening and butter with electric mixer until light and fluffy. Add orange juice and both zests; beat well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Re-whip before using.

Makes about 3 cups icing. Lemon Buttercream:- 1/2 cup solid vegetable shortening 1/2 cup butter, softened 2 tablespoons lemon juice 1 teaspoon lemon zest 4 cups sifted confectioners’ sugar (approx. 1 lb.) Additional lemon juice or milk In large bowl, cream shortening and butter with electric mixer until light and fluffy. Add Lemon juice and zest; beat well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Re-whip before using. Makes about 3 cups. Dark Chocolate Buttercream:- 1/2 cup solid vegetable shortening 1/2 cup butter or margarine 1 cup cocoa or seven 1 oz. unsweetened chocolate squares, melted 1 teaspoon Clear Vanilla Extract 4 cups sifted confectioners' sugar (approx. 1 lb.) 4-5 tablespoons milk Light corn syrup Cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. Add 3-4 tablespoons light corn syrup per recipe to thin for icing a cake. Makes about 3 cups icing. Earl Grey Icing:- 1 stick butter (113 grams / 8 tablespoons / 1/2 cup), softened About 3 cups powdered sugar 2 Earl Grey tea bags 4 tablespoons boiling water Pour the boiling water over the tea bags, cover and wait for about 10 minutes. To prepare the frosting, beat the butter and 2 cups powdered sugar together until a thick, creamy frosting forms. Add the liquid tea to the frosting and add remaining 1 cup powdered sugar. Beat until an ivory colored frosting forms. High Humidity Buttercream Icing (Method 1):- 1/2 cup solid vegetable shortening 1/2 cup (1 stick) butter, softened 1 teaspoon Wilton Clear Vanilla Extract 4 cups sifted confectioners' sugar (approx. 1 pound) 2 tablespoons milk 2 tablespoons cornstarch In large bowl, beat shortening and butter with electric mixer until light and fluffy. Add vanilla; mix well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl

often. When all sugar mixture has been mixed in, icing will appear dry. In small bowl, combine milk and cornstarch; stir until cornstarch is dissolved. Add to icing mixture; beat at medium speed until light and fluffy. Keep icing covered with damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using. Makes about 3 cups. High Humidity Buttercream Icing (Method 2):- 1/2 cup solid vegetable shortening 1/2 cup (1 stick) butter, softened 1 teaspoon Wilton Clear Vanilla Extract 4 cups sifted confectioners' sugar 3 tablespoons all-purpose flour 2 tablespoons milk 5 teaspoons dry whipped topping mix powder (i.e. Dream Whip®) In large bowl, beat shortening and butter with electric mixer until light and fluffy. Add vanilla; mix well. Combine sugar and flour. Gradually add sugar mixture, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar mixture has been mixed in, icing will appear dry. In small bowl, combine milk and whipped topping mix powder; stir well. Add to icing mixture; beat at medium speed until light and fluffy. Keep icing covered with damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using. Makes about 3 cups. Swiss Style Meringue Buttercream :- Yield 6 cups (approximately) (enough to ice 30 cupcakes, or fill and ice 1- 8″cake) Fresh Large Egg Whites 180g (6Lg) White Sugar 300g (1 1/2 cups) Confectioners' Sugar 240g(2cups) Shortening 170g (3/4 cup) (Sweetex or Crisco or any comparable Solid vegetable Shortening) Unsalted Butter 454g (2cups) Vanilla Extract 1T Mix Method: Over a double boiler, in a large metal bowl whisk together the granulated sugar and the egg whites stirring constantly until the mixture reaches approximately 115 degrees F and the sugar grains have dissolved and are not longer gritty to the touch. Pour this mixture into the metal bowl of your Kitchen Aid Mixer with the WHISK attachment and whip on high speed until it is thick, glossy and white in color. The peaks should be as firm as firm can be. In the meantime you can sift your confectioners' sugar, and once you have achieved STIFF peaks meringue, add the confectioners' sugar all at once with the mixer on very low speed to avoid having a snow shower of sugar all over your kitchen! Once all of the sugar has been incorporated you can turn the mixer speed to med-high until it is all nicely mixed in. Be sure your butter and shortening are at room temperature and they are the same consistency. Add it in about 2-3 additions, but fast additions. 1-2-3 fast fast!

To add colors to this buttercream, I recommend using Gel Paste Colors like Americolor or Chefmaster or an oil based color is great too, since this is a high fat recipe. The gel paste color should be added at the end after you have achieved Buttercream Greatness!! After you get to the point of done, you will then switch to paddle attachment and add color. You may color the whole batch, or divide it up and color smaller portions at a time. Gel paste colors are the best since a little goes a long way and they do not add extra liquid to the recipe like food colors do. Turn the speed up to high and let it mix smooth. Add the vanilla extract at the end, and you are done! best buttercream ever! Storage: 4 days room temp, 2 weeks fridge, 2 months freezer Its fine to store it in the fridge/freeze, but just know that you will now have to bring it back to room temperature before re using. Take it out hours before you need it, and let it get to room temp, then you will put it back on the mixer and with the paddle attachment on low- medium and let it mix, it will look as if it is broken, and curdled, don’t be alarmed this is natural, it will come back together eventually, you can turn the speed up to med-high and it will mix out smooth. Troubleshooting: “Egg Whites will not whip!” – Is your bowl very clean and completely free of all traces of fat, or grease? Are you using pasteurized (from a carton?) egg whites? Or fresh? Fresh whites always whip better, and some have found that pasteurized whites will not even whip at all! Using a hand beater will take about two times as long to whip compared to the balloon whisk of a Kitchen Aid or any stand mixer. I think many of you are not getting your egg whites STIFF and glossy before you add the butter and shortening. This will cause a thin, runny buttercream that will NOT hold a shape for piping and flowers. Additionally one VERY BIG mistake is to add the butter/shortening to the meringue while it is still too warm. This will melt your butter/shortening and you will have butter soup. I think some of you are afraid to just DUMP in the confectioners' sugar all at once and then do the same with the butter/shortening. But if you are still having trouble- please do not panic and throw this “so called disaster” in the garbage! 9 times out of 10 you can bring it back to life! Simply by continuing whipping until comes back together!

Italian Meringue Buttercream:- 6 egg whites 1-1/4 cups granulated sugar 1/3 cup water 1 teaspoon corn syrup Pinch of salt 1-1/4 pounds butter (5 sticks), softened but cool, cut into 1/2 in. pieces 1-1/2 teaspoons vanilla extract In large bowl, beat egg whites with electric mixer to soft peaks. In small heavy saucepan, combine sugar, water, corn syrup and salt. Stir gently to combine. Cook mixture over medium heat with no stirring until thermometer registers 236°-240°F (soft ball stage). Immediately remove pan from heat. Begin whipping egg whites again at high speed. Slowly and carefully down the side of the bowl, add hot sugar syrup to the whites. Don’t allow the syrup to fall directly into the whip. Continue whipping at high speed until bowl has cooled enough to touch for 5 seconds. Reduce mixer speed to medium-low; add butter, one piece at a time, until incorporated. Mixture will begin to look curdled, like it is breaking or separating, but will come back together as you continue adding butter. Add vanilla. Continue whipping until desired consistency.

Use immediately or cover and refrigerate up to 1 month. Let buttercream come to room temperature and beat until smooth before using. Makes about 6 cups. Helpful Italian Buttercream Hints: Make sure the mixing bowl is very clean before beginning or egg whites won’t whip up. Use a narrow saucepan so the thermometer is fully submerged in the sugar syrup for an accurate temperature reading. Don’t walk away from sugar syrup. It can quickly overcook and turn into caramel. Be vigilant with your thermometer. Add sugar syrup to egg whites in a slow but constant stream down the side of the mixing bowl. The hot sugar cooks the whites. It’s important to use softened butter that is still firm. If your butter is too warm, the finished product will be too soft to pipe. If icing is too soft, put it in the refrigerator for 20-30 minutes to firm up. Whip it a bit before using it to ice or decorate. The mixture will look like it is breaking down, but it will come back together. Just keep whipping and adding butter. Chocolate French Buttercream:- 4 egg yolks 1 egg white 1-1/4 cups granulated sugar 3 tablespoons water 1 tablespoon corn syrup Pinch of salt Candy thermometer 1-1/4 pounds (5 sticks) butter, softened and cut into chunks 1 teaspoon vanilla extract 2 packages (8 oz. ea.) bittersweet chocolate, melted In large bowl, whip egg yolks and white on medium-high speed with electric mixer until very thick and pale, about 6 minutes. Meanwhile, in small heavy saucepan, combine sugar, water, corn syrup, and salt; stir gently to combine. Cook over medium heat without stirring until candy thermometer registers 236°-240°F "soft ball" stage. Immediately remove pan from heat. With mixer on medium speed, slowly add sugar syrup to the eggs down the side of the mixing bowl (Do not let the syrup fall directly into the egg whip). Continue whipping on high speed until mixing bowl has cooled enough to touch, about 5 seconds. Reduce mixer speed to medium-low; add butter, one chunk at a time, beating until butter is fully incorporated after each addition. Mixture will begin to look curdled, like it is separating, but will come back together as you keep beating in butter. Add vanilla and melted, cooled chocolate into the buttercream. Mix until incorporated, scraping down sides of the bowl. Continue whipping until desired consistency. Use immediately or cover and refrigerate up to 1 month. Let buttercream come to room temperature and beat until smooth before using. Makes about 6 cups icing. Tips: Make sure the mixing bowl is very clean before beginning or your egg mixture won’t whip up. Use a narrow saucepan so the thermometer can be submerged in the sugar syrup for an accurate temperature reading. Don’t walk away from sugar syrup, as it can quickly overcook and turn into caramel. Be vigilant with your thermometer. Add sugar syrup to egg mixture in a slow but constant stream down the side of the mixing bowl.

It’s important to use softened butter that is still firm. If your butter is too warm, the finished product will be too soft to pipe. If your icing is too soft, place in the refrigerator for 20-30 minutes to firm up. Whip it a bit before using. While adding the butter, the mixture will look like it is breaking down, but it will come back together. Just keep whipping and adding butter. (Try this silky, luxurious Chocolate French Buttercream instead of regular chocolate cream. It is a bit more work than regular chocolate buttercreams, because it involves cooking eggs with granulated sugar and then beating in butter and chocolate. Because it doesn't use confectioners' sugar or shortening, it stays very soft at room temperature. It's a decadent treat!)

Special Long Lasting Buttercream for Crust or Crumb Coat:- Ingredients 1 bag (2 pounds) sifted confectioners’ sugar 1 stick unsalted butter, softened and cut into ½ inch cubes 1 1/2 cups solid vegetable shortening 1 1/2 tablespoons vanilla extract ⅛ to ½ cup whole milk (to desired consistency) Procedure In the bowl of an electric mixer, cream the butter, shortening, and vanilla extract until smooth, 3 to 5 minutes on medium speed. Stop the mixer. Add about ¼ of the confectioners’ sugar. You need to add this gradually, or you might have a sugary snow storm in your kitchen when you start to mix. Mix on low speed until incorporated. Pause to scrape the sides of the bowl down with a rubber spatula and add another ¼ of the confectioners’ sugar. Continue mixing and pausing down to scrape the sides of the bowl and add more confectioners’ sugar until you’ve added it all. This mixture will likely be quite thick. Add ⅛ cup of the milk and mix at low speed until incorporated. At this point, it’s up to you whether or not you’d like to add more–it’s a matter of your preference for the consistency. Ice your cake. Try to apply the icing as smoothly as possible. Let set for 20-30 minutes to form a “crust”. If you’d like a flat surface on your cake, once it has crusted, you can use a square of unpatterned paper towel (or, if you don’t have that, a sheet of clean, white paper or parchment paper will do). Lay the paper on the area of the cake you want smoothed and using your hand, a spatula, a fondant smoother, or even a clean and unused credit card, smooth the icing. Once smoothed, decorate in any way you’d like. For Firmness:

Many crusting buttercream recipes rely heavily on solid vegetable shortening. Some include all vegetable shortening (no butter), some include part butter and part vegetable shortening. The solid nature of shortening and the fact that it doesn’t melt as quickly makes it a good choice, texture-wise; however, many agree that the flavor benefits from the addition of at least some butter.

Because confectioners' sugar is vital to getting the texture right, crusting buttercreams tend to be very sweet.

This type of buttercream does, as the name implies, “crust” and become firm, so making changes or wiping away part of the icing and having a re-do can be difficult.

Notes and Suggestion :

Be sure you have your cake(s) baked, cooled, leveled, and ready. Although a crusting buttercream won’t set up instantly, it is best to be used to ice a cake fairly soon after whipping up a batch.

If you are not able to ice your cake directly after making the icing, it’s OK. Although it is best the same day made, the icing can be stored overnight at cool room temperature in an airtight container, or refrigerated for several days in an airtight container. Bring to room temperature before using to ice a cake.

Be sure that you have enough time allotted to allow the buttercream to set before adding other decoration or icings.

If you want a pure white crusting buttercream, strive to use butter without colorings added (read the label to see if it has any added) or consider using all shortening instead of part butter. Also, use clear vanilla extract as the regular brown-tinted extract will add a slight beige tint to the buttercream.

If you’d like to impart a different flavor, you can use any number of different extracts instead of vanilla, but be aware that if they have a tint, it may impart a color to the buttercream.

Adding coloring to the buttercream is fine, but keep in mind that you may want to reduce the amount of liquid you add to the mixture.

When it comes to the milk in the recipe, you can also substitute water, lower-fat milk, or even cream. Just be sure to add the liquid a little at a time to see the quantity that will give you the consistency that works for you. Keep in mind that the amount of liquid you add may vary depending on the season, as weather conditions (humidity and heat) can affect the texture.

Buttercream Icing Consistency for Cake Decorations There are 3 buttercream icing consistencies used for piping techniques when decorating with buttercream, and you need to know what consistencies work best for the different types of cake decorations. A medium consistency is most commonly used, but you will need to adjust the consistency for some of your cake decorating creations. For instance, roses and flowers need a stiffer consistency in order to keep the pedals’ shape. But if the frosting is too wet and not stiff enough, the petals won’t stay in place and will droop or fall. If it’s too stiff, it is too dry and the edges of the petals will crack. So learning the correct consistency is an acquired skill that takes lots of practice. Test Your Frosting It’s easy to test your frosting for consistency. Use a spatula and dip it straight down into the frosting, and lift straight up. There should be stiff peaks that don’t fall back down. Check to see if it’s too stiff by taking a little frosting between your thumb and fingers and try to roll a little ball with it. If you can do this without leaving frosting on your fingers, it is too stiff. To make the consistency thinner, A little bit goes a long way.

If the consistency of your icing is not right, your decorations will not be right either. Many factors can affect your icing consistency, such as humidity, temperature, ingredients and equipment. You may need to try using different icing consistencies when decorating to determine what works for you. As a general guideline, if you are having trouble creating the decorations you want and you feel your icing is too thin, add a little more confectioners' sugar; if you feel your icing is

too thick, add a little more liquid. you can add water, milk, cream or corn syrup, just a couple of drops at a time and mix in. It is harder to thicken frosting than it is to make it thinner, so be careful to not add too much at once.

Option 1: Stiff Icing Stiff icing is used for decorations such as flowers with upright petals, like roses, carnations and sweet peas. Stiff icing also creates your figure piping and stringwork. If icing is not stiff enough, flower petals will droop. If icing cracks when piped out, icing is probably too stiff. Add light corn syrup to icing used for stringwork to give strings greater elasticity so they will not break. Once your frosting is the right consistency for making roses or flowers, you will be able to

make stiff peaks, about 3/4″, and the tips will not fall back down.

Option 2: Medium Icing Medium icing is used for decorations such as stars, borders and flowers with flat petals. If the icing is too stiff or too thin, you will not get the uniformity that characterizes these decorations. Medium to thin icing is used for icing your cake. Add water or milk to your icing recipe to achieve the correct consistency. A medium consistency will peak at about 1/2 “. This is what you want to use when decorating with medium size tips for making shell borders, stars, piping figures like clowns, flowers without stiff petals like flower buds, leaves or bows. Option 3: Thin Icing Thin icing is used for decorations such as printing and writing, vines and leaves. Leaves will be pointier, vines will not break and writing will flow easily if you add 1-2 teaspoons light corn syrup to each cup of icing. A thin consistency is used for frosting the cake, and for decorating with the smaller round tips for piping/writing letters or doing outlines, dots, swirls, piping stringwork, lattice, vines, etc.

Buttercream : Trouble Shooting The Fix for Curdled Frosting Your buttercream shouldn't curdle if you're making it with the usual butter and powdered sugar combination, but when you're tackling Italian meringue or Swiss buttercream, the frosting will almost always go through a curdled stage when it looks terrible. You may be tempted to throw out the whole batch, but don't do it. In most cases, you can fix the frosting by simply continuing to whip it (a stand mixer helps). You may feel as if you're whipping forever, but it's not uncommon for the frosting to take 10 to 15 minutes to come together and smooth out. If continuous whipping doesn't seem to be doing any good, try putting the frosting in the freezer for 5 to 10 minutes and then whipping it again; the cool-down may help it better hold its structure. The Fix for Broken Buttercream Broken buttercream happens to the best of us, even when you’ve made the same buttercream 1000 times. Here’s how to get yourself back on track:

Step 1: Try mixing it a little longer and see if it comes together on its own. Step 2: If it doesn’t come together with additional mixing, scoop out a cup of curdled mixture and microwave 5 to 10 seconds, until melted but not hot. Step 3: Pour melted buttercream into the mixer while on medium speed and whip until combined. This works every time. Buttercream Dries Buttercream icing will get stiff after about 15-30 minute of drying. With light pressure it will *not* stick to your fingers. But it really shouldn't get any harder. If you leave it out for maybe 48 hours it will get rather crusty, but not In a good way! It won't be hard to the touch, the icing will remain "moist". If it is too dry to work with, add butter or solid vegetable shortening or whole milk or heavy cream little by little and mix until you achieve the right consistency. Always cover buttercream when you are not using it. Store buttercream in an airtight container. But if you use milk or cream in buttercream , it may last for 1-2 days only. Ways to Avoid a Grainy Texture The best buttercream frosting is smooth, not grainy or sandy. However, the way you mix and prepare your frosting can have a great impact upon its texture. The chief culprit in grainy frosting is powdered sugar. If you're opening a brand-new bag, you shouldn't need to sift the sugar before you add it to the frosting bowl, but if you're using sugar from a bag that was previously opened, you must sift it. Even if it's stored well, powdered sugar can get lumpy, and skipping the sifting step won't provide as nice of a final texture. Another issue may be that you're adding too much powdered sugar at once. Try adding the sugar in 1/2-cup increments; it may result in a smoother frosting. Finally, make sure you whip your frosting for an adequate amount of time. If it seems grainy, beat it for several more minutes and check on the consistency again. 1. Increase your mixer speed for 1-3 minutes. 2. Play with the temperature. All the ingredients should ideally be at room temperature, so: • If the bowl of the mixer feels cold to the touch, put it over a hot water bath or wrap a hot towel around the base. • If the bowl of the mixer feels warm to the touch, put it over an ice bath or add cold butter (instead of room temperature butter) 3. Add melted chocolate. Chocolate is an emulsifying agent and can help bond the fat and liquids together. Melt the chocolate and add it while the mixer is running. 4. Add little milk to the buttercream and whip for a while. Do not add milk at once, add little at a time (say, 1 table spoon) and whip for a minute; then taste the consistency and the nature of cream - if it is still grainy, add another teas spoon or table spoon of milk as per requirement. But do not add too much milk, that results soggy and pliable cream, which is not suitable for decoration, but goes well between the layers of cake. Milk helps melt the powder sugar and all grainy ingredients , and gives a smoother consistency. Air Pockets in Buttercream The key to a smooth buttercream cake is to make sure the buttercream is completely smooth before you start icing. If your icing is aerated before you begin, no amount of spreading will help. When you are making the buttercream, cream the butter and shortening with a paddle attachment. Using a whisk will incorporate more air, resulting in more pockets. Fresh buttercream is the smoothest, but if you make your icing in advance, beat it with a paddle on the lowest low speed for a minute or two to eliminate extra air. Use Tip 789 makes icing a cake easy – it adds side bands of icing that you just need to smooth over with your metal spatula. Finally, if all else fails, try heating a cup of buttercream in the microwave for 20-30 seconds, or until it is warm but not completely melted. Add the warm icing to the rest of the buttercream and beat on low speed to incorporate. The heat will help to diffuse air pockets.

How to Achieve Balanced Flavor Some people dislike the taste and texture of buttercream, no matter how it's made. It's more common, however, to have gripes about specific flavor issues, like frostings that are too buttery or too sugary. The fixes for those issues are simple and make a dramatic difference in the final taste. If the frosting tastes too sweet, you can cut the edge off the sweetness by adding a little salt or lemon juice; some recipes use both. Small amounts are all you need, and they really do work. If you've never been a fan of grocery store buttercreams due to the taste, try a recipe that uses salt or lemon and see if you notice a difference. Got frosting that's too buttery? Most people don't mind the taste of butter, but if you need to tone it down a little bit, try adding more powdered sugar in 1/4-cup increments until the taste is more balanced. You can also try the above trick and put in the salt or lemon juice to take the focus off an overwhelming buttery taste. Professional Results: The best buttercream frosting is creamy and delicious, and holds up well whether you're just icing a cake or piping decorations. Use the tips above to create a frosting that gives you professional results every time. Note: Buttercream consists of icing sugar, which generally contains cornflour. But in some countries icing sugar, caster sugar and powdered sugar are the same thing. Cornflour makes buttercream grainy, but it adds a stiffness which is very important for crumb coating. Since crumb coating is a thin layer to protect the icing and falls off cake crumbs, crumb coat should be stiff; hence make the buttercream for curmb coating by using icing sugar which contains corn flour. For decoration one can use corn flour free icing sugar (powdered sugar) or normal icing sugar.

Buttercream Icing Tips: Buttercream icing is one of the most popular options for cake. It’s rich and thick so it will hold its shape; it works equally well for piping swirls on cupcakes or for creating a perfectly smooth finish when icing cakes. Buttercream icing is made by beating butter and icing sugar together until it is light and fluffy in its consistency. There are different recipes for buttercream icing that have varying ratios of butter to sugar. Some recipes will call for milk to help thin the mixture and make it easier to work with. You can add your own flavours to your buttercream such as vanilla or even cocoa for a chocolate buttercream. Corn flour in the icing sugar helps impart a stiffness in design. Adding milk, cream or egg white helps make butter cream softer !!! If you’re using buttercream for decorating your cakes, here are a couple of handy tips. Piping buttercream – when it comes to piping, practice makes perfect. Invest in a piping bag decoupler and with a range of different tips that will give you varying effects. A flat tip works well for various floral designs such as creating petals and leaves while a star shaped tip will give you beautiful textured swirls for intricate borders and edges. Smoothing your icing – Ice your cake with buttercream using a palette knife and let the icing form a thin hard crust, you should be able to gently touch it without leaving a mark. Then take a sheet of baking paper and smooth down the sides of your cake icing by pressing evenly against the paper. This will even out your icing and give you that flawless finish.

Whipped Cream or Whipping Cream The trick to making Whipped Cream Frosting is to have the cream, the bowl, and the wire whisk very cold, as this will help the cream reach its maximum volume when whipped. It is best to use a metal bowl and place it in the freezer, along with the wire whisk, for at least 15 minutes. Now, you need to use heavy cream, also known as heavy "whipping" cream. This is cream with a butterfat content of between 35 - 40%,which means it will double in volume and reach stiff peaks when beaten. When beating the cream, add it to the cold bowl, along with the vanilla and sugar. Add the smaller amount of sugar to start as you can always add more if needed. Start the mixer at low speed and gradually increase the speed to high. Depending on what you are using the cream for, beat just until soft or stiff peaks form. Watch carefully, because it is very easy to beat the cream until it

almost turns to butter. If you do accidentally over beat, just add a little more cream and beat until soft or stiff peaks form. If you do plan to store the whipped cream in the refrigerator you will find that eventually it will separate. If that happens, simply rewhip. After decoration, whipped cream can be refrigerated for about 8-10 hrs; after that it deflates and may release water. If you want to stabilize the cream so it will not separate when stored, take about 1 teaspoon unflavored gelatine and sprinkle it over 1 tablespoon cold water. Let it stand about 5-10 minutes or until it has softened and swelled (bloom). Then heat it gently ( can do this in the microwave in 5 second intervals) to dissolve the gelatine. Then whisk it into the softly whipped cream. Keep in mind that not all brands of heavy creams taste the same and since cream is the main ingredient in this recipe, you want to use the highest quality that you can afford. Also, use the amounts of sugar and vanilla extract as a guide, so adjust them to your own personal taste. For the raspberry and strawberry whipped cream, you can use either jam (or preserves) or sauces (purees).

Whipped Cream Frosting: - 1 cup (240 ml) cold heavy whipping cream (35-40% butterfat content) - 1/2 teaspoon pure vanilla extract - 1-2 tablespoons (15-25 grams) granulated white sugar, or to taste Whipped Cream Frosting: Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Then place all the ingredients in the cold bowl and beat just until stiff peaks form. If not using immediately, cover and refrigerate. Makes about 2 cups (480 ml) whipped cream.

Strawberry Whipped Cream: Make the Whipped Cream Frosting and add: 1/3 cup (80 ml) chilled strawberry puree or strawberry jam Strawberry Whipped Cream: Make the whipped cream frosting but beat only until very soft peaks form. Then add the strawberry puree or jam, and beat just until stiff peaks form. Taste and fold in more sugar or puree, as needed. If not using immediately, cover and refrigerate. Makes about 2 cups (480 ml) whipped cream.

Chocolate Whipped Cream: - 1/2 teaspoon pure vanilla extract - 3-4 tablespoons (35-50 grams) granulated white sugar, or to taste - 2 tablespoons unsweetened cocoa powder(regular or Dutch processed) - 1 cup (240 ml)cold heavy whipping cream Chocolate Whipped Cream: Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Place the vanilla extract, 3 tablespoons of sugar, and cocoa powder in the cold bowl. Stir in about 2 tablespoons of the cream to form a thick paste (this will dissolve the cocoa powder). Then add the rest of the cream and beat just until stiff peaks form. If not using immediately, cover and refrigerate. Makes about 2 cups (480 ml) whipped cream.

Raspberry Whipped Cream: Make the Whipped Cream Frosting and add: 1/3 cup (80 ml) chilled raspberry puree or seedless raspberry jam Raspberry Whipped Cream: Make the whipped cream frosting but beat only until very

Lemon Whipped Cream: Make the Whipped Cream Frosting and add 1/4 to 1/3 cup (60-80 ml) chilled lemon curd Lemon Whipped Cream: Make the whipped cream frosting but beat only until

Mocha Whipped Cream: - 1/2 teaspoon pure vanilla extract - 3-4 tablespoons (35-50 grams) granulated white sugar, or to taste - 2 tablespoons unsweetened cocoa powder (regular or Dutch

soft peaks form. Then add the raspberry puree or jam, and beat just until stiff peaks form. Taste and fold in more sugar or puree, as needed. If not using immediately, cover and refrigerate. Makes about 2 cups (480 ml) whipped cream.

very soft peaks form. Then add the chilled lemon curd, and beat just until stiff peaks form. Taste and fold in more sugar or lemon curd, as needed. If not using immediately, cover and refrigerate. Makes about 2 cups (480 ml) whipped cream.

processed) - 1 teaspoon instant coffee powder or espresso powder - 1 cup (240 ml) cold heavy whipping cream

Mocha Whipped Cream: Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Place the vanilla extract, 3 tablespoons of sugar, cocoa powder, and instant coffee powder in the cold bowl. Stir in about 2 tablespoons of the cream to form a thick paste (this will dissolve the cocoa and coffee powder). Then add the rest of the cream and beat just until stiff peaks form. If not using immediately, cover and refrigerate. Makes about 2 cups (480 ml) whipped cream.

Icing Tips: Use the best icing sugar you can afford! Because that’s where your entire process of icing the

cake will depend on. Good quality icing sugar pays in the long run as its consistency remain the same throughout and you don’t have again and again alter your icing recipe;

Try and practice new designs by icing straight onto baking parchment – once dried you can then stick them to your cake with a dab of icing. Be careful here;

Don’t rush but work as quickly as you can for a consistent finish. Lock this in your mind – icing starts to dry as soon as its exposed to air;

If your icing is too thick, don’t panic! Add a few drops of water at a time and stir in until the desired consistency is reached;

For a really shiny, glassy glaze, dip your spreading knife into hot water prior to spreading;

When topping a cake, first start from the middle of the cake spreading it outwards. By doing this you will get a even consistency;

Lastly, ensure that the icing has dried before storing the cake away.

These are couple of easy quick tips which you need to keep in mind while icing the cake.. Your cake will look beautiful enough with the help of these icing tips and any decorations you add will stand out even more.

More Icing: Poured Cookie Icing:- 1 cup sifted confectioners' sugar

2 teaspoons milk 2 teaspoons light corn syrup Place sugar and milk in bowl. Stir until mixed thoroughly. Add corn syrup and mix well. For filling in areas, use thinned icing (add small amounts or light corn syrup until desired consistency is reached). *This icing dries to a shiny, hard finish. Great to use for icing or to outline and fill in with tip 2 or 3. Seven-minute Boiled Icing:- Syrup Ingredients: 2 cups granulated sugar 1/2 cup water 1/4 cup light corn syrup 3 tablespoons Meringue Powder 1/2 cup cold water A classic icing, it's pure white color with an attractive sheen is the perfect icing for a wedding cake, but also ideal when you're adding color. In medium saucepan, bring syrup ingredients to a boil; lower heat and stir until sugar dissolves. Cool slightly. In large bowl, beat meringue powder and 1/2 cup water with electric mixer until stiff peaks form, about 4 minutes. With mixer running, slowly add syrup to meringue mixture; continue beating on high 4 minutes. Makes about 6 cups icing. Lemon Curd:- 3 large eggs 3/4 cup (150 grams) granulated white sugar 1/3 cup (80 ml) fresh lemon juice(2-3 lemons) (do not use the bottled lemon juice) 4 tablespoons (56 grams) unsalted butter, at room temperature 1 tablespoon (4 grams) finely shredded lemon zest Note: Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long. In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week. Makes 1 1/2 cups (360 ml). Note: If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd. Lemon Curd is a thick, soft and velvety cream that has a wonderful tart yet sweet citrus flavor. Traditionally it was used as a spread for scones but today it is used as a filling for tarts, pies, and cakes. lemon curd has to be made with fresh lemons. Do not use the imitation lemon juice that comes in a bottle. When choosing lemons look for ones that are fragrant with brightly colored oily yellow skins. The best ones are firm, plump, and heavy for their size.

Decorating Bag Tips and Uses

Round Tips : Used for outlining details, filling and piping in areas, writing and printing messages, figure piping, dots, balls, beads, string work, lattice and lacework, vines, flower centers and floral work. These tips are smooth and round.

Leaf Tips: Create perfect floral enhancements. The v-shaped openings of these tips give leaves pointed ends. With any leaf tip you can make plain, ruffled or stand-up leaves.

Drop Flower Tips: Make pretty one-squeeze flowers—these are the easiest flowers for a beginning decorator to do. The number of cuts on the end of the tip determines the number of petals the flower will have. Each drop flower tip can produce two different flower varieties—plain or swirled.

Ruffle Tips : Ruffle tips have a teardrop-like shaped opening that yields ribbons, swags, bows, streamers, scallops, ruffles and special effects.

Basketweave Tips: Basketweave tips are wonderful for woven designs. These decorating tips have a smooth side for making smooth, wide icing stripes and/or one serrated side for making ribbed, wide icing stripes.

Rose Tips: Rose tips have an opening that is wide at one end, narrow at the other. Using rose tips you can make a variety of petals that form flowers like the rose, carnation, daisy, pansy and more. Roses are typically created using tip 12 or tip 104 decorating tips.

Specialty Tips: Specialty tips add a totally different look! This family includes tips with very distinctive design. Use them to make ring candleholders, deeply ridged shell borders, Christmas trees, hearts, three-dimensional and ridged ruffles.

. Star Tips: Star tips produce the most popular decorations—deeply grooved shells, stars, fleur-de-lis, rosettes and flowers. The most popular star tips used are numbered 13 through 22.

Multi-opening Tips : Pipe rows and clusters of strings, beads, scallops, even grass and hair!

Basic Icing Technique with Piping Bag © 2014 Wilton Industries, Inc.

1M Swirl Here is another quick way to decorate your cupcakes or cakes. It just takes minutes to pipe a fancy iced swirl and add colorful sprinkles.

Step 1: Prepare the Decorating Bag: Fit the decorating bag with 1M and fill 1/2 full with medium consistency icing. Hold the bag and tip at 90° angle to surface of your cake. Step 2: Piping : Pipe a spiral of icing, beginning at the outer edge and working inward. Stop pressure, pull tip away. Step 3: Pipe a second spiral on top. Step 4: End spiral by increasing pressure at center, stop pressure, pull tip away. Apples

A great party pick. You can pipe the royal icing fruit in advance, then add your stems and leaves before serving.

Step 1: Fit the decorating bag with tip 3 and fill 1/2 full with medium consistency icing. Hold the bag and tip slightly at 90° angle, slightly above the surface of your cake. Step 2: Pipe a large ball with red icing. Step 3: Add a tip 3 stem in brown icing. Pipe a tip 67 leaf in green icing. Bachlor Buttons

The Bachelor Button is an excellent choice for a man's cake and adds interest to cakes featuring summer floral arrangements. This flower looks great in blue, pink, white or lavender.

Step 1: Hold Bag : Hold bag at 90° angle to flower nail, lightly touching surface. Pipe tip 5 dot base. Step 2: Pipe a Cluster : Pipe a cluster of short pull-out dots in the center using tip 1. Step 3: Cover the Remainder : Using tip 16, cover the remainder of mound with stars. Start at base, then work toward center. Ball

The ball shape makes bold borders and is the first step to learn for figure piping. Vary the basic look by adding stars, dots or spirals on the ball shapes.

Step 1: Fit the decorating bag with tip 9 and fill 1/2 full with medium consistency icing. Hold the bag and tip at 90° angle to surface of your cake. Step 2: Squeeze the bag, applying steadily even pressure. As the icing begins to build up, raise the tip with it, but keep the tip buried in the icing. Step 3: Stop squeezing as you bring the end of the tip to the surface. Step 4: Lift the tip up and pull away from your piped ball. Use the edge of the tip to shave off any point so that your ball is nicely rounded. Balloon

Kids love balloons. See how easy it is to to add these festive balloons as a quick finishing touch to bring a smile to their face!

Step 1: Using Tip 12 : Fit the decorating bag with tip 12 and fill 1/2 full with medium constistency icing. Hold the bag and tip at 90° angle, slightly above the surface of your cake. Step 2: Pipe Balloon "Dots" : Pipe dot balloons by squeezing the bag, applying steady even pressure. As the icing begins to build up, raise the tip with it, but keep the tip buried in the icing. Stop squeezing as you bring the end of the tip to the surface. Lift the tip up and pull away from your piped ball. Use the edge of the tip to shave off any point so your ball is nicely rounded. Step 3: Add String : Add a tip 2 string. Basketweave

This technique turns any cake or cupcake into beautiful baskets. Perfect for Easter, Mother's Day, bridal or any summertime themed cake.

Step 1: Fit the decorating bag with tip 47 and fill 1/2 full with medium consistency icing. Hold the bag and tip at 45° angle at 6:00 for vertical stripes or at 3:00 for horizontal bars. Lightly touch the surface of your cake with the serrated side up. Squeeze out a vertical stripe of icing from top to bottom (shown ridged side up). Step 2: Squeeze out short horizontal stripes of icing across the vertical stripe starting at the top. Spacing between stripes should be the same as the width of the tip opening. Squeeze next vertical stripe over ends of horizontal stripes. Start next set of horizontal stripes by burying the tip under the first vertical stripe. Step 3: Repeat vertical lines then horizontal lines until you achieve basketweave effect. Each new set should fit between the previous set. Bead

The bead shape makes great borders or frames and makes great accents to letters and designs.

Step 1: Prepare Icing and Fill Bag : Fit the decorating bag with tip 5 and fill 1/2 full with medium consistency icing. Hold the bag and tip at 45° angle at 3:00 slightly above the surface of your cake. Step 2: Squeeze & Lift : Squeeze as you lift tip slightly so that icing fans out. Step 3: Bring to a Point : Relax pressure as you draw the tip down and bring the bead to a point. Step 4: Bead Border : To make a bead border, start the end of your next bead so that the fanned out end covers the tail of the preceding bead to form an even chain. C-motion

Step 1: Fit the decorating bag with tip 16 and fill 1/2 full with medium consistency icing. Hold the bag at a 45° angle at 3:00 (9:00 for left-handers). Hold the tip slightly above the surface. Step 2: For right-handers: Squeezing out icing with even pressure, curve tip down and around to the right as if writing a "c". Left-handers will pipe c's by starting at the bottom edge squeezing and moving up to left and around. Step 3: Repeat to complete the border, using a steady, even pressure. Step 4: To end, stop pressure, pull tip away. Carnation

A carnation is a welcomed flower in any season—try it with a striped bag (stripe on narrow tip side) for lovely color variation.

Step 1: Make Mound : Prepare a bag with tip 12 and a bag with tip 150 (104 is optional) with stiff consistency royal icing. Hold decorating bag at 90° to flower nail. Pipe tip 12 ball on flower nail. Step 2: Pipe Upstanding Petals : Using tip 150 (104 optional), pipe several upstanding petals in center of ball with a jiggling up and down motion, then circle them with ruffled petals. Step 3: Fill in with Remaining Petals : As you continue piping rows of petals to cover ball, turn narrow end of tip farther out. Pipe last row of petals at base of flower with tip straight out. Chocolate Lace Pieces

Add a touch of elegance to your desserts with this simple technique.

Step 1: Melt Candy and Trace Pattern : Cover lace pattern with waxed paper. Melt Wilton Light Cocoa Candy Melts®; place in disposable decorating bag or parchment triangle fitted with tip 1 or 2. Squeeze out candy to outline pattern. Step 2: Pipe Pattern : Continue piping pattern to complete design. Work quickly so Candy Melts stay fluid and easy to pipe. Keep your bag on a warming tray when not piping to keep fluid. Step 3: Add Dots and Refrigerate to Set : Add tip 1 or 2 dots. Refrigerate to set 5 minutes. Carefully slide off waxed paper using a small angled spatula. Cornelli Lace:

The perfect look for formal presentations, such as wedding and anniversary cakes. The precise, lacy design of this freehand technique depends on the continuous curving strings that do not overlap or touch.

Step 1: Fit the decorating bag with tip 1 and fill 1/2 full with thin consistency icing. Hold the bag and tip slightly at 90° angle, close to cake without scraping cake with tip and without flattening icing strings. Step 2: Beginning and ending at edges, pipe a continuous string of icing—curve it up, down and around until area is covered. Make certain strings never touch or cross. Don't leave any loose ends! Stop pressure, pull tip away. Daffodil:

No flower says spring more than the daffodil. Make them in a variety of colors - all yellow, white with different color center or just highlight the petal edges.

Step 1: Form Petal : Using steady pressure, move tip #104 out to edge of flower nail. Spin nail to the end of your finger, letting the spin of the nail form your petal. Relax pressure, move tip back to starting point. Stop, lift tip away. Step 2: Repeat : Repeat for 5 more petals. Step 3: Pinch Ends : Dip fingers in cornstarch and pinch ends of petals to form points. Step 4: Pipe a Spiral : For center throat, pipe a spiral of tip 3 string circles and top with tip 1 zigzag. Daisy:

Try these color combinations on your daisies—yellow petals with yellow or blue centers, violet or blue petals with yellow centers, peach petals with orange centers. Highlight the centers with Wilton Cake Sparkles or colored sugars which are extra fine texture.

Step 1: Form Petal : Dot center of flower nail with icing as guide for flower center. Starting at any point near outer edge of nail, squeeze and move tip 104 towards center icing dot. Stop pressure, pull tip away. Step 2: Repeat : Repeat for a total of 12 or more petals. Step 3: Flower Center : Add tip 5 flower center and press to flatten. For pollen effect, dampen your finger, dip in crushed Cake Sparkles, then press on center. Dots

Pipe dots for flower centers, faces, figure piping and border effects. When making large dots, lift the tip as you squeeze to allow icing to fill out completely.

Step 1: Prepare Icing & Fill Bag : Fit the decorating bag with tip 3 and fill 1/2 full with medium consistency icing. Hold the decorating bag 90° straight up; the tip should be slightly above surface. Step 2: Squeeze : Squeeze bag and keep point of tip buried in icing until the dot is the size you want. Step 3: Pull Up & Stop Pressure : Stop pressure, pull tip up and to the side, to help prevent points in dots. Step 4: Circle Tip Across Top : Clean point away by circling tip across the top of dot. Release pressure, slide away.

Drop Flowers:

Drop flowers are a great way to add flowers quickly. Pipe drop flowers in buttercream directly on your cake, or pipe in royal in advance and place your flowers anywhere. The star drop flower is the easiest to make because the tip does all the work for you. For a fancier drop flower, just twist your wrist and you have a nice swirled drop flower.

Star Flower Steps:

Step 1: Hold Bag at 90° : Fit the decorating bag with tip 2D and fill 1/2 full with medium consistency icing. Hold the decorating bag 90° straight up; the tip should be lightly touching surface. Step 2: Build Icing Up : Squeeze, letting icing build up to make the flower. Stop squeezing, then lift tip away. Step 3: Add Center : Decorate the flower center: Hold the bag straight up with tip 3 almost touching the flower. Squeeze out a dot of icing, keeping your tip buried in it. Stop squeezing, then pull tip up and away. Your dot should have a rounded top.

Swirl Flower Steps:

Step 1: Hold Bag at 90° : Fit the decorating bag with tip 2D and fill 1/2 full with medium consistency icing. Hold the decorating bag 90° straight up; the tip should be touching surface. Step 2: Squeeze & Turn : Turn hand holding bag, keeping flat of knuckle at 9:00 (right-handed) or 3:00 (left-handed). As you squeeze out the icing, slowly turn your hand to 12:00. Stop squeezing an lift tip away. Step 3: Add Center : Make a dot in the center of the flower with tip 3. Your dot should have a rounded top. E-motion:

Step 1: Fit the decorating bag with tip 16 and fill 1/2 full with medium consistency icing. Hold the bag at a 45° angle at 3:00 (9:00 for left-handers). Hold the tip slightly above the surface. Step 2: For right-handers: Squeezing out icing with even pressure, moving tip up to the right and around as if writing an "e". Left-handers will pipe e's by starting at the bottom edge squeezing and moving up to left and around. Step 3: Repeat to complete the border, using a steady, even pressure. Step 4: To end, stop pressure, pull tip away. You can vary the look of the e-motion border by making tight e"s or stretched e"s. Fleur de Lis:

Formerly a symbol of the royal coat of arms of France, this impressive decoration is now generally synonymous with anything French. The swirled shells represent a lily.

Step 1: Shell Center : Using tip 21 with medium consistency icing, position bag at 45° at 6:00, hold the tip slightly above the surface. Pipe a basic shell, elongate the tail. Step 2: 45° Reverse Shell : Keeping the bag at a 45° angle, pipe a reverse shell to the left of the center shell and join the tails. Step 3: Repeat : Repeat procedure to the right side of the center shell. Grass:

The grass tip creates the most celebrated, easily accomplished decorations! The serrated edges of the grass tip makes ridges in the icing as you squeeze it out.

Step 1: Fill Bag & Hold at 90°. Fit the decorating bag with tip 233 and fill 1/2 full with medium consistency icing. Hold the decorating bag 90° straight up; the tip should be 1/8 in. above surface as shown. Step 2: Squeeze Bag : Squeeze bag to form grass. Pull Up & Away. Stop pressure and pull tip straight up and away. Increase or decrease pressure to change grass tip size. grass will be neatly formed only if you stop squeezing before you pull tip away. Half Roses

Finish your petit fours or cupcakes with one pretty rosebud. Made in buttercream, this flat flower can be piped directly on the cake in your favorite colors

Step 1: Make Rosebud: Make a rosebud without sepals and calyx. To make left petal: Hold the bag at a 45º angle so the end of bag points to the right (left for lefties); fingertips gripping the bag should face you. Step 2: Start at Bottom : Touch wide end of tip 104 to the bottom left side of rosebud. Squeeze, move it up, around to the right and down, relaxing pressure. Step 3: Make Petal : To make right petal: Hold bag at a 45º angle so the end of bag points to the left (right for lefties). Touch wide end of tip to bottom right side of rosebud base. Squeeze, move up, around to the left and down to the center of bud base. Stop pressure and pull tip away.

Step 4: Make Sepal and Calyx : Make sepals and calyx with tip 3 and thinned icing. Follow same procedure as for step 3 of rosebud, starting at bottom center of half rose. Heart

Go ahead, show them how much you love them by embellishing your cakes with these sweet hearts.

Step 1: Using Tip 12 : Using tip 12 with medium consistency icing, pipe a shell using slightly less than a 90° angle, gradually decreasing pressure to form a point. Step 2: Form "V" Shape : Pipe a second shell, gradually decreasing pressure and blending into tail of first shell, forming a "v" shape. Lattice

Reminiscent of garden themes, lattice can cover garland sections, imprinted areas, even entire sides of cake with spectacular results. Vary your tip selections for different looks--try round, star or basketweave tips.

Step 1: Fit the decorating bag with tip 2 and fill 1/2 full with Stiff Icing thinned with corn syrup. Hold the decorating bag 45° at 4:30 (7:30 for left-handers), the tip should be slightly above surface. Outline the shape to be covered. Step 2: Starting in the center of the outlined shape, pipe tip 2 diagonal strings to the right, attached to outline.

Step 3: From the opposite side, pipe diagonal strings in the other direction, covering the area. Leaves and Leaf tip

Leaves make lovely accents to flowers, berries and assorted other decorations, but they also are interesting on their own! We show you! The most common leaf tips are tip #67, #352 and #366.

Step 1: Border : Start with a single leaf on the edge of your treat; overlap the start of the next leaf over the first and continue around the border of your treat. Tuck the end of the last leaf under the first. Step 2: Flowers with Leaves : Whether a drop flower, a flower you pipe the individual leaves or even a flower icing decoration, leaves tucked under and around the flower make it much more lifelike. Step 3: Wreath : Make this wreath just like you do a border, overlapping the start of one leaf with the one before it; when you've made a full circle, add holly berry icing dots, a bow or other wreath adornment. Step 4: Leaf As Flower Petal : Elongated piped leaves serve as flower petals, starting in the center and working out. In the center, add an icing dot, star or swirl in complementary colors. Or, add a jumbo confetti sprinkle flower center! Lily

Lilies are glorious springtime flowers that grow in a variety of colors in the garden. With perfect pointed petals, they are the perfect addition to many cakes and fit almost any party color theme.

Step 1: Make a Petal : Line 1 5/8 inch lily nail with foil. Use tip 68. Touch center well of nail with tip and squeeze, pulling petal up and over edge of foil cup. Decrease pressure as you reach end of petal and hesitate before you stop pressure and pull tip away, drawing petal to a point. Step 2: Repeat : Pipe two more petals. Step 3: Pipe Three More Petals : Pipe three more petals in between open spaces. Step 4: Add Center : Add tip 14 star center and push in stamens. Outline

Characters or designs are often outlined first, then piped in with stars or zigzags. Outlines can also be used for facial features, too.

Step 1: Fit the decorating bag with tip 3 and fill 1/2 full with thin consistency icing. Hold the decorating bag 45° at 3:00 (9:00 for left-handers), the tip should be slightly above surface. Step 2: Touch tip to surface. Lift tip slightly, squeeze, guide tip along surface. Step 3: Stop squeezing, touch tip to surface. Pull away. Pansy

The vibrant pansy features petals in complementary colors and a distinctive loop center. Pansies can be found in a wide variety of colors, including all yellow or all dark blue, white or purple petals with yellow centers.

Step 1: Use Tip 104 : Fit the decorating bag with tip 104 and fill 1/2 full with medium consistency royal icing. Hold the bag at 45° at 3:00 (9:00) and hold the wide end of tip lightly touching flower nail center, narrow end pointing out and raised 1/4 inch above nail surface. Step 2: Pipe Petals : Pipe two back petals, squeezing and moving tip out to edge of nail. Turn nail slowly while squeezing, relax pressure as you return to nail center. Repeat to form second back petal. Use the same sequence to add two shorter petals atop the first two. Step 3: Add Base Petal and Paint Finishing Details : Squeeze out a base petal that equals the width of the back petals, using a back and forth hand motion for a ruffled effect. Use a fine artist´s brush to paint thinner icing color veins, edging and highlights to flower after it has dried. Add tip 1 string loop centers. Petunia

To ensure the proper spacing of petals, try this trick: Pipe dots of icing with tip 103 on top of the lily nail, dividing it in fifths—visualize the points of a star. Pipe each petal centered over its dot.

Step 1: Make Petal : Line 1 5/8 inch lily nail with foil. Use tip 103. Insert tip into the cup of the nail, position wide end of tip down. Squeeze inside the nail and move up to outer edge. Turn nail and jiggle tip to form a ruffle, releasing pressure as you bring tip back down inside nail to starting point. Stop squeezing, lift away. Step 2: Repeat : Repeat to make four more petals. Step 3: Smooth Bases of Petals : Smooth bases of petals together at center of flower with a dampened decorator brush. Using light pressure, pipe tip 16 star in center. Step 4: Insert Five Stamen : Insert five stamens in center, sprinkle with Cake Sparkles.

Primrose Primrose come in so many vibrant colors, they are the perfect flower for almost any cake color scheme. Heart-shaped petals surround brilliant yellow star-shaped stamen – isn't Mother Nature grand?

Step 1: Make a Petal : Squeeze bag and move tip 103 out 1/4 inch using a “curve, dip, curve” motion to form first heart-shaped petal while turning flower nail in opposite direction. (Move tip out 1/4 inch, then in 1/8 inch and back out.) Relax pressure as you return to starting point. Step 2: Repeat : Repeat procedure for remaining four petals. Step 3: Let Dry : Pipe tip 14 center star with tip 1 dot. Let dry. Print Writing (How to write on a cake)

Add that special touch to your cake with your special someone's name!

Step 1: Lightly Touch Surface : Holding decorating bag at a 45° angle and using thin consistency icing, lightly touch surface and squeeze steadily. Right handers: 45° at 6:00 for vertical lines. 45° at 3:00 for horizontal and curving lines. Left handers: 45° at 6:00 for vertical lines. 45° at 9:00 for horizontal and curving lines. Step 2: Raise Tip : Raise tip slightly and continue to squeeze. Step 3: Stop Squeezing : Stop squeezing, touch tip to surface, pull tip away. Be sure the end of the tip is clean before you go on to another line. Puddle Faces

These cute faces add so much excitement and personalitly to your cake. And creating them is simple and fun!

Step 1: Pipe ball head : Fit the decorating bag with tip 12 and fill 1/2 full with medium consistency icing. Hold the bag and tip at slightly less than 90° angle slightly above surface of your cake. Pipe tip 12 large ball head using the build-up technique. To complete your shape, stop squeezing as you bring the end of the tip to the surface. Use the edge of the tip to shave off any point so that your mound is nicely rounded. Step 2: Add facial features : With tip 1, add dot eyes and nose and a string mouth. Step 3: Add hair : Add tip 3 lines, close together for hair. Pull-out Star

Step 1: Pull-out Star Grass : With open star tip and various shades of green icing, cover top of cupcake with pull-out stars. Add sports icing decoration to complete. Step 2: Star Mum/Pom Pom : With open star tip and favorite color icing, pipe base of mum starting in the center of the cupcake and pulling star out toward outside edge. Add 3-4 additional rows of pull-out stars, angling each row up slightly more. Fill in any empty spaces with additional pull-out stars. Step 3: Pull-out Hair : With open star tip, pipe pull-out icing hair around face. Reverse Shell

Reverse shells look spectacular as top and bottom borders and as framed areas on your cake.

Step 1: Use Tip 21: Fit the decorating bag with tip 21 and fill 1/2 full with medium consistency icing. Hold the decorating bag 45° angle at 6:00; the tip should be slightly above the surface. Step 2: Form Shell & Rotate : Squeeze bag to form a shell. As you begin to form a shell, squeeze hard, letting the icing fan out. To form curve, lift tip up and over the shell as you move tip from 9:00 (right or left handed) to 12:00 to 6:00. Relax pressure, lower tip. Pull tip straight towards yourself at 6:00 to form tail. Step 3: Repeat : Repeat with another shell, curving from 3:00 (right-handed or left-handed) to 12:00 to 6:00. Step 4: Reverse Shell Border : To continue the reverse shell border, pipe a chain of swirling reverse shells, with the fan end of each new shell covering the tail of the previous shell. If you are making the border on a round cake, turn the cake as you go so that the back of the bag is at 6:00 and you are working towards yourself. Rope

A wonderful technique for finishing your piped baskets with pretty edging and handles. Excellent too for western or nautical theme cakes. You can make a great-looking rope with star or round tips (or basketweave tips, ridged or smooth side up).

Step 1: Use Tip 21 to form "S" curve : Fit the decorating bag with tip 21 and fill 1/2 full with medium consistency icing. Hold the decorating bag 45° angle at 4:30 (7:30); the tip should be lightly touching the

surface. Using a steady, even pressure, move the tip in a gentle sideways "S" curve. Stop pressure and pull tip away. Step 2: Reposition tip : Insert tip under the bottom curve of the "S" shape. Step 3: Overlap with a hook : Squeeze the bag with steady pressure as you pull down, then lift the tip. Move up and over the tail of the "S" as you continue to squeeze and form a hook. Step 4: Repeat : Keep spacing as even as possible and "S" curves uniform in thickness, length and overall size. Be sure to tuck the tip into the bottom curve of the previous "S" before you begin squeezing, to insure the clean, continuous look of a rope. Rose

Create this magnificent rose—the most popular icing flower of them all. With practice, your roses will have the just-picked look of real fresh garden roses!

Step 1: Building the Base : Make the rose base, using tip 12 and flower nail #7. Hold the bag straight up, the end of tip 12 slightly above the center of your waxed paper-covered flower nail, which is held in your other hand. Using heavy pressure, build up a base, remembering to keep your tip buried as you squeeze. Start to lift the tip higher, gradually raise the tip, and decrease the pressure. Step 2: Stop and Lift Away : Stop pressure, pull up and lift away. The rose base should be 1 ½ times as high as the rose tip opening. Step 3: Making the Center : Make the center bud, using tip 104. Hold nail containing base in your left (right) hand and bag with rose tip 104 in right (left) hand. Bag should be at a 45° angle to the flat surface of the nail and in the 4:30 (7:30) position. The wide end of the tip should touch the cone of the icing base at or slightly below the midpoint, and the narrow end of the tip should point up and angled in over top of base. Step 4: Squeeze the Bag, Rotate the Nail: Now you must do 3 things at the same time: squeeze the bag, move the tip and rotate the nail. As you squeeze the bag, move the tip up from the base, forming a ribbon of icing. Slowly turn the nail counterclockwise (clockwise for lefties) to bring the ribbon of icing around to overlap at the top of the mound, then back down to starting point.

Step 5: Finishing Center Bud : Move your tip straight up and down only; do not loop it around the base. Now you have a finished center bud. Step 6: Starting the Top Petals : Make the top row of 3 petals. Touch the wide end of tip to the midpoint of bud base, narrow end straight up. Step 7: Forming First Petal : Turn nail, keeping wide end of tip on base so that petal will attach. Move tip up and back down to the midpoint of mound, forming the first petal. Step 8: Overlap Remaining Top Petals : Start again, slightly behind end of first petal, and squeeze out second petal. Repeat for the third petal, ending by overlapping the starting point of the first petal. Rotate the nail 1/3 turn for each petal.

Step 9: Starting the Middle Petals : Make the middle row of 5 petals. Touch the wide end of tip slightly below center of a petal in the top row. Angle the narrow end of tip out slightly more than you did for the top row of petals. Squeeze bag and turn nail moving tip up, then down, to form first petal. Step 10: Overlap Remaining Middle Petals: Repeat for a total of 5 petals, rotating the nail 1/5 turn for each petal. Step 11: Overlap Last Middle Petal : The last petal end should overlap the first´s starting point. Step 12: Starting the Bottom Petals Make the bottom row of 7 petals. Touch the wide end of tip below the center of a middle row petal, again angling the narrow end of tip out a little more. Squeeze bag and turn nail to end of fingers, moving tip up, then down to form first petal.

Step 13: Overlap Remaining Petals : Repeat for a total of 7 petals, rotating the nail 1/7 turn for each petal. Step 14: Overlap Last Bottom Petal : The last petal end should overlap the first´s starting point. Slip waxed paper and completed rose from nail. Rosebuds

Finish your petit fours or cupcakes with one pretty rosebud. Made in buttercream, this flat flower can be piped directly on the cake in your favorite colors

Step 1: Make Base Petal : Using tip 104, make the base petal. Keep the narrow end of the tip raised up and slightly to the right (left for lefties). While squeezing, move the tip along the surface away from you in a straight line about 1/4 inch long. Pause, then continue squeezing as the icing fans out. Returning the tip to the original position and halfway back, start to release pressure, move tip to starting point, stop pressure and pull tip away. Step 2: Overlap Petals : Using tip 104, make the overlapping petal. Touch the wide end of the tip to the outside edge of completed petal. The bag is positioned as for the base petal, at 4:30 (7:30); hold it steady in this position until the second petal is completed. As you continue squeezing, the icing will catch the edge of the base petal and roll it over naturally. When the second petal looks complete, stop pressure completely, touch the tip back down to the surface and pull tip away. Step 3: Form the Middle Sepal : Using tip 3, make the sepals and calyx. Form the middle sepal first by squeezing and letting icing build up. Lift the bag up and away from the flower. Stop pressure as you pull away to form the point of the sepal. Repeat, making a sepal on the left and right sides. For the calyx, insert tip into the base of the center sepal. Squeeze, letting the icing build up. Slowly draw the tip toward you, relaxing pressure as you move away from the flower. Stop pressure, pull away. You may want to blend the calyx into the stem using a dampened decorator brush. Rosette

The rosette has the tight, swirling look of a rose, but is achieved in one continuous rotation, rather than with wrapped layers of petals. Single rosettes are also used as candleholders on top of a cupcake.

Step 1 : Fit the decorating bag with Open Star Decorating Tip 16 and fill 1/2 full with medium consistency icing. Hold the bag and tip at 90° angle slightly above the surface of your cake.

Step 2 : Squeeze out icing to form a star. Without releasing pressure, move the tip in a tight complete rotation, starting at 9:00 (3:00 for lefties), moving to 12:00. Step 3 : Without releasing pressure, continue to drop the line of icing to 3:00 (right-handed) or 9:00 (left-handed) and 6:00. Step 4: Stop pressure and continue to move the tip back to 9:00 (right-handed) or 3:00 (left-handed) to complete the rotation, and lift tip away. Ruffle

Ruffles add a decorative edging to any themed cake.

Step 1: Touch Cake with Narrow End Down : Holding decorating bag at a 45° angle and using medium consistency icing, squeeze steadily. Right handers: 45° at 3:00. Left handers: 45° at 9:00 . Wide end lightly touching surface with narrow end facing down and away from surface. Keep the wide end of your tip touching the cake with the narrow end down. Move wrist up to pull up icing. Step 2: Complete 1 Curl : Move wrist down to complete one curl of the ruffle. Step 3: Repeat : Repeat up and down motion. Step 4: Raise and Lower Narrow End for the Entire Ruffle : Raise and lower the narrow end as you move around the cake. Repeat this motion for the entire ruffle. Script Writing

After you begin to master the curves and swings of the letters, lift the tip up slightly as you write. You'll find you have more control if you let the icing drop to the surface as you write. Practice making a series of "C" curves, trying to make them all the same.

Step 1: Lightly Tough Surface : Holding decorating bag at a 45° angle and using thin consistency icing, squeeze steadily. Right handers: 45° at 3:00. Left handers: 45° at 9:00 Step 2: Keep Wrist Straight : Glide along surface, wrist straight. Remember to keep your wrist straight, moving your entire forearm as a single unit. Step 3: Stop Squeezing : Stop squeezing, pull tip away. Shell

Noted as an essential cake decoration, the shell is the most popular icing technique of all. The shell is a basic movement that is integral to many decorations, borders and figure piping.

Step 1: Use Tip 21 : Fit the decorating bag with tip 21 and fill 1/2 full with medium consistency icing. Hold the decorating bag 45° at 6:00; the tip should be slightly above surface. Step 2: Squeeze Bag & Force Tip Up : Squeeze bag hard letting the icing fan out generously as it forces the tip up. Step 3: Relax & Lower Tip : Gradually relax your pressure as you lower the tip until it touches the surface. Step 4: Pull to Point : Relax the pressure and pull tip away without lifting it off the surface-to pull the shell to a point.

Step 5: Shell Border : To make a shell border, start the second shell about 1/4 in. away from the tail of the previous shell so that the fanned end just covers the tail of the preceding shell to form and even chain. Spiral

It just takes minutes to pipe a fancy iced spiral to add pizzazz to your cake.

Step 1: Hold Bag : Hold decorating bag straight up with tip 5 1/8 in. above surface. Starting at the outer edge of area, squeeze bag, holding tip in place momentarily. Step 2: Move tip to Make Spiral : Then move tip in a clockwise direction using a circular motion until center is reached. Stop pressure and pull tip away. Star

The star tip creates the most celebrated, easily accomplished decorations! The serrated edges of the star tip makes ridges in the icing as you squeeze it out.

Step 1: Fill Bag & Hold at 90° : Fit the decorating bag with tip 16 and fill 1/2 full with medium consistency icing. Hold the decorating bag 90° straight up; the tip should be 1/8 in. above surface as shown. Step 2: Squeeze Bag : Squeeze bag to form star. Step 3: Pull Up & Away : Stop pressure and pull tip straight up and away. Step 4: Pressure : Increase or decrease pressure to change star tip size. Stars will be neatly formed only if you stop squeezing before you pull tip away.

Star Tip Border

The star tip creates the most celebrated, easily accomplished decorations! The serrated edges of the star tip makes ridges in the icing as you squeeze it out.

Step 1: Use Tip 16 : Fit the decorating bag with round tip 16 and fill 1/2 full with medium consistency icing. Hold the decorating bag straight up; the tip should be 1/8 in. above surface as shown. Squeeze bag to form star. Step 2: Pull Tip Up : Stop pressure and pull tip straight up and away. Step 3: Size of Stars : Increase or decrease pressure to change star tip size. Stars will be neatly formed only if you stop squeezing before you pull tip away. Step 4: Place Stars Close Together : Place stars close enough together so that there are no gaps between. Use this method for star fill-in to cover a section or the entire surface of the cake with stars. Sweet Pea

Here is one of the fastest, easiest-to-make flowers in the garden. Try piping them in variegated shades.

Step 1: Getting Ready : Prepare a bag with tip 104 with stiff consistency buttercream icing. Prepare a bag with tip 3 and green colored thin consistency icing, with Piping Gel added. Hold decorating bag at 45° at 6:00 for center petal and calyx, 45° at 4:30 for left petal, 45° at 7:30 for right petal. The tip is with the wide end touching surface, narrow end straight up.

Step 2: Center Petal : Squeeze the bag and lift the tip slightly off the surface (about 1/4 inch) as the icing curls. Continue to squeeze without changing position. Stop squeezing, and return the tip to the surface. Pull tip away. 2. Step 3: Side Petals : Position your bag slightly to the left of the center petal. Follow the same procedure as you did for the center petal—squeeze, and while the petal curls, lift the tip, relaxing your pressure and lowering the tip back to the surface before pulling away. Repeat for the right side petal, holding the tip to the right of the center petal. Step 4: Calyx : Make the calyx with tip 3: Squeeze, letting the icing build up. Slowly draw the tip toward you, relaxing the pressure as you move away from the flower. Stop and pull out and away. Triple Star

The Triple Star pipes three perfect tip 18-sized stars at a time, making it fast and easy to fill in your cake. The proper wrist motion is essential to ensure that groups of stars interlock.

Step 1: Pipe First Group of Stars : Fit the decorating bag with tip 2010 and fill 1/2 full with medium consistency icing. Hold the decorating bag 90° straight up; the tip should be 1/4 in. above surface as shown. Pipe one group of triple stars. Step 2: Pipe More Stars : As you pipe more stars, turn tip slightly so that stars interlock and area is covered without any gaps. Step 3: Fill In Entire Area : Continue piping stars and turning tip to fill in entire area. If you need to fill in missed areas, use tip 18. Using a Lily Nail

The lily nail helps you achieve deeply cupped flowers. You use different size nails for small and large flowers—nails range from 1/2 to 2 1/2 inches in diameter and are available in one-piece and two-piece styles.

To produce flowers in your lily nail, it must first be lined with aluminum foil. This makes removal of the flower from the nail possible! To prevent the foil in your lily nail from moving when piping flowers, squeeze a dab of icing in the nail before adding the foil. For one-piece nails: Line with a 2-inch square of aluminum foil, pressing foil down smoothly. For two-piece nails: Place a 2 inch square of aluminum foil in the bottom half of the lily nail. Gently press the top half down into the foil, lift off. Some flowers require a shallower foil cup. For those flowers, push foil halfway into the nail. Hold the lily nail between the thumb and forefinger on your left (right) hand and roll it slowly counterclockwise (clockwise) as you press out icing with the decorating bag held in the right (left) hand. Remove the foil cup with flower and set aside to dry. Vines

A variety of leaves will make your floral spray look more realistic. Add Piping Gel to your icing to keep your leaves and vines from breaking. Use 1/2 teaspoon Piping Gel for each cup of thin consistency icing.

Step 1: Make Main Vines: Holding decorating bag at a 45° angle and using thin consistency icing with piping gel. Right handers: 45° at 3:00. Left handers: 45° at 9:00. Touch your tip lightly to the surface as you start to squeeze the bag. Move tip gently up and down to form "hills and valleys". To end the line, stop squeezing and pull the tip along the surface. This same technique is used to make the curving line. Practice piping single vines. Then try piping several vines together as if in a loose bouquet. Note that your eye is drawn to the point where the vines meet. That´s called the focal point. The focal point is where you will place the most flowers. Always use an odd number of main vines. Step 2: Make Secondary Vines : Add these for a natural look. Be sure vines are evenly spaced to keep your spray in balance. Place tip into main vine, apply light pressure and gently pull out secondary vines. Stop pressure as you pull to a point. Violets

The violet is an ideal “filler” flower. Use it to give an abundant look to all kinds of floral cakes. It looks beautiful in white and yellow as well as violet.

Step 1: Make a Petal : Make a 3/4 inch long petal: Squeeze bag and turn nail 1/5 of a circle as you move tip 1/8 inch in from nail center and back, relaxing pressure as you return to starting point. Repeat to make two more petals. Step 2: Add Two : Add two1/4 inch base petals. Step 3: Let Dry : Add two tip 1 center dots. Wild Rose

A pretty year-round flower piped about the size of your nail head (number 7). If you prefer a more cupped shape, increase the angle you hold the tip—be sure to dry in flower formers to keep the curved shape.

Step 1: Form Petal : Use tip 103 at a 45º angle. Touch nail with wide end of tip, keeping narrow end just slightly above nail surface. Begin at center of flower nail and squeeze out first petal, turning nail 1/5 turn as you move tip out toward edge of nail. Relax pressure as you return to center of nail, curving tip slightly upward to create a cupped shape. Stop squeezing as wide end touches center of nail and lift up. Step 2: Repeat : Repeat step four more times. Step 3: Flower Center : Pull out tiny stamens with tip 1. Zigzag Puff

Zigzag puffs are perfect for borders or for filling in large areas. You can also use this technique to achieve clouds or smoke.

Step 1: Prepare Icing and Fill Bag : Fit the decorating bag with round tip 16 and fill 1/2 full with medium consistency icing. Hold the bag at a 45° angle at 3:00. Hold the tip lightly touching the surface. Step 2: Light, Heavy, Light Pressure : Begin to pipe with a light pressure, then use heavier pressure toward the center of the puff, then return gradually to a light pressure to form the tapered end. Step 3: Stop Pressure : To end each puff, stop pressure and pull away. Step 4: Repeat : Repeat as you move in a straight line to form a row of puffs. Zig Zag

The Zigzag is a popular way to fill in outlined areas, perfect for ribbed sweater and cuff effects. You can also use tight zigzags to cover the entire side of your cake—they look great!

Step 1 : Fit the decorating bag with tip 16 and fill 1/2 full with medium consistency icing. Hold the bag at a 45° angle at 3:00.(9:00) with tip lightly touching the surface. Step 2 : Steadily squeeze and move your hand in a tight up and down motion as you move toward the right (left).

Step 3 : Continue piping up and down with steady pressure. To end, stop pressure and pull tip away. For more elongated zigzags, move your hand to the desired height while maintaining a steady pressure. For a more relaxed look, just increase the width as you move the bag along. Step 4 : Repeat as you move in a straight line with consistent up and down motion.

Royal Icing:

When making royal icing it is important that it is of the proper consistency. Frosting sugar cookies: first pipe a border around the outside edge of the cookie, as this will prevent the icing from dripping down the sides. For this border the royal icing needs to be thicker than the recipe given below which is used to spread over the entire surface of the cookie. To make a small batch, beat together one large egg white, one teaspoon of lemon juice, and about 2 cups (230 grams) confectioners' sugar, or until the frosting is stiff (like a meringue) and of piping consistency. Then place the icing in a piping bag, fitted with a small plain tip, and pipe a border around the outside edges of the cookies. Let it dry completely before covering the surface of the cookie with royal icing. Consistency Check : The royal icing recipe, given below is for covering or "flooding" the entire surface of the cookie. The right consistency to cover cookies is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface for a few seconds before disappearing. Another way is to take a cookie and place a small amount of icing in the center of the cookie. Using a small knife or spatula, push the icing to the edge of the cookie. If the icing runs off the edge, thicken the icing by adding a little more confectioners' sugar. Do not add too much sugar at once. Conversely, if the icing is too thick, add a little water or lemon juice. You want the icing to spread smoothly, but don't worry about a few light streaks as they will disappear as the icing dries. Be aware that the icing can take several hours, or even overnight, to dry completely.

Storing: It is important when working with royal icing to keep it covered (with plastic wrap or damp cloth) as much as possible as it dries out very quickly. But sometimes, moisture from the paper towel changes the consistency of the icing . Another way to prevent a crust from forming on the icing's surface is to add a few drops of glycerin (glycerol) to the icing. Glycerin is a sweet, odorless, clear, and syrupy liquid (chemically an alcohol) that comes from fats and oils. It helps keep the icing soft. Do not refrigerate products with hardened royal icing, as the icing can become soft and sticky. i) Let the cookies dry completely overnight. ii) Either individually bag and tie the cookies, or place them in freezer bags. iii) Stack the bags in a freezer-safe container. Not only will this give them an added layer of protection, it will keep them from getting crushed by an unwieldy box of corn dogs. iv) Freeze. v) When ready to use, thaw in the container and bags at room temperature for several hours. Never thaw in the refrigerator. Condensation can ruin the icing. If you won’t be using the icing within 10 days, you can store it in the freezer. It is recommend not storing it longer than a month, just to be on the safe side. This goes for iced cookies, plain cookies and dough. Freezer burn does not taste good. This only applies to sugar cookies decorated with royal icing, not glazes or buttercream. Colouring: Concentrated gel paste dyes that are sold in small 1/2 or one ounce (14 - 28 grams) containers is the best option. Only a very small amount is needed to color the icing, and measure it out using the end of a toothpick. Make sure to thoroughly mix the paste into the icing as you do not want streaks. If you want to dye your icing just one color, you can add a few drops of food coloring into the bowl and mix it for a few seconds until the coloring is evenly distributed. If you want to make several different colors, divide the icing into several different bowls and stir in the food coloring by hand. Application and Handling: Royal icing dries to a very hard consistency, and it will begin setting as soon as it is made. To prevent the icing from getting hard before you use it, thoroughly wet a paper towel and place it over the top of the icing in the bowl. It is very important to keep the icing covered. Likewise, if you are using a pastry bag and piping tips with the icing, twist the back end of the bag tightly, and wrap a wet paper towel around the tip when not in use so the icing will not dry in the tip. Depending on the temperature, humidity, and amount of icing used, royal icing should harden within 15-60 minutes of application.

Royal Icing with Egg Whites: 2 large (60 grams) egg whites 2 teaspoons fresh lemon juice 3 cups (330 grams) confectioners (powdered or icing) sugar, sifted Large bowl Handheld mixer with hooks or kitchen mixer with paddle attachment Cling film Method: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice until combined. Add the sifted powdered sugar and beat on low speed until combined and smooth. (The right consistency to cover or "flood" sugar cookies is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface for a few seconds before disappearing. Another test is to take a cookie and place a small amount of icing in the center of the cookie. Using a small knife, push the icing to the edge of the cookie. If the icing runs off the edge, thicken the icing by adding a little more confectioners' sugar. Conversely, if the icing is too thick, add a little water.) The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use. Royal Icing Using Meringue Powder: 4 cups (440 grams) confectioners' (powdered or icing)sugar 3 tablespoons (30 grams) meringue powder 1/2 teaspoon extract (vanilla, lemon, almond) 1/2 - 3/4 cup (120 - 180 ml) warm water Large bowl Handheld mixer with hooks or kitchen mixer with paddle attachment Cling film Method: In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use. Makes about 3 cups.

Note: Royal icing sets firm and so glycerin is used to keep the icing soft. You don’t use it if you enjoy having crisp icing on Christmas cake or cookies. But you can add 1 teaspoon of glycerin if you prefer soft icing. In royal icing recipes, if adding more than 1/2 cup confectioners' sugar to thicken icing, also add 1-2 additional teaspoons of Meringue Powder.

Royal Icing Consistencies and Troubleshooting Tips: There are three different consistencies of royal icing that is used most often when decorating cookies: Stiff consistency, medium consistency and flood consistency.

i) ii) iii) i) Stiff consistency This is the consistency I refer to when the icing comes off of the mixer. It is spreadable, but able to hold a peak. It’s sort of like cream cheese. I mix my icing on medium-low speed (speed 2 on a stand mixer) so as not to incorporate a too much air. While the icing will increase in volume and lighten in color as it is mixing, it turns out thick and dense rather than very fluffy. Uses: Brush embroidery, borders, roses, ruffles, basket weave . ii) Medium Consistency The best way to describe this consistency is that it is similar to soft serve ice cream. It holds a very soft peak, and doesn’t spread on its own. It can, however, be smoothed out with a scribe tool. To achieve this consistency, start with stiff icing and add a few drops of water at a time. It doesn’t take much water to get there, so be careful to not add too much at once. Medium consistency icing is thin enough to flow smoothly out of a small tip, but is not so thin that it spreads and loses the shape of the design you are piping, which is why it’s great for piping script and filigree. Uses: Tufting (or quilting), royal icing transfers, filigree, lettering. iii) Flood Consistency This is the consistency that is used for applying a super smooth layer of icing onto a cookie. The icing should be thin enough that it smoothens out on its own within 14-16 seconds, but not so thin that it runs off the edge of the cookie. I use flood icing to outline and fill in my cookies, so it’s important that the consistency is just right. It will take some practice, so don’t get frustrated if you don’t get it the first time. To achieve this consistency, start with stiff icing and add a couple of tablespoons of water at a time. To test the consistency, take a spoonful of icing and drop it back into the bowl. It should take between 14-16 seconds for the icing to smooth itself out. Depending on how much icing you apply to your cookie or the pressure that you put on your piping bag, the consistency of your icing may need to be adjusted. I find that somewhere between 14-16 works best for me. Trial and error is the best way to learn what will work for you. If you’ve added too much water, do NOT add more powdered sugar. Instead, add a spoonful of stiff icing to thicken it back up. Keep a batch of stiff icing on hand for this purpose. Uses: Flooding, wet-on-wet technique, wet-on-wet filigree, tiny details (such as the reindeer on this cookie). Royal Icing Troubleshooting Tips:

Dull or Bumpy Icing : Most of the problems we have encountered with royal icing can be solved by keeping the iced cookies in the right environment. In order to get a smooth, shiny finish on your flooded cookies, make sure to dry them in front of a fan. Or, better yet, keep the cookies in an air conditioned room. Humidity will cause the icing to dry slowly, which will make it become porous, dull, fragile, and sometimes leave you with a bumpy and uneven surface.

Air Bubbles and Color Bleed : Icing that is too thin can also lead to air bubbles, uneven texture, fragility (a big problem with royal icing transfers) and even color bleed. It helps to keep the icing on the thick side so that you don’t encounter these problems. When making flood consistency icing, try making it a day ahead of time so that the air bubbles can rise to the surface. Then, when you’re ready to use the icing, stir it by hand to get rid of the bubbles.

When making dark colors, try to use as little color as possible in order to get the shade you want. Too much food coloring in the icing will lead to color bleed. Make the icing several hours ahead of time so that the color can darken on its own.

Clogged Tips: The smallest tip I use is a Wilton #1, which has a larger opening than a PME tip 1. I’ve never used those super small tips, such as a double 0, so I rarely have issues with clogging. If you are having issues with clogged tips, you can strain your icing through a nylon stocking while filling your piping bag or keep the unused piping bag into a jar and fill the jar with a thin level of water to make sure that only the nozzles of the piping bag are submerged into water. It helps prevent from clogging .

Butter Bleed :When the weather is too warm, butter bleed can become a big problem. This is when the butter from the cookie melts just enough to seep into the royal icing and make it look blotchy or yellow. Unfortunately, once this happens, there’s nothing much you can do. There are creative ways of covering it up, such as adding luster dust or hand painting some designs over the stained areas. If that’s not an option, you can wait and hope that the butter bleed covers the entire cookie so that at least it’s not blotchy. It’s best just to keep the cookies as cool and dry as possible to prevent butter bleed in the first place. You can also make tweaks to the cookie recipe, like adding more flour, for example. The outcome of any recipe depends on lots of different factors, so it might take some trial and error to make it work for you.

Decoration with Royal Icing: Find a Good Sugar Cookie Recipe : This might seem obvious, but not all sugar cookie recipes

stand up well to heavy-duty decorating.

Cool Cookies Completely : Again, maybe elementary, but we’re going step-by-step here. You can’t decorate cookies that have just come out of the oven. Or even cookies that are slightly warm. They need to be completely cool before you can move on to decorating.

Color the Icing : Divide the icing into your containers based on how much you will need of each one. Proceed to color the icing and then cover each container with a damp paper towel or cling film. It is key when working with royal icing not to allow it to dry out.

4 Steps for decoration: Outline, Flooding, Marbling and Feathering. Out line is the most important step which acts as a dam or barrier so that the interior icing never falls off. Flooding, marbling and feathering stay protected within the barrier of outline. Each method as well as step has different technique. I ) Outlining: What you need: 1 batch of Royal Icing

icing colour gels or food colouring Fine piping tips Piping bags Directions: 1. Decide which colours you want to use for decorating, and divide the royal icing into as many bowls. Mix in your food colouring until you’ve achieved the colours you like. 2. Fill your piping bags with the coloured royal icing. 3. To outline your cookie, firmly squeeze the top of the piping bag and use your other hand to direct the tip, making a starting point by pressing down then lifting the tip up, pulling the icing in the direction you want it to go.

4. Be sure not to hold the piping tip too close to the cookie – let the icing fall along the edge.

5. To complete your outline, press down at your finishing and pull away, releasing the pressure on the piping bag.

6. Once your cookie is outlined, you can leave it as it is, add sprinkles or candy for decorating, or flood the cookie with royal icing. We’d love to see what sort of cookie decorations you come up with.

Key Tips for Piping Royal Icing Lines:- 1. Royal Icing Consistency is Key: One of the most important tips has to do with the consistency of your royal icing. Too thick and your lines might curl, crumble and break. Too thin, and they’ll look like a soupy mess. Use the 10 Second Rule to help find the right consistency for piping. ( 10 Second Rule: To check the consistency, all you need to do is drag the tip of a butter knife through the surface of your icing, letting the knife go approximately an inch deep, and slowly count to 10. If the surface of the icing smoothes over in approximately 10 seconds then your icing is ready to use. If it takes longer, the icing is too thick. Slowly add more water. If your icing surface smoothes over in less than 5-10 seconds, it is too runny. Mix your icing longer or slowly add more sifted icing sugar to thicken it. You don’t want the icing to be too thick so that it doesn’t flood, or too thin so that it’s too runny and hard to control. Preference is that the surface of the icing smoothes over at about the 10 second mark. A bit of thicker consistency is always better because the icing holds its shape and doesn’t run too quickly out of the piping bag. With this thicker icing you can outline and fill in right away; you just have to shake the cookie a bit to help the icing settle. ) First make stiff consistency for outlining or bordering , then make medium consistency by adding small amount of water at a time or using water spray for feathering and marbling and finally make thin consistency for flooding. Always cover royal icing with damp cloth or cling film. Icing must not contain any air bubble, it looks as smooth as dairy cream. 2. Piping Tip PME #1.5 : It’s fine enough to be able to pipe details, but large enough so that it doesn’t clog . If you don’t have access to the #1.5, #2 is the next best thing . One thing to note – If you’re using a tiny piping tip, such as #00, #0 or #1 you should let the icing come together , at about the 5 second mark, instead of the 10 second mark. 3. Don’t Overfill your Piping Bags : It’s easier to pipe detail when your piping bag isn’t too full. Much like writing with a pen, a large, fat pen would make it more difficult to write nicely. 4. Practice First : Your hand may need a little practice to get the feel of the piping motion, and practicing on parchment paper first ensures that you’ll be piping nicely when you’re ready, instead of possibly wasting a few cookies. 5. Let Your Icing Fall : Gently squeeze the icing out of your piping tip, let the icing catch on the surface you’re piping on, lift the tip away from the surface, and let your icing fall, while guiding the piping tip/bag. You’ll end up with a smoother line which is easier to control. 6. Piping Pressure : When you’re piping, try and use the same amount of pressure on the piping bag to squeeze the icing out.

7. Piping Direction : Pipe in the direction you feel comfortable with. I prefer piping from left to right, probably because it’s similar to writing. You can pipe right to left, top to bottom or bottom to top. 8. Avoid Pulling : While you’re piping and letting the icing fall into place, it’s easy to move your hand a little too fast, while not pressing enough icing out. The result is usually a broken line. 9. Speed : Tying in to #8, sometimes piping too fast can lead to icing lines breaking. It happens if you are going too fast, and piping at a slower speed gives you more control over how the icing falls. 10. Mistakes Can Be Corrected : Toothpicks are a great tool to fix mistakes with. Anything from a broken line, a ball of icing at the beginning of your line due to too much pressure, or just general mistakes. Use your toothpick to remove excess icing, move icing around or scrape your mistakes off.

II ) Flooding: What you need: 1 batch of Royal Icing icing colour gels or food colouring #4 piping tips Piping bags Directions: 1. Decide which colours you want to use for decorating, and divide the royal icing into as many bowls. Mix in your food colouring until you’ve achieved the colours you like. 2. Fill your piping bags with the coloured royal icing. 3. To flood your cookie, first make an outline of the area you want filled in. Firmly squeeze the top of the piping bag and use your other hand to direct the tip, making a starting point by pressing down then lifting the tip up, pulling the icing in the direction you want it to go.

4. Once you’ve finishing outlining the area you want to fill, begin filling in the area with icing.

5. When you’ve filled the entire surface with icing and only a few tiny gaps remain, set your piping bag aside. Hold the cookie gently on either side and shake it until no gaps remain and the icing is smooth. Tap the cookie a few times on the table to ensure the surface is smooth. Repeat all the steps to fill in any other areas that need to be coloured.

6. If adding any decorations to your cookies, such as the buttons, eyes, and nose on this snowman cookie, do so quickly, while the icing is still wet (it will begin to dry almost immediately). For the snowman’s eyes, we simply used a toothpick dipped in black royal icing to add them on.

7. Set aside your decorated cookie and allow it to dry for several hours or overnight.

III) Marbling: What you need: 1 batch of Royal Icing Icing colour gels or food colouring #2 – #3 piping tips Piping bags 1. Decide which colours you want to use for decorating, and divide the royal icing into as many bowls. Mix in your food colouring until you’ve achieved the colours you like. 2. Fill your piping bags with the coloured royal icing. 3. First outline and flood your cookie with the base colour.

4. Once your cookie is flooded, pick a different colour icing, and pipe parallel lines across the surface of the cookie, leaving about 1 cm between each line. 5. Now pick a second colour and pipe another set of parallel lines across the cookie, making sure to pipe them next to the first set of lines.

6. When you’ve finished piping both sets of lines, set the piping bags aside. Take a toothpick and gently drag the tip through the lines of coloured royal icing. Drag the toothpick through the lines in alternating directions, or all in the same direction for slightly different (but equally pretty) looks.

7. Once you’ve finished marbling the icing, give your cookie a little shake to smooth everything out, then set it aside to dry for at least one hour. Once dried, store cookies in an airtight container to keep them from drying out. Give as gifts to friends or bring to parties to wow everyone with your decorating skills.

IV) Feathering: What you need: 1 batch of Royal Icing icing colour gels OR food colouring #2 – #4 piping tips piping bags

Directions: 1. Decide which colours you want to use for decorating, and divide the royal icing into as many bowls. Mix in your food colouring until you’ve achieved the colours you like. 2. Fill your piping bags with the coloured royal icing.

3. First outline and flood your cookie with the base colour, using the largest piping tip for flooding. (See our royal icing tutorials for outlining and flooding for more details.)

4. Once your cookie is flooded, take a piping bag filled with a different colour and fitted with a smaller tip. Pipe dots across the surface of your cookie. Note: We piped dots in a straight line, but you can also pipe dots in various shapes to create different designs (i.e. heart, circle, diamond, etc.).

5. When you’ve finished piping your dots, set the piping bag aside. Then take a toothpick and gently drag it through the piped dots to create a lovely feathered effect.

6. Give your cookie a final shake to smooth out the design, then set aside to dry for at least one hour. Once fully dried, store decorated cookies in an airtight container to keep them fresh for up to several days.

More Designs with Royal Icing: "S" Design:

Once you have your cookies baked and icing made, it’s time to begin by piping your outline. Use a piping bag fitted with a coupler and #2 tip. Fill or flood your cookie with royal icing right away. You could leave the outline to set to create a solid dam, but you’ll be able to see the border when the icing dries.

Once you’ve filled the whole cookie in, shake it gently left to right on your work surface, to help smooth the icing out. Add your second (or more) layer(s) or color(s) of icing. Work as quickly as you can before the icing sets.

Take a toothpick, pin, skewer or dough tester (hey, whatever works!), and drag it through the icing. In this case, I drew S-like shapes. The image above shows which direction I dragged the toothpick. Finish off the edges with dots or another design of your choice and you’re done! Heart Design:

The hearts are made by piping dots and dragging the toothpick through the center of each dot.

Let your cookies dry, then package and finish off with a ribbon. Simple, easy, fun and impressive!

How to cover a cake with Royal Icing:

Royal Icing A turn table A palette knife or off set spatula A side scraper or bench scraper A sharp knife Cling film A soft brush Step 1: Make sure your royal icing is not too stiff or too sloppy, is in a suitable bowl and readily to hand. Step 2: Place your cake covered with marzipan to be iced centrally onto the turn table. Remember , royal icing can be applied on hard surface; marzipan and fondant are the best to work on. It is better to avoid buttercreamed surface for royal icing. Step 3: Using the palette knife put a large dollop of icing onto the top of the cake.(see below) cover the remainder of the icing with the cling film to stop it from drying out. Step 4: Still using the palette knife, spread the dollop of icing evenly over the top only. Now paddle down the icing for a few moments using a backwards and forwards movement, turning the cake on the turntable as you go.(see below) The paddling displaces any unwanted air bubbles from the icing. At this point don't worry about any icing spilling over the edges, unless of course it is a flood then do scrape up the torrent. Give the palette knife a clean.

Step 5: Using the straight edge, Holding it at the two ends start at the furthest edge away from you, at an angle of 45 degrees to the surface, draw it across the cake towards your body in one continuous movement, making sure not to press down too hard. (see below) Return any icing collected on the straight edge back to the bowl. If you are unhappy with your first attempt scrape off and start again, you can do this as many times as you like whilst the icing is still wet and not crusting, about five minutes maximum. As long as the first coat is level you're doing fine so far. Clean the straight edge after each attempt. Step 6: Using the palette knife, remove any icing from the sides of the cake but don't return it to the bowl if it has become crusty.(see below)

Step 7: Leave in a dry atmosphere to harden. The top should be dry enough after two hours to enable icing to be applied to the sides. It is possible to ice the top and sides together, but it is easier to do them one at a time when starting out. Step 8: Make sure the cake is in the centre of the turntable. Using the palette knife spread icing onto the sides. Paddle the icing as before turning the cake as you go.(see below) Clean the knife. Step 9: Using the side scraper, Hold the scraper at a slight angle (about 15 degrees) against the cake side, with your other hand take hold of the board/turntable at the back of the cake near to the scraper. Slowly, but without stopping, revolve the cake until a circle has been completed.(see below) When the entire surface is smooth, lift the scraper away from the side. This will leave a take-off mark which initially will be very pronounced. With practice and after further coats of icing this mark will be less noticeable. If you are unhappy with your first attempt then re-paddle and have another go. When finished clean the scraper. Step 10: Using the palette knife, remove any surplus icing which has crept over the top edge of the cake. Do not return this icing to the bowl it will have dry icing in it. Clean off any icing left on the board. Clean the palette knife.

NOTE: If you are icing a square cake the sides are coated individually(see below)

Step 11: Leave the cake in a dry atmosphere to harden overnight then start all over again the next day. Store the remaining icing in an airtight container for later use. Two coats are absolutely necessary a third is recommended. If you are a beginner you may find that four or even five coats are needed before a satisfactory finish is obtained. Don't despair though a little practice and you soon get your icing legs. Step 12: Before adding the second layer of icing make sure the first is dry. Remove any rough edges and the take-off line with the aid of the sharp knife. Use the soft brush to remove any loose particles of icing which could spoil the next coat of icing. The icing used for the second covering should be slightly softer than the first. Icing from the previous day should be of the correct consistency needed, it will need a stir before use though. Step 13: The third or final coat of icing, softer still than the previous coats, about the consistency of slightly whipped cream. The final coat is applied in exactly the same way as before, but with a little more pressure added when using the straight edge and the side scraper. Most of the icing is taken off the cake, leaving a thin, smooth film of icing.

Ganache Ganache is mixture of chocolate and cream, used to make truffles and other chocolate candies, or as a filling in cakes and pastries. The texture of ganache depends on the ratio of cream to chocolate: a greater proportion of cream creates a “loose” or “soft” ganache that is fairly liquid at room temperature, suitable for filling molded chocolates and frosting cakes. A greater proportion of chocolate creates a “firm” ganache that has the consistency of thick paste at room temperature, and that hardens upon refrigeration. This type of ganache is often formed into balls and rolled in cocoa powder to create simple truffles. In its most basic state, ganache is made by simmering cream, pouring the hot cream over chopped chocolate, and then whisking the mixture until the chocolate is entirely melted and incorporated. Other common additions include butter, for a creamier texture, and extracts or oils for flavoring. To make Ganache, hot cream (cream with a 35-40% butterfat content) is poured over chopped semi sweet or bittersweet chocolate, and the mixture is stirred until smooth. The proportions of chocolate to cream can vary depending on its use, but the basic form is equal weights of chocolate and cream. Dark, milk, or white chocolate can be used to make ganache and different flavorings can be added such as liqueurs and extracts. Butter, oil, or corn syrup can also be added when a dark shiny glaze is desired.

Ganache is widely used in the pastry kitchen. When barely warm and liquid, ganache can be poured over a cake or torte for a smooth and shiny glaze. If cooled to room temperature it becomes a spreadable filling and frosting. Refrigerated ganache can be whipped for fillings and frostings or formed into chocolate truffles.

The taste and quality of the ganache is primarily dependent on the quality of chocolate you start with. Remember not all chocolates are the same. It is important to use a 'pure' chocolate, that is, chocolate that contains just chocolate liquor, sugar, cocoa butter, vanilla, and lecithin. But most importantly, choose a chocolate that you would also enjoy eating out of hand. A chocolate with a velvety smooth texture will produce a ganache that is velvety smooth. If you like semi sweet chocolate, then you would probably want to use a chocolate with no more than 58% cacao content. The cacao percentage tells us the amount of cacao, that is, chocolate liquor and cocoa butter, the chocolate contains in relation to the amount of sugar. Therefore, a chocolate with a 58% cacao means that it has 58% cacao and 42% sugar. The cocoa butter gives the chocolate that melt-in-your-mouth consistently. Ganache Recipe: 8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces 3/4 cup (180 ml) heavy whipping cream 2 tablespoons (28 grams) unsalted butter 1 tablespoons cognac or brandy(optional) Ganache Preparation : Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. (Can also heat the cream and butter in the microwave.) Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth. If desired, add the liqueur. Makes enough ganache to cover one - 9 inch (23 cm) cake or torte. To Cover a Torte or Cake: If the cake you are covering needs to be refrigerated, first chill the cake. (This will ensure that the ganache will not lose its shine when the cake is stored in the refrigerator.) First, brush any loose crumbs from the cake. Using a cake spatula or knife, cover the sides and top of the cake with a thin layer of ganache. (This is called a crumb coat and seals in any cake crumbs so that your cake will have a smooth finish.) Refrigerate the cake for about 5 minutes or until the crumb coat has set. Then place the cake on a wire rack, and put the wire rack on top of a large baking sheet (to catch any excess ganache that drips from cake.) Then pour the ganache into the center of the cake. Working quickly, spread the ganache with a large metal spatula or knife, using big strokes to push the ganache

over the sides of the cake. (This will create an even coating of ganache.) If there are any bare spots on the sides of the cake, cover with ganache. Let the ganache set before covering and storing the cake. Leftover ganache can be strained to remove any crumbs. It can be used to make chocolate truffles. Cover and refrigerate the ganache until firm (several hours or overnight).Roll into small balls and then roll in cocoa powder, confectioners (powdered or icing) sugar or chopped nuts. You can use your hands to form the truffles, a melon baller or small spoon. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Preparation time45 minutes. Note: Make sure you have more than enough chocolate and cream. The easiest ratio to remember is 1ml:1g, so for example 250ml cream requires 250g chocolate. Do not meddle with this ratio massively. More chocolate than cream is fine if you want a harder frosting (you will need to work much faster to get it smooth though), but do not try and use less chocolate. You can let the ganache rest at room temperature for at least 3 hours. If the weather is cold, it will reach a spreadable consistency in that time - You should be able to scoop it out without any of the ganache dripping from the spoon. If the weather is hot, place the ganache in the refrigerator for an additional 1 hour.

Glaze This ebony-dark, shiny, intensely sweet chocolate glaze was originally invented to coat Sachertorte, but it's a great icing to use for many other baked goods. The authentic icing must be cooked into syrup that hardens to a fudge-like consistency. Schokoladeglasur (chocolate glaze) stays glossy at any temperature, as long as the cake has an undercoat of preserves. Be sure to allow the undercoat to cool and set before applying the chocolate glaze, and use the chocolate glaze immediately after making it, while it is still warm and fluid. Collect leftover glaze that inevitably drips off the pastries and ends up underneath the cooling rack. Scrape it up and store it in a covered container in the refrigerator. When you want a cup of hot chocolate, place milk and a few tablespoons of the chocolate glaze to taste in a small saucepan. Heat

over low heat, whisking often, to warm the milk and melt the glaze. A pastry brush is normally used to lightly coat the fruit with the glaze. Regular Chocolate Glaze: Ingredients: 1 1/2 cups sugar 3/4 cup water 6 ounces high-quality bittersweet chocolate, coarsely chopped (high percentage of cocoa and cocoa butter) Preparation: 1. In a heavy-bottomed medium saucepan (no larger than 2 quarts, or the mixture will reduce too rapidly and burn before it reaches the correct temperature) over high heat, bring the sugar, water, and chocolate to a boil over medium-high heat, stirring occasionally. Attach a candy thermometer to the pan. Reduce the heat to medium and cook, uncovered, stirring, until the mixture reaches 234°F., about 5 minutes. 2. Remove from the heat and stir to cool and thicken slightly, about 1 minute. Use immediately. When pouring, do not scrape the pan. Small batch chocolate glaze : Use 1 cup sugar, 1/2 cup water, and 4 ounces bittersweet chocolate. Make the glaze in a small saucepan.

Mirror Shine Chocolate Glaze: 20g (0.71 ounces) powdered gelatin bloomed in 90g (3.17 ounces) cold water 200g (7.05 ounces) cream 300g (10.58 ounces) sugar 90g (3.17 ounces) additional water 100g (3.53 ounces) cocoa powder (cocoa will effect the flavour – I like to use cadburies) 250g (8.82 ounces) glucose syrup Mix the gelatin with the cold water (90g (3.17 ounces)) and set aside. Heat the sugar, cream and remaining 90g (3.17 ounces) of water until it boils. Remove from heat, add glucose and sifted cocoa powder. Stir in the gelatin and mix well. Strain through a metal sieve Cover with plastic wrap and chill overnight. Thin Chocolate Glaze: Use this delicious glaze on slices of pound cake or on plain butter cookies or bars. Ingredients: 2 tablespoons butter 2 ounces unsweetened chocolate 1 cup sifted confectioners' sugar 2 tablespoons boiling water Preparation: Melt together the butter and chocolate. Stir in the sifted confectioners' sugar and boiling water. Beat until smooth. Drizzle over cake or use as a cookie glaze. Add more confectioners' sugar or boiling water to get the desired consistency. Consistency is the Key to Good Icing Glazes:

Icing glaze is simply confectioners' sugar combined with some liquid. Many pastries are made with an opaque (cloudy) icing glaze made from whisking together 1/2 cup powdered sugar, 2 tablespoons heavy cream, and often 1/4 teaspoon of flavoring such as rum, vanilla extract, or maple syrup.

Alternatively, a transparent icing glaze is made by whisking together 1/2 cup of powdered sugar, 1 tablespoon of water, and 2 teaspoons of lemon or other juices. The amount of liquid can be adjusted for taste; for example, for a truly intense flavor, lemon juice can be substituted for some of the water.

The biggest challenge in making an icing glaze is to achieve the correct consistency. In order for the glaze to spread or drizzle well, the final consistency should be similar to an egg white.

Fruit Glazes Can be Made in Two Ways:

Fruit glazes can be made in either of two ways. The easiest is to melt 1/2 cup jelly, jam, or preserves in a saucepan, stir in 1 tablespoon of flavoring, and then strain the liquid to remove seeds.

Great combinations can be made from combining a particular jam with the same fruit liqueur. Combine raspberry jelly with Chambord, apricot jelly with apricot bandy, currant jelly with cassis, or apple jelly with either Calvados or pear liqueur. Fruit glazes can be made well in advance and stored in the refrigerator, but they need to be warm when used. Rather than get a pan dirty, just store them in a glass jar and microwave for 10 15 seconds.

A second fruit glaze can be made if the dessert involves poaching fruit, such as pears or apricots. Since fruit is poached in a sugar syrup, once the fruit is tender and has been removed, boil the syrup until it reaches the softball stage, i.e. when the whole surface is covered with large bubbles which pop in a lazy fashion. To thicken the glaze, use a little arrowroot. In a little bowl or cup mix two tablespoons of the syrup with one teaspoon of arrowroot. Then mix the syrup/arrowroot mixture into the rest of the syrup.

Apricot Glaze: 1/2 cup (125 grams) apricot jam or preserves 1 tablespoon Grand Marnier or water(can also use other liqueurs) Note: Grand Marnier is an orange liqueur Heat the apricot jam or preserves and water (if using) in a small saucepan over medium heat until liquid (melted). Remove from heat and strain the jam through a fine strainer to remove any fruit lumps. (If using, add the liqueur at this point.) Let cool until it is only slightly warm and then glaze the fruit or tart crust, using a pastry brush. Note: only lightly coat the fruit or tart shell with the glaze so that it does not look jelly-like when dry. Variation: If glazing strawberries, raspberries or any other red fruit you can make a red currant glaze. Gently whisk 1/2 cup (125 grams) of red currant jelly over medium heat until melted. Let cool slightly and then lightly glaze the fruit using a pastry brush. This recipe makes enough to glaze the fruit on a 8 or 9 inch (20 to 23 cm) tart. Preparation time10 minutes. Clear Fruit Glaze: 1/2 cup sugar 2 tablespoons cornstarch (corn flour) 1 cup fruit juice 2 tablespoons corn syrup Bring the sugar and 1/2 cup juice to a boil. Dissolve the cornstarch in the remaining juice. Add to the boiling juice and cook till thick. Stir in the corn syrup. Bring back to a boil and remove from heat. Cool and drizzle over cake. Strawberry Glaze: 1 pint fresh strawberries 1/3 cup white sugar 1 teaspoon vanilla Wash strawberries and remove stems; cut large berries in half or roughly chop them. Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes. Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator. Mango Mirror Glaze: 125g Mango puree (sweetened) 125g Water 1/2 tsp Gelatine powder 1/2 tsp Agar agar powder 30g Sugar Boil liquid until gelatine powder, agar agar powder and sugar dissolved.

Cool down the mango puree a little and gently pour on top of the mango mousse cake (pour mango puree on the back of the large spoon so that the puree flows evenly on mousse cake). Allow the mango topping to set for about 30 mins or more in the fridge. Use a small sharp knife to scrape (about 1 inches deep) the side of the cake. Gently slide the cake ring larger to release cake. Finishing decorating the cake as you desire.

Cream Cheese Frosting Vanilla Cream Cheese: This is the basic cream cheese frosting that goes well with pumpkin bread, carrot cake, chocolate cake, on cookies, or between cookies or cakes. If you want chocolate frosting, add 1/4 to 1/2 cup semi-sweet cocoa powder, according to how rich you want it. Ingredients: 2 (8 ounce) packages cream cheese, softened 1/2 cup butter, softened 2 cups sifted confectioners' sugar 1 teaspoon vanilla extract Directions: In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use. Strawberry Cream Cheese: 8 ounces cream cheese, softened 1/4 cup butter, softened 3 -3 1/2 cups powdered sugar, sifted 1/2 cup mashed drained fresh strawberries Blend together the cream cheese and butter using an electric mixer on low speed until combined, about 30 seconds. Add 3 cups powdered sugar, gradually, and the mashed strawberries; blend frosting again on low speed until the sugar is incorporated, 1 minute. Increase mixer speed to medium and blend frosting until fluffy, 30-45 seconds more, adding up to 1/2 cup more sugar to make desired spreading consistency. Use as desired. Mango Cream Cheese Frosting 1-8 oz. package of cream cheese, room temperature 1-1/2 (6 oz.) butter, room temperature 1/8 to 1/4 cup mango puree 1 tsp. vanilla extract 3 to 4 cups powdered sugar 1. Using an electric mixer, cream the cream cheese, butter, mango puree and vanilla extract in a large bowl. Beat until fully incorporated. 2. Add powdered sugar until desired consistency and taste is achieved. 3. Use as frosting for cakes or cupcakes.

(Mango Puree: 1 ripe mango, peeled and cut into chunks 1-1/2 tbsp. white sugar or 2 to 3 tbsp. honey The juice of one lime Directions : Pureed ingredients in a blender or a food processor. Set aside a quarter cup. Freeze the rest to make a smoothie. Any fruit can be pureed such as peaches, blueberries, strawberries, and so forth.)

Fondant

Basic Fondant: Ingredients: 2 cups granulated sugar 1/2 cup water 2 tbsp light corn syrup Preparation: 1. Prepare your workstation by setting a large baking sheet on a sturdy counter or table top, and sprinkling it lightly with water. 2. Combine the sugar, water, and corn syrup in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then cover the pan and allow the sugar syrup to boil for 2-3 minutes. 3. Remove the lid, and continue to cook the syrup, without stirring, until it reaches 240 degrees Fahrenheit (115 C). 4. Pour the sugar syrup onto the prepared baking sheet. Allow it to sit at room temperature for several minutes. After 2-3 minutes, lightly touch the syrup with a fingertip. When it is warm but not hot, it is ready to be worked. 5. Dampen a metal spatula or dough scraper with water, and use the scraper to push the syrup into a pile in the middle of the sheet. 6. Using a dampened plastic spatula or wooden spoon, begin to “cream,” or work, the fondant in a figure-8 pattern. Continually scrape the fondant into the center, draw a figure-8, then scrape it together again. At first the fondant will be very clear and fluid, but it will gradually become more opaque and creamy. After 5-10 minutes, the fondant will become very stiff, crumbly, and hard to manipulate.

1. Boil the sugar syrup 2.Pour and scrape sugar syrup 3. Cream the fondant

7. Once the fondant reaches this state, moisten your hands and begin kneading it into a ball like bread dough. As you knead, the fondant will begin to come together and will get softer and smoother. Stop kneading once your fondant is a smooth ball without lumps. 8. At this point, your fondant can be used for melting and pouring. If you want to make flavored fondant candies, it is best to “ripen” your fondant for at least 12 hours to obtain the best flavor and texture. To ripen the fondant, place it in an airtight plastic container, press plastic wrap directly onto the surface of the fondant, and seal the lid on tightly. Ripen the fondant at room temperature, or if it is hot, in the refrigerator.

4. Work until stiffens 5. Knead the fondant 6. Add colouring and flavours

7. Roll the fondant into balls 8. Melt the fondant After ripening, the fondant can be flavored, rolled, and shaped in whatever manner you wish. If it is stiff, you can always knead it by hand on a surface dusted with powdered sugar, until it is easy to manage. This recipe produces about 3/4 lb fondant.

9. Pour the fondant 10. Create fondant dipped fruits.

Marshmallow Fondant: Yield: 1 1/2 lbs fondant Ingredients: 8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag) 1 pound powdered sugar (4 cups), plus extra for dusting 2 tbsp water Food coloring or flavored extracts, optional Preparation: 1. Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded. 2. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. If you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now. Instead, refer to step 6 below for instructions.

1. Ingredients 2. Microwave the marshmallows 3. Stir the marshmallows 3. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore. 4. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet--this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands. 5. Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.

4. Add the powdered sugar 5. Knead the marshmallow fondant 6. If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.

6. Finished 7. Colouring fondant 7. Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color.

Covering Cakes with Fondant: How do you cover a cake with fondant that's perfectly smooth, without wrinkles or air bubbles? The flexibility of fondant is your secret weapon. Just follow our instructions for the right ways to knead, roll out and lift the fondant, and you'll find that covering a cake is easy. Covering Round Cakes with Fondant

step 1 : Prepare cake by lightly covering with buttercream icing. step 2 : Before rolling out fondant, knead it until it is a workable consistency. If fondant is sticky, knead in a little confectioners' sugar. Lightly dust your smooth work surface or the Roll & Cut Mat and your rolling pin with confectioners' sugar to prevent sticking. Roll out fondant sized to your cake. To keep fondant from sticking, lift and move as you roll. Add more confectioners' sugar if needed. step 3 : Gently lift fondant over rolling pin or slip cake circle under fondant to move; position on cake.

step 4: Shape fondant to sides of cake with Easy-Glide Smoother. We recommend using the Smoother because the pressure of your hands may leave impressions on the fondant. Beginning in the middle of the cake top, move the Smoother outward and down the sides to smooth and shape fondant to the cake and remove air bubbles. If an air bubble appears, insert a pin on an angle, release air and smooth the area again. Use the straight edge of the Smoother to mark fondant at the base of cake. Trim off excess fondant using a spatula or sharp knife or pizza cutter. step 5 : Your cake is now ready to decorate. Covering Large Rounds with Rolled Fondant In most cases, the smaller your cake, the easier it will be to cover with rolled fondant. However, there is an easy way to position and smooth fondant on cakes that are 12 in. diameter or larger. Follow the steps below to lift fondant onto the cake without tearing. step 1 : Cover cake lightly with buttercream icing. Roll out fondant sized to your cake . Diameter of the top of cake + (height of the cake x 2) = diameter of the rolled fondant .

step 2: Slide a large cake circle that has been dusted with confectioners' sugar under the rolled fondant. Lift the circle and the fondant and position over cake. Gently shake the circle to slide the fondant off the board and into position on the cake. Smooth and trim off excess fondant using a spatula or sharp knife or pizza cutter.

Basic Fondant Decorating Techniques: Applying Fondant to Fondant

Step 1: Brush with Water : Brush back of fondant decoration with water. Step 2: Press on Cake : Press decoration onto cake; hold until decoration feels secure.

Brush Embroidery Add textured flowers with the soft look of lace using this easy icing technique. Works best using a square tip brush.

Step 1: Imprint Shape : Imprint shape on freshly-rolled fondant (or on your covered cake), using a Cut-Out or cookie cutter. Step 2: Outline Shape : Thin royal or buttercream icing with Piping Gel. Using tip 2, outline shape. For large designs, outline one section of the design, brush out lines following step 3, then continue with the next design section. Step 3: Brush Lines Toward Center of Pattern : Before each outline can dry, immediately brush out lines of icing toward center of pattern area with damp brush. Work in quick, short strokes. Clean brush with water after brushing each flower to create distinct lines of icing. Step 4: Add Center : Pipe tip 2 dot centers for flowers. Candy Pieces

Make every guest feel like a kid in a candy store! They'll be tempted to pick off one of the wrapped sour balls—the shaped fondant could fool anyone.

Step 1: Shape Fondant into Candy Shape : Shape neon and primary colors of fondant into 1 in. long x 1/2 in. high x 5/8 in. wide rectangles or 1 in. diameter balls with flat bottoms. Step 2: Make Wrapper Pieces : Roll and cut two 3/4 x 1 1/2 in. wrapper strips for each candy. Brush one long edge with water, then form pleat. Step 3: Attach : Cut slits in opposite sides of rectangles and balls and insert pleated ends to attach. Chalking Flowers Tint your flowers for a dramatic look!

Step 1: Grate Chalk : Grate chalk through tea strainer. Step 2: Dust Decorations : Dust flower decorations with chalk. Brush on flowers and leaves; set aside. Covering Boards with Fondant Give your cake a dramatic look by placing it on a base board covered with fondant. Cut cake boards 2 in. larger in diameter than your cake, unless otherwise directed, then roll out fondant about 1 in. larger than board size. Wrap board with foil.

Step 1: Coat Board : Lightly coat board with piping gel to help the fondant stick to the foil. Step 2: Roll & Drape Fondant : Roll out fondant to desired size, 1/4 in. thick. Position over board using a rolling pin, draping fondant over edge. Step 3: Smooth Top & Sides : Trim excess fondant from edges under bottom of board. Smooth top and sides with Easy-Glide Smoother. Cupped Flowers These little blossoms can go anywhere–on vines, as a side garland or on wires as part of a cake top bouquet. Make them ahead of time and let them dry in a pretty cupped shape

Step 1: Roll Out Fondant : Roll out fondant 1/8 in. thick on Roll & Cut Mat lightly dusted with cornstarch. Cut flowers using Cut-Outs, cookie cutters or gum paste cutters. Transfer flowers one at a time to thin foam. Use ball tool from Confectionery Tool Set to soften edges by gently moving tool on edge of petal. Step 2: Transfer : Transfer each flower to thick foam. Use ball tool or dog bone tool to form a cupped shape by depressing tool in center of flower. Step 3: Let Dry : Let flowers dry in flower formers dusted with cornstarch or in Candy Melting Plate sections. Add a tip 2 dot center using buttercream or royal icing or add a small ball of fondant for center. Curliques You know how much flair curling ribbon adds to a package. Here's the easy way to make fondant curls. Curliques also are great used for hair, tails and confetti streamers.

Step 1: Rolland Cut Fondant Strips : Roll out fondant 1/16 in. thick on Roll & Cut Mat lightly dusted with cornstarch. Cut into thin strips. Step 2: Wrap Strips : Loosely wrap strips several times around a dowel rod to form curls. Let set 5 to 10 minutes. Step 3: Slide Curl Off Rod : Slide curl off dowel rod and let dry. Attach to cake with damp brush. Cutting Fondant Shapes Using Ejectors It’s easy to cut pretty little blossoms, then eject them right on your cake. Great for petit fours and cupcakes. If you wish, pipe a dot of buttercream or roll a tiny fondant ball for the flower center.

Step 1: Roll out fondant : Roll fondant to 1/8 inch thick. Position ejector on fondant and press down to cut fondant; twist gently, but do not push plunger. Lift ejector off fondant. Step 2: Pipe dot : Pipe a dot of icing on cake where fondant will be positioned, or brush area lightly with water. Step 3: Position : Position ejector on cake and lightly push plunger with thumb to attach fondant to cake. Cutting Strips Using Embosser

A smooth fondant surface always looks great on a cake, but you can also add subtle textures to fondant using our Fondant Ribbon Cutter/Embosser. This easy-to-use tool imprints elegant designs as it cuts fondant strips in a variety of widths and also imprints a beaded edge or textured striping. Our single-wheel Cutter/Embosser, used in the Quilting section below, is another great way to add a beautiful dimensional look to fondant cakes.

Step 1: Position Cutting and Embossing Wheels : The Fondant Ribbon Cutter/Embosser includes cutting wheels in straight, wavy and zigzag shapes, embossing wheels in striped and beaded styles, and spacers in multiple widths to help you adjust the width of the fondant strips. Arrange wheels on work surface to create the look you want. Place the cutting wheels to the outside of the embossing wheels. Add spacers between wheels to fill the width of the 4 in. roller*. Slide wheels and spacers on the roller. * Note: When using the beaded embossing wheel, load onto roller so that it fits over the center rim of the cutting wheel. Step 2: Secure Wheels : Position washer and wing nut on end of roller to secure the wheels. Step 3: Roll over Fondant : Use a rolling pin to roll out fondant on Roll & Cut Mat sprinkled with cornstarch. We suggest brushing the assembled roller with shortening for easy release. Roll the roller over fondant to cut and imprint strips. Draping Only Rolled Fondant icing will form a drape! The luxurious folds add richness to any cake application. Don’t roll the fondant too thin – the weight of the drape may tear the ends.

Step 1: Roll out fondant : Roll out fondant 1/8 in. thick. Cut rectangles in the sizes and numbers stated in the cake instructions. Step 2: Gather : Immediately gather the short ends of the rectangle, pinching together to form drapes. Trim ends with scissors, if needed. Step 3: Attach : Attach drapes to cake by brushing back with water or fondant adhesive. Fondant Ball

Step 1: Pinch off fondant needed. Place between palms of hands and roll into a ball. Step 2: Add/or remove fondant from ball to achieve correct size; re-roll into a ball. Attach as indicated in project instructions. Fondant Blossoms These tiny cupped flowers can accent any dessert-just add buttercream to make a pretty center.

Step 1: Roll & Cut Fondant : Roll out fondant about 1/8 inch thick, on surface dusted with cornstarch. Cut with blossom cutter. Step 2: Cup Blossom : Remove excess fondant around blossoms, transfer blossoms one at a time to foam square. Use ball tool from Confectionery Tool Set to make a cupped shape blossom, by depressing tool in center of flower. Step 3: Pipe Center : Pipe a tip 2 dot flower center using thinned royal icing. Fondant Bows Nothing says "celebrate" like a cake topped with a lush fondant bow. While the bow looks intricate, it's really just a grouping of fondant strips, folded, wrapped and arranged to create a full effect. When you cut strips with the Fondant Ribbon Cutter/ Embosser, you can create bows with stripes or beaded edge embossed designs.

Step 1: Cut Strips and Loop : This bow can be assembled directly on the cake or ahead of time, using a 2 to 2 1/2 in. fondant circle as a base. Cut strips for bow loops using dimensions listed in project instructions. Your bow may use more loops than shown here. Fold strips over to form loops. Brush ends lightly with damp brush. Align ends and pinch slightly to secure. Stand loops on side to dry. Step 2: Arrange and Attach Loops : Position 6 or 7 bow loops in a circle to form base of the bow. Attach to fondant circle with thinned fondant adhesive or melted candy. Step 3: Continue to Attach Loops : Attach remaining loops, filling in center area of bow. Trim loop ends, if needed, to fit. Fondant Braid A great textured look for bottom borders or to highlight western-look rope and floral cakes.

Step 1: Roll fondant into 1/4 inch diameter pieces using palms of hands. You will need three pieces the same length. Lay the pieces side by side, and gently press together at one end to join. Step 2: Move the fondant length positioned at the right between the left and middle lengths. Now, position the left length between the middle and right. Continue in this manner until the entire length is braided. Step 3: Position : Gently press the three ends together to secure. Attach the braid to cake using decorator brush and water. Moisten area slightly and position, pressing lightly to secure. Fondant Cut Outs Fondant has a texture like roll-out cookie dough so it's perfect for cutting as you would a cookie.

Step 1: Roll Out Fondant : Roll out fondant 1/8 in. thick on Roll & Cut Mat lightly dusted with cornstarch. Step 2: Cut Out Fondant : Cut out desired shapes, pressing your cutter evenly through the fondant. Step 3: Lift and Position Cutout : Remove any excess fondant around the edges. Lift shape with a spatula. Position shape as needed. Daisies

Step 1: Roll out fondant : Roll out white fondant 1/8 in. thick. Cut daisy shape using daisy Cut-Out. Step 2: Form flower : Place on thin foam. Starting at pointed end, run veining tool down center of each petal; place in flower former. Step 3: Create flower center : For daisy center, roll a pea-sized ball of yellow fondant; flatten and attach to daisy. Allow to dry completely. Inlays Inlays are the perfect technique for adding color and interest! They can be done in cut out shapes that are then placed on your dessert or directly on the fondant-covered treat.

Step 1: Roll out fondant : Separately roll out 2 different colors of fondant 1/8 in. thick. Step 2: Cut shapes : Cut out shapes using different size cutters. Using the smaller cutter, cut a shape from the center of the larger cut shape. Step 3: Position shapes : Position the contrasting color piece inside the opening in the larger shape. For large inlays, lightly smooth area with Easy-Glide Smoother; for small inlays, smooth seams with your fingertips. Fondant Leaves To create a variety of curved shapes, use both sides of Flower Formers to dry leaves. You can also add a colorful flair to leaves by brushing them with a mix of clear vanilla and icing color.

Step 1: Roll Out Fondant and Cut Leaf : Roll out fondant 1/8 in. thick on Roll & Cut Mat lightly dusted with cornstarch. Cut leaves using Cut-Outs™, cookie cutters or cutters from one of our gum paste decorating sets such as the Step-saving Rose Bouquets Flower Cutter Set. Step 2: Vein Leaf : For veined leaves, place leaf on thin foam. Using veining tool, mark vein lines, starting with center line. Add branch veins on both sides of center line. Step 3: Curve Leaf : Remove leaf from foam and let dry. For curved leaves, dry on flower formers dusted with cornstarch. Overlays Overlays are the easy way to add color and dimension to your creations! Any Cut-Outs or cookie cutters can be used.

Step 1: Roll out fondant : Separately roll out 2 different colors of fondant 1/8 in. thick. Step 2: Cut shapes : Cut out desired shapes using different sized cutters and different colors of fondant. Step 3: Lift shapes : Lift shapes with spatula. Attach smaller shape to larger one with a damp brush. Fondant Punch Shape

Adding exciting 3-dimensional decorations in fondant is easy with the Fondant Decorative Punch Set. The comfortable angled handle holds your choice of 8 design punches from whimsical paisley to elegant teardrop flowers. This detailing will add variety and elegance to your cut out stripes or ribbons. Each disk cutout can be used as a separate fondant decoration or element. You can also create inlays of different fondant colors.

Step 1: Roll out fondant : Insert desired disk on handle, twisting to lock into place. Roll out a strip of fondant on the Roll & Cut Mat sprinkled with cornstarch. Step 2: Press into fondant : Dip disk in cornstarch, then press into fondant strip. Step 3: Attach to cake : If the cut shape remains on the fondant strip, use a tapered spatula or toothpick to lift it out. If the shape lifts away with the disk, use the spatula to gently raise it from the disk. Position the fondant strip on your cake. Dip the disk in cornstarch before each pressing. Fondant Quilting By embossing lines in a lattice pattern, you will give your cake a great quilted look. Use the single-wheel Cutter/Embosser to create the imprinted lines. Quilting can be done on a cut fondant piece or directly on your fondant-covered cake. It's a textured look that's perfect for baby or garden-themed cakes.

Step 1: Roll out fondant : Roll out fondant 1/8 in. thick on your Roll & Cut Mat sprinkled with cornstarch. Cut the desired size piece using the straight-edge wheel of the Cutter/ Embosser. (You may also create the quilted effect directly on your fondant-covered cake.) Lightly roll the Cutter/Embosser wheel over your cut piece to create diagonal lines. Use a small ruler and a straight edge to guide your wheel to space the lines evenly. Step 2: Roll wheel : Roll the wheel in the opposite direction to create a diamond quilted pattern. Step 3: Attach to cake : If needed, attach piece to cake using a damp brush. Fondant Ribbon Rose These quick and easy flowers can be placed on your cake right after you roll them.

Step 1: Roll Out Fondant : Roll out fondant 1/8 in. thick on Roll & Cut Mat lightly dusted with cornstarch. Cut a 1 x 5 in. strip. Step 2: Roll up Flower : Begin rolling lightly from one end, gradually loosening roll as flower gets larger. Fold cut edge under. Step 3: Trim Flower Height : Trim flower to desired height with scissors. Making Fondant Ropes The twisted texture is outstanding for cake borders. If you've ever piped a rope in buttercream icing, you'll really appreciate the flexibility and control you have with fondant.

Step 1: Roll fondant into logs using palms of hands. You will need 2 pieces of the same length. Lay the pieces side by side, and gently press together at one end to join. Step 2: Holding the joined end in a stationary position, twist the other end 2 to 3 complete turns. Continue twisting as needed. Step 3: Attach rope to cake using a damp brush. Moisten cake slightly and position the rope, pressing ends lightly to secure. Step 4: For multicolored ropes: follow rope instructions for rolling individual logs, using 2 or 3 logs in different colors. Follow the same twisting procedure, but twist more loosely to create wider space between colors. After twisting, roll back and forth using palms of hands to create a smooth rope. Marbelizing Fondant This subtle color treatment is an easy way to add richness to your cake. You can marbleize using white fondant with icing color or blend together white with our pre-tinted fondant. Using icing color :

Step 1: Dot with Color : Roll fondant into a ball, kneading until it's soft and pliable. Using a toothpick, add dots of icing color in several spots.

Step 2: Knead Fondant : Knead fondant slightly until color begins to blend in, creating marbleized streaks. Roll out fondant to desired shape. Using pre-tinted and white fondant:

Step 1: Twist Fondant : Roll a log each of tinted and white fondant. Twist one log around the other several times. Step 2: Knead Fondant : Knead fondant slightly until color begins to blend in, creating marbleized streaks. Roll out fondant to desired shape. Molding with Fondant and Gum Paste Molds

Step 1 : Lightly dust silicone mold cavities with cornstarch. Fill cavity with fondant or gum paste. Press down on fondant or gum paste with fingers to push into all areas of the cavity. To evenly distribute the material, you can also press with Shaping Foam. Step 2 : Trim excess fondant or gum paste using spatula or palette knife. Step 3 : Turn mold over and flex to release shapes. Follow project instructions for placing design on your cake or let dry as needed. Petaled Rose People are amazed at the realism of these roses! They can also be made with candy clay or marzipan. To make sure the petals stand up and curl properly, add 1 teaspoon Gum-Tex for each 12 oz. of fondant.

Step 1: Using a 3/4 in. diameter ball of fondant, mold a cone base approximately 1-1/2 in. high. Step 2: Roll a 3/8 in. diameter ball of fondant. Flatten into a circular petal about 1/4 in. thick on bottom, and thinner on top. Petal should be about the size of a nickel. Make several petals this size. Step 3: Wrap first petal around the point of the cone to form a bud. Step 4: Press 3 more petals around the base of the bud. Gently curl edges of petals. Step 5: Make five more petals using slightly larger balls of fondant. Flatten, then thin edge with finger and shape petals. Press petals under first row of petals. Continue, placing petals in between and slightly lower than previous row. Trim bottom of rose and place on dessert you are decorating. Ruffles A ruffle can be gently flowing or tightly gathered – you choose! To create an even softer look, after cutting your fondant strip, roll the ball tool, dipped in cornstarch, along one edge.

Step 1: Roll out fondant : Roll out fondant 1/8 in. thick. Cut a strip 2 to 3 times the length of the size of the finished ruffle. Step 2: Fold sections : Starting on one side, fold small sections of the strip together vertically to form individual ruffles. Continue adding strips by tucking the cut end under the previous ruffle. Step 3: Attach : Attach ruffle to cake by brushing top with water or fondant adhesive. Sponging This doppled color effect can be done with thinned royal or buttercream icing or diluted icing color. Use a crumpled paper towel, waxed paper or plastic wrap – each will provide a different look!

Step 1: Dip crumpled paper towel, waxed paper or plastic wrap into diluted icing color or thinned icing. Test on parchment or paper towel; lightly press against cake surface. Step 2: Continue sponging color until surface is covered. If some areas look too light, repeat sponging technique in that area. Stamping There's no faster way to add colorful designs to your fondant cake! With our Cake Stamps™ and Brush-On Color™, you can cover a cake with fun shapes in minutes. To lighten Brush-On-Color, add a little White-White Icing Color, then stir to blend colors.

Step 1: Prepare Colors & Test Stamp : Pour Brush-On Color into Color Tray. Dip a stamp into the color. Stamp the design on parchment paper or a paper towel to test– you want to be sure the stamp is evenly covered with color before stamping on your cake. Step 2: Stamp Cake : Press stamp onto your cake, imprinting the design flat against the surface. If you want a design to run over the edge of your cake, stamp the top portion horizontally on your cake top, then while still touching the surface, pivot the stamp to continue imprinting the design vertically. Rinse stamp in water whenever you change colors, then dry with paper towel. Step 3: Repeat : Continue dipping and stamping until desired design is complete. Thin and Soften Flower Petal Edges Softening the edges of flower petals gives them a more natural look. It's so easy to do!

Step 1: Place Flower Cut-Outs Place flower cut-out on thin foam and use ball tool from tool set to soften edges of petals. Frill edges, if desired, by pressing veining or dog bone tool down and pulling out. That's it !!! Using Colour Mist with Stencils

Position stencil on cake top or sides. Spray open areas of stencil with Color Mist slowly moving spray back and forth across area as you spray. Remove stencil. When spraying more than 1 color, mask areas to be sprayed with second color with tape, pieces of parchment paper or waxed paper. Spray first color. Remove stencil. Mask areas already sprayed. Carefully re-align stencil onto cake. Spray with second color. Remove stencil.

How to Paint on Fondant Cake What you need: - Synthetic brushes or the best is sable paintbrushes (thin, medium, thick medium and thick) - Gel or paste or powder food colors - Gold / silver / pearl dust (optional, but excellent for shimmering effect) - Rum, Vodka or lemon juice / pure lemon extract or other clear liquor - white gel colour (works as eraser) - Artist palette for your colors or a small bowl to liquefy colours Direction: Step 1: Once your cake is covered with fondant, paint a design on your cake with a food writer or non-toxic marker.

Another way is to use metal or plastic cutters as engravers to in print the design on the fondant. If you are a good painter, you can also draw the design on a paper as an example. Step 2: Dilute the liquid, paste or powder food colors with rum, vodka or other clear liquor. Vodka works really good and you don't taste it. You can also use water to dilute but then the drying process is slower.

Step 3: Use different brushes for each color and different sizes of brushes. Step 4: The diffusion of colors to obtain light and dark contrasts can be done with another clean brush.

Tips: 1. Try to use liquor instead of water, as liquor evaporates quickly and there is less chance to get the colours smudged .

2. First paint rough outline of the objects, then focus on the finer details. 3. Paint the lighter colours first and to get the darker shade add three or four darker tones on top.

4. If you want to remove stains from fondant , just dip your paintbrush in the vodka and swirl it around over the mark and it will begin to disappear. Use a towel to wipe off excess. Another trick is paint the stained area with straight white gel color from the bottle and then wipe it all off. 5. Before you start painting, study the picture you would like to paint. Suppose you want to draw a bird, study the figure of the bird, pattern of it's feather, colour etc. If you do not have any picture to paint, just think and decide what you love to paint on. Keep all

materials at home. 6. Do not try to paint all at once. There is a chance to smudge colour. So, wait for about one hour to dry off the painting and then resume. 7. To brush off icing sugar and cornstarch use barely damp paper towel . 8. If you are not a good painter, try using stencil or tracing paper. Trace the image onto tracing paper or parchment paper with a graphite pencil and transfer it to the fondant covered cake using a sterilised scribe/pin. Tips to Bring Stained Glass Effect on Fondant Cake: 1. Select the picture which contains broad outlines; like a picture of a flower which distinctly shows clear outline of each petal and core.

2. Use gel colour and try not to dissolve it with anything unless it is absolutely necessary. 3. Have enough black or blue- black or chocolate brown gel colour for outline. 4. First make the outline and then wait for 1 hour till the colour gets set. Then start off filling inside. Have a close watch if the colour overflows, if you are not too sure, use powder colour mixed with vodka or lemon extract. But this colour mix will not give a glass-like shiney effect. 5. For shimmering effect, use pearl dust or gold dust ; but be careful - do not let the dust come on the outline. 6. Check the brush before you start painting. Best if you use sable paintbrushes. Wash the brush and see if all the hair comes together and makes a pointed tip - if yes, then brush

is good.

Marzipan Regular Marzipan Recipe: 1 cup of almonds 1 cup of granulated sugar Boil water, add almonds and boil it on high heat for about 2 minutes. Drain water and peel of the skin as soon as possible and keep the peeled almond on a kitchen towel. Let it dry and grind it to a fine paste (in a coffee grinder). Do not add water. Grind the granulated sugar finely. Do not grind them together. Mix almond and caster sugar and knead for a few minutes ,like a dough, till almond and sugar are mixed thoroughly. When it releases oil and the edges come out, stop kneading. Wrap a cling film to retain the moisture and store it in the refrigerator. You can keep it up to 6 months in the refrigerator. Danish Marzipan Recipe: Ingredients - almond flour:

10 oz (300 grams) of almonds (ordinary sweet almonds)

1 bitter almond 1:3 syrup:

1/4 cup (75 grams) of water

3/4 cups (225 grams) of sugar (if necessary you must replace. 1/4 cup (75 grams) of the sugar with glucose or dextrose)

Directions - The bitter almond (the day before):

Let the bitter almond soak in cold water overnight, about 12 hours. just let it rest at room temperature until you can de-skin it with your nails, or you can easily peel the skin off with a small knife.

Split it in two halves so that the water more easily can get to the larger surface, that provides.

Let it soak for a further 12-24 hours at room temperature. Change the water every 8 to 12 hours.

The longer it soaks, the more bitterness is soaked out. So the soaking time is a matter of taste. I let it stand for 12 hours.

The syrup:

Put the water and the sugar in a saucepan. Stir and heat until the sugar has dissolved . It does not matter if there is a small amount of non-dissolved sugar left. It will sink to the bottom, and we will not need all the syrup, so remaining crystals are easily avoided.

Let the syrup cool to lukewarm before it is mixed with the almond flour. Do not let the syrup cool for too long though, as it will crystallize after a while. If you have not replaced some of the plain sugar with dextrose or glucose that is.

If it has crystallized it can still be saved by adding 1 teaspoon of water and bringing it back to a boil again.

If you want to use the marzipan for baking, you can just make syrup of plain sugar, the heat and other ingredients in the baked goods will easily dissolve the sugar.

If you want to eat it raw or use it for chocolate covered candy, it's a good idea to replace 1/4 cup (75 grams (20%-30%)) of the sugar with glucose or dextrose to avoid crunchy sugar crystals in the final marzipan.

The almond flour:

Bring a saucepan with plenty of water, eg. ½ gallon (1 ½ liters) to a full boil. Add the almonds. Bring the pot to a full boil again.

Turn it off and let the almonds soak in the pan for approx. 2 minutes. Important: As soon as the almonds can be de-skinned you must remove the hot water and cool them down. The longer the almonds are heated the more flavor they loose.

After draining, put some cold water into the pan. De-skin the almonds as soon as they have cooled enough for you to hold them in your fingers without burning you.

Put them on a towel to dry for about an hour. Turn them over once or twice if necessary.

When the almonds are cool and dry on the surface, grind them in 4-5 batches in a blender or a coffee grinder. I use a coffee grinder. It is smaller and spins very fast, so it is better suited than a blender.

Put the bitter almond into one of the regular almond portions and let it blend alongside, so that it is ground and mixed in at the same time.

When all the almonds are ground, stir the flour together to ensure that the bitter almond is evenly distributed.

Add about 4 tbsp (60 ml) syrup and knead it to a uniform sticky mass. How much syrup should be added depends on how much water the almonds have absorbed during the boil.

The final marzipan should not be crumbly, but neither should it be very sticky. you should be able to roll it on a table with only a little marzipan getting stuck.

It keeps for about 3 weeks in the refrigerator.

Colouring: Edible colour gel or liquid colour can be used . Liquid colour makes marzipan sticky; hence to handle marzipan, use icing sugar to avoid stickiness. Note: Marzipan can be made with cashew nuts or pistachios. Pistachio marzipan ball covered with thick chocolate is a delicacy. The procedure of making marzipan is the same. Make sure the key ingredient is not roasted or artificially salted. Danish marzipan is the best one, but the key ingredient, bitter almond

(wild almond) is not widely available. Regular marzipan is good when it is pliable and tastes melt- in-the-mouth. Hence, keep an eye to the powdered sugar. In most of the cases the texture and taste of marzipan get spoiled due to the coarseness of powdered sugar. Use of Marzipan: Marzipan is like model clay. One can make flowers, leaves, dolls, animals, fruits and other decorating items for cake. Marzipan is widely used to cover cake; famous Battenberg cake is amongst one. Covering the cake with marzipan, one can further decorate it with royal icing or buttercream or gumpaste or anything which suits well .

How to Make Marzipan Rose:

Step 1: For each rosebud, you need 3 hazelnut-sized balls of marzipan (coloured with the food colouring of your choice) and one twice as large. Place these pieces of marzipan between two sheets of cellophane or transparent plastic sheet. Step 2 : Start with the larger piece of marzipan by pushing it down sideways to make it longer, and then flatten one long side with your thumb until it is very thin (dusting the marzipan with icing sugar helps prevent it sticking). For the other 2 petals, begin to push one of the smaller balls down with your thumb, starting from the centre to one side, until it forms a round petal, with one thick and one thin side. Repeat with the other balls.

Step 3 : Take the large petal first and roll it into a spiral shape, thin side up. This will form the centre of the rose. Step 4 : Take one of the smaller petals, thin side up, and lay it around the centre over the seam.

Step 5: Then tuck the third petal slightly inside the second petal and squeeze it around the centre. Step 6 : Slightly curve the edge of the petals out with your fingertips.

Step 7: To make a large open rose, continue by laying another 3 petals of the same size around a rosebud, each slightly overlapping the other. Step 8 : Pinch excess marzipan off the bottom of each rose.

Step 9 : While still wet, dip the finished roses into some edible glitter then let the roses dry overnight.

How to Make Marzipan Animals:

To get started: First separate a quarter-sized portion of marzipan to make the 10 colored discs for the animals’ eyes. Take the rest and separate it into 5 equal parts so that all the animals are more or less the same size. For each animal, first take a little tiny bit of undyed marzipan and roll into 2 little discs for the whites of the eyes. Then proceed with the instructions for each animal below. Lamb:

The lamb is the easiest to make because you only need black food coloring and marzipan. Step 1: Roll 2/3 of the un-dyed marzipan into a ball for the body, a pea-sized half round for the little beanie, and 2 pea-sized oval/teardrops for the arms. Step 2: Dye 1/3 of the marzipan black. Step 3: With the black, make a round head and 2 eraser-sized black round lamb ears and 2 smaller eyeballs for the lamb. Flatten the front top half of the head. Step 4: Wash your hands well because the black dye tends to stain hands. Assemble the lamb according to the photo. Step 5: Use your little knife to make a horizontal slit for the mouth. Pig:

Step 1: Take your marzipan portion for the pig and dye it all pink using the tiniest dab of red food coloring. Mix the dye in well, making sure there are no streaks. Reserve a quarter-sized piece for the cow’s nose and the rooster’s wattle and comb. Step 2: Roll out ¾ of the pink marzipan into a big pink ball. Step 3: Make 6 little balls, 4 for the feet and 2 to flatten and fold in half for the ears. Step 4: Make 1 squiggly, curly tail. Step 5: Use the rest to make a bigger pink ball for the nose that will be slightly flattened onto the front of the pig’s face. Step 6: Attach all the parts according to the photo, and then add the eyes. Step 7: Poke 2 holes into the nose to make the pig’s nostrils.

Chicken:

Step 1: Blend all of the marzipan yellow. Reserve about 2 pea-sized portions for the cow’s horns and the rooster’s feet and beak. Step 2: Take 2 pea-sized portions and add the smallest trace amount of red, blending to make orange. Step 3: Take 2/3 of the yellow and make 1 big ball for the body and use the rest to make a smaller ball for the head and 2 teardrops for the wings. Step 4: After attaching the head to the body, blend the marzipan to make the seam between the head and the body disappear by gently rubbing where the head joins the body. Step 5: Flatten the back of the body and bend it upwards slightly into a tail. Step 6: Take the orange and make 2 small feet, an oval for the mouth, and an oval line for the top of the head. Step 7: Attach the eyes and press the knife into the mouth horizontally to make a beak and 2 little cuts into the top of the comb on the head. Rooster:

Step 1: Blend the marzipan with 3 drops of yellow, 1 red and 1 green. Mix well to make a medium to dark brown rooster color. Step 2: Take 1/3 to make a ball for the head and 2 pea-sized teardrop shapes for the wings and 2/3 to make a ball for the body. Step 3: Take the yellow that you’ve reserved from the chicken and make a ball, then point it into a cone, and 2 discs for the feet. Step 4: Take a dime-sized portion of pink and add a drop of red. Blend them well to make a medium red, then separate into a pea-sized portion to roll out into a comb for the top of the rooster’s head. Use the

rest to make a baguette shape for the wattle. Step 5: Attach all the parts, then add the eyes. Cow:

Step 1: Separate the natural-colored marzipan into 1/3 for the head and 2/3 for the body, taking a quarter-sized piece off for the arms, feet, and ears. Step 2: Make a round ball for the body and add 3 black dots to the body by rolling 3 different-sized balls out of the black and flattening them randomly to the body of the cow. Save a little black to make 2 worm-like pieces for the cow’s eyelashes. Step 3: Roll 2 teardrop-shaped pieces into arms, then 4 smaller pieces into feet and ears. Step 4: Make a pink ball for the nose and 2 yellow cones for the horns.

Step 5: Assemble all the parts, including eyes then take your toothpick and make indentations in the eyelashes. Step 6: Make 2 holes in the upper third of the nose.

Gum Paste

Basic Gum Paste recipe: Ingredients 450 grams /4 cups Powder sugar approximate (1 pound) 2 tbsp Tylos / CMC 1 tbsp meringue powder 1/2 tsp cream of tartar 2 tbsp light corn syrup 1/2 tbsp vanilla or almond extract 3 to 4 tbsp warm water 1 tbsp veg shortening. Method: Have all your ingredients ready.

In a bowl place 2 cups of powder sugar. Add the Tylos/CMC, cream of tartar and meringue powder. Mix well. Add 2 tbsp of warm water to the light corn syrup and mix thoroughly. Add it to the sugar mixture and mix well.

The mixture might get a bit sticky and difficult to work but continue to work the meringue powder and tylos well.

Then add the last two cups of powder sugar. If necessary add another tbsp of water. Continue to knead well. Do not add more water unless necessary.

Eventually you will have a dough like so. Next, rub in the vegetable shortening until you have a nice smooth dough.

Once you feel you have a smooth but elastic dough you can stop kneading. Its best to rest the dough in the fridge for a couple of hours before yo use it. It will firm up quite a bit.

Always wrap well in plastic wrap as well as in a zip lock bag. Unless you need a large batch like this one; divide the gum paste into 250 grams portions and store them separately. That way you can use one portion at a time. Storage Like fondant, gum paste too should have a long shelf life if kept properly. This gum paste if sealed properly can be kept at room temperature for about a month. You can leave it in the fridge for about three months or even freeze it for a bit longer. Just make sure you bring it to room temperature before you need it. Never store my gum paste or fondant for long at room temperature especially in summer. Tip to using gum paste.

Take only what you need and keep the rest covered under plastic away from air.

Use vegetable shortening to knead and make it pliable before rolling, that way you won’t have cracks.

Avoid using too much corn flour into your gum paste while rolling; it will make it brittle.

When drying gum paste, do not touch too often wait for at least a day before you switch sides. Delicate flowers and figures can break with over touching.

When coloring gum paste always use small amounts of gel paste with a tooth pick.

Other Modeling Paste Recipes for Cake Decoration: Recipe no. 1 2 large teaspoons Gelatine 60 ml Cold Water 2 level teaspoons Liquid glucose. 2 Cups Pure Icing Sugar. Soak Gelatine in cold water then melt over hot water Add glucose and stir till well mixed Place half sifted Icing sugar into bowl add liquid and stir well, add rest of icing sugar until mix is just tacky. place into glad wrap and then into air tight container. Leave for approx 4 hours before using. Knead well before rolling out to make flowers. Keep covered when not in use.

Modeling paste is firm enough to roll out very thinly, dries quickly and keeps its shape. It is ideal for modeling delicate roses, leaves and other flowers.

Recipe no. 2 1 rounded teaspoon gelatine 1 rounded teaspoon white fat (vegetable fat or butter) 5 teaspoons cold water 225g (8 oz) icing sugar Place the gelatine, fat and water in a small saucepan. Heat gently until the fat and gelatine has dissolved and the liquid is clear. Gradually stir in the icing sugar until the mixture forms a firm ball. Turn out and knead in the remaining icing sugar (add a little more icing sugar if necessary) until the paste is firm and pliable. Always cover the paste in a plastic bag when not using, this will prevent it from drying out.

Recipe no. 3 4 cups Confectioners' Sugar, sifted (reserve 1 cup for later) 1 Tablespoon Gum Tragacanth (or Gum Tex) 1 Tablespoon Liquid Glucose 1 Packet Knox Gelatine 4 Tablespoons Warm Water (or 3 Tbsp warm water + 1 Tbsp lemon juice) Pour the water (or water and lemon juice) in a large bowl and add gelatine slowly. Stir until gelatine is dissolved in the water. Stir in glucose slowly. You may need to microwave 20-30 seconds or heat on the stove with a double-boiler to get glucose to melt. Add 3 cups of confectioners' sugar (also known as powdered sugar) and gum tragacanth. Mix well. I use a mixer with dough hook. You'll end up with a soft, sticky dough. Store dough in a well-sealed plastic bag at room temperature overnight (if possible) for it to set. Knead in the remaining 1 cup of powdered sugar and it will become soft and pliable - no longer sticky. Add more powdered sugar if it continues to feel sticky. Gum Paste Tips: Store your gum paste recipe mixture in a large zip lock bag while working with smaller pieces of it (or keep in bowl and cover gum paste surface with a wet towel.) This will help keep it from forming a crust. If you get a crust, don't worry, knead in a little confectioners' sugar.

Recipe no. 4 4 cups Confectioners' Sugar, sifted (reserve 1 cup for later) 4 large Egg Whites 12 teaspoons Tylose Powder 4 teaspoons Shortening In a large mixing bowl, beat egg whites on high speed for about 10 seconds. Slowly add 3 cups confectioners' sugar (also called powdered sugar) and mix at a low speed. Increase the speed setting for a few more minutes until soft peaks form. If coloring the gumpaste (the entire batch 1 color), you can add the paste color now and mix in. (Note: Aim for a shade darker than you really want as it will lighten.)

Slowly add the tylose powder and mix in at a low speed for 1-2 minutes. Increase the speed to High for a few seconds to thicken the paste. Coat your hands with shortening and knead in the remining 1 cup of confectioners/powdered sugar, a little at a time until the dough is no longer sticky. NOTE: You may not need the entire 1 cup! Place the dough in double zip-lock bags, to ensure a tight seal, and refrigerate for 24 hours if possible. Before use, bring the dough to room temperature then knead 1 teaspoon shortening into the dough before beginning to model your gum paste creations. You may add paste color at this stage, in small or large portions. Gum Paste Storage Tips : Always store gum paste in double zip-lock bags to keep as air-tight as possible. Keeps in refrigerator up to 6 months and even longer in freezer. Before freezing, allow gum paste to set in refrigerator 24 hours before moving to freezer.

Recipe no. 5 500g Icing Sugar 130g Corn flour 110ml water 11/2 tablespoons gelatine 1 teaspoon cream of tartar Sift the icing sugar and corn flour into a large mixing bowl to combine. Place water, gelatine and cream of tartar in a glass measuring jug and leave to stand for 5 minutes. Place the jug in the microwave and heat on low in 10 second bursts until the gelatine has dissolved. Be careful not to overheat the mixture. If you do not have a microwave, place the water, gelatine and cream of tartar in a bowl and leave to stand for 5 minutes and then heat gently over a pan of simmering water until the gelatine dissolves. Pour the gelatine mixture into the icing sugar and corn flour mixture and mix thoroughly until well combined. Allow to rest in the bowl, covered with a damp tea towel for an hour. Place the paste into an airtight container and store in the fridge until required. This paste is best left overnight before making decorations. `This recipe is great for making icing butterflies and three-dimensional decorations.

Basic Gum paste Decorating Techniques: Gerbera Daisy Step 1: Use a small amount of coloured gumpaste. Roll into a tiny ball and press it into the silicone mold. Set aside.

Step 2: Roll out the second coloured gumpaste thinly. Use the largest flower cutter and cut one large flower. Press firmly onto the gumpaste to cut cleanly. Use the palette knife to place onto the foam pad. Step 3: After placing the large cut flower onto the foam pad, use the boning tool. From the outer most part of the petal press the boning tool firmly towards the centre of the flower. This will allow the tip of the petal to curl. Repeat this set for each one of the 16 petals on the large flower.

Step 4: Place the large flower into the flower former to dry.

Step 5: Repeat steps 2, 3, and 4 for each of the following 2 sized flower cutters. However for the smallest flower cutter, make two cuts for this size.

Step 6: After allowing all four flower cuts to dry for 20-30 minutes, using the gum glue to start assembling the flower. Place gum glue onto the top of the larger flower and place the middle sized flower on top of the large flower. Then place gum glue onto the middle sized flower, which is already pasted onto the largest flower, and place one of the small flowers on top. Finally, place gum glue onto the smallest flower and put the last (the second small flower) on top. Press in the centre of the assembled flower to ensure all flowers have adhered to each other.

Step 8: Add the flower centre by placing some gum glue in the middle of the flower and pressing the centre on. Allow the flower to dry fully assembled over night or at least 3-4 hours.

Teapot

Step 1: Roll ivory fondant into a ball and press the ball tool on top. Set aside to dry a bit.

Step 2: To make the lid, get a small piece of fondant and shape it into a half moon. For the lid’s handle, roll the fondant into a short rope, connect both ends and place on top of the lid. Step 3: To make the teapot’s handle, roll the fondant into a long rope. Then using a small ball tool, attach one end near the lid of the teapot.

Step 4: Bend the rope and attach the other end on the lower part of the teapot. To make the spout, form a piece of fondant into a tear shape. Using a small ball tool, create an opening at the narrower end. Then attach the wider end to the teapot. Step 5: Use a ball tool to support the spout while it dries.

Step 6: Now, to make a picnic blanket where we can place the teapot, roll red fondant and cut out circles using the scalloped cookie cutter. Step 7: Using the small square fondant cutter, make red and white squares. Arrange them in alternating

colors on a thinly rolled white fondant. Cut a circle from it.

Step 8: Place the circle on top of the round scalloped red fondant. Place the teapot on top of the picnic blanket.

Step 9: Now this step is optional, I added a flower design on the teapot. You can create any design you like for the teapot. The possibilities are endless! Kangaroo Step 1: Colour the large ball of modeling paste to the shade you would like your kangaroo to be. I chose a sandy colour, just like the toy, using Autumn Leaf with a touch of Egyptian Orange. You can choose any colour you like, from realistic colours like sand, red and grey, to fun blue and pink for children’s birthday cakes.

Step 2: Take a good proportion of the coloured modeling paste and roll into a sausage, then create a thinner end to the sausage to form the tail and taper the opposite end to form the neck. Your kangaroo can be as large or as small as you require. My kangaroo body and tail are approximately 16 cm long. Wrap the rest of the paste in plastic to keep it fresh as you will need this for the rest of the kangaroo.

Step 3: Bend the sausage to form a right angle at the point where the tail meets the main body. Place on a foam mat and prop it up against the heavy straight sided pot that you have chosen, and gently tie it in place with some cling film. Be careful not to wrap the cling film too tightly as this will then mark the kangaroo. The shape should stay in place by itself, the cling film is just to make sure.

Step 4: Cut a small slice from the neck part of the kangaroo to form a flat area for the head to be attached to. Step 5: Take a small ball of the tinted modeling paste and roll into a ball, then shape into a tear drop.

Step 6: Using the narrow end of your ball tool, mark where the eyes will be positioned. This step is optional but I find it helps you to decide if you have made the head the correct size, and with positioning the ears. Step 7: Take two small balls of the modeling paste to form the ears. Flatten the balls, then form into tear drop shapes and hollow them out using a boning tool.

Step 8: Add a small amount of water or clear alcohol to the base of each ear and attach them to the head. The pointed ends should be at the top and the ears should be fairly vertical. Step 9 : Check that you are happy with your kangaroo head by placing it against your body shape. If you are, remove the head, place it on the foam mat and allow both head and body to dry overnight. If not, this is your chance to tweak the size and details before you allow it to dry.

Step 10: Once dry, your kangaroo body and tail should hold their shape by themselves. Carefully remove the cling film and straight sided pot, and check. If you think it might still be soft, allow it to dry for another day. Step 11: Dab a little water or alcohol onto the flat neck part of the kangaroo’s body and attach a small piece of fresh modeling paste

Step 12: Prop the kangaroo body against the straight sided tub again, but this time, position it so that it is standing up rather than lying down. Wrap cling film around the shape to hold it in place, then add a dab of water or alcohol to the modeling paste on the neck and sit the head on top. I chose a size of pot and kangaroo that allow the kangaroo’s head to rest on the top of the pot whilst drying. Step 13: Roll two balls of modeling paste that are slightly smaller than the size used to make the head.

These are for the legs.

Step 14: Shape the balls into curved sausages. A kangaroo’s leg has a large ball area at the hip, backwards pointing knee and long foot area. Step 15: Shape and refine your legs to the correct proportions. As you are doing this, place them against the body to check that they are the correct size and height. When you are happy, cut two slits on each to form the paws.

Step 16: Using a dab of water or alcohol, stick the legs to the body. The aim here is to create a tripod between the legs and tail to hold the weight of the body and head and keep the kangaroo stable and upright. Allow the whole structure to dry for at least 24 hours, until completely dry. Step 17: Once completely dry, gently remove the cling film and straight sided pot to reveal your kangaroo, which will now stand up by itself.

Step 18: Take a ball of ivory modeling paste, a similar size to those used for the kangaroo’s legs. The drying process will have created a flat area at the front of your kangaroo so this is to cover this and create a rounded tummy area. Step 19: Roll the ivory modeling paste into a long strip the length of the kangaroo’s body. Taper it into a

teardrop shape, and also taper the thickness at each end.

Step 20: Use water or alcohol to stick the tummy panel in place. Use your fingers to gently mould the panel around the kangaroo’s body to create a rounded, 3D shape. Step 21: Form the pouch for the joey by rolling a very small ball of ivory modeling paste, flattening it into a curved disc and then cutting a straight line across the top. This will create a pocket shape with a few millimeters of thickness to hold the baby kangaroo in place, tapering in thickness to sit neatly against the mother kangaroo’s body.

Step 22: Stick the pouch in place on the main kangaroo’s body. I positioned it so that the pocket ends just as the body curves backwards to form the tail. Step 23: Take a small ball of sandy coloured modeling paste and roll it into a rounded teardrop for the joey’s head. Pinch two little ears and mark where the eyes will be. You may find a Dresden tool useful here.

Step 24: Make the paws by rolling two tiny balls of modeling paste cut the toe details with a knife. Add balls of black modeling paste for eyes and a nose.

Step 25: Stick the joey in place in the pouch. I positioned him so that he is just peering out. At this point, I realised that I had not allowed my leg components to dry for long enough as my kangaroo started to lean forwards slightly. If this happens to you, remove the joey, reposition the kangaroo against the straight sided pot, wrap with cling film and allow to dry for another 24 hours, otherwise your legs will bend and crack.

Step 26: For the kangaroo’s arms, roll two small balls of modeling paste into sausages and then shape into a shoulder, wrist and paw. Add slits for the toe details with a sharp knife. Also, give each arm a slight curve, one to the left, one to the right. Step 27: Add a dab of water or alcohol to the reverse side of each arm, concentrating on the shoulder and paw, and stick in place on the kangaroo. I positioned them so that they reached just above the joey in the pouch. At this point, I also added the mother kangaroo’s eyes and nose. I also added a little dot of white to the eyes of both kangaroos.

Your kangaroo model is now finished and ready to display on top of a cake!

Icing with Chocolate

Modeling Chocolate: This is a pliable chocolate paste made from just two ingredients, chocolate (readymade edible chocolate, not cooking chocolate / baking chocolate) and corn syrup. It has the texture of a tootsie roll or marzipan and is very easy to work with. It can be used to make ropes, braids, ribbons, ruffles, flowers, or leaves. Can be made with bittersweet, semi-sweet, milk or white chocolate. Dark Chocolate Modeling Paste: 7 ounces (200 grams)bittersweet chocolate, chopped 1/4 cup (60 ml) light corn syrup Semi-Sweet Chocolate Modeling Paste: 7 ounces (200 grams)semi-sweet chocolate, chopped 3 1/2 - 4 tablespoons light corn syrup White Chocolate Modeling Paste: 7 ounces (200 grams)white chocolate, chopped 1 1/2 - 2 tablespoons light corn syrup Milk Chocolate Modeling Paste: 7 ounces (200 grams)Milk Chocolate 2 1/2 - 3 tablespoons light corn syrup Note: To prevent the corn syrup from sticking to the measuring cup or spoons, spray with Pam or grease with vegetable oil before measuring. Melt the chocolate in a double boiler or metal bowl set over a pan of simmering water. Stir the chocolate until melted and smooth. Remove from heat and stir until smooth and cooled a bit. Stir in the corn syrup. The chocolate will stiffen almost immediately. Stir until completely combined. Transfer the chocolate to a sturdy plastic freezer bag and refrigerate until firm (about two hours). When the dough is firm, remove from the refrigerator, and knead it until it is soft enough to work with. If it is too hard, cut off small pieces, and knead until pliable. Grease the counter where you are working with oil or spray with Pam so the chocolate won't stick. At this point you can make the chocolate into whatever shape you want. Some ideas: It can be formed into a long rope or braid and wrapped around the base of the cake. It can also be placed around the outside top edge of the cake. This dough can also be used to make ribbons to cover a cake. To do this pat your dough into a disk shape and roll dough out to desired thickness using a rolling pin or else use a manual pasta machine. This dough can also be used to make flowers, leaves, or any other decorations. Well wrapped it will keep for months. If it gets hard to work with knead in a little more corn syrup until it is pliable again. One can cover cake with modeling chocolate and can make figures, flowers etc as we do the same with fondant or gum paste or marzipan. Procedure is the same. Quick Tips: First, start with a firm cake that can withstand the weight. Modeling chocolate will be heavier than icing. Second, you can use a rolling-pin to roll out the modeling chocolate, but the process will be much easier if you have a pasta machine.

Third, you will still need to frost your cake with a thin layer of butter cream frosting before applying the modeling chocolate coating. Use modeling for decoration, as we make flowers, animals etc with marzipan.

Chocolate Quantity Syrup Quantity Result Star Rating

100g Nestle Melts 4 teaspoons Glucose syrup

Workable but not as good as when made with corn syrup

3

100g Nestle Melts 2 teaspoons Corn Syrup Smooth, good consistency

4

100g Cadbury Milk Chocolate

8 tsp glucose syrup tastes good, texture a little 'sticky' not as smooth as using corn syrup.

3

100g Cadbury Milk Chocolate

4 tsp corn syrup tastes great, flexible, pliable

4

100g Cadbury Milk chocolate

1 Tablespoon glucose syrup plus 1 teaspoon water

Not good, crumbly 1

100g Wilton Candy Melts 2 tsp corn syrup The best results, pliable, flexible, smooth

5

100g Wilton Candy Melts 2 tsp Glucose Syrup 1 drop gel colour

Very crumbly, useable but only just, breaks easily.

2

100g Wilton Candy Melts 4 tsp glucose Good, flexible, rolls out well

4

Melting and Tempering Chocolate Basic Preparation for Melting and Tempering Chocolate: 1. To melt and temper chocolate, you need chocolate couverture: the kind with real cocoa butter. Start with 12 ounces or more: a large amount is easier to work with. You'll need a pot of water; a clean, completely dry stainless-steel bowl to act as a double boiler, and a rubber spatula for stirring. Any moisture in the bowl disrupt the tempering process. Taste of melted or tempered chocolate depends on the quality of chocolate. 2. Chocolate coins (must contain cocoa butter) are ideal for tempering, as they are all the same size and will therefore melt evenly. If you're using a block of chocolate, a serrated knife works well for chopping; you can also use a dough cutter (bench scraper) or other knife. Chop chocolate into even pieces that are no larger than half an inch square. Whatever you use, chocolate coin or bar, it must contain cocoa butter - this is very important for tempering chocolate . Avoid chocolate chips or candy melts. Chocolate couverture is the best option for tempering as it contains high amount of cocoa butter.

3. Use the dough cutter, bench scraper, or your hands to transport the chocolate to the dry bowl. If you use your hands, move quickly: the chocolate will melt in your hands. Keep a dry kitchen towel handy for wiping hands and surfaces free of chocolate crumbs, vapours and drips. Melting Chocolate: Melting Chocolate is defined as using indirect heat to convert chocolate from a solid to a liquid, such as done when melting butter. It is done when making recipes with a couple of ounces of chocolate squares or used when tempering. Chocolate chips and compound chocolate (candy melts) can just be melted prior to using. Chocolate should be heated carefully to prevent it from seizing through overcooking. Melt the chocolate just before you intend to use it, as it's difficult to re-melt it successfully. For melting chocolate, do not use cooking chocolate or baking chocolate; always go for high quality bitter-sweet or milk chocolate. Double boiler Method: -Break the chocolate into small pieces and add to a heatproof bowl. -Add a little boiling water to a saucepan and heat until simmering (sometimes hot, not simmering). -Suspend the bowl over the simmering water, but do not allow the base of the bowl to touch the water. Heat the chocolate, stirring regularly, until almost completely melted (but not smoking); wipe off condensation from the bowl. Then remove from the heat; scrape and stir continuously, the residual heat of the bowl will melt any remaining lumps. Microwave Method: - If your microwave oven comes with a control for the heat (low, medium, high), always go for the lowest setting first. Go for short blocks of microwaving (10-20 seconds interval) so that you can check the progress more regularly and the chocolate will not be burnt. - With each heating interval, you have to stir the chocolate with a spoon or plastic spatula to check out the actual extent to which the chocolate has melted (it’s not obvious based on appearances alone because chocolate gets heated inside-out, and retains its shape when heated), and to allow for more even microwaving. Stirring is essential! - Use a more affordable and modest brand of chocolate bar such as Cadbury. There will be heart aches if you burnt that gourmet Michel Cluizel 72% dark chocolate bar on your first attempt! Tempering Chocolate: Tempering chocolate is the advanced stage of melting chocolate. This process is trickier than that of melting chocolate. Tempering is a technique by which pure chocolate, the ingredient, is stabilized through a carefully controlled melting-and-cooling process, allowing the cocoa butter molecules to solidify in an orderly fashion for the chocolate to harden properly, and have other positive attributes. Commercially available chocolate that you buy is already tempered, but these conditions change the minute you melt it for your own use; the molecules of fat separate (as cream separates from milk). In order to put them back together, you must temper it. Tempering is important because it determines the final gloss, hardness and contraction of chocolate, as well as storage. Tempering Chocolate without Thermometer (Method 1) : - Heat the water: Fill the pot with water and bring it up to a simmer. Turn off the heat. - Begin melting the chocolate: Make sure your bowl is very dry, as any drops of water will seize up the chocolate. Put about 2/3 of your chocolate in the bowl and place it over the water. The water should be touching a large area of the bottom of the bowl. Be very careful that the water does not splash into the bowl. Do not stir! Let the chocolate sit in bowl over the hot water, uncovered, until it is about 2/3 melted. - Stir until completely melted: After the chocolate is about 2/3 melted, gently stir it and allow it to melt further. Letting the chocolate partially melt before stirring prevents creating large clumps of solid

chocolate glued together by melted, now re-solidified chocolate. Be very careful not to allow any water into the bowl. - Test the temperature of the chocolate: Lift the spatula up to your lower lip and dab a small dot onto the place just below your lower lip. It should sting slightly (but not too much!). - Add remaining chocolate: Remove the bowl from the water and set it on a folded kitchen towel to absorb any water from the bottom of the bowl. Stir in the remaining chocolate (the 'seed'). Stir slowly and gently until the chocolate is completely melted. The chocolate will begin to thicken and become less shiny and more matte as it cools. This part of the process can take up to half an hour. If you want to speed things up, take the bowl to a cooler place (outside, for example – but not the rain!). - Test again for temperature: Once all the seed chocolate has melted, touch the spatula to your lower lip area again. The chocolate should feel cooler than your body temperature. If it feels warmer than your skin, you can drop in a few more pieces of chocolate and keep stirring. If you don’t feel anything, this means the chocolate is at about your body temperature, and you need to keep stirring gently until it cools down. When it is ready it will feel refreshing on your skin. You are now ready to dip your ganache! - Keeping the chocolate in temper. Continue to stir the chocolate as you dip. If the chocolate cools too much, turns matte, and begins to thicken, place the bottom of the bowl back into the hot water for 1 or 2 seconds. Remove quickly and stir the warmer chocolate up from the bottom and throughout the bowl. Test to be sure it has not gotten too hot and resume dipping. Tempering Chocolate without Thermometer (Method 2) : Make sure you’ve got everything to hand and close by because things can move a little fast. First of all, break off enough chocolate you feel will be enough for your recipe. It’s better to have leftovers than not enough chocolate. Chop into segments using the ridges as guides, there’s no need to chop the chocolate smaller. In fact, the size of the chunks helps. Reserve slightly over a ¼ of the chocolate and set aside. Place the remaining ¾ into your heat proof bowl. If using the double boiler method, ensure that your heat proof bowl does not touch the water before starting. If it does, empty some of the water. Allow the water to come to a simmer before starting then place your heat proof bowl with the chocolate over the pan and continuously stir until approx. ¾ melted, and there are chunks ¼ in size remaining. Immediately remove from the heat and place the heat proof bowl onto the cold wet kitchen towel or sit in the ice bath for approx. 20 seconds (still stirring) to prevent the chocolate temperature from rising further. Remove from the ice bath or wet towel and set on a sturdy surface. If you’re using the microwave method, setting your microwave onto half power for 30 second bursts to start with, then reducing to 10 second bursts, stirring between each burst until the chocolate is approx. ¾ melted, and there are chunks ¼ in size remaining. Working quickly, stir the chocolate with your rubber spatula until the small chunks remaining have completely melted. Quickly add one chunk from the chopped chocolate you set aside earlier and add it to the chocolate and continue stirring continuously until that chocolate chunk added has melted. Once melted, repeat adding the set aside chocolate chunks one by one until the chocolate chunk will not melt any further. This is called ‘seeding’. Once you reach this stage, your chocolate is at the optimum working temperature. Remove the chocolate chunk that will no longer melt. You can now use the chocolate for whatever you wish to use it for, like dipping, making truffles, and creating décor for cakes. Tempering Chocolate with Kitchen Thermometer: - Chop chocolate : It is best to use at least 1 pound of chocolate, as it is easier to temper (and retain the temper) of larger amounts of chocolate. If this is more than you need, you can always save the extra for later use. Be sure that your chocolate is in block or bar form, not chocolate chips. The chips have

additives that allow them to retain their shape at higher temperatures, and so they will not temper properly. - Melt 2/3 of chocolate : Place it in the top of a double boiler, set over simmering water. Securely clip a chocolate or instant-read thermometer to the side of the boiler to monitor the chocolate’s temperature. - Stir gently but steadily as the chocolate melts and heats up. Use a rubber spatula, not a wooden or metal spoon. - Bring the chocolate to 115 degrees Fahrenheit (46 C) for dark chocolate or 110 degrees Fahrenheit (43 C) for milk or white chocolate. Do not allow the chocolate to exceed its recommended temperature. When it is at the right temperature, remove it from the heat, wipe the bottom of the bowl, and set it on a heat-proof surface. - Add the remaining chunks of chocolate and stir gently to incorporate. The warm chocolate will melt the chopped chocolate, and the newly added chocolate will bring down the temperature of the warm chocolate. - Cool the chocolate. Once the chocolate gets below 84 degrees F (29 C), remove the remaining chunks of chocolate. They can be cooled, wrapped in plastic wrap, and saved for another use. - Reheat the chocolate briefly. Place the chocolate bowl over the warm water in the double boiler for 5-10 seconds, remove it and stir, and repeat, until the temperature reaches 88-89 degrees F (31 C), or 87 F (30 C) for milk and white chocolate. Do not leave the chocolate over the hot water, or allow it to exceed 91 degrees. - Your chocolate should now be tempered! To make sure it has been done properly, do a spot test: spread a spoonful thinly over an area of waxed paper and allow it to cool. If the chocolate is shiny and smooth, it is properly tempered. If it is dull or streaky, it has not been tempered correctly. Tips: To use tempered chocolate, you must keep it warm but not hot, ideally in the 85-88 F degree range (86 degrees for milk and white chocolate)v. You can either keep it over a pan of warm (but not simmering) water, stirring occasionally, or try placing it on an electric heating pad set to “low.” Whichever method you choose, it’s important to stir often so that the chocolate remains a uniform temperature throughout. If you wish to test whether the chocolate is tempered correctly, coat the back of a teaspoon and place it in the fridge. If it hardens within 1-2 minutes, it should be tempered. Don’t worry if it looks a little streaky, it’s probably in temper but needs to be stirred a little more. If you run out of chocolate chunks, you have heated the chocolate too high of a temperature, and will need more chocolate chunks to hand. Then repeat adding the chocolate chunks one by one. The key to success is not to heat the chocolate to too high of a temperature where the fat crystals become unaligned, this way the chocolate will stay ready tempered, and the smaller bowl which contains chocolate should not touch the "warm" water. Do not heat above 130°F since chocolate, especially milk chocolate, is very sensitive to heat and will scorch or seize easily. Be sure no liquid gets into the chocolate as this will cause clumping or seizing. Neither melting chocolate nor tempering chocolate should smoke; if the chocolate smokes during the process of melting or tempering , the chocolate is ruined. If you do heat it too high, don’t worry by adding the chocolate chunks one by one you are ensuring that the already tempered chocolate mixes with the chocolate not in temper and will seed the chocolate back into temper.

Type of chocolate Melting to Cool down to Heat back up to

Dark chocolate 45°C 27°C 32°C

Milk chocolate 45°C 26°C 29°C

White chocolate 40°C 25°C 28°C

When to Melt or Temper Chocolate?

TYPE MELT TEMPER

Pure Chocolate

When it is used as part of a baking or candy recipe where other ingredients are added, it is not tempered. Examples are the Chocolate Cake Recipe or the Chocolate Ganache Recipe. Another example is when making candy such as clusters or bark, where nuts and/or chopped candy are included. Small designs do not require tempering, unless you want a smooth gloss. Often we see tempering used for the chocolate coating as part of a truffle-making step.

Can temper. Also referred to as pure chocolate, it contains cocoa butter in its pure state, so must be tempered before using when making large chocolate decorations. enrobing or molding confections. Note that although white chocolate does not contain any cacao solids, it can be tempered since it is made of cocoa butter, and tempering has to do with cocoa butter crystals.

Couverture Melt for dipping. It may be difficult for some to work with.

Can temper. Covertures has a high proportion of cocoa butter and other fats, tempering is necessary to give the finished chocolates a crisp and glossy finish.

Pure with Added Ingredients

Tempered chocolate cannot be used for re-tempering if ingredients have been added to it, such as oil or cream or has been used to dip fruits in, such as strawberries; but it can be used for making ganache or in baking recipes.

Cannot temper.

Chocolate Chips

When you buy the chips, they have already been mixed with other ingredients, and are not pure. They can be simply melted.

Cannot temper.

Compound or Summer Coating, such as Candy Melts

Versatile, creamy and easy-to-melt wafers used for candy making-molding, dipping or coating. Not pure chocolate - They are made of sugar, milk solids, vegetable oils, flavorings and colors, plus cocoa powder, if chocolate. Melt to use. Use a squeeze bottles or disposable decorating bags. Melt candy melts in microwave on half power or defrost setting for one minute. Squeeze bag or bottle to blend. Continue to heat at 20-second intervals on half or defrost power until candy melts are completely melted. If using the decorating bag, be sure to cut the tip prior to filling candy molds.

Cannot temper.

Chocolate and Paraffin

Parawax is the same thing as paraffin and can be found in the grocery store, usually

Cannot temper.

(Parawax or Cooking Wax)

in the preserves section or the cake section. It is inexpensive. Some older recipes for dipped candy call for melting paraffin with chocolate to make it firmer and give it a nice sheen upon cooling, thus not considered pure chocolate. The label on most paraffin boxes state it is not for human consumption, but it is still used.

Decoration: Always use high quality semi-sweet real chocolate (contains high percentage of cocoa

butter). One can use melted chocolate for designs, but tempered chocolate is always better as it gives a shining look and sets firm for longer time than melted chocolate. Remember, melted chocolate is not as shiny as tempered chocolate is.

Chocolate Curls: Chocolate curls look great on cakes and here's the easy way to impress. Step 1: Spread tempered or melted chocolate over a dry marble or glass surface. Set aside until just set but not hard.

Step 2: Holding a chef's knife at a 45-degree angle away from

you, scrape the chocolate into curls; or using a vegetable

peeler peel the chocolate. If it breaks, it's been set too hard -

scrape it off and melt again.

Tip: Store curls in an airtight container in the fridge for up to two weeks.

Chocolate Basket and Bowl : Fill a bowl with water and then put it in the freezer until it freezes. Now put the chocolate in a heat-proof bowl and tempered or melt it in a double boiler. If you melt it in microwave, run it for 10 seconds at medium low power, stirring in between . Keep going until it's smooth and melted. Put the melted (or tempered ) chocolate into the Ziploc bag. Seal the top. Now snip off a corner of the bag. Get your bowl out of the fridge, un-mould the frozen water and you should have a perfect half circle of ice on which to make your basket. If the ice lump won't come out, run the bottom of the bowl under a warm tap. Now use the Ziploc bag to zigzag lines of chocolate over the lump of ice. Go both ways in a basket pattern until you have a chocolate basket. There is another method: Cover a bowl (outside) with butter paper. To make it stable use plastic tape or glue . Using Ziploc bag or piping bag create lines and designs of chocolate, as above. Do not draw line on glue. Make a basket design. Freeze for about 30 minutes until the chocolate is firm. Carefully take the bowl off and peel the butter paper off. Try to make bold lines instead of fine lines, fine lines break easily. To make chocolate bowl, just dip the bowl (covered with butter paper)and freeze it for 30 minutes. Put it in the fridge to set for about 30 minutes. Now take it out and wait for the ice to melt a bit. The chocolate basket should come off easily. Fill it with fruit or place a piece of cake and serve. The above

said procedures are fragile as it contains single layer chocolate only. Single layered chocolate basket is easier and less time consuming procedure, and excellent treat for children. Multi-layered Chocolate Basket: Wrap outside of 1 to 1 1/2-quart soufflé dish or other flat-bottomed dish with heavy-duty aluminum foil covering bottom and sides. Press aluminum foil firmly and smoothly over dish, leaving 1 to 2-inch edge around base (top of dish). Crimp edge away from bowl. Set covered dish on baking sheet with bottom (covered with aluminum foil) up. Fit pastry bag with #10 writing tip; fill with tempered or melted, cooled chocolate. Starting in center bottom of covered dish (this will be the bottom of the basket) pipe radiating lines, about 1/2 inch apart, over bottom and down sides of dish. Refrigerate 10 minutes or until chocolate is firm. Pipe pinwheel circles around bottom of dish on top of first chocolate lines. Pipe horizontal lines (circles), about 1/2 inch apart, around sides of dish, forming a woven appearance and ending just above aluminum foil, but not touching 1 to 2-inch edge. Refrigerate 15 minutes or until chocolate is firm. Pipe third layer of chocolate over first layer of chocolate (radiating lines). Refrigerate 30 minutes or until chocolate is very firm. Remove basket from refrigerator; trim any excess chocolate from edge of basket with sharp knife. Carefully lift aluminum foil and chocolate basket from dish. Place basket right-side up on parchment or waxed paper-lined baking sheet; gently remove aluminum foil, handling chocolate basket as little as possible. Decoratively pipe chocolate edging around top edge of basket. Refrigerate for 10 to 15 minutes or until firm.

To make handle for basket (optional), line large baking sheet with parchment or waxed paper. Measure diameter (width) of dish; draw straight line on parchment paper equal to diameter of dish. Connect ends of line with arch (arch will be pattern for handle). Pipe chocolate in zigzag pattern over arch shape. Pipe a second zigzag layer of chocolate over arch, creating woven effect. Refrigerate 15 minutes or until firm. Carefully peel parchment paper from handle; place handle flat-side up on parchment paper. Repeat zigzag layers of chocolate as for first side of handle. Refrigerate 15 minutes or until firm. To assemble basket, remove handle from parchment paper. Attach handle to basket with dollops of melted chocolate. Gently support handle until chocolate is set and handle is stable. Additional melted chocolate can

be spread around base of handle. Refrigerate 30 minutes until firm. To serve, fill with chocolate-dipped fruit, nuts or cookies. TIP: To store chocolate basket, place in large bowl. Cover; refrigerate. Various Designs : Chocolate Shards: This one is the easiest of decorations and adds impressive height to desserts and cakes. Place a sheet of aluminum foil over a chopping board or back of cooking tray. Spread the tempered chocolate over the aluminum foil then place in the freezer until set hard then snap into shards. Chocolate Swirls : Take a pastry bag with thin nozzle or take a Ziploc bag snip off a corner. Fill the pastry bag or ziploc bag with tempered chocolate which is still warm. Check the flow and see whether you can

control it. Spread a butter paper on chopping board. Make a swirl pattern on it with tempered chocolate. Another method is, take a rolling pin. Cover it with butter paper or aluminum foil. Make a swirl patter around the rolling pin. Refrigerate for 30 minutes until firm. Carefully detach the rolling pin, aluminum foil or butter paper and secure the chocolate design. Ideal for cake and ice cream decoration. Random Designs: Take a pastry bag with thin nozzle or take a Ziploc bag snip off a corner. Fill the pastry bag or ziploc bag with tempered chocolate which is still warm. Check the flow and see whether you can control it. Spread a butter paper on chopping board. Draw any pattern you like or anything you would love to write : you can draw a maple leaf or fizzy things or write your name. Refrigerate for 30 minutes until firm. Carefully detach the rolling pin, aluminum foil or butter paper and secure the chocolate design.

A Little More Advanced Stage: What is Chocolate Transfer Sheets? Chocolate transfer sheets are actually acetate sheets embossed with cocoa butter and powdered food coloring. When wet chocolate is spread on the sheets, the design transfers to the chocolate, producing a lovely visual effect and a super-glossy finish. How to Use Chocolate Transfer Sheets

Depending on your needs, you may not need to use the whole transfer sheet, so if necessary, cut the chocolate transfer sheet to your desired size. Place it on your workstation with the textured side face up and the shiny side face down on the counter. 1. Spoon some of the melted chocolate onto the transfer sheet in even intervals. Remember that it is going to be spread in a thin layer, so apply it sparingly. You can always add more later if you need to. 2. Using the offset spatula, spread the chocolate in a thin layer over the entire sheet, so that all of the edges are covered. It’s okay if the chocolate goes past the edges. Allow the chocolate to sit for 5-7 minutes, until it begins to set around the edges but is not fully hard or brittle. Once the chocolate has begun to set but is not yet hard, you can cut it into your desired shapes. One of the easiest ways to do this is to use a large sharp chef’s knife. Simply press the knife down into the chocolate and create squares, rectangles, or triangles. If you find that a large amount of chocolate is sticking to the knife, or is being “dragged” through the cuts, wait another minute or two for the chocolate to set further. After you have made the cuts, let the chocolate set completely at room temperature, or speed up the process by carefully placing the sheet in the refrigerator.

Once the chocolate is hard, carefully peel the chocolate pieces from the transfer sheet. You can use these beautiful shapes to decorate the tops of cakes, cupcakes, or plated desserts. The cake pictured above was decorated with chocolate transfer sheet cut-outs and wrapped in an outer layer of chocolate.

Use Cookie Cutters to Cut the Chocolate: You do not have to limit yourself to cutting the chocolate with a knife. You can produce almost any chocolate shape you can imagine by using cookie cutters. Sharp, well-defined metal cutters work best, as some plastic cutters have edges that are too wide and dull to be effective. Once again, wait until the chocolate is at the intermediate stage between melted and fully hardened, and firmly press the cutters into the chocolate all the way to the bottom.

After the cuts have been made, allow the chocolate to set completely at room temperature or in the refrigerator before carefully popping them away from the sheet. Use them to decorate cakes, cupcakes, or other pastries. This method typically produces more waste, as the chocolate that surrounds the cut-out shapes is often oddly formed and unattractive. If the chocolate is dark, you can save it and re-melt it with additional candy coating. The small amount of cocoa butter and coloring from the transfer sheet will not be visible once it’s re-melted or re-tempered. Pipe Chocolate Onto the Sheets : You can also create free-form decorations and custom designs with chocolate transfer sheets by using the candy coating to pipe words or shapes directly onto the sheets. To create this effect, place some melted candy coating into a paper cone or pastry bag fitted with a small round tip. The coating should be well-melted and free of lumps (even small bits of chocolate can clog the narrow tip) but not so hot that it flows uncontrollably. Carefully draw or write your desired design directly onto the textured side of the transfer sheet. It is best not to make it too thin or fragile, otherwise it might break upon removal from the sheet.

Allow the chocolate to set completely at room temperature or in the refrigerator before carefully peeling it away from the sheet. I like to use this technique to make abstract shapes for topping

cupcakes—I love the added height and dramatic look it gives ordinary cupcakes. You can also use this technique to spell out words. Imagine how nice a cake would look with “Happy Birthday” spelled out in glossy, gorgeously decorated letters. Mélange : All of the techniques above are intended for producing cake and pastry decorations. But you can also use transfer sheets to decorate chocolate-dipped treats. This method works best with a flat surface, so I recommend using it for dipped sandwich cookies, or caramel, toffee, or ganache squares. The example above uses chocolate cream-filled sandwich cookie, which are excellent dipped in chocolate! Begin by cutting your transfer sheets into small squares slightly larger than the objects you will be dipping. You will need one transfer sheet square for each dipped item. Dip a cookie or piece of candy in the melted chocolate, and place it on a baking sheet covered with waxed paper or foil. While the chocolate is still wet, place the textured side of a transfer square onto the top of the chocolate and gently use your finger to press down and make sure that the entire surface of the chocolate is contact with the sheet. Repeat this process with the remaining candies and transfer squares.

Place the baking sheet of dipped goodies in the refrigerator to set the chocolate for about 20 minutes. Once the chocolate is firm, peel the transfer sheet from the top. The result will be a gorgeous, glossy decoration that makes even the simplest chocolate-dipped cookie or caramel look professional. If you have used candy coating, your treats should remain stable at room temperature. Enjoy making beautiful desserts with your newfound skills!

Easy Decorating Ideas for Cakes and Cookies

For Cakes:

Spread white fresh whipped cream on plain sponge cake and decorate with the slices of various fresh fruits on top. Apart from this, one can add chopped fresh fruits into the whipped cream and whisk to mix well. This acts excellent as a filler between the layers of cake. Choose soft and juicy fruits, like mango, peach, cherry instead of apple or pear.

Using a cake stencil one can decorate cake easily. First sprinkle white powdered sugar on cake, then sprinkle coloured powdered sugar through stencil.

Take a cup of whipped cream, add half a cup of drained, seeded and chopped canned cherries. Mix well and spread it on a plain sponge cake.

Spread white fresh whipped cream on plain sponge cake and decorate with small colourful candies, like gems or m & m or nutties. Arrange candies in a geometric pattern or as you like.

Peel chocolate bar (see the label, it must contain cocoa butter instead of vegetable fat), decorate the cake with peeled chocolate. Be careful, do not crush the flakes. Spread white fresh whipped cream or vanilla butter cream on plain sponge cake and simply decorate with that flakes.

Candied lemon is also a good option if you do not have much things to decorate with. In a small saucepan, bring ¾ cup water and ¾ cup sugar to a boil, stirring until the sugar dissolves. Add 1 thinly good quality sliced lemon and simmer until tender and translucent, 5 to 7 minutes. Drain and let cool completely on a rack before placing on the cream coated cake.

Melt chocolate bar (must contain cocoa butter); whisk for 3-4 minutes to release captured heat and then pour that on to the cake and cover well. By the way, before your pour the chocolate keep the cake ready by moistening with sugar syrup. Wait till it reaches the room temperature. Refrigerate for about 1-2 hour s. Cut and serve.

Chop mixed dry fruits (raisin, pistachio, cashew, apricot or any single variety) and apply a thick coat on plain buttercream or whipped cream coated cake.

For Cookies:

Use melted chocolate chips. Reheat (in microwave or double boiler) as needed to maintain a smooth consistency for dipping and piping. To dip, fill a small dish to half the height of the cookie's diameter. Dip cookies halfway into the glaze; drip off excess, and let set on a parchment-lined baking sheet.

Use melted chocolate chips. Reheat (in microwave or double boiler) as needed to maintain a smooth consistency for dipping and piping. To pipe, clip a small hole in the tip of a disposable pastry bag half-filled with melted chocolate.

Use melted chocolate chips. Reheat (in microwave or double boiler) as needed to maintain a smooth consistency for dipping and piping. To fill sandwiches (1 1/2-inch-diameter cookies), pour 1/2 teaspoon melted chocolate on base cookie and top with another.

To add a candy kiss, place unwrapped candy on cookie rounds while they are still warm from the oven. Return to oven for 30 seconds and sprinkle the softened kisses with silver dragées.

Shape 1 1/2 tablespoonfuls of dough into balls. For pink, tint dough with red food coloring. Roll balls to coat in decorations. Choose one or a mix of sugars, nonpareils, dragees, or seeds such as anise, poppy, or sesame. Chill for 20 minutes and bake for 20 minutes.

Shape 1 1/2 tablespoonfuls of dough into balls. Roll balls to coat in decorations. Choose one or a mix of sugars, nonpareils, dragées, or seeds such as anise, poppy, or sesame. Chill for 20 minutes and bake for 20 minutes.

Shape 1 1/2 tablespoonfuls of dough into balls. For pink, tint dough with red food coloring. Roll balls to coat in decorations. Choose one or a mix of sugars, nonpareils, dragées, or seeds such as anise, poppy, or sesame. Chill for 20 minutes and bake for 20 minutes.

Form dough into two 1/4-inch-thick logs. Wrap with waxed or parchment paper and twist the ends to seal. Chill thoroughly before cutting into scant 3/4-inch slices. Roll dough out to 1/4-inch thickness in a color different from that of the log's and punch out shapes with mini holiday cutters. Center the cutout on top of each sliced cookie round and bake.

Form dough into two 1/4-inch-thick logs. Wrap with waxed or parchment paper and twist the ends to seal. Chill thoroughly before cutting into scant 3/4-inch slices. Stars can be made with tiny star cutters.

Place a stencil on the cookie and dust with confectioners' sugar or cocoa.

Heat, then strain, preserves, or use jelly for a clear, gemlike effect. Slightly cool for smoothest application. Add sugar, nonpareils, or dragées before baking; gently press into dough to help adhere. Spread a thin layer of jelly on the base cookie and on the back of the top cutout cookie. Lightly press the cookies together. Fill the cutout area to the top of the cookie edge with jelly.

Use cutters or design your own template for shapes. Our trees measure 3 inches. Sugar-glaze after they have cooled. Stir 2 tablespoons each of melted butter and milk, 1 tablespoon light corn syrup, and 8 ounces (2 cups) confectioners' sugar together until very smooth. Spread onto cookie and sprinkle with sugar, sprinkles, or nonpareils, if desired.

Form dough ropes about 1/3-inch thick. Knead dough so it is pliable, but avoid allowing it to become too warm. Form pretzel shapes: Hold the ends of a 10 1/2-inch rope, cross the ends to form a loop, twist the ends once, bring the ends to join the loop, and press to adhere.