TLEEssentials of Decorating

Icing ConsistencyIf the consistency of your icing is not right, your decorations will not be right either. Just a few drops of liquid can make a great deal of difference in your decorating results. Many factors can affect icing consistency, such as humidity, temperature, ingredients and equipment. You may try using different icing consistencies when decorating to determine what works best 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 confectioner's sugar; if you feel your icing is too thick, add a little more liquid. In royal icing recipes, if adding more than 1/2 cup confectioner's sugar to thicken icing, also add 1-2 additional teaspoons of Meringue Powder.Stiff icingis used for figure piping and stringwork and for decorations like roses, carnations and sweet peas with upright petals. 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 string work to give strings greater elasticity so they will not break.Medium icingis used for decorations such as stars, shell 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.Thin icingis 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. Thin icing is used to ice cakes smooth. Begin with your prepared icing recipe, then add small amounts of the same liquid used in the recipe (usually milk or water) until the proper spreading consistency is reached.

Correct Bag PositionThe way your decorations curl, point and lie depends not only on icing consistency but also on the way you hold the bag and the way you move it. Bag positions are described in terms of both angle and direction.Anglerefers to the position of the bag relative to the work surface. There are two basic angle positions, 90 (straight up) and 45 (halfway between vertical and horizontal).90 angle or straight up, perpendicular to the surface.

45 angle or halfway between vertical and horizontal.

DirectionThe angle in relation to the work surface is only half the story on bag position. The other half is the direction in which the back of the bag is pointed.Correct bag direction is easiest to learn when you think of the back of the bag as the hour hand of a clock. When you hold the bag at a 45 angle to the surface, you can sweep out a circle with the back end of the bag by rolling your wrist and holding the end of the tip in the same spot. Pretend the circle you formed in the air is a clock face. The hours on the clock face correspond to the direction you point the back end of the bag.

Back of bag at 6:00

Back of bag at 3:00

The technique instructions on Wilton.com will list the correct direction for holding the bag. When the bag direction differs for left-handed decorators, that direction will be listed in parentheses. For example, when a bag is to be held at 3:00 for a right-handed decorator, it should be held at 9:00 for a left-handed decorator.One more thing...since most decorating tip openings are the same shape all the way around, there's no right side and wrong side up when you're squeezing icing out of them. However, some tips, such as petal, ruffle, basketweave and leaf have irregularly shaped openings. For those you must watch your tip position as well as your bag position. If the tip opening must be in a special position, the instructions will tell you.

Pressure ControlIn addition to having the proper icing consistency and the correct bag position, you'll need to master three types of pressure control: heavy, medium and light. The size and uniformity of your icing designs are affected by the amount of pressure you apply to the bag and the steadiness of that pressure. (In other words, how you squeeze and relax your grip on the decorating bag.) Your goal is to learn to apply pressure so consistently that you can move the bag in a free and easy glide while just the right amount of icing flows through the tip. Practice will help you achieve this control.

Notes:When bag positions differ from those of the right handed decorator, the position is listed in parentheses.Also, look for these clock icons throughout Course I. They'll show you at a glance, in which direction to point the back of the bag.

How To Color Icing

Color is as basic to your decorating as the icing and the cake. Choosing appropriate colors for your cake will help you capture just the mood you want for the occasion.When planning your cake, think about color. Gather inspiration from the theme of your celebration. The icing colors you choose will carry that theme and personalize your decorating. Look around, notice everyday objects from a garden in bloom, to the clothes people wear. Which colors appeal to you? Use your favorite colors in your decorating. Don't be afraid to try something different. Have fun using rich, bright colors or different color combinations. Begin by making a monochromatic cake, decorated all in white or in a single, pale color. Try using color decorations in contrast to an all-white cake background. Decorate using all pastels or all primary colors. Experimenting with color will help you decide which colors work to make your cake designs spectacular.

Mixing Color in IcingBegin with white icing and use concentrated icing color which will not affect your icing consistency. Using standard food colors can thin down your icing and affect your ability to pipe certain decorations. If you are tinting icing dark brown or black, begin with chocolate icing your icing will not have the aftertaste that large amounts of these icing colors may produce. If you are tinting a large area red, use No-Taste Red.Dip a toothpick into the color, then swirl it into the icing. Add color a little at a time until you achieve the shade you desire. Always use a new toothpick each time you add color; you want to avoid getting icing into your jar of color to make it last longer. Blend the icing well with a spatula.Consider the type of icing you are using when mixing color. Icing colors intensify or darken in buttercream icing about 1-2 hours after mixing. Royal icing requires more color than buttercream icing to achieve the same color intensity.Always mix enough of any one icing color for your entire cake. For example, if you are going to decorate a cake with pink flowers and borders, color enough icing for both. It is difficult to duplicate an exact shade of any color, an important fact if you want to keep color consistent on the cake.

Bag Striping EffectsYou can easily pipe two-tone decorations just by adding a different color inside the bag before you put in your tinted icing. This way, you can pipe flowers with natural light and dark tones or a rainbow-colored clown suit to brighten up the party.

brush stripingProduces more intense multiple colors because it is done with straight icing color brushed into the bag. Apply one or more stripes of icing color with a decorating brush, then fill the bag with white or pastel-colored icing. As the icing is squeezed past the color, decorations will come out striped.

spatula stripingProduces two-tone and realistic pastel tones in flowers and figure piping. It is done with pastel-colored icing, striped inside the decorating bag with a spatula. After striping, fill the bag with white icing or another shade of the same color as the striping. Squeeze out decorations with soft contrasts.

How to Choose and Use Decorating Bags

Decorating bags hold the icing and decorating tip so you can create a variety of decorations. In this class, you'll be using three types of bags: Featherweight, Disposable and Parchment.Featherweight Bags are reusable, made of flexible, coated polyester. They are strong, lightweight and dishwasher safe, in sizes from 8 in. to 18 in.Disposable Bags are made to use and tossno fuss, no muss. Made of strong, flexible plastic, they're easy to handle. Available in 12, 24, 50 and 100 count boxes.Parchment Triangles are easy to fold into a convenient "throw-away" bag. Made of grease-resistant vegetable parchment paper, available in 12 in. and 15 in.

The Coupler, and How It WorksUsing a two-part device called a coupler lets you interchange several decorating tips without changing the bag.The two parts of the coupler are the base and the ring. The base fits inside the bag, then you put the decorating tip of your choice over the portion of the coupler that sticks out of the bag. When you screw the ring on, you've locked the decorating tip onto the coupler and bag.

Step 1: Marking the BagRemove ring from coupler base. Drop the coupler base, narrow end first, into the bag and push it down as far as you can.For Featherweight Bags:Using a pen or pencil, mark the spot on the outside where the bottom screw thread (closest to tip) is outlined against the bag material.For Disposable Bags:Mark a spot on the outside that is 1/4 inch BELOW the bottom screw thread.

Step 2: Cutting the BagPush the coupler base up into the bag so that you can cut an opening at the mark.

Step 3: Position Coupler Base and TipPush the coupler base down through the opening. One thread should be showing. Place a decorating tip over the part of the base extending from the bag.

Step 4: Lock Tip in PlacePut the ring over the tip and twist it on, locking the tip in place.

Different icing strokes Basket weaveThis technique turns any treat into beautiful baskets. Perfect for Easter, Mother's Day, bridal or any Spring and summertime theme

Ingredients: Tools: Icing colorof your choiceTip:47 Disposable Decorating Bags Buttercream icing(medium consistency) Standard Coupler

Instructions:step 1

Using Tip 47, serrated side up, and medium consistency icing, hold the bag and tip at 45 angle at 6:00 for vertical stripes or at 3:00 (9:00) for horizontal bars. Lightly touch the surface of your cake. 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

Squeeze next vertical stripe over ends of horizontal stripes. Start next set of horizontal stripes by burying the tip under the first vertical stripe. Squeeze, pulling hand back slowly and lifting tip over vertical stripe and then back down again. 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 impressive borders outlines and accents on letters and designs; also a cute trim on clothing and gingerbread houses. The basis for making piped hearts and figure piping.

Ingredients: Tools: Buttercream icing(medium consistency)Disposable Decorating Bags

Tip: 5Or any Round Decorating Tip

Instructions:step 1Fit decorating bag with round tip 5 and fill 1/2 full or less with medium consistency icing.step 2

Hold the decorating bag at a 45 angle at 3:00 (9:00 for left-handed decorators), with tip slightly above surface..step 3

Squeeze the decorating bag as you lift your hand raising the tip slightly so that icing fans out.step 4

Relax pressure as you draw the tip down and bring the bead to a point. Stop squeezing and pull away.step 5To make a bead border, start the next bead a little behind the end of the previous bead so that the fanned out end covers the tail to form an even chain.step 6Hint:If you can pipe ashell, you can pipe a bead. The movements are similar.

CactusThe cactus is a must-have for western themed cakes, and it couldnt be easier. Elongated shells come together, topped by pull-out needles. We used tip 199 for great texture.Ingredients: Kelly Green Icing Color Brown Icing Color Buttercream icingstiff consistency

Tools: Tip: 199 Disposable Decorating Bags Standard Coupler

Instructions:step 1

Using Open Star Decorating Tip 199, pipe L-shaped and reverse L-shaped elongated shells for arms using green icing, leaving 1/2 in. space between ends.step 2

Using Open Star Decorating Tip 199 and heavy pressure, pipe elongated shell center stalk using green icing. Gradually ease off pressure to taper shape; stop and pull back to shape pointed end.step 3

Using Round Decorating Tip 2 add pull-out needles with brown icing. If brown icing is too soft to stand out for needles, thicken with confectioners' sugar until stiff.

LeavesA variety of leaves will help give your cakes a more realistic garden feel. Add piping gel to your icing to help keep your leaves from breaking.

Ingredients: Buttercream icing(medium consistency) corn syrupTools: Tip: 67 Tip: 352 Tip: 366 Disposable Decorating Bags

Instructions:step 1

Prepare the decorating bag with desired tip; each tip listed will create a different size and style of leaf. Fill bag 1/2 full with medium consistency buttercream (thin slightly with corn syrup). Squeeze hard to build up the base and, at the same time, lift the tip slightly. The bag is at a 45 angle at 6:00. Lightly touch surface with wide opening parallel to surface.(Basic Leaf Tip 352 pictured to left)step 2

Relax pressure as you pull the tip toward you, drawing the leaf to a point.(Large Leaf Tip 366 pictured to left)step 3

Stop squeezing and lift away.(Veined Leaf Tip 67 pictured to left)

Fleur De LisFormerly 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. Watch our online video.

Ingredients: Buttercream icing(medium consistency)

Tools: Tip: 21 Disposable Decorating BagsEasy-Add Disposable Decorating BagsAdd to shopping list Disposable Decorating Bags Spatula

Instructions:step 1

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

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 procedure to the right side of the center shell.

C-motionThis is a great technique to use as waves on water or for beach scene cakes! For water, use blue colored icing or try a two-tone look using blue and white icing in the same bag.Ingredients: Buttercream icing(medium consistency)Tools: Tip: 16 Disposable Decorating Bagsor Featherweight Decorating Bags Coupler

Instructions: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-handerswill pipe reverse c's (like a comma shape) by following same procedure as above, just curving tip down around to the left.step 3

Repeat to complete the border, using a steady, even pressure.step 4

To end, stop pressure, pull tip away.

E-Motion E-Motion works best for bottom borders or western lariats. If you need to change positions while piping a border, push in tip at the end of the e and continue for a smooth look.

Ingredients: Buttercream icing(medium consistency)Tools: Tip: 16 Featherweight Decorating Bags Coupler

Instructions:step 1

Starting with bag at a 45 angle at 3:00 (9:00 for left handed decorating) with tip slightly above the surface, and at bottom edge, squeeze out icing with even pressure, moving tip up to the right...step 2

...and around as if writing the letter "e."step 3

Repeat to complete the border, using a steady, even pressure. To end, stop pressure, pull tip away. You can vary the look of the e-motion border by making tight es or stretched es.

Fondant Ribbon Rose These quick and easy flowers can be placed on your cake right after you roll them.

Ingredients: Ready-To-Use Fondant cornstarchTools: Roll-N-Cut Mat 9 in. Fondant Roller Brush Set Cutter/Embosser Plastic ruler Scissors

Instructions:step 1

Roll out fondant 1/8 in. thick on Roll & Cut Mat lightly dusted with cornstarch. Cut a 1 x 5 in. strip.step 2

Brush bottom edge with damp brush and begin rolling lightly from one end, gradually loosening roll as flower gets larger, gathering and pinching bottom edge to shape and secure. Fold cut edge under.step 3

Trim flower to desired height with scissors.

Lattice (Heart) Reminiscent of garden themes, lattice can cover garland sections, imprinted areas, even entire cake sides with spectacular results. Try round, star or basketweave tips.Ingredients: Icing color(your choice) Buttercream icing(stiff consistency) corn syrupTools: Tip: 2 Disposable Decorating Bags

Instructions:step 1

Prepare the decorating bag with tip 2 and fill 1/2 full with stiff consistency buttercream, 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.

Icing WriterSqueeze on colorful accents-flowers, swirls, messages and more- with this ready-to-use icing! It's easy to control for precise decorating: Just squeeze the bottle and icing flows easily from the built-in round tip. Trace imprinted shapes made with Cut-Outs or draw dazzling freehand designs. Dries to a smooth, satin finish.3 oz. bottles. Certified Kosher.

PicotA series of small dots forming a triangle that are arranged in an elegant, delicate pattern. Traditionally piped using a round decorating tip with very small opening into two or three rows of dots.

Ingredients: Buttercream icing(thin consistency) cornstarchTools: Tip: 3 Disposable Decorating Bags

Instructions:step 1Fit decorating bag with round decorating tip 3 and fill 1/4 full or less with thin consistency icing.step 2Hold the bag at a 90 angle to the surface, with the tip slightly above the surface.step 3

Pipe three uniform dots in an even horizontal line, squeezing the decorating bag with a steady, even pressure, holding the tip point slightly in the icing until dot is piped. Stop squeezing and pull tip up and to the side, circling the dot to eliminate the point.step 4

Pipe two dots either above or below top row, between dots of the previous row.step 5

Pipe final single dot fitting between dots of 2nd row. The completed picot.Hint:Points on dots can be lightly patted down with a finger dipped in cornstarch.

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

Ingredients: Buttercream icing(medium consistency)Tools: Tip: 21 Disposable Decorating Bags

Instructions:step 1Decorate with:Star tip 21 and medium consistency icing. Hold bag at 45 at 6:00, with tip slightly above surface.step 2

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 toward yourself at 6:00 to form tail. Relax pressure, lower tip. Pull tip straight toward yourself at 6:00 to form tail.step 3

Repeat with another shell, curving from 3:00 (right- or left-handed) to 12:00 to 6:00. 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 toward yourself..step 4Hint:Use the cupcake nail from the Decorating Nail Set (p.162). This nail works like a turntable in your hand, allowing you to pipe a border while rotating the cupcake.

ShellThe Shell is the most popular icing technique of all. Its the basis for many borders, fleurs de lis and more. Lift the tip only slightly when piping to avoid a bumpy look.Ingredients: Buttercream icing(medium consistency)Tools: Tip: 21 Disposable Decorating Bags Coupler

Instructions:step 1Decorate with:Star tip 21 and medium consistency icing. Hold bag at 45 at 6:00, with tip slightly above the surface.step 2

Squeeze hard, letting icing fan out generously as it forces the tip upstep 3

Gradually relax pressure as you lower tip. Pull the bag toward you until tip reaches the surface. Relax pressure and pull tip along the surface to form a point.step 4

To make a shell border, start your next shell so that the fanned end just covers the tail of the preceding shell to form a chain.step 5Hint:Lift the tip only slightly when piping, to avoid a bumpy look.

RopeA 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 round or star tips.

Ingredients: Buttercream icingmedium consistencyTools: Tip: 21 Disposable Decorating Bags

Instructions:step 1

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 for left-handers). 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

Insert tip under the bottom curve of the "S" shape.step 3

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

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.

RuffleRuffles add a decorative top border to your cakes or cupcakes. Pipe ruffles around plaques or to trim doll dresses or bonnets.

Ingredients: Buttercream icingmedium consistency

Tools: Tip: 104 Disposable Decorating Bags Standard Coupler

Instructions:step 1Decorate with:Petal tip 104 and medium consistency icing. Hold bag at 45 at 3:00 (9:00 for lefties) with wide end of tip lightly touching surface and narrow end facing away from surface.step 2

As you keep the wide end against the cupcake, move wrist up to pull up icing.step 3

Move wrist down to complete one curl of the ruffle.step 4

Repeat up and down motion.step 5

Raise and lower the narrow end as you move around the cake. Repeat this motion for the entire ruffle.step 6Hint:Moving your hand quickly up and down will give you a tight ruffle. For a looser look, move more slowly across the surface. Practice different looks to perfect your pressure control.

RosetteThe 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.

Ingredients: Buttercream icingmedium consistency

Tools: Tip: 16 Disposable Decorating Bags Standard Coupler

Instructions:step 1Decorate with:Star tip 16 and medium consistency icing. Hold bag at 90 straight up with tip slightly above surface.step 2

Squeeze out icing to form a star. Without releasing pressure, raise tip slightly as you drop a line of icing on top of the star in a tight, complete rotation.Begin at 9:00 (3:00 for lefties), move to 12:00, then 3:00 (9:00 for lefties) and continue to 6:00.step 3

Stop pressure at 6:00 but continue to move the tip back to the starting point to make a complete rotation.step 4

Pull tip away, continuing the circular motion so that the tail maintains the circular shape of the rosette. For a rosette border, pipe a line of uniform rosettes, touching one another.step 5Hint:Rosettes can be used in place of piped roses on the side of your cupcakefor the effect of a rose without the work. Try finishing rosettes with a center star or dot.

Script WritingPersonalize a celebration cake with a message written in perfect penmanship! Achieving beautiful results is easier than you might think, following these easy steps. And, practice makes perfect! For another way of adding a special message seePrint Writing.Ingredients: Buttercream icingthin consistency

Tools: Tip: 2or Tip: 3or Tip: 5(can use any size round tip depending on script size desired) Disposable Decorating Bags Standard Coupler

Instructions:step 1

Fit the decorating bag with tip 2 and fill full with thin consistency icing. Holding decorating bag at a 45 angle, lightly touch tip to surface and squeeze steadily.step 2

Glide tip along surface. Remember to keep your wrist straight, moving your entire forearm as a single unit.step 3

Stop squeezing, pull tip away. 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

Star The star tip creates the most popular, easily accomplished decorations! The serrated edges of the star tip makes ridges in the icing as you squeeze it out. Use for borders, details such as buttons and facial features, flower centers, filling in cakes baked in shaped pans.

Ingredients: Buttercream icing(medium consistency)

Tools: Tip: 18(or any star decorating tip) Disposable Decorating Bags

Instructions:step 1Fit decorating bag with tip 18 and fill 1/2 full or less with medium consistency icing.step 2Hold the bag at 90 angle (straight up) to the surface with tip between 1/8 in. and 1/4 in. above surface.step 3

Squeeze the bag to form star. Increase or decrease pressure to change star size.step 4

Stop pressure and pull tip straight up and away. After squeezing out a star, be sure to stop pressure completely before you pull your tip away. This will give you a perfectly formed star shape, without peaks.step 5

This is a completed star.step 6Hints:See your project instructions for the correct size tip to use.For a small star, try using Tip 13.For a larger standard star, try using Tip 22.For an extra-large star, try using tip 1M or 4B.

Star Drop FlowerDrop flowers are a great way to add flowers quickly. Pipe drop flowers in buttercream icing directly on your cake, or make them in advance using royal icing and place your flowers anywhere. Flowers will be sharper in definition when piped in royal. The star drop flower is the easiest to make because the tip does all the work for you.

Ingredients: Lemon Yellow Icing Color Buttercream icing(medium consistency for flowers, thin for centers) OR Royal Icing(medium consistency for flowers, thin for centers) Meringue Powder(if using Royal Icing)

Tools: Tip: 2D Tip: 3 Disposable Decorating Bags

Instructions:step 1

Fit the decorating bag with tip 2D and fill 1/2 full with medium consistency icing. Hold the decorating bag at 90 (straight up). The tip should be lightly touching surface.step 2

Squeeze, letting icing build up to make the flower. Stop squeezing, then lift tip away.step 3

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.

Star Fill In

The star tip creates the most celebrated, easily accomplished decorations! The serrated edges of the star tip make ridges in the icing as you squeeze it out. Because fill in requires so much piping from the same bag, keep replenishing icing in bag.

Ingredients: Buttercream icingmedium consistency

Tools: Tip: 16 Disposable Decorating Bags

Instructions:step 1

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 1/4 in. above surface. Squeeze bag to form star. Pipe a row of stars evenly and close together. Adjust tip position slightly each time so that the points of the stars interlock and cover the area without any gaps. Stop pressure and pull tip straight up and away.step 2

Pipe a row of stars beneath the first, again adjusting tip position.step 3

Continue to fill in entire area. Increase or decrease pressure to change star tip size. Stars will be neatly formed only if you stop squeezing before you pull tip away.

VinesCurving vines gently rise and fall to add a beautiful touch to your floral cake. They work wonders as a cake side accent.

Ingredients: Leaf Green Icing Color Buttercream icing(thin consistency)

Tools: Tip: 3 Featherweight Decorating Bags

Instructions:step 1

Hold decorating bag at a 45 angle and use thin consistency icing. 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. This is called the focal point-the position where you will place the most flowers. Always use an odd number of main vines.step 2

Add secondary curved stems 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.

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 cakethey look great!

Ingredients: Buttercream icing(medium consistency)Tools: Tip: 16 Disposable Decorating Bags

Instructions:step 1Decorate with:Star tip 16 and medium consistency icing. Hold bag at 45 at 3:00 (9:00 for lefties) with tip lightly touching surface.step 2

Steadily squeeze and glide tip along the surface in an up and down motion.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, increase the width as you move the bag along.step 4Hint:When piping zigzags, think about two motions simultaneously. The movement of your arm determines the height of the waves and the distance between them. The pressure on your bag determines the thickness of the line. Strive for uniform thickness and even spacing as you go.

Rose Base

Plastic bases let you wrap around a strip of gum paste to form the perfect rose base. Bottom opening for adding florist wire.Includes 12 each 1 x .5 in. and 1.125 x .75 in.

Roses PetalsCreate this magnificant rosethe most popular icing flower of them all. With practice, your roses will have the just-picked look of real fresh garden roses!

Ingredients: Favorite icing color Buttercream icing(stiff consistency) or Royal Icing

Tools: Tip: 12 Tip: 104 Flower Nail No. 7 Standard Coupler Featherweight Decorating Bags Waxed paper squares1 1/2 in.

Instructions:step 1

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 firm and steady pressure, squeeze out a heavy base of icing, remembering to keep your tip buried as you squeeze. Gradually raise the tip, and decrease the pressure.step 2

Stop pressure, pull up and lift away. The rose base should be 1 1/2 times as high as the rose tip opening.step 3

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 angle slightly inward.step 4

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

Move your tip straight up and down only; do not loop it around the base. Now you have a finished center bud.step 6

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

As you turn the nail the up and down motion of the tip will make a half circle-shaped upright petal. Wide end of tip must touch the rose base so that petal will attach. Move tip up and down to the midpoint of mound, forming the first petal.step 8

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

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

Repeat for a total of 5 petals, rotating the nail 1/5 turn for each petal.step 11

The last petal end should overlap the firsts starting point.step 12

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

Repeat for a total of 7 petals, rotating the nail 1/7 turn for each petal.step 14

The last petal end should overlap the firsts starting point. Slip waxed paper and completed rose from nail.

DotsPipe 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.

Ingredients: Buttercream icingmedium consistency

Tools: Tip: 3 Disposable Decorating Bags Standard Coupler

Instructions:step 1

Decorate with:Round tip 3 and medium consistency icing. Hold bag at 90 straight up, with tip slightly above surface.Squeeze bag and keep point of tip buried in icing until the dot is the size you want.step 2

Stop pressure, pull tip up and to the side to help prevent points in dots.step 3Hint:When making large dots, lift the tip as you squeeze to allow icing to fill out completely.

FluteDecorators love adding elegant Flutes to accent a row of shellsits so easy! Add a bit more spacing between shells to prevent flutes from crushing the shells delicate ridges.

Ingredients: Buttercream icingmedium consistencyTools: Tip: 21 Tip: 104 Disposable Decorating Bags Spatula

Instructions:step 1

Make shell border using tip 21. Hold the bag so that the wide end of the tip is between two shells. The bag should be held at a 30 angle at 6:00 for flute. Hold bag so that the wide end of the tip is between two shells.step 2

Squeeze and move tip up slightly as icing fills in between shells.step 3

Stop pressure, lower tip, and pull away.

Types of Icing Use the right icing for the job. Some icings work best for soft colors, others for brights. Certain icings dry hard for decorating in advance. Consider flavor, texture, climate and other factors when choosing.Icing TypeFlavor/DescriptionConsistencyBest Used ForColoringStorage/FreshnessSpecial Information

Buttercream(Wilton Mix or homemade)Sweet, buttery flavor. Tastes the best and looks beautiful for most decoratingThin-to-stiff consistency depending on the amount of corn syrup or sugar added (sugar stiffens).Icing cakes smooth, borders, writing. Most decorations including roses, drop flowers, sweet peas and figure piping.Yields all colors. Most colors deepen upon setting. Let icing set 2-3 hours for deep color. Some colors may fade sitting in bright light.Icing can be refrigerated in airtight container for 2 weeks.Iced cake can be stored at room temperature for 2-3 days. Flowers remain soft enough to be cut with a knife.

Snow-White Buttercream(homemade)Sweet, almond flavor. Ideal for wedding cakes.Thin-to-stiff consistency depending on the amount of corn syrup or sugar added (sugar stiffens).Icing cakes smooth, borders, writing, flowers. Most decorations.Yields truer colors due to pure white base color. Creates deep colors. Most deepen upon setting.Icing can be refrigerated in airtight container for 2 weeks. Iced cake can be stored at room temperature for 2-3 days.Air-dried flowers have translucent look. Flowers remain soft enough to cut with a knife.

Wilton Ready-to-Use Decorator White(4 1/2 lb. size)Sweet, vanilla flavor. Convenient, ready-to-use spread icing. Pure white color is ideal for coloring.Thin-to-medium. No need to thin for spreadingSpreading on cakes right from the can. Piping stars, shells, messages and more.Yields truer colors due to pure white base color. Creates deep colors. Most deepen upon setting.Leftover icing can be refrigerated for 2 weeks. Iced cake can be stored at room temperature for 2-3 days.Available for purchase through Wilton Yearbook, atwww.wilton.comor any authorized Wilton retailer.

Wilton Ready-to-Use Decorator White(1 lb. size)Sweet, vanilla flavor. Convenient, ready-to-use spread icing. Pure white color is ideal for coloring.Stiff. Make roses right from the can.Shell, stars, flowers-use from container. Roses-may stiffen with confectioner's sugar. Icing cakes, writing, leaves-thin with milk, water or corn syrup.Yields truer colors due to pure white base color. Creates deep colors. Most deepen upon setting.Leftover icing can be refrigerated for 2 weeks. Iced cake can be stored at room temperature for 2-3 days.Available for purchase through Wilton Yearbook, atwww.wilton.comor any authorized Wilton retailer.

Wilton Decorator Chocolate(Ready-to-Use 1 lb. can)Sweet chocolate flavor. Convenient ready-to-use spread icing.Stiff. Make roses right from the can.Shell, stars, flowers-use from container. Icing cakes, writing, leaves-thin with milk, water or corn syrup.Recommended when black icing is needed. Add a little black icing color to chocolate for a better tasting black icing. Use when brown icing is directed.Leftover icing can be refrigerated for 2 weeks. Iced cake can be stored at room temperature for 2-3 days.Available for purchase through Wilton Yearbook, atwww.wilton.comor any authorized Wilton retailer.

Royal(made with Wilton Meringue Powder)Very sweet flavor. Dries candy-hard for lasting decorations.Thin-to-stiff consistency depending on the amount of water added.Flower-making, figure piping, making flower on wires. Decorating cookies and gingerbread houses.Yields deep colors. Some colors may fade sitting in bright light. Requires more icing color than buttercream to achieve the same intensity.Icing can be stored in airtight, grease-free container at room temperature for 2 weeks. Air-dried decorations last for months.Bowls/utensils must be grease-free. Cover icing with damp cloth to prevent crusting.

Rolled Fondant(homemade or Wilton Ready-To-Use Rolled Fondant)Covers cakes with a perfectly smooth, satiny iced surface. Easy and fast to use. Knead in flavor of your choice.Dough-like consistency that is rolled out before applied to cake. Stays semi-soft on cakes.Any firm textured cake, pound cake or fruit cake. Cutting, moldingand modelingdecorations.White yields pastels to deep colors. Wilton pre-colored fondant is also available in pastel shades and in Multi-Packs for fondant decorations in a variety of colors.Excess can be stored 2 months in an airtight container. Do not refrigerate or freeze. Iced cake can be stored at room temperature for 3-4 days.Prior to applying fondant, cake should be lightly covered with a glaze or buttercream icing to seal in freshness and moisture.

Quick-Pour Fondant(homemade)Very sweet flavor. Covers cakes with perfectly smooth, satiny iced surface. Coats baked goods and seals in freshness with a shiny, smooth surface.Pours and dries to a semi-hard, smooth surface.All cakes, petit fours and cookies.Yields pastels.Use immediately. Excess fondant may be refrigerated, reheated and poured again.Prior to applying fondant, cake must be covered in apricot glaze and/or buttercream icing to seal in freshness and moisture.

Whipped Icing Mix(Wilton Mix)Light, delicate vanilla flavor. Holds shape like no other mix.For chocolate icing, add 1/2 cup of sifted cocoa powder.Perfectly, velvety consistency for decorating everything from stars, roses and borders to garlands and writing.Icing cakes. Most decorations, topping on pies, pudding, tarts and more.Yields any color.Icing can be refrigerated in airtight container. Iced cake can be stored at room temperature for 2-3 days.Exclusive Wilton formula. Available for purchase through Wilton Yearbook, atwww.wilton.comor any authorized Wilton retailer.

Fluffy Boiled Icing(homemade)Marshmallow-like flavor, 100% fat free.Very fluffy consistency, sets quickly.Icing cakes smooth and fluffy. Borders, figure piping, writing, stringwork.Yields pastels and deep colors.Use immediately.Iced cake can be stored at room temperature.Serve within 24 hours.

Stabilized Whipped Cream(homemade)

Creamy, delicate sweetness.Light, thin-to-medium consistency.All cakes but especially those decorated with fruits. Borders, large tip work, writing.Yields pastels only.Use immediately. Iced cake must be refrigerated.Texture remains soft on decorated cake.