A lot of things work with each other to realize the desired results, when it comes to decorating cakes. If you change only one of those things, the results will turn out differently. Getting everything right undoubtedly requires a lot of training. But, the further you concentrate on getting each step right, the better your chance for success.
Every cake adornment that comes from a piping bag is founded on three points: icing consistency, bag position, and stress control. It is necessary to focus on all of these things as you decorate cakes because every one can have an affect in the preferred outcome. At first it may seem hard attempting to focus on every thing at once but eventually and training it becomes second-nature.
One. Topping Consistency
A lot of people don't understand that the consistency of the icing plays a large role in the way that it seems coming out of the tip. Particular decorations look better whenever the icing is slim as well as other decorations look better whenever the icing is stiff. When the icing isn't quite correct, your ornaments might lack uniformity.
Stiff icing can be used for big and erect decorations like flower petals, carnations, and figure piping. When the icing isn't rigid enough flower petals will droop. A bit more confectioners' sugar will stiffen up a batch of icing. But if the icing cracks whenever you pipe it out, it's probably too stiff. Thin icing can be useful for writing, print, vines and leaves. Generally globules of water or dairy may be used to a batch of frosting to thin it out. Moderate icing is used for other types of ornaments.
2. Tote Position
In addition to the consistency of the icing, the way you hold the bag plays a large role in how ornaments look coming out from the tip. The angle of the end relative to the work surface as well as the course will change the way that your point, ornaments curl and lay.
You need to test and see how your decorations change whenever you hold the bag directly up at 90-degree position, or if you hold the bag almost between vertical and horizontal at a 45 degree position. It's also advisable to focus on the position of the back of the tote. Some cake designing directions will direct you to maintain the bag at a place of 6 o'clock (using the back of the tote pointing towards you) or 3 o'clock (using the back of the bag pointing to your own right).
3. Pressure Handle
There are three types of stress control: light, medium, and large. How tough you press and relax your hold to the bag will change the size and uniformity of your designs. After some time, you will start to figure out how to use just the right amount of stress to realize the look you want.
