Decorating with Many Techniques - Post #4

For this next technique I will be making simple designs. I am using a piping bad with a plain nozzle. This is a good choice if you want simple lines or dots. I am making beads that need icing of slightly softer consistency so there are no sharp points of the end of the beads (64). I feel the best type of frosting is a whipped form. Whipped icing is much softer and easier to work with when making simple designs.



At first I was having a hard time with the beads at the ending of the chain. The bead at the end had a sharp point and I couldn't figure out why. At the end of the paragraph the book states to, "smooth off the beads with a damp finger if necessary" (64). That helped majorly with my third try at making the chain of beads. I noticed also that I needed to pull up more sharply to break the icing completely. With both of those suggestions, the beads turned out very good in my opinion.

Do you think that more simplistic designs are as eye catching as more difficult designs?

First Cake Decorating: Simple Cake Designs for Beginners. London: Collins & Brown, 2014. Print.