Piping techniques

1. Applying the piping

Start by piping onto the 4” top tier using a PME number 4 Nozzle. Ceri will be piping 12 double C’s onto the edge. Ceri makes it look very easy indeed and with his clear instructions, you too will be there in no time at all.

For the full tutorial see Vintage piping techniques

2. Piping the rope

Now we will be working on the side of the cake again and we will be piping a rope underneath the edge of the top tier, attaching along the bottom of the double C’s Ceri just piped. You can see the whole design really coming together now.

3. Over piping and C scrolls

In this lesson, Ceri shows us some more over piping and will be applying C scrolls on top of the large shells. You need to be careful to watch how much pressure you apply while doing this as the shells may have become brittle on the outside, but will be soft on the inside depending on how long you have left them. Just be careful with how much pressure you apply while piping on top of existing piped work. Next Ceri adds some C and S shapes over the barrels. This will be mirrored work and requires some concentration. We would definitely suggest practising this a few times before applying directly on to the cake.

4. Blade frill

Ceri now shows us how to pipe a blade/frill and he applies this technique onto each of the large shells, mirroring the recently added C shapes. Not only that, but he also adds some double C’s similar to the one’s he added to the top of the cake. Always remember to allow drying time between each addition of royal icing when going over piping.

Ceri Griffiths

Ceri Griffiths

Ceri DD Griffiths is an internationally recognised expert in his field of royal icing and as such travels extensively. From baker and confectioner to professional dancer, cake artist and much more, Ceri’s own eclectic style of cake design and flare is made up from the many varied elements of his life. As a widely travelled teacher and demonstrator, Ceri Griffiths firmly believes that sharing knowledge and skills is the only way in which cake decorating and design can grow.

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