Welcome to the Cake Decorators Q&A

What is the best medium for piping dots on a cake. Of course there is the royal icing, but also chocolate or even sugarveil, in your experience what works best and gives the best result for getting round smooth dots

For me, Royal icing and chocolate, although chocolate can start clumping up quickly as it cools slowing down the piping. I love how they both look. Least favouite, butter cream and piping gel. I’m too messy for those mediums.

Me too madeitwithlove. Have you ever tried sugarveil (I have not). I have read that it produces nice dots with no ”peak” what so ever…

Hi miwl. When you say piping with chocolate, do you mean ganache or are you talking about melted chocolate?

Hi linev

I haven’t tried sugarveil, it’s too expensive for me. As I’m just a hobbist I can’t justify the spend. I do have the Claire Bowman stuff though but I haven’t even thought of piping with it, perhaps I’ll give it a go. I find if you have your royal icing consistency just right it doesn’t make peeks, and anyway it only needs a little damp brush to quickly flatten them down. I might be cheeky and ask SugarVeil to send me a sample, try before you buy type of thing! Gosh even their starter kit is too rich for me. If you do try it let us know how it works out.

@ franke, you can pipe with either. I like using melted chocolate, however ganache is good too. Both can clump. I have several small parchment bags on the go which are placed in a warm bowl to keep the flow going.

Good to know! I never would have thought of piping with melted chocolate. Have had good results with ganache.

I might try a homemade version of the sugar lace… I will let you know how it turns out.