Cake Decorating: 7 Beautiful Piping Techniques for Unique Cakes | Emily | Skillshare

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Cake Decorating: 7 Beautiful Piping Techniques for Unique Cakes

teacher avatar Emily

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

11 Lessons (40m)
    • 1. Introduction

    • 2. Frosting Basics

    • 3. Piping Bag Basics

    • 4. Piped Flowers

    • 5. Piped Shapes

    • 6. Piped Silhouettes

    • 7. Piped Texture

    • 8. Piped Lace

    • 9. Pointillism

    • 10. Buttercream Transfers

    • 11. Outro skillshare piping techniques

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About This Class

In this class you'll learn how to decorate unique cakes using a variety of beautiful piping techniques including piped flowers, piped shapes, silhouettes, textures, pointillism, piped lace, and intricate designs using buttercream transfers. I’ll start with the basics of how to colour frosting and store it and how to check the consistency and also show you everything you need to know about using piping bags and piping tips before diving into the seven techniques of this class. You can do six of these seven techniques with any frosting such as buttercream, whipped cream, or meringue based frostings. I include the recipe for my 4 Minute Buttercream and that's my favourite frosting to use because it's easy to make, it's stable, it's delicious, you can create bright and bold colours with just a few drops of gel, and it stores well. I'll break every technique down into manageable steps, showing you how to prepare your cake before starting piping and demonstrating each stage of the process so that even if you're a beginning to decorating cakes, you'll be able to follow the videos and replicate the techniques yourself to create stunning designs. You can use these techniques and copy my cake designs exactly or use them as inspiration for your own masterpieces!

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1. Introduction: In this class, you're going to learn how to decorate unique cakes using a variety of beautiful piping techniques, including piped flowers, pipe shapes, silhouettes, textures, pointillism, pipes, lace, and intricate designs using buttercream transfers. We'll start with the basics of frosting and piping bags before diving into the seven techniques of this class, Let's get started. 2. Frosting Basics: I use my four-minute buttercream for all of the cakes in this course. But most can be done with whipped cream, meringue, buttercream, or Ganesh. I'll tell you if the technique is only possible with buttercream. The recipe for my 40 minute buttercream is in the course documents in this introduction module. I loved my four-minute buttercream because it's easy to make. Its quick attendee takes four minutes. It stores well, for three days at room temperature or a week in the fridge or a month in the freezer, it ten swells. So with just a few drops of gel, you can create bright and bold colors and it's stable and sets family enough for all sorts of decorating techniques. Casting a cake or decorating it with buttercream. Always check the consistency of the buttercream. If it's too stiff, it will pull up the cake as you try to frost it, instead of gliding easily over the cake or the crumb coat as he spread it and smooth it to check the consistency of butter cream before you use it, it should be easy to say you shouldn't have to put much effort into moving your spatula through the buttercream. And when you drag this bachelor through it, you should leave a smooth trailed behind with no advocates or jacket edges. And the buttercream should form nice soft peaks. If the consistency of your fasting as too thick piping will be very difficult because you need a lot of pressure to get Steph butter cream out through the piping tip. And you'll notice that pipe details have jagged rough edges instead of smooth edges. Petals or borders or whatever your piping. If your buttercream is difficult to stay in the bowl. And there are air pockets where the buttercream is pulling apart. It's because the buttercream is too stiff and you need to thin it out with some milk or cream, added a spoonful at a time, starting to mix it into the buttercream and then check the consistency again. It should be easy to start with very little effort, but it should still hold a soft peak when you left your spatula out of the bowl. You can see how much easier it is to pipe this buttercream now that it's been thinned out with some milk. If you're not going to use buttercream for more than 50, ten minutes. Cover it with cling film or Saran Wrap. Open it in a Tupperware or bowl with the lid so that it doesn't dry out. Butter cream forms a crust when it's exposed to air, which is very useful for lots of frosting and decorating techniques, but you don't want it to happen before you use the buttercream because the crust gets hard and when you scoop up the buttercream to use it, your break up the crust into little grains of hard buttercream, which don't break down when you spread or smooth or pipe the buttercream. When you're ready to use the buttercream steric to listen it up and knock out any air bubbles before you use it to frost or decorate your cake. 3. Piping Bag Basics: When you buy piping bags, they're sealed at the tip so you can cut them to fit whatever piping tip you're using to make sure you cut it at the right 0.1, drop your painting tip into the bag and push it all the way down to the bottom. Use the paresis is to score around the tip, about a third of the way down the tip, which is the ideal taste for the tip to stick out of the bag. Push that hip back out and then cut along the line you scored when you put the tip back in, the entire shape of the tip, like this star-shaped should be sticking out of the bag so that the frosting can be piped through that shape. But the tip would be pushed out so far from the bag that the pressure of the thrusting as you pipe will push the tip all the way through the bag and out the other end. If the hole and the piping bag is too small like this one is, as you pipe that thrusting through the piping tip, it will smudge against the piping bag and the shape you pick, we're going to be neat. This hole is the perfect size because the entire shape of the piping tip sticks out through the bag to fill up piping bag with thrusting. The easiest and the neatest way is to drop the end of the piping bag with the piping tip down into a glass or mug and fold the top of the bag over the rim of the glass to hold it open. Spoon the thrusting into the bag, pushing it down to that you can fit in as much as you need and then unfold the piping bag and push the frosting down to the bottom of the bag. This way, the part of the bag that you hold has no frosting snares on it. So you'll have clean hands and no mess. If you are using one color of thrusting with different piping tips or more than one color, frosting with the same piping tip, couplers can be very useful. A coupler is a plastic attachment that you drop into the piping bag and pushed down to the tip, and then you place your piping tip onto it on the outside of the bag and screw on the ring that comes with the coupler. Now you can use peach better green with this medium round tip and then unscrew the Rings, switch to a different piping tip, the smaller round tip, and then use the same peach buttercream in the same piping bag, but with this tip. If you want to use this tip with a different color, just unscrew the ring, lift the tip off and wash it, and then screw it onto a coupler in a piping bag with a different color frosting. Couplers make it quicker to switch between piping tips and colors than if you had to squeeze all of the frosting out of a piping bag to be able to remove the piping tip and then transfer it to another piping bag. 4. Piped Flowers: To decorate a cake with piped flowers, you'll need either a tray on attend table lined with parchment paper or silicon mat or a thumbnail with little squares cut out of parchment paper to cover the round section of the flower nail, tend to view Bolsa frosting and although I find my full minute buttercream the easiest to work with for this, any frosting like whipped cream or meringue buttercream will work to spoon. You're thrusting into piping bags. And I'll be using to piping tips for the flowers in this video. The first is a petal tip, which can be curved like this one, or straight like the one used in Module 2 for piping layered ruffles. Those create similar shaped petals on paper flowers. So use what you have. What's important is that one end of the tip is narrow and the other end is wide. It doesn't matter if the teardrop shape is straight or curved. If you like, you can use the same shape but different sizes to get more variation in your flowers like these two or frustrate petal tips, you might choose a number 104 and a number 125. The other tip I'll be using as a number 80 tip, this C-shaped tip or U-shaped tip, depending on which way you hold it. If you want to use the same color or frosting with different piping tips or different colors of frosting with the same piping tip. A coupler is really useful and I showed how to use those in piping bag basics to paint petals using a flower nail. But if you don't have one, I'll show you how to use a tray on a turn table instead. Paper daughter frosting on your flower nail and press Graph parchment paper onto it. Hold your piping bag with the narrow end of the tip pointing outwards towards the outer edge of the flower nail and the wider end towards the center. Squeeze the frosting out and at the same time, spin the flower nails slowly between your fingers and move your piping bag slightly away from you, and then pull it back towards the middle of the flower and then release your pressure on the piping bag and pull it away from the petal. Work your way around the parchment paper to paint all of the petals. And then you can either press a sprinkled into the middle all Piper daughter frosting using a small round tip. Pinch the parchment paper square and slide it off the flower nail and onto a tray and leave it there while you pipe the rest of your flowers. Placing each one on its parchment paper square onto the tray. If you don't have a flower nail, you can pipe the flowers onto a tray lined with parchment paper or a silicon baking mat, spinning it on the ten table, instead of spinning the flower nail between your fingers. It's not as quick as using a flower nail because it's a bit more time consuming to spend the tray and to reposition your risks to pipe the next petal, but it works. The process is the same as with a flower nail. Keep the narrow end of the piping tip pointing outwards towards the outer edge of each petal and pipe one petal at a time by moving your wrist slightly away from the center and then pulling it back towards the center before you release your pressure on the piping bag and swipe to the bag away. You can play around with the technique to vary the shape of your petals. For example, here, I'm not swiping away after each petal. Instead I'm pausing but maintaining pressure on the piping bag and then moving my wrist outwards to create the next petal. So the flower is formed with a continuous ruffle of frosting, which creates a sightly different effect to the individually paved petals from earlier flowers. To create a flower like a chrysanthemum, use a U-shaped tip that looks like a Smiley face like this number 80 and start in the middle, apply pressure to the bag and pull it outwards to create a petal, releasing your pressure at the end of the flower and swiping the bag away to leave a neat edge on the petal. Work your way around painting the petals as close together as you can, but this is just the first layer. So don't worry if there are any gaps between the petals because we'll cover those up next. If you're typing a much bigger flower, it's useful to draw a circle on the parchment fast as a guide. But for a small flower like this, it's not really necessary. When you finish the festering of petals paper second ring, starting slightly closer to the middle of the flower. Paint each petal so that it's in-between two if the petals below overlapping both of them to create a filler looking flower. For the next ring, move the tip even closer to the middle of the flower and finish these petals just before the previous petals, so that these petals are a bit shorter. You'll be piping along an upward slope for these petals so that they start down on the parchment, but finish up above the previous petals. And this makes the petals lift upwards, continue to the center of the flower, painting. Each ring of petals closer to the middle and shorter than the previous ring of petals. You can eat the flower like this or add some sprinkles or dots in the middle. I love these flowers because after you've typed one to get the hang of it, they're really easy to pipe and really quick to put the tray of flowers into the freezer for 15 minutes so that the frosting gets firm or you can put them in the fridge for about an hour and then lift up a parchment square, peel the flower off, flip it over paper, spread a tiny dot of butter cream onto the back to act as goo and press the flower into the frosting on your cake. Alternatively, you can pipe or spread the dot of buttercream straight onto the cake and press the flower into that. If you've just frosted your cake, so the frosting is still soft and sticky. You wouldn't need the dotted vertical line because the files will stick to the frosting. You can do this with whipped cream or moraine, buttercream it. But instead of picking up the flowers with your fingers, you can buy little plastic scissors to lift the flat was up and transfer them directly onto the cake so that you didn't touch and damage them. My 40 minute buttercream sets in the freezer so that it's very firm and you can touch the flowers when you lift them off the parchment and press them onto the cake and you won't damage the piping. If your final flowers start to soften while you're pacing the rest on the cake. Put the tray back in the freezer for a few minutes so that they get hot again. I finished this kickoff with the same sprinkle mix I used for the centers of the flowers, adding some detail around the cascade of piped buttercream flowers. 5. Piped Shapes: Now I'll show you how to use piping tips to create realistic shapes with different colors to add detail to your design. When you choose which piping tip to you is, think about the texture of the shape you're going to create, and also the size and level of detail you'll need. To pay for Christmas trees. You might choose a star-shaped tip like a one m, because the points of the star create texture that looks like the branches of a fire or a pine tree. By piping just a few lines, you'll create a whole tree and using both brown and green frosting will create distinction between the trunk and the pine needles. You can vary the width and height of the trees to make a forest of trees. And keep it simple with the same colors for each tree or use different shades of green for more variety. This one m tip is very versatile and since it's quite a large tip, you'll cover large areas of your cake with just a few pipelines. The same tip can be used to cover a cake and roses the tree incredibly quick to pipe with just a spiral or swell for each one. You could pipe roses petal by petal onto a flower nail, kill them, and then attach them to a cake, like we did in the previous video. But this technique is much quicker and easier. You can use several colors or just one. And by lining the swells up so that you pay each rows in between the two roses below it. You'll cover up the cake completely. If you do have any gaps in between the piped races, use the same piping tip to squeeze little star blossoms between the races to fill in these areas, and to add some extra texture detail to the design. To achieve metallics like gold paper shape onto parchment paper instead of paying it directly onto your cake. For these pumpkins, I'm using an open star-shaped tip for the stems, since that creates more groups than a startup like a one m. And then I'm using a one m tip for the body of the pumpkins. This is my four minute buttercream, which works best for this technique. You can use any color because you're going to make it gold later. But choosing either plain white butter, cream, or a color similar to gold, like yellow or orange will make it easier to vanish into gold. After piping your shapes, put them in the freezer for about 15 minutes to tell the buttercream say that it's very firm. And meanwhile, prepay your gold paint like we covered earlier in this module. Next, edible gold luster dust with a few drops of vodka or any clear alcohol or play the extract. And I'm using clear almond extract for this one, start to make a payment which should be quite thick, but not as thick as a paste. Your pipe shapes out of the freezer and he's a paint brush to paint them gold, angling your brush around to get into the grooves between the textured frosting and spinning the shapes are walking around them to see them from different angles to make sure you don't miss any areas. Using dabbing motions instead of long sweeping brush strokes is the most effective for this because you'll create a much stronger gold color by dabbing with your paintbrush, since the paint will pool in a thicker layer. By doing this, if you're gold color isn't bold enough and more luster dust to your paint. And if it's too thick to be able to paint to it, add more vodka or whatever alcohol or extract you're using. The higher the alcohol content, the boulder and shiny or the color will be. You can use any color of luster dust for this, like silver or edible glitter will make your shape sparkle without changing that color. And by brushing the glitter on now, instead of after piping V-shape onto a cake, you have complete control over whether glitter goes. If you brush it straight onto the cake, it will sprinkle down and covered the bottom of the cake where it's hit, it's limited to just this shape. If you find that your paint brushes starting to stick to the shapes as you paint all of that, it's pushing the butter cream out of shape and leaving unwanted texture behind. It's because the buttercream has warmed up and softened. So you'll need to put the shapes back in the freezer for a few minutes to kill them again. When you finish painting, leave the shapes out at room temperature for a few minutes so that the alcohol evaporates from the paint so that the gold paint dries and then chill the shapes again, say that they fall up. Use an offset spatula to lift the shapes of the parchment paper because you want to limit touching them as much as possible so that you don't damage the gold paint. Press the shapes into the frosting on your cake using a bit of butter cream as glue to attach them. If they're frosting on your cake has already set, so it's not sticky anymore. If you want the shapes to cut around the cake mole, which will probably be the case if you're decorating a very small cake which has much more curved sides than a logic ache. You can wrap a piece of parchment paper around the cake. And after sitting at room temperature for a few minutes, the shapes will start to soften, so there'll be more flexible and you can press gently on the shapes through the parchment paper to curve them. If you smudge or wipe off any of the gold while you're attaching the shape. Just paint on a bit more to touch up those areas. Gold shapes look really dramatic on cakes frosted with any color frosting. And everyone will want to know how you manage to pipe gold buttercream. There are endless ways to use piping tips to pipe colorful designs. And by thinking about the shape and texture you want, you can choose a suitable piping tip for the design. A petal tip is great for piping flat lines of frosting. For example, the bounds of color in the rainbow. By keeping the narrow end of the petal tip pointing upwards, you'll create a ruffle at the top edge of the frosting, which looks really pretty and also allows it to lay a neatly over the previous band of colored frosting. Choose a piping tip for the size that matches the size of your cake. For example, this is a six inch cake, so I'm using a number 125 petal tip. But for a mini cake, like a three or four inch cake, I would use a number 104 or even a tiny number 100 to petal tip to scale down the size of the rainbow. Around TTIP creates dots are frosting. These large pillows, clouds piped with a piping tip. Or for smaller dots, you could use a two-way off a tiny dots like the pointless dots. Earlier in this module, I'd suggest a number one and number two or number three, tip. Piping shapes with texture and color makes them interesting, but also has lots of other benefits. It's quick. It allows you to create quite intricate shapes without needing a particular shape, stencil or mold or specific tools. And these shapes are easy because you don't need great precision to pipe shapes freehand, as opposed to creating them with other techniques. 6. Piped Silhouettes: Use any piping tip to create texted shapes on cakes similar to pointillism, but with even more texture. This is a very small star-shaped tip. Use a cookie cutter to create an outline, putting the cookie cutter into frosting that still sticky or that set. If the frosting has sent, the cookie cutter might pull off chunks of frosting with it, which you can push back into the cake. If the frosting is still sticky, you'll have to be careful as you push the cookie cutter into the frosting and as you pull it away so that you don't move the cookie cutter and smudge the frosting. Now use your piping bag to pipe frosting into the shape to fill it. I like to start with the outline so that I know that's neat since that's the most noticeable part of the shape. And you want the outline to be very clear, especially for intricate details like there is if this bunny or the feet. If you don't follow the outline to make the shape very clear, you'll end up with a shapeless blob of textured frosting on your cake. Like I mentioned, you can use any piping tip for this technique, but for small shapes or detailed shapes, you'll have more success with the small piping tip. For example, a 1M startup would pipe a shape wider than each of the is all feet of this bunny. So it wouldn't be clear that the bunny had two is 04 feet. It would just look like a blob of frosting with something sticking out of the top part. A small tip like this is much more successful for this shape. If you're piping one color of frosting over a completely different color, especially if the color underneath your piping is a darker color. You might notice areas of the shape where you can see the other color frosting through it. Just pipe over that area again. And since the frosting is textured, the second layer of piping wouldn't look obviously different. You can jazz up the silhouette by using sprinkles for certain details, like the tail on this bunny. Just like with the pointillist technique, this technique is an easy way to create shapes on a cake, and it's quite a quick way. Of course, the smaller your piping tip, the longer it will take to pipe your shape. 7. Piped Texture: Piping texture onto a cake using leftover frosting is a great way to use up this leftovers that it's also a simple way to add stunning details to an otherwise plain Kate. Open startups are fantastic for piping onto a cake and with just a quick squeeze of your wrist, you'll create a neat tours at vary the sizes of their results with different sizes of open startups. Larger is ads for piped with an eight beat up and the smaller ones are a number 199 tip or a four beat up is very similar to the frosting bulges to make the wide base of the rosette release your pressure on the bag as you pull it away to create a neat peak on the resent. If you didn't like the way a tip or peak looks, presses sprinkled onto it to disguise it and to add even more detail. The larger rosettes on this cake, a number 32 startup and the smaller ones are a number 18 tip. I like using the same color of thrusting as the base frosting on the cake for subtle texture details. But I also think using a different color to the frosting underneath there is edge looks pretty and more dramatic. If your design needs something extra, some sprinkles placed around there is, let's add a nice touch to cover large areas of the cake. Paper spiral or a swell with a startup like a one m tip. At the end of your swell, release your pressure as you swipe the piping bag away to leave a neat edge to the end of your swell. Using a petal tip to create ruffles is another way to add texture to make a plane cake look detailed. If you're going to lay your ruffles diagonally or horizontally or vertically. Make sure the narrow edge of the piping tip points towards the outer edge if the ruffle, because that's the end, that will create waves or wiggles or movement in the ruffle. To exaggerate the waves move your wrist very slowly as you squeeze out the frosting and you can even pause for a moment to allow the frosting to create folds over itself for more movement. Wiggling your wrist slightly from side to side as you pipe will also exaggerate the waves along the edge of the ruffle. Overlap each ruffle with the next ruffle to complete the cover up the frosting underneath. And you can pipe just a few ruffles all cover most or even all of the cake with them. You don't have to stick to this style of ruffle. You can create ribbons of texture by piping in random directions on the side of a cake. Always keeping the narrow end of the petal tip pointing outwards away from the cake. That the wide end is pressed against the cake and creates a thicker edge of the ruffle to attach to the frosting on the cake for stability. And the narrower end creates more movement in the outer edge of the ruffle or ribbon that you see on the outside of the cake. You can use edible glitter to make the ruffles sparkle. To do this till the cake for an hour in the fridge after piping the ruffles, so that the ruffles fam up and hold their shape as you dab on the edible glitter. This works best with my four-minute butter cream instead of a softer frosting like whipped cream because the budget and gets very hard when it sets. So you went damage the shape of the ruffles as you paint. 8. Piped Lace: To decorate a cake with flowers or other shapes with this pretty and easy smudged outline that looks a bit like lace. Start by pushing cookie cutters into the frosting on the cake to provide a guide. You can do this before or after the frosting sets and it's easier to push the cookie cutters into the thrusting if the frosting hasn't set yet, but you risk damaging the frosting if you accidentally knock it. So I like to do this off to the frosting has set, then use a piping bag with a small round tip to pipe frosting along the outline. The line doesn't need to be perfectly smooth. So if your hands are shaky like mine, it's fine. As soon as you've typed the outline, use an offset spatula to smudge the line inwards towards the middle of the shape. A tape it offset spatula where the blade gets narrower towards the end, works best because you can get into small spaces in more intricate shapes. As you smudge. Start with the tip of the offset spatula just within the outline to leave the outer edge of the piping intact and apply pressure against the cake and pulled towards the middle of the shape to smudge the inner part of the pipeline. This way, the outline will stay neat and crisp. The wider the round tip you're using, and the thicker you paint the outline, the more you can smudge the frosting to fill in more of the shape. I'm using a number 3 round tip for this cake. It looks pretty to vary how much you smudge each flower on the cake. Smudging the line makes it look more interesting. And it also means that it doesn't matter how neat your original pipeline is, because by smudging it, you're creating a random unique effect. So nothing needs to be precise. You can play around with this technique by using different sizes of cookie cutters or different shapes, and using several colors instead of just one to Piper shape over the top edge of the cake, press the cookie cutter into the side of the cake, and I'll show you how to fix this section where the frosting came off with my cookie cutter and I'm pushing it back into the Kc for now. Moves a cookie cutter onto the top and line it up to meet the part of the outline you've already indented into the side and then press it to indent the rest of the shape onto the top of the cake. Pipe over the outline as normal. You didn't have to limit yourself to the cookie cutters you have. You can draw or print out a shape and then cut it out, press it against the frosting on the cake and trace around it with a toothpick to create an outline and then pipe over that outline and smudge it in the same way I'm doing for these flowers. You can see that down here where a section of thrusting pulled away with my cookie cutter. I'm adjusting my outline by piping along the outer edge of that and then smudging the frosting over it to cover it up and you can't see that anything went wrong. This will work with other frostings besides butter cream, but you might find that with whipped cream or a moraine buttercream, the color of the flowers smudges with the base frosting on the cake and blends the colors together and might create more texture in the frosting. Then if you use a buttercream that sets firm for this flower here, I smudge the line almost all the way to the middle and stuck a sprinkle in the center of the flower. There are lots of possibilities for creativity with this technique. And I loved that you can be messy instead of trying to be really precise. And that the cookie cutters are a quick way to provide an outline for your design. 9. Pointillism: Pointillism is a simple, neat way to create shapes on a cake. You'll need a piping bag with a small round tip, like a number two or number three, that they get the tip. The few adults you'll have to pipe, but the smaller the tip, the needs of the shapes will be, and you'll be able to create more intricate designs with smaller tips. The frosting on your cake needs to set before you start. Begin by pushing cookie cutters into the frosting to outline no shapes. You can trace around the shape you've drawn or printed out instead, if you didn't have a cookie cutter the right shape or size. Now grab your piping bag. I like to start at one side of the shape and work my way across screens the piping bag to push the frosting out and it will form a tiny dot. Start to pull the piping bag away and release your pressure to form a neat peak on the dot. Continue moving and rose to fill the shape. And now I'll give you a few tips for neat dots and for protecting your wrist. The biggest key to both is to have the right consistency of frosting. You can use any type of frosting for this, but I like my four-minute buttercream because the frosting on the cake will be found after it sets. So you don't have to be very careful about not nudging it with your piping tip as you work. And because the dots hold their shape very well with buttercream compared to other types of frosting. If the consistency of your buttercream is too runny, the dots will droop, but if it's too stiff, it will be very difficult to squeeze the butt to clean out of the bag and the texture of the dots won't be as neat as they will be with the right consistency of buttercream. I use the same consistency of buttercream for piping these dots as I do for frosting on the cake. So to test it, I fall into the same method of making sure it's easy to start and then dragging a spatula, throw it to detect that it leaves a smooth trail behind. Another way to create neat dots is to make sure you're holding your piping bag at the same angle for all of the dots, you pipe it into a shape so that the peaks of the dots all face the same way. Starting to pull away from the cake just before you release your pressure on the piping bag will also make the peaks neat. You didn't have to follow the outline of the shape exactly. You can just use it as a guideline. For example, here I'm piping the legs, said that there are a little bit longer because I want them to go all the way down to the bottom of the cake. So it looks like the dinosaur and standing on the cake board. But by indenting the shape a bit higher up on the cake, I've made sure that the faces of the two dinosaurs are level with each other. To protect your wrist. Breaks whenever you need to. For example, pipe one dinosaur, then take a break and come back and pipe the other dinosaur off at larger designs, you can pipe a section at a time, all one color at a time. I mentioned that it's essential that your buttercream isn't too stiff because that will put a lot of strain on your wrist as you pipe. But also make sure the butter cream is pushed down tight into the bottom of the piping bag by pressing it all the way into the piping tip and then twisting the top of the piping bag where you hold it so that you are squeezing pressurized frosting. And that's much easier to push out of the bag than if it's loosen the bag. So you need to use a lot more pressure to move it. I usually use my other hand to hold my wrist as I pipe to support it. So the one hand is doing the work of piping the butter cream, and the other hand is holding the weight of the piping bag and my other wrist. You can see what I mean here. This is a very straightforward technique. And as soon as you've got the hang of piping in each job, It's very easy. It can be time-consuming for large areas of a cake or to cover a cake entirely, but for shapes covering small sections of the cake, it's a fun way to add texture and detail and it's quite mindless and relaxing to do. 10. Buttercream Transfers: We've seen how to pipe textured and colorful shapes onto a cake with piping tips. And now I'll show you how to create even more detailed designs like these. Choosing a line drawing is the easiest and searching for coloring pages on Google images or Pinterest works well, but simple clip art cartoon drawings work well too. You'll need to scale your designs to fit your cake. And I do this by saving my images and then inserting them into a Word document to resize them. Hold a piece of paper up against your cake and decide whether you want the image to be half a page high, a quarter of a page or whatever, and then resize the image on your Word document. So it's that size filling up half the height of the document or quarter or whatever. You can put several images on one document, print them out and cut them out so that you have one piece of paper for each image. And you'll also need a piece of parchment paper to cover each image. You'll trace the printed image onto the parchment paper, which is always transparent, so you'll be able to see your image through it. If you can't see the details, draw over your printed image with a thick pen so that it shows through the parchment better. Take your printed image with the parchment on top onto a cake board or any flat surface, ideally something you can lift up and put into the freezer. Take the images tightly so that they're flat, which will make piping easier and also makes the lines show through the parchment paper better than if the parchment is loose instead of press down against the printout. Now you'll need a piping bag and either around piping tip or you can just cut a hole in the piping bag the size you want. The smaller and more detailed the design, the smaller the tip you'll need. So this number 8 tip might be useful for failing and large areas of the design, but for the details you'll need something smaller, like a number to tip or this number three tip. The lower the number, the smaller the whole 10 to the buttercream you'll use for the finer details like outlines, detailed shapes or dots. Drop your piping tip into a piping bag and if it isn't already cut, cut to the end, say that about a third of the piping tip is sticking out. If the bag like I mentioned, if you didn't have any small round piping tips, you can just cut a tiny bit of the end of the piping bag and pick through that hole. But your lines won't be as neat as if you use a piping tip. Now pipe the details you want to be in this color. Moving the piping bag as soleus you need to, while squeezing out the buttercream slowly to create a straight line. You'll need to use my full minute buttercream for this technique so that it sets family enough to be able to translate onto the cake later. Pipe every detail that you want, this colorful switching to a smaller piping tip if you need the details to be more intricate. Only the bottom part of your piping is going to be visible. Decide that's pressed down facing the parchment paper. This side you see here is going to be pressed against the side of the cake. So don't worry if it's not perfectly smooth. When you finish with your first color, you can move straight on to the next color to pipe more details, but don't fill in the background color yet, which would be read for this fire engine. Stick to the small pipes details for now. You can fill in small areas like these windows by piping buttercream to cover them and then smooth the buttercream with the toothpick to try to even out any texture in the piping. But I'll show you a more effective way to fill in areas in a minute. When you finished with the small details like this Headlight, the windows and the rungs on the ladder up here, put the parchment paper on the cake board or tray or whatever you're using into the freezer for 15 minutes. If you're piping several designs, move on to the next image while the fast one is chilling, to minimize the time you spend on this, you all going to notice some of the texture of the piping for the small details. So a nice way to fill the shapes in, for example, these circles is to pipe them in a spiral, which will look neater than squiggling the buttercream randomly. To fill in the outline. Here, I'm piping lines of butter cream to create rows that will that Craig vents so that the texture will look intentional. You don't have to trace your printout exactly. You can use it as a guide. For example, this tractor has a sketchy style with a wobbly outline, but I'm trying to pipe my lines as straight as they did for the other vehicles so that they all have the same style for details of different colors that are right next to each other. It's a good idea to tell the first color you pipe said that it sets before you pipe on the next color that touches it so that if your wrist wobbles, you won't damage the other color that you've already piped. And if you make a mistake with the second color and you want to wipe it off with a toothpick, you can do that without wiping off the first color too, since that first color has set and won't be easily wiped off along with this fresh piping. To fill in large areas of color, always tell the detailed piping fast so that it's firm and wait to be damaged as you add the rest of the color, stopped with the small areas that you need to fill in, piping buttercream to cover those sections, like the black sections of these vehicles. If you make any mistakes, you can wipe off, scrape them off with a toothpick. Fill in all of the sections except the largest section of color. And if any of these sections are immediately decide each other, it's a good idea to tell the fast color before piping the area right next to it with a different color. When you filled in the whole shape with all of the details and the large sections of color except for the largest section till the design in the freezer to set the colors you've piped on so far. These need to be FEM before you add that final section. While the design is in the freezer, put your cake on a tan table and the frosting on the cake needs to have set for this next part, because you're going to apply pressure to the cake and the frosting hasn't set, you'll damage it. Take your tilt design out of the freezer and pipe on the final section, it's the most efficient to use a wide around TTIP fulfilling in large areas compared to a small piping tip for the finer details. Now spread this piped frosting to flatten it and spread it lightly over the rest of the shape too. This looks messy, but don't worry, it's not going to be visible because it will be pressed against the side of the cake and only the other side will be visible. The reason for spreading this frosting all over the shape is because by killing the previous piping, that thrusting has set so it isn't sticky animal and this fresh butter cream that you are spreading on now is sticky, so it will act as glue and attach the design to the cake. Spreading the frosting also makes the entire shape the same thickness so that it sits flat against the cake. I know I mentioned this before, but I think it's worth repeating that you don't have to copy the printed image exactly. You can ignore lines, dots, different sections of color, and outline shapes to keep the shape as simple as you're comfortable with. And so this, it's possible to create with the size of piping tip or tips that you have. Immediately after you finish piping the last section of your shape and spreading that color to cover the areas that had been chilled and set. Lift the parchment paper up and press it against the side of your cake or the top of the cake. If that's what you want the design, press the parchment gently to attach the buttercream designed to the cake. Paying attention to any outlying areas like the funnel on top of this tractor or the ladder on top of this fire engine. You can attach all of the pipes designs you're going to put on your cake now, unless you want to overlap them. And for that you'd need to add them one by one. Put the cake in the fridge to set the buttercream design before removing the parchment paper. Because if you pull the patch went off straight away, you'll peel some of the buttercream off with it. The buttercream will take about 30 minutes in the fridge to set completely if the frosting on your cake has already been chilled. If the cake was at room temperature when you applied the designs, you'll need to wait at least an hour. Then peel the parchment tough carefully you to leave your detailed designs behind on the cake. Here's a cartoon giraffe as another example to show you how to do touch ups, follow the same technique of taping parchment paper over the design and piping the smaller details fast chilling those before filling in the shape with your final color. Notice that some of these details are really tiny like the nostrils. I felt my piping tip knock one of the nostrils as I piped on the nose if the giraffe. So I appealed the parchment up to check what the other side looked like. And sure enough, the nostril had smudged. So I scraped off the nose with a toothpick so that I could pipe it again. After transferring your design onto your cake, when you peel the parchment off, you can tidy up the outline of the shape with a toothpick like this for this giraffe, I didn't. The text in the news where you can see the shape of the lines of buttercream the piping tip had created. If this happens, you can scrape off any details from that area like these nostrils and rosy pink cheeks, and then spread on more of that color of buttercream over the top. This only works after applying the design to the cake and telling it and paving the parchment paper off so that the design is cold and firm and debrisoquine spread on top will sit on top instead of smudging your design. Then at the little details at the end, piping them on top of this section, you've just smooth Dava with more buttercream. You can do this straight away. You don't have to tell the cake again fast. You might choose to combine pipes details without times using a toothpick like I'm doing for this mouth. Piping designs on parchment paper is easier than piping them onto a vertical surface like the side of a cake. And by tracing an image, you can create very intricate designs without needing any artistic skill. Also by piping onto parchment paper and then transferring the buttercream onto a cake. The parchment paper gives you a smooth flat design. 11. Outro skillshare piping techniques: I hope you've enjoyed this course and that you're excited to try out some of the techniques you've learned. I can't wait to see your project photos and videos to see how you use the techniques to create your own unique masterpieces.