Table of contents:

1. Decorating Tips Reference 1.1 Pattern chart.................................................1 1.2 Nozzle chart.................................................2 1.3 Understanding piping nozzles.....................3

2. How to decorate cakes 2.1 Smoothing the cake......................................5 2.2 How to prepare a piping bag.......................6 2.3 Decorating the cake......................................7

3. Tips and tricks 3.1 Double bag frosting technique.....................8 3.2 Custom cake shapes...................................10

4. Recipes 4.1 Butter cream...............................................12 4.2 Chocolate ganache.....................................13

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Understanding piping nozzlesCake piping nozzles are grouped into different categories based on their shapes and sizes. Every piping nozzle in that category is marked a specific number and would produce the same kind of decoration. This number differs from one manufacturer to the other.These numbers might be a product category number or the size of the nozzle. So if you want a nozzle of a particular size and are nor familiar with the brand you might need to measure the tip to be sure. Cake Piping Nozzles and the Primary Designs they FormHighly skilled or adventurous decorators can use these tips to form other decorations than the ones we’ll discuss. The shape a piping nozzle would form all depends on the angle the user holds the piping bag and the pressure applied.

Star Tips (see no. 3M, 4M, 7M, 17s, 24s, 30s, 31s, 41s, 45s)There are three types of star tips and they are the french star, open star and closed star tips.The star tips are most often used to form stars, shells, rosettes, flowers and fleur-de-lis.

Plain or Round Tips (see no. 4s)The round tips are used to form dots, flower centers, outlining details, lace work, hair or grass, writing and lattice. They also come in different sizes.

Basketweave Tips (see no. 25s)The basketweave tips are used to pipe baaketweave designs. These designs can either be serrated or smooth.

Rose/Flower/Petal Tips (see no. 48s)The flower tips are used to make flowers like roses, daises, carnation and pansies.

Leaf Tips (not incl. - combine petal 48s and round 4s)These piping tips are used for form all kinds of leaves. However, they can still be used for other designs; this depends largely on the imagination of the user.

Drop Flower Tips (not incl. - use petal 48s)The drop flower tips produce flowers with different petals in one squeeze. The number of the petals in the flower is determined by the number of holes in the tip.

Ruffle Tips ( some ruffles effects can be done with petal 48s)These tips are used to create swags, ruffles, ribbons, streamers and similar designs.

Specialty Tips (not incl.)As the name implies, you can use specialty tips for specialized effects such as grass, hearts, Christmas trees and snow flakes. Russian Piping Tips are also specialty piping tips but they are used to produce large sugar flowers in one squeeze.

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HOW TO DECORATE CAKES

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Smoothing the cake

Tools needed:• BakeWit Turntable• Offset and straight spatula• Smoother / Scraper / Comb

• Position the cake sponge on the cen-ter of the turntable. Center the cake with the help of the circular marks. *We suggest putting your cake on a Cake Board (you can buy one on Amazon) or any hard thin surface to keep your turntable clean and allow an easy transfer to any other location. Use wood, plastic, metal or carton and perhaps aluminium foil.

• Keep adding filling and cake layers. When finished, place a large amount of consistent icing on the center of the cake and spread it around with the straight spatula. Smoothen the top by sweeping the spatula across the surface and evenly rotating the turntable. Repeat the process on the sides, but use the straight spat-ula. Hold it upright against the cake surface.

• Now remove the excess icing on top by holding the spatula next to the cake rim while slowly rotating the turntable. Always push icing toward the center. Return any excess icing regularly to the bowl and repeat un-til perfection. Your nice and smooth cake is ready for decorating.

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How to prepare a piping bagWe are going to present you two ways to prepare a piping bag, using either the silicone or the disposable one. The first one is without a coupler and the second one with a coupler. You will want to use a coupler, if you plan to change between different nozzles / icing tips.

Without coupler:

1. Insert an icing tip inside the bag.

2. Cut off any excess materi-al that was over the tip.

3. Push the tip halfway through. Repeat step 2, if needed...

With coupler:

1. Put the biggest part of the coupler inside the bag. Cut off any excess material.

2. Place the other part of the coupler over the icing tip...

3. ... then screw it on the coupler base.

4. When the piping bag is ready, fill it with the help of a spatula or a scraper.

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Decorate the cake

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• Most important: Play with the patterns - shapes and colors. Basic examples on the right are taken from Wilton. Some inspiration can be found on our nozzle reference sheet.

• For cupcakes large nozzles are more appropriate. Check out our Facebook page for fantastic ideas.

• Before squeezing any icing on a cake, make a test on a plate before. Use even pressure. You can use any tool from decorating set, as long it con-tributes to the final design of the cake.

Tools needed:• BakeWit Cake Decorating Set

Double bag frosting techniqueWith a coupler you can easily switch between many decorating tips to create a variety of single or multi color decorations without filling new decorating bags.

If you have a limited number of couplers though, you can use a powerful »double bag« frosting technique with or without a coupler. With this technique you can insert different icing bags into one empty bag with nozzle. This is why:

1. If you run out of frosting, you can easily drop in a bag of fresh frosting. You can do the same when you only want to change the color of the frosting.

2. If you drop in two bags of frosting you can make duo-color patterns. For more colors use our multi-color coupler or really big icing bag. This way you can obtain more than 3 colors.

3. Cleaning up is much easier this way.

To use this powerful technique, simply prepare a master piping bag - with or without cou-pler. Then fill the disposable icing bags with different fillings and insert the one you need into the master bag.

TIPS & TRICKS

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Tricolor coupler results

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Custom cake shapesSometimes you might want to create a custom cake shape. This can be done by simply drawing your shape on a piece of paper/carton and then cutting it out with a knife.

When you deal with more complex shapes, you can divide them into multiple layers (like 3D printer does) and cut out a shape for each layer. Then stack them up into a shape you want (use cream as a glue) and carve out/refine any additional details with a small knife.Another way to assemble complex shape would be by creating different molds from baking paper.

At the end apply cream coating either with a smoother/scraper or a spatula to smooth out the imperfections and give it that smooth professional look.

In some cases you might want to use fondant icing for coating, available online at https://veenaazmanov.com/homemade-fondant-recipe/

Place your custom shape on top and carefully trace the border with a knife.

Then remove some of the excess cake and use the offset spatu-la to lift your custom cake shape.

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Custom shape examples

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How To Make Buttercream FrostingLearn how to make buttercream frosting with this easy tutorial. This is the BEST recipe for homemade buttercream, it pipes perfectly, and makes a great base for other frosting flavors too!

Prep Time 10 minutes

Total Time 10 minutes

Ingredients• 1 cup (230 grams) unsalted butter, softened to room temperature• 3 cups (360 grams) powdered sugar• 2-3 tablespoons heavy cream or heavy whipping cream• 1 teaspoon vanilla extract• pinch of salt adjust to taste

Instructions1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl

using an electric mixer, beat the butter on medium speed until smooth.2. Add in the powdered sugar and mix on low speed at first, then increase to medium

speed and continue mixing for another 1-2 minutes until the mixture starts to come to-gether.

3. Add in the heavy cream (start with 2 tablespoons and add a little more if needed), vanilla extract, and salt and continue mixing on medium-high speed for another minute or until everything is well combined, scraping down the sides of the bowl as needed.

NotesFrosting can be made 1-2 days in advance, cover tightly and transfer to the refrigerator. Re-move from the refrigerator and bring to room temperature before frosting cupcakes/cakes.

Frosting will also freeze well for 2-3 months, thaw overnight in the refrigerator, then bring to room temperature and mix well before frosting cupcakes/cakes.

Source: https://www.livewellbakeoften.com/how-to-make-buttercream-frosting/

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How To Make Chocolate GanacheLearn how to make chocolate ganache with this easy tutorial. You only need chocolate, heavy whipping cream, a microwave, and 5 minutes to make this simple ganache recipe!

Prep Time 5 minutes

Total Time 5 minutes

Ingredients• 4 ounces semi-sweet chocolate• 1/2 cup heavy whipping cream

Instructions1. Chop the chocolate and add it to a large heatproof bowl. Set aside.2. Pour the heavy whipping cream into a microwave safe bowl (I like to use a glass measur-

ing cup) and heat in the microwave for about 45 seconds-1 minute. Make sure to keep an eye on it so it doesn’t bubble over in the microwave.

3. Pour the warm heavy whipping cream over the chocolate and let it sit for 2-3 minutes. Start whisking slowly in the middle of the bowl, and continue whisking in one direction until the mixture is smooth and well combined.

4. Allow to cool for about 10-15 minutes before using on a dessert. If you want to use this as more of a “frosting” allow to cool completely first.

Source: https://www.livewellbakeoften.com/how-to-make-chocolate-ganache/

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