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recIpeS and decoratIng
how to pipe frosting
Half fill a piping bag with the frosting and hold firmly at the top.
Flat plain swirls: Use a plain wide nozzle and slowly swirl icing from the middle into
increasing sized circles to the edge.
Pointy plain swirl: As above but start at the edge, circling towards the centre. Slightly
overlap the previous outward swirl and work the middle blob into a point
Wide star swirl: Use a wide star nozzle and either pipe from the middle or the edge
as above. This looks attractive when starting a little further from the edge and swirling
towards the middle so the edge of the cake is still visible.
Tip: When using more than one flavour of frosting start with the lightest colour first e.g.
vanilla so you can reuse the bag with a darker colour. If you use a dark colour first it can
cause the lighter flavour to become discoloured.
royal Icing
Ingredients
1 medium egg white
225g of sifted icing sugar
2-3 drops of lemon juice
1.
Beat the egg white until it is foamy
2.
Gradually beat in the icing sugar and lemon juice and continue beating until icing is
snowy white
1
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