 To supplement our feature on cake, cupcake and cookie decorating in the March 2009 issue, here are some quick cake-decorating tips from Dave Miles of Mimac Glaze:
- A PME 0 stainless-steel tip is the Rolls Royce of all piping
tips. These tips are seamless, and so they pipe a perfect line, which
makes them the professional's choice for fine or inticate piping work.
- To prevent royal icing from drying too hard, add a small amount
of glycerine; however, if you are using royal icing for flood work
(run-out icing), do not use glycerine.
- Keep the icing covered with a damp cloth and plastic wrap. If it
becomes stiff, adding some liquid egg whites can help to thin the icing
to its origial consistency.
- Keep a warm, moist cloth nearby at all times! Wipe tips and
pallet knives immediately to avoid contaminating fresh icing with
crystallized icing.
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