The Complete Photo Guide to Cake Decorating by Autumn Carpenter

Author:Autumn Carpenter
Language: eng
Format: epub, pdf
Publisher: Creative Publishing international
Published: 2011-03-24T16:00:00+00:00

2 Pipe royal icing following the pattern. Touch the surface just to attach the royal icing. The bag should be slightly raised above the work surface when piping. Use consistent pressure when piping. Too much pressure and the lace piece will have crooked lines. Too little pressure and the royal icing will break when lifted from the cellophane sheet.

3 Allow pieces 24 hours to harden. Use a straight pin and slide underneath each piece to release. Do not pull on the lace pieces or they will break.

4 Attach the lace piece to the cake with a fine piped line of royal icing. The line should not be visible after the lace piece is attached.

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