Frosting And Icing

Hosted by Dotti Richards
Group active since Wed, Apr 18, 2012

for frosting and icing recipes and just having a good time

Carol Parkhurst
Dec 24, 2013

MERRY CHRISTMAS

MERRY CHRISTMAS
Posted 9:14 PM on Mon, Dec 23, 2013
mscarole
Carol Parkhurst mscarole

7 Hours Ago
MERRY CHRISTMAS AND A HAPPY 2014 NEW YEAR TO ALL

Kimberly Richards
Oct 26, 2013

How to make Blood Splatters...

We held a Halloween party at our home last night which went over very well but the weeks before the party I had a horrible time trying to get and answer to: "How to make blood spatters with piping gel?" well, I got fed up and took matters into my own hands. I placed some piping gel into a plastic cup added the gel color and slowly and a little water at a time to get it finally splatter the way I wanted it to. I was kind of surprised that I could not find the answer to this on line any where when it ended up being so easy. Just wanted to give the tip in case anyone needs to spatter some blood over the Halloween holiday!

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Kimberly Richards
Aug 12, 2013

A tear to my eyes...

My son called me a few weeks ago to ask me when I was coming down to see him, and with a smile in his voice he told me that he had a birthday present for me and that he couldn't wait till saw what it was. Now granted my son is 25 and I never expect much from him nor do I want him to go over board because like many he is struggling financially but when I opened my gift today I began to cry, he had bought me a 48pc Decorating Kit from Wilton, I was stunned and when I looked up he had the biggest ear to ear smile on his face that made me cry even more...Wow, my baby has grown up. I do believe I need to make a cake!


TO MAKE CORNELLI..

POSITION THE PASTRY BAG AT A 45 DEGREE ANGLE. SQUEEZE THE PASTRY BAG TO RELEASE ICING. TOUCH THE SURFACE, THEN LIFT ICING JUST ABOVE SURFACE AND PIPE SQUIGGLY LINES. CONTINUE PIPING THE CURVES, NEVER LETTING THE ICING LINES OVERLAP, FILLING THE ENTIRE AREA DESIRED. WHEN THE AREA IS COVERED, STOP PRESSURE AND PULL TIP AWAY.

TO MAKE RUFFLES...

PLACE THE WIDE END OF THE ROSE PETAL TIP AGAINIST THE CAKE WITH THE NARROW AND SLIGHTLY ANGLED UP FROM THE CAKE. APPLY PRESSURE. CONTINUE WITH PRESSURE, KEEPING THE WIDE END OF THE ROSE TIP TOUCHING THE CAKE, AND MOVE WRIST UP AND DOWN TO CURL ICING. CONTINUE THE RUFFLE AROUND THE CAKE.

BASKETWEAVE

PIPE A VERTICAL LINE THE HEIGHT OF THE AREA COVERED. PIPE SHORT, HORIZONTAL LINES OVER THE VERTICAL LINE, ALLOWING A SPACE THE WIDTH OF THE TIP BETWEEN EACH HORIZONTAL LINE. COVER ENDS OF THE HORIZONTAL LINE WITH ANOTHER VERTICAL LINE. START THE NEXT GROUP OF HORIZONTAL LINES IN THE EMPTY SPACE, HOLDING THE TIP AGAINIST THE FIRST VERTICAL LINE. CROSS OVER THE SECOND VERTICAL LINE. REPEAT UNTIL THE AREA IS FINISHED.

PIPING THE ICING ON CUPCAKES...

DROP A # 1 M STAR TIP OR # 2 A ROUND TIP INTO PASTRY BAG, SMALLER END FIRST. GENTLY TUG ON THE END OF THE TIP TO SECURE. THE BOTTOM THIRD OF THE TIP SHOULD BE SHOWING. THE BAG MAY NEED TO BE CUT FOR LARGER TIPS. FILL WITH ICING. PIPE A RING OF ICING ALONG THE OUTTER EDGE OF CUPCAKE. STOP PRESSURE AND LIFT. PIPE INSIDE THE RING OF ICING, COILING TO THE CENTER. STOP PRESSURE AND LIFT. THE CUPCAKE CAN BE LEFT AS IS, OR SMOOTHED WITH A SPATULA.