Piping Tips: For basic cake decorating, I recommend at a minimum having these two tips: a large open round piping tip, and a large
open star piping tip.
Not exact matches
Place in a
piping bag, fitted with a Wilton 1M
open star tip, and
pipe rosettes on top of the cake.
Use a large palette knife and cake scraper to spread a thin layer of butter icing around the sides and top of the cake, then
pipe rosettes tightly round the top edge (making sure there are no gaps as this will form the wall that will prevent the jelly escaping) and round the base using a large
open star tip.
Spoon the meringue into a large
piping bag fit with an
open star tip.
I used a large
open star tip to
pipe swirls onto the top of my cake, which I then topped with fresh cherries.
Then, transfer the filling to a
piping bag, and
pipe in to the
opening, pulling the bag up so it leaves a
star shape on top.
You can either spread the frosting on the cupcakes with a small spatula or, if
piping, use a large Wilton 1M
open or closed
star tip to make lovely swirls.
Whoopie Pie Assembly: Fill a disposable frosting bag fitted with the jumbo frosting tip (my favorite is the jumbo
open star) of your choice and
pipe the filling on to the flat side of one cookie.
The frosting in the photos was colored with Wilton's Orange Gel Icing Color and
piped with an Ateco # 827
Open Star Tip.
I used a large
open star tip to
pipe large swirls of peanut butter frosting around the edge of the cake, then topped each swirl with a mini peanut butter cup.
(Or for a more decorative look
pipe the filling using a large
open star or ruffle
piping tip.)
Fit a large disposable
piping bag with a small
open star tip.
Spoon the frosting into a
piping bag attached with a large
open -
star tip.
Transfer the dough to a
piping bag fitted with a 1 - inch
star tip or a large Ziploc bag with the corner snipped with a 1 - inch
opening.
Using a
piping bag fitted with a large
open star tip,
pipe drop
stars of whipped cream all over the green tea layer.
Now spread your mashed potatoes over the reserved chicken mixture; if you wanted to get real fancy about it, you could
pipe your potato puree with a pastry bag equipped with a large
open star tip.
Then I
piped two rows of cream using my Wilton Number 6B
Open Star tip (slightly obsessed with this tip at the moment!)