Spoon into a piping bag fitted with a star nozzle and
pipe around the cake top (You can pipe design as per your choice).
Not exact matches
When putting the coconut filling in between the layers, would you recommend
piping a dam of chocolate icing
around the
cake to prevent the filing from spilling out the sides?
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.
Place your first layer onto a
cake stand or tray and
pipe red frosting in a circle on top of the layer of
cake, leaving 1 / 4 - inch of
cake unfrosted
around the edge.
Eventually I just held my breath and crossed my fingers and went for it with frosting the
cake, chilling it as often as I could during assembly and surprisingly, I was somehow able to
pipe a border
around the top of the
cake.
Finally, I
piped chocolate buttercream
around the edges of my chocolate chip cookie
cake.
Using a pastry bag fitted with a petal
piping tip,
pipe spiral ruffles in vertical rows
around the
cake.
Pipe a dam of frosting
around outer edge of
cake layer using a large, round
piping tip (this will help keep the filling from spilling out the sides).
Stack the second layer of
cake, and repeat steps 3 and 4 -
pipe a dam of frosting
around the edge and fill with the cherries and crisp topping.
Then
pipe a well
around the edge of the
cake and smooth caramel over the layer.
To create the top portion of the
cake, I used a closed star tip to
pipe spirals of frosting
around the edges.
I used a pastry bag and
piped some whipping cream
around the whole
cake.
Use any remaining frosting to
pipe small stars
around the bottom of the
cake.
Spread a thin layer of frosting on top of the
cake, then
pipe a dam of peanut butter frosting
around the edge of the
cake layer using a pastry bag fitted with a large round
piping tip.
Work your way
around from there
piping three circles of roses on the top of the
cake.
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.
Pipe stars all
around the top edges of the
cake, trying to put them close together, so the cherry filling doesn't ooze out through the
piped stars later.
Once the crumb coat is set,
pipe alternating rows of white and black buttercream
around the
cake until you reach the top.
The round
piping tip is good for creating a dam of frosting
around the edge of the
cake when using a filling.
To decorate the
cake I made a peachy pink vegan buttercream that I spread out as smooth as possible and
piped some little decorations
around the edge of the
cake.
Working quickly,
pipe the meringue into drop shapes all
around the outsides of the
cake.
Stack the first
cake layer onto a
cake stand; top with a round of almond paste and a third of the coconut filling;
pipe an edge of buttercream
around the layer and top with the second.
I also used half the amount of buttercream which was enough to sandwich all the layers, and cover top and sides of
cake, and
pipe around the top too.