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Piping Royal icing onto a cake can be tricky, but practice makes perfect and we have some handy tips for you to ensure you become a pro in no time!

  • Use a small piping bag and fill no more than 2/3 full, This will be easier to control the flow and be more comfortable. Use both hands to apply pressure and one to guide.
  • Paddle your icing before you start to eliminate any air bubbles, this will ensure no bubbles break the line when you are piping.
  • Pressure and consistency of pressure are all important for neatly executed line work. Keep practicing to perfect the flow and angle.
  • Practice! Place some clear acetate or plastic over the pattern you want to achieve and simply wipe clean once done.
  • If you make a mistake or a dot has a peak, don’t worry! Simply use a damp brush to wipe away or flatten the mistake.
  • For lettering, start with easier fonts before moving onto to more elaborate styles. This will ensure you are comfortable icing the shape of the letters.
  • When writing direct onto a pale coloured cake, to give you more confidence, try over piping – pipe the inscription in white first, allow to dry, and then over pipe with your chosen colour.
  • If piping onto the side of a cake, always tilt the cake to make the task easier.  A tilting turntable is ideal for this.
  • When you are confident to start piping directly onto cakes, ensure you have enough room and use a ruler when piping letters to ensure they are straight.
  • Prick out lines of your design with a scriber needle first, then simply trace the design with your icing.


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