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Writing can be done with a pastry bag or parchment cone on a frosted and smoothed cake. It uses the Stringwork Technique.
Printing: Hold the bag at a 45 degree angle with tip resting lightly on surface with back of the bag to the right for horizontal lines, toward you for vertical lines. With steady, even pressure, squeeze out a straight line, lifting tip off surface to let icing string drop. Be sure to stop squeezing before you lift the tip to end the line so a tail doesn't form.
Writing: You must move your whole arm to write effectively with icing. Hold bag at a 45 degree angle with back of bag to the right. The tip should lightly touch the cake as you write. Remember to use steady, even pressure as you continue to finish the whole word in one string of frosting. When you reach the end of the word, be sure to stop squeezing before you lift the tip. Continue to cross t's and dot i's etc.
Photos by Tami Smith | |||||||||||||||||||||||||||||||||||||||||||||||||
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