The star tip creates the most celebrated, easily accomplished decorations! The serrated edges of the star tip make ridges in the icing as you squeeze it out. Because fill in requires so much piping from the same bag, keep replenishing icing in bag.
Fit decorating bag with tip 18 and fill 1/2 full or less with medium consistency icing.
Hold the bag at 90° angle (straight up) with tip about 1/8 in. to 1/4 in. above surface.
Squeeze the bag to form star. Stop pressure and pull tip straight up and away.
Pipe a row of stars uniformly and close together in a line.
Continue piping additional rows, adjusting the tip position so that the stars are piped in
between the stars of the previous row to fill in the cake surface without any gaps.
Maintaining the same pressure when piping the icing will assure that the stars
are identical in shape and size.
Change star size by using smaller or larger star tips.
Because these close-together stars require so much piping from the same bag,
it?s a good idea to keep replenishing the icing. Replenish icing when it gets soft
to prevent stars from being poorly defined.
Drop flowers are a great way to add flowers quickly. Pipe drop flowers in buttercream directly on your cake, or pipe in royal in advance and place your flowers anywhere. Flowers will be sharper in definition when piped in royal.