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Bake and cool 2-layer, 6, 8 10 x 2in. round cakes. Prepared to be covered with fondant by lightly icing with buttercream. Roll fondant and
cover cakes; smooth with Easy-Glide Smoother.
Add ribbon around bottom borders of all tiers; securing with damp brush. Pipe tip 4 dots on top of ribbon and tip 3 beads on bottom of ribbon.
Make bows and attach to cake with dots of buttercream icing. Position cakes on stands.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.