Elevate Your Holiday Cakes with Australian Bridgeless Extensions

Comment

Comment by Sandra Smiley on December 10, 2014 at 6:19pm

Thanks to both of you, Bobbie and Gali!  I will surely do it because I hate trying to write with a fat (# 3) tip.

Comment by Bobbie Noto http://bobbiesbaking on December 10, 2014 at 12:23pm

Be sure you have a good royal icing recipe). Sift the icing sugar through a very fine meshed strainer. When ready to pipe place about 1 Tablespoon of the icing in a knee high stocking and strain the icing.  

Comment by art deco cakes by galidink on December 10, 2014 at 12:04pm

your tips ! it strains the crystalized sugars from clogging your tips ! 

Comment by art deco cakes by galidink on December 10, 2014 at 12:03pm

use a panty hose /nylon put inside your bag to stop any lumps chunks from clogging you tip !

Comment by Sandra Smiley on December 10, 2014 at 11:49am

I've seen a tutorial using the pins, and I do use the long pins with pearls on the ends for sewing, but that doesn't mean I can DO it!  I couldn't even get icing to come through my #0 tip, and didn't even try the #00!

Comment by art deco cakes by galidink on December 9, 2014 at 6:12pm

ops yes the pins are corsage pins Sandra , the pin's have the pearl on them , , I should  have remembered that from my florist , oh well pins ! lol

 

Comment by Bobbie Noto http://bobbiesbaking on December 9, 2014 at 4:33pm

corsage pins pipe the swag with a #0 nozzle and then pipe the strings with a #00.

Comment by art deco cakes by galidink on December 9, 2014 at 10:52am

use straight pins to pipe the drape , than do your strings !Sandra

Comment by art deco cakes by galidink on December 9, 2014 at 10:51am

very pretty , not easy , but I think the royal I made just may work this time .beautiful job

Comment by Sandra Smiley on December 8, 2014 at 3:01pm

Beautiful!  I would love to learn to do this.