It was a crazy kind of weekend (in a good way), and I was so happy to meet some of you at Canada’s Baking & Sweets Show! Such fun meeting kindred cookie-decorating spirits, and as usual, I neglected to get photos – I am a little camera shy myself but I’d love photos of you to remember the weekend by, if you’d like to send them to me or tag me somewhere on the social media sphere.
In preparation for some cookie decorating demos, I played around with Halloween “themed” royal icing, and thought I’d share a piping royal icing lines recap below for you. Please click HERE for a detailed explanation of each tip.
Key Tips for Piping Royal Icing Lines:
- Icing consistency is key
- Use a #1 or #1.5 PME piping tip
- Don’t overfill your piping bags
- Let the icing fall onto your cookie
- Practice on some cookies you don’t need, first (Yay for “mistake” snacks!)
- Use an even amount of pressure on your piping bag, and if your hands are shaky, rest your wrists on the table
- Avoid pulling the icing
- Try not to pipe too fast, slow and steady wins the race (sorry, couldn’t help it)
- Use a toothpick to correct mistakes or little blobs of icing at the beginning of each icing line (I don’t always do that though – depends on how picky I’m feeling )
- Again, you can find a detailed explanation of all these tips HERE.
Video on How to Pipe Royal Icing Lines
I’ve got a video for you on how I pipe lines here (and below) as well.
Did you notice one of the edible pearls on the orange cookie fell off sometime during my demos this weekend? I didn’t notice until now – oops!
Piping lines is really such a fun and easy way to decorate with a few key tips, it’s a perfect way to use up some leftover geometric cookies, as they can easily be matched to any theme. Every time I play around with this technique new designs happen, and I’d have to say, it’s probably my second favorite way to decorate, next to marbling icing.
Hope you have fun with it too, and happy decorating!