Lattice work
I would say a classic butter cream.
Use a Square Plastic Ziplock bag. Fill with frosting/Icing close and cut bottom corner of bag to meet piping need.
No, you can practise piping with icing on any surface - a dinner plate, an up-turned deep bowl, a flat piece of cardboard that is covered with cooking foil.
Use an icing or piping bag with a firm, metal tip and insert it into the cake to inject the icing inside.
it is used in making tables chairs and many other handy things like wiring and piping (not like icing )
Piping techniques for decorating cakes, using royal icing and requiring a lot of skill and patience.
Mix tonic water and clear piping gel and brush over your icing. It will glow under a black light.
For the types of roses you normally see in bakery cakes in the supermarket, usually buttercream icing is used. You can, however, use other kinds such as royal icing for a stiffer consistency.More information:Icing flowers made with buttercream icing will remain soft. They can be easily squashed and will melt in heat. Flowers made with royal icing become quite hard as they dry. Although brittle, they can withstand some jostling and handling, and are impervious to heat or cold.
this is what i do-6 oz flour6 oz sugar6 oz butter or marge3 eggscook for about 20 mins and you cant go wrong really!!also for an amazing cake decorate with buttercream, regale icing (roll out icing), glace icing or piping pens and decorations!!!
The only thing that makes bakery cakes unique is the decorating. Make your favorite cake and then experiment with piping the icing on with a pastry bag.
Canned icing is not ideal for piping. It has a great consistency for spreading on a cake. You may be able to get it thick enough to pipe simply by adding confectioners sugar to it. Try adding 1/4 cup at first and mixing it in. In order to pipe, it should be thick enough to stand up on top of a spoon. Some decorations such as roses require much thicker icing. I wouldn't even try to do them with canned icing. But, if you have confectioner's sugar on hand, you're better off just making icing from scratch.
Makes the butter to make butter icing more firm (so you are able to put it into a piping bag and decorate.) Also makes the butter icing taste sweet ^^, xx source: me, currently taking food technology in GCSE (: hope it helps, LOL sorry if it's a short answer and sorry if it's not detailed and very good. >.<