This is one of those essential tips you need to have in your tools to execute many types of design elements from writing on your cake to borders and applying surface texture. Take the time to practice with on a plate or the counter to make sure you know the correct pressure and angle of the bag before piping icing directly on your cake.
This can be a lovely way to fill in ares on your cake or create a repeating design that looks kind of retro.Try making a series of diamonds in different colors snugged up against each other for a truly spectacular design. Hold your piping bag at a 60 degree angle and pipe your Zigzag line using consistent pressure so the line has the same width throughout. Make the design wider in the center and create a clean end by letting off the pressure and take the tip off gently. If there is a little tail on the end wait until the icing is slightly dry and press your fingertip on the tail to gently smooth it down.
Mastering the piped line is an essential skill for any cake decorator because it is this technique that makes up all writing on cakes. So if you want to wish someone Happy Birthday in icing practice your lines on templates and counter tops until you can create even widths and clean endings. To pipe lines with a round tip hold the bag at a 60 degree angle and start by touching the tip very softly to the surface and squeeze with even pressure along the length of the line. Do not drag the tip or you will end up with narrower sections and broken lines. Simply allow the icing to spool out evenly where you want the line to be in the design.At the end of the line release the pressure and lift the tip off the line. If there is a little tail you can smooth it down carefully.
This technique is perfect for borders and looks a little like a string of pearls.Simply hold the piping bag at a 60 degree angle and create a teardrop of icing by applying pressure and then easing off. Continue to pipe teardrops positioning the bulb of each on top of the tail of the previous one. This makes a smooth pretty line.
This design is produced by piping continuous curving lines with a round tip. Cornelli Lace does not overlap itself and can make the most simple cake design look elaborate and complicated. Your icing should not be too stiff when trying this technique or it will be very difficult to sustain the pattern due to cramping fingers!
This is a pretty comma shaped piped design that can be used for many patterns. Hold your piping bag at a 90 degree angle and apply pressure to create a bulb then ease off the pressure twisting either up or down to create a curving "C" shape with a tiny tail. As you create the tail angle the piping bag backwards towards the bulb smoothing any peaks onto the tail.
Creating a bulb using a round tip is a good skill to master because tiny smooth bulbs can be used in many cake designs such as Swiss dotted lace, embroidery and even as eyes for your molded fondant creatures. To make bulbs you need to hold the piping bag at a 90 degree angle, not touching the surface of the cake, and apply enough pressure to form a circle of icing. Ease off the pressure and lift the tip off the bulb pressing gently into the icing to create a smooth top. If you have little peaks on your bulbs gently press the tops with your fingertip after the icing has crusted a little.