Floral Flair
You should pipe your petals this size as you move in toward the center of the flower with a ruffle tip.
What is (slightly) smaller? p. 57
Adding more than one color of buttercream frosting to a piping bag creates this effect.
What is a multicolor stripe? p.16
You should do this to make the fondant pliable.
What is knead/roll? p.35
This technique creates a textured look by brushing the lines of the royal icing inward with a wet paintbrush.
What is brush embroidery? p.48
This tip is most commonly used to write, make dots and pipe intricate designs.
What is a (small) round tip? p.46
Use your fingers to press a hole into a fondant cone to make this part of a flower.
What is the innermost layer/center? p.65
Stir gel food coloring into a small dollop that is this temperature and consistency to make small changes at a time to the tint of a white buttercream frosting.
What is a warm liquid? pp.15
Be sure to use this to keep fondant from sticking.
What is cornstarch/powdered sugar? p.35
It is important to do this before filling in cookies with royal icing so that it won’t drip off the cookie.
What is outline the edge? p.53
This tip is most commonly used to make rosettes or pipe a border.
What is a star tip? p.58
To create this object, place a dab of water in the center of a fondant square and fold two opposite corners together, pinching down, before cutting through the center.
What is a leaf? p.60
To create this clockwise shape, you start piping at an angle in the center, moving to the outer edge, before piping over the base circle and moving back to the center.
What is a swirl? pp.12-13
Silicone molds are different from plastic molds in this way.
What is more flexible/detailed? p.38
You can use one of these tools to wipe off royal icing when you make a mistake.
What is a spatula/toothpick/damp paintbrush? P.46
This tip can be used to make a crosshatch design that covers large gaps in cupcake/pull-apart cakes so there is relatively flat surface for decorating.
What is a basketweave tip? p.81