Mastering the Piping Border
Piping a border is about rhythm and consistent pressure. You control the shape with the angle of the tip and the squeeze of the bag, while the surface dictates the grip of the icing.
Consistency is your true medium
If your frosting is too soft, the border will slump; too stiff, and your hand will cramp. Practice on a flat plate first to find your speed.
- pastry bag
- coupler
- piping tip
- offset spatula
What goes in.
- 2 cupsstiff-peak buttercream
Maintaining constant pressure
Hold the bag at a 45-degree angle to the cake. Apply steady pressure until the icing grabs the surface, then release pressure slightly as you pull away to finish the tail.
The method.
Fill the bag
Fold the top of the bag over your hand to create a cuff. Scoop icing in, then untwist and squeeze to force the air bubbles out of the tip.
Steady your hand
Anchor your dominant hand near the tip. Use your non-dominant hand to guide the angle of the bag while applying pressure with the palm of your dominant hand.
Establish the rhythm
Pipe a continuous motion. If doing a shell border, squeeze until a small mound forms, then pull back and down to create the tail, overlapping the next shell onto that tail.
Managing transitions
When you run out of icing, stop squeezing while the tip is tucked behind an existing shell. Swap bags and start by overlapping the new icing over the old tail to hide the join.
Other turns to take.
The Bead Border
Use a round tip. Pipe individual dots, lifting the tip completely off the surface before starting the next dot to keep the shape uniform.
The Rope Border
A complex weave requiring you to alternate between overlapping 'S' shapes that look like a twisted cord.
When it doesn't go to plan.
Keep your piping bag only half-full; it is easier to handle and keeps the heat of your hands from melting the icing.
If your hands are warm, rest the bag on a cold counter between sections to firm up the fat in the frosting.
Wipe your tip with a damp cloth every few inches to keep the edge sharp and clean.
The ones that keep coming up.
Why is my frosting breaking as it comes out?
Air bubbles are caught in the tip. Stop, twist the bag tighter, and squeeze a small amount of frosting back into the bowl until the flow is solid.
How do I make the border perfectly straight?
Rest your piping hand on the edge of the cake board or a stationary object while you pipe to stabilize your movement.
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