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If you've got a good penmanship and you can write good on a cake, then you can free hand it.
But for someone, like me, who doesn't, this letter impression set comes in so handy.
So, what I'm going to do is write out "Happy Birthday Sofia."
It's got interchangeable letters and I set up "Happy."
I take it and I just push it into the cake.
Now look how easy that is.
I've got my "Happy," It's Perfect.
I'm going to take off my "Happy."
Now it's going to give me a guide line in which I can pipe into later.
It's going to make everything nice and even, and nice and perfect.
So, now I'm going to put in my "Birthday" in.
What I usually do is put all impressions in first and then I pipe over it because
if I didn't think it was centered, I could just run my spatula over the top, smooth it out,
and then put another stamp into it.
If I was to pipe over it, then it's a one shot deal. You'd have to scrape it off.
This makes life a lot easier.
You'll want to pipe your boarder after the letter impression set,
otherwise when I push down, I'll push into my boarder.
So, I center my "Birthday," alright…
Nice and straight, push it in and bada bing!
Take my "Birthday" out.
Now, I'm going to put my "Sofia" in. She's daddies little princess.
Put this towards the bottom.
Perfecto!
So now, I have "Happy Birthday Sofia."
I'm going to use a #4 tip and now I'm just going to over pipe it.
Now you get even spacing, perfect letters, and it's even good when you're learning how to write
it helps you practice.
You can use this tool on fondant or butter cream, it doesn't matter.
This guide makes it fool proof to line all your letters up and just take somebody who might not
be a good writer or someone with good penmanship to become a good writer.
The last thing I'm going to do is pipe a boarder.
The most important thing in piping is to have a nice steady hand…
and even pressure, and remember to stop squeezing the bag before
you lift up the end of the tip.
You want the icing to drop nicely.
Violà! You've got a personalized cake for your favorite someone.