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Professional Chef Training
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Star Tube:
For making stars, shells, rosettes, ropes,
zigzags,
puffs, fleurs de lis and scrolls.
Varieties.
Round Tube:
For writing, dots, pearls, strings,
outlines and beads.
Rose Tube:
For making roses, rosebuds, sweet
peas and ruffles.
Leaf Tube:
For making leaves.
Basket Weave Tube:
For making plain and ribbed
Stripes and the basket weave design
One of the major advantages of
the polyester bag, aside from being reusable and comfortable to hold, is that
it can be used with a coupler so you can change tubes without emptying or
changing bags.
To cut a bag to accommodate
the coupler, separate the coupler and drop the base, narrow end down, into the
bag. Push down the coupler as far
as it will go. With a pen or
pencil, mark the spot on the outside of the bag where the bottom thread is
outlined against the material (Figure 1).
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Push the
coupler base back through the bag opening; threads should be showing (Figure
3). To secure a tube in place,
slip it into the coupler base and twist the ring over it, threading it onto
the base (Figure 4).
To
fill a bag: fold down
the top to form a generous cuff and hold it beneath the cuff.
Use a long spatula to fill the bag 1/2 full.
Filling more risks melting and softening the icing from the heat of
your hand (Figure 5).
To remove the icing from the
spatula, hold the bag on the outside between your thumb and fingers and pull
the spatula out of the bag, pinching the icing (Figure 6).
Unfold the cuff and, using the side of your hand, force icing toward
the tip (Figure 7). Twist the bag
closed. To be sure that no air is
trapped in the bag, squeeze small amount of icing into a bowl.
It is a good idea to do this when refilling the bag or the little
explosion of air when old icing meets new can disrupt the piped decoration.
To hold bag:
Place the twisted part of the bag in the “V” between your thumb and
forefinger. Lock your thumb over
your. Press your remaining fingers
against the side of the bag so that when you squeeze the icing, you
squeeze from
the side while your thumb releases from the top.
(See Figure 1.)
Steady
the front end of the bag with the fingers of the other and to support the
weight of the bag and to establish the direction of the tip.
This
buttercream is for practicing piping techniques:
2 # 4 oz.
vegetable shortening
4 #
powdered sugar
3-4 oz
egg whites
Vegetable
shortening stays firmer at warm temperatures than does butter, because it has
a higher melting point. This
quality makes it suitable for playing with decorating techniques, but makes it
undesirable for eating because the melting point makes it feel like an oily
skin against the palate.
Practice
buttercream may be reused almost indefinitely.
Re-beat, occasionally using a flat beater at slow to medium speed to
keep it smooth. It may be chilled
to speed up firming if it softens during use.
The
two most important criteria for piping decorations with a pastry tube (in
addition to icing consistency) are the position of the bag and the amount and
type of pressure applied.
Position of the bag: the position in which the bag is held must be
precise to produce a specific design. Position
refers both to the angle of the bag relative to the work surface and the
direction in which it points. The
two basic angles at which the bag are positioned are: 90 degrees
(perpendicular) and 45 degrees (halfway between vertical and horizontal).
When
decorating, one hand is used to
squeeze
the bag and the other to help establish and steady the angle. If
drop flowers or stars come out asymmetrical, chances are the bag is not being
held at a 90-degree angle perpendicular to the decorating surface.
FIGURE 1
When
decorating, one hand is used to squeeze the bag and the other to help
establish and steady the angle. If
drop flowers or stars come out asymmetrical, chances are the bag is not being
held at a 90-degree angle perpendicular to the decorating surface.
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FIGURE 1
Most
tubes have symmetrical openings, however, there are some tubes, such as the
rose tube, which are broader at the base than the tip.
When this is the case, the position of the tube must also be
considered. The rose tube is
almost always used with the broad end down.
Direction
of the bag: this
refers to the direction in which the end of the bag farthest from the tip is
pointing. It is most easily
described by using the position of numbers on a clock face.
To better visualize this, try holding the bag at an angle to the
surface and keeping the tip in place, make a circle with the back end of the
bag by rolling your wrist. Imagine
that the circle is a clock face.
It is also particularly important to release all the pressure before lifting off the tube to prevent little tails of icing from forming. Try wiggling your fingers slightly to be sure they are not inadvertently exerting pressure before lifting off the tube.
STAR This
makes a very attractive outline to border a cake or can be useful to fill in
sections or even the entire surface of a cake.
Place the stars close enough together so that the points interlock and
fill in all gaps.
Icing consistency; Medium; Tube;
any star tube (18 or 22 is a good size for most borders)
Position of bag: 90 degrees upright angle, tube ¼” above the
surface.
Method: Squeeze bag firmly without moving it until the
icing star is as wide as you desire. Push
tube down slightly and stop squeezing. Slowly
and precisely lift the tube straight up and away.
Two
of the most common problems show up when piping stars:
1.
continuing
to squeeze while lifting off the
surface
2.
not
holding the tube upright for a
symmetrical decoration
ROSETTES are often used as continuous borders or, when
piped with a large tube and widely spaced, as a decoration for portion size.
Icing consistency; Medium; Tube;
any star tube. Position of bag: 90-degree, upright angle, ¼” above surface.
Method: as you squeeze out
the icing, move the tube in a slight arc, from
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Icing consistency; Medium; Tube;
any star tube (18 and 22 are most commonly used).
Position
of bag: 45 to
90-degree angle at
Gradually relax the pressure
as you lower the tube to the surface. This
gradual tapering forms a graceful tail. Stop
the pressure and pull away the tube without lifting it off the surface to draw
the tail to a point (Figure2).
To
make a second shell for a border, line up the tube at the tip of the first
shell’s tail (Figure 3). The
slight forward thrust of the icing will just cover the tail of the preceding
shell. When viewed from the side,
the shells should be gently rounded, not humped.
If they are humped, you are lifting the tube too high above the work
surface.
FIGURE 1
FIGURE 2
REVERSE
SHELLS provide an
interesting variation. The reverse
shell border produces shells, which alternate in direction.
Icing consistency; Medium Tube;
any star tube (18 and 22 are most commonly used).
Position
of bag: 45 to
90-degree angle at
RUFFLES are used on the sides of a cake.
Icing consistency; Medium Tube;
any rose tube (104 is often used).
Position of bag: 45 degree angle at
Method: squeeze firmly using a back and forth motion to
produce zigzag ruffles
FLEUR de LIS is yet another variation of the shell.
A fleur de lis is composed of 3 shells; a regular and 2 reverse shells,
and is most often used for the sides of cakes.
Icing consistency; Medium Tube;
any star tube (18 and 22 are most commonly used).
Position of bag: 45 degree angle at
Method: pipe an elongated shell (Figure 4).
To its left, pipe a reverse shell, shaped like a regular question mark
(Figure 5). To its right pipe
another reverse shell shaped like a backward question mark.
Allow
the tails of the reverse shells to come up on top of the center shell, being
careful to have all tails meet to form a point (Figure 6).
FIGURE 1
FIGURE 2
Figure 1
Figure 2
Figure 3
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SHELLS WITH FLUTE combine 2 different piping techniques; the shell
and the stand up petal used for a sweet pea.
Icing consistency; Medium
Method: make a shell border, allowing a little extra room
between each shell to accommodate the flute (Figure 1).
To make a flute, use the rose tube 104.
Allow the wide end of the tube to rest between the 2 shells.
Squeeze the bag while raising the tube slightly to allow the flute to
rise between the 2 shells (Figure 2). Stop
the pressure, lower the tube, and pull away.
Repeat this procedure between every shell or every other shell.
DOTS AND PEARLS in staggered rows can create a lovely, graceful
border. Dots are subtle and
delicate on the sides of a cake.
Icing consistency; Medium; Tube:
any round tube (3 is a nice size for the sides; 8 for a 12” base; 6 for a
9” base; 4 for a 6” base). Position of bag: 90-degree, upright to surface, tube slightly above
surface.
Method: squeeze with steady, even pressure.
As the icing begins to build up, raise the tube with it keeping the tip
buried in the icing. When a
well-rounded shape is achieved, stop the pressure as you bring the tip to the
surface. Use the edge of the tip
to shave off any point, moving the tip in a clockwise direction.
Points can also be removed by waiting until the icing crusts slightly
and pressing gently with a fingertip. If
the icing is still soft, dip the tip of your finger in water first.
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Icing
consistency; Medium;
Tube: any star tube (18 and 22 are most commonly used).
Position of bag: 45-degree
angle at 4:30, tube lightly touching the surface.
Method: squeeze with steady, even pressure.
Move the tube up, around and down to the right to create a sideways
“S” curve. Start squeezing and
lift the bag away. Insert the tube
under the left side of the “S” and repeat the same procedure, lifting the
tube as you pull it up and around.
FIGURE 1
FIGURE 2
BASKET WEAVE: when the basket weave is used to decorate the
sides of a cake and flowers are used on top, it creates the illusion of a
basket filled with flowers.
The
basket weave is an easy but somewhat time-consuming technique.
Since the entire sides of the cake are covered with icing, only the
thinnest layer of frosting should be used to frost the cake.
Icing consistency; Medium; Tube:
3 and 47. Position of bag: 45-degree angle at
Method: basket weaves go more quickly if 2 bags are used.
Tube 3 is used for vertical stripes.
Starting at the top of the cake, touch the tip to the surface to attach
the icing and then raise the tube slightly to allow the icing to fall freely
against the side of the cake. (This
will produce a more even line.) Squeeze
evenly and firmly, drawing the tube down the side to the bottom and touch the
tip at the bottom.
For
horizontal basket weave, use tube 47 with serrated side facing up.
Use the round line as a guide for the stripes.
With the tip touching the surface, start squeezing, lifting slightly to
ride over the vertical line. Stop
squeezing and pull very slightly to straighten the stripe.
Touch down to the surface to attach.
Space the second stripe one stripe width away from the first.
Repeat until reach the bottom of the cake.
Starting
from the top, drop a second vertical line down the side of the cake to cover
the right edges of stripes (Figure 1). For
the second row of stripes, pipe between the first row, again using the
vertical line as a guide. To
create the illusion of wicker weaving in and out, be sure to tuck the tip
slightly under the vertical line before you begin squeezing.
Don’t worry about small gaps, real baskets have them too!
(See Figure 2.)
NOTE:
For a different variety of basket weave, use tube 47 for the vertical
and horizontal lines.
SCROLLWORK: albeit a bit baroque, scrollwork lends a
charmingly antique quality to the sides of the cake.
Icing Consistency: Medium
Tube: 3 and
16 (a round tube and a star tube)
Position of bag: 45-degree angle
Method: Use tube 3, touching the surface lightly, to draw
an inverted “C” shape with a long tail pointing to the left.
Starting at the top of the “C”, draw a second “C” with a long
tail upside down. Continue around
the cake, reversing “C” shapes as you go.
Add curved lines to the tails of the “C” (Figure 1).
With
tube 16, trace over the design, making a series of feathery reverse shells,
all facing the same direction (Figure 2).
NOTE:
for a softer effect, use a round 5 tube in place of the star tube
(Figure 3).
STRING WORK is unquestionably the most refined and elegant of
all borders. All it really
requires is patience and icing of the proper consistency.
Royal icing made with liquid egg white is ideal.
Buttercream works if the strings are kept relatively short.
Icing Consistency: Thin
Tube: Any small round tube (3 is often used).
Position of bag: The height of the bag should be shoulder level
and at
Method: with dots of icing, mark a row of equally spaced
points around the perimeter of the cake. Touch
the tip of the tube to attach the icing at the first dot.
While squeezing, pull the bag away from the surface toward you.
Continue squeezing to allow the icing to droop naturally.
Resist the temptation to follow the droop of the icing with the tip.
The tip should be the same distance from point to point.
Stop squeezing and touch the tip to the next dot to attach the loop.
Continue around the entire cake. To
form a double row of string work, complete the first row and then pipe a
second row of shallow loops inside the first (Figure 4).
For an even more striking effect, overlap the string work to create an
interwoven look (Figure 5).
Figure 1
Figure 2
Figure 3
Figure 4
Figure 5
Use
1 egg white for each 5.25 ounces of powdered sugar
500
grams
powdered sugar
50
grams
cornstarch
40
milliliters
water
10
grams
leaf gelatin
25
grams
royal icing
DROP FLOWERS are the simplest flowers to make.
They can be piped directly onto a cake or onto wax paper to be airdried
or frozen and then lifted onto the cake.
Icing
Consistency: Stiff; Tube: Any star tube or drop flower tube (closed star)
Position
of bag: 90-degree, upright angle, tube ¼” above surface; Method: for a
straight flower, squeeze the bag firmly without moving it until the icing
flower is as wide as you desire. Push
the tube down slightly and stop squeezing.
Slowly and precisely lift the tube up and away.
For
a swirled flower, turn the hand holding the bag as far to the left as
possible. As you squeeze, turn
your hand to the right as far as possible and stop the pressure.
This should be a gradual motion. It
helps to use the surface as a pivot by pressing the tip lightly to the
surface. Dot the centers of
desired using a round 3 tube and contrasting color.
SWEET PEA can be piped in sprays directly onto a cake or
made ahead. If made from royal
icing, the sharp stem can be poked into the side of a cake to suspend the
flower firmly in place.
Icing Consistency: Stiff;
Tube: any rose tube and a #3 round tube for the stem; Position of bag:
45-degree angle at
Method:
to make the base, rest the wide end of the rose tube on the surface with the
narrow end up and very slightly elevated.
As you start squeezing, swing the tube gradually form
For
the petals, rest the tube on the surface at the bottom center of the base with
the narrow end pointing straight up. As
you squeeze, raise the tube slightly, then lower and stop the pressure.
Rock your hand slightly forward to break off the icing.
Repeat this procedure to make 2 side petals angling the tube first
slightly to the left, then to the right.
For
the stem, use a # 3 round tube to touch the base of the flower, as you squeeze
to build up icing, gradually draw the tube away, relaxing the pressure to form
the stem.
LILY OF THE VALLEY: There is a special tube and
technique that makes it possible to capture this charming bell shape.
Icing
Consistency: Stiff; Tube: 1 and 80
Position
of Bag: 45-degree angle
Method:
Pipe a narrow curved stem with a number 1 tube. Use a wet, fine paint brush to
smooth out any bumps and bubbles (Figure 1). Pipe the outline of a leaf and
several tiny stems off the main stem. Each small stem will hold an individual
blossom (Figure 2).
Change to a number
80 tube. Hold the tube slightly above the surface, curved end toward you.
Squeeze out a small amount of icing until it curves upwards. Then touch the
bottom of the curve to the cake and continue squeezing while moving up and
over toward you in a slightly circular movement (Figure 3)· Stop the pressure
completely and pull away the tube. To keep the
ROSEBUDS AND HALF
ROSE: These flowers
are exquisitely realistic. They can be formed directly on the cake or made
ahead.
Icing Consistency: Stiff
Tube: Any rose tube (104 is often used); number 3 round
tube for the stem and sepals
Position of Bag: 45 degree angle at
Method:
With the wide end of the tube touching the surface, start squeezing, moving
the tip sharply back and forth to create a cupped base. Release the pressure
and twist your hand slightly to the right to open up the right side of the cup
and keep it from curving over. Slide the tip down and away from the side to
release the icing and create a sharp edge (Figure 1).
Line up the tube so that the entire opening touches the
entire right edge of the base. Leaving the tube still and in place, squeeze
the bag firmly. Icing will catch the edge and roll itself into an interlocking
center bud (Figure 2).
Attach the stem or go on to create a half rose.
For a half rose, hold the tube wide end down and narrow
end straight up to the left of the base Squeeze. raising the tube slightly,
then lower and stop the pressure to form a side petal (Figure 3). This is the
same basic motion as for the base only it stops midway at the center of the
flower. Follow the Same procedure to make a second side petal, going from
right to left and Slightly overlapping the first petal (Figure 4). To form
stem and sepals, use round tube # 3. Touch the base, allowing icing to build
up while gradually drawing the tube away (Figure 5). Bury the tip in the base
and gradually relax the pressure as you move the tip up the petal and slightly
away to form 3 sepals.
PIPED ROSE: There is
something about a rope piped from a pastry tube that is pure magic. People are
always spellbound when watching a demonstration of piped roses.
Piped roses make a time honored decoration for any cake.
For a new twist, make royal icing rose candleholders by inserting a candle in
the center of each rose before the icing dries. When the icing has dried
completely, lay the rose on its side and pipe a 1 1/2 inch stem from its base.
When thoroughly dry, poke the stem directly into the cake by first making a
small hole with a metal skewer.
Icing Consistency: As stiff as possible while still
squeezable
Tube: 12 round tube for the base; any rose tube (104 is
most often used) for the petals
Position of Bag: For base: rose nail is held in left
hand, bag at 90 degree upright angle, tube slightly above nail.
For petals: 45 degree angle at 4:30, tube with wide end
touching base and narrow end turned slightly inward and then gradually outward
for each row of petals.
Base: Attach a wax paper square to the rose nail with a
dot of icing. Hold the bag perpendicular to nail, with the number 12 round
tube touching the center. Squeeze
with heavy pressure, keeping the tip buried in the icing until you build up a
good size base (Fig 1). Ease pressure as you gradually raise tube to form a
bottom heavy conical shape (Figure 2). This
base should be 1 ½ times as high
as the opening of the rose tube used to make the petals (Figure 3).
Bud: hold the
bag at a 45-degree angle to the nail, with the back over to the right so your
fingertips face you. Touch the
wide of rose tube 104 to the top of the icing base, with the narrow turned
slightly inward (Figure 4). As you
start to squeeze, pull the tube up and away from the top of the base,
stretching the icing into a ribbon band (Figure 5).
At the same time, turn the nail counterclockwise and swing the band of
icing around the tip and back down to where you first started, overlapping
starting point and continuing down to the bottom of the base for stability
(Figure 6).
First Row of 3 Petals: Touch the wide end of the rose
tube to the icing bud close to the bottom, with the narrow tube end pointing
straight (Figure 7). Turn the nail counterclockwise and move the tube up,
around, and down toward you in a half circle motion to form a petal Figure 8).
Turn the nail a ½ turn for each
petal.
Following the same procedure, start at the base of the
first petal, overlapping it slightly, and squeeze out icing as you move the
tube up, around, and down toward you to form a second petal (Fig, 9).
Again, following same procedure, start at the base of the
second petal and squeeze out icing as you turn the nail to form a third petal,
slightly overlapping the first petal (Figures 10 and 11).
Second Row of 4 Petals: Touch the wide end of the rose
tip to just under the first row of petals in the center of one of them, with
the narrow end of the tube pointing slightly outward. As you squeeze, turn the
nail a 1/4 turn and move the tube up, around, and down to form a petal.
Starting at base of this petal, following the same procedure to make 3 more
petals. The petals should be same height as those in the first row (Figures 12
and 13).
Third Row of 5 to 7 Petals: Touch the wide end of the
rose tube to the base under the second row of petals in the center of one of
them, with the narrow end of the tube pointing slightly farther 1 out than the
previous row. Again turn the nail slightly and squeeze out the first petal.
Follow the same procedure until the last row of petals has been completed
(Figure 14).
TIP: If you wish to curve the edges of the petals, dip a
fingertip in cornstarch and gently mold them.
Remove the rose from the nail by lifting the wax paper
square from the nail. If you haven't used wax paper, remove the rose with
scissors held in a slightly open position (Figure 15). Do not close the
scissors until the rose is positioned on the cake or other surface.
ROSE FIGURES:
PIPED
LEAVES: Pale green tinted icing leaves, piped around and between the roses, add
a nice touch. Icing Consistency: Thin
Tube: 67 or 352
Position of Bag: 45 degree angle Method: There are 2
basic types of piped leaves: the plain or flat leaf and the ruffled stand up
leaf.
For a plain leaf, touch the tip to the surface and
squeeze gradually drawing the tube away. Release
the pressure gradually drawing the leaf to a point (Figure 1). It is practically
impossible to get a sharp point using a notched leaf tube, which produces a
center vein. For a leaf with a precise point but a less defined center vein, use
tube 352. One of the pointed ends should face down
For a stand up leaf, squeeze with heavier pressure to
build up a base to support the leaf. Then
pull the tube straight up away as you relax the pressure and draw to a point
(Figure 2) you have built up an adequate base and the leaf will not stay up, the
icing is too thin or soft.
Recipes
Page
Recipe
7
Devils Food Cake
7
Ganache
7
Swiss Buttercream
8
Modeling Chocolate
8
White Modeling Chocolate
8
Milk Chocolate Modeling Chocolate
8
French Buttercream
9
White Chocolate Buttercream
9
Simple Buttercream
9
Meringue-Type Buttercream
10
Cocoa Fudge Icing
10
Caramel Fudge Icing
11
Quick Fudge Icing
11
Flat Icing
11
Royal Icing
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