In this advanced piping techniques page, I am going to talk about the forms of piped cake decorations that go beyond the basic piping techniques. By advanced piping techniques, I mean mixing and matching the basic piped designs as well as using those techniques to create elaborate designs and gravity defying patterns. Some of these advanced techniques include the Lambeth method, Oriental Stringwork, Overpiping and Australian Stringwork. While the Overpiping techniques can be used for both buttercream and royal icing, the other techniques, particularly those with gravity defying features can only be used for royal icing. Each of these techniques is explained in detail in later sections of this page.
If you are new to piped cake decorations I would recommend that you learn and practice the basic piped cake decorations first, before moving on to the advanced piping techniques on this page.
As recommended in my basic piped cake decorations page, the best way to learn and master the art of piping would be to watch someone doing it and then you go on to practice it yourself. You can join a local cake decorating class, or enroll in an online cake decorating class.
|Piping Buttercream Borders|
Turn your next creation into a timeless masterpiece with everyone's favorite icing: Buttercream! With Roland Winbeckler, the father of American cake decorating, you’ll make perfect decorating icing, roll your own parchment piping bags and even tint the icing right in the bag! Start with simple shells, swags and scrolls before diving into rustic rosettes, flawless filigree and dramatic drop strings. Also included is a buttercream technique for the hottest thing in cake these days: ombré ruffles. Roland will show you how to cultivate your skills on a practice board before heading to the turntable.
|Learning the Lambeth Method|
The Lambeth Method brings unmatched intricacy and depth to cake designs through layers of elegant over-piping. Reach new heights in your piping repertoire by adding these traditional techniques that are now back on trend. Join master decorator Wendy Kromer and learn everything you need to create your own Lambeth-style cake designs. Using three modern projects, Wendy will teach you to pipe 12 Lambeth border constructions: pearl, serrated, crescent, lattice and so much more. You'll even get Wendy's professional advice for designing, pricing and transporting your own Lambeth-style cakes. Don't miss your chance to add this rare and remarkable technique to your skill set.
|Contemporary English Over-Piping|
Learn how to make sophisticated cakes that are fit for royalty with royal icing maestro Ceri and his modern take on classic over-piping. Ceri walks you through advanced piping techniques for sweeping scrolls, beautiful barrels and stacked line work that you can use time and again to wow friends and clients. Pipe darling miniature roses, perfect for finishing cakes, cupcakes and cookies. Make a pastillage dome with over-piped lattice work. And learn to control your icing consistency for impressive results on every project.
|Elevating Oriental Stringwork|
Expand your repertoire of advanced piping techniques with delicate Oriental stringwork. Join distinguished cake artist and instructor Toba Garrett, and start with the basics: make and use the perfect royal icing to ice your cake for a super-smooth finish and razor-sharp corners. Move on to measuring and marking your cake, before Toba guides you through piping a traditional design with gorgeous Oriental stringwork. Then, create a more modern design that incorporates trellis piping and a piped ornament for tremendous style. Toba will even teach you tips for safely transporting this sophisticated style of cake. Deliver gravity-defying stringwork that has the elegance customers crave and the precision judges look for.
|Mastering Australian Stringwork|
Build a bridge from design to delight as you add Australian stringwork to your cake-decorating repertoire. Clients and friends alike will marvel at your perfect bridgeless extensions as royal icing appears to float right off the cake. Award-winning cake artist Mark Seaman guides you through the process from conception to completion, teaching you flawless technique and tips of the trade along the way. You’ll love Mark’s step-by-step approach to designing and applying intricate Australian stringwork to cakes of any size.
Hope you find this page useful.
Happy Decorating :)
Nov 17, 19 10:17 AM
Here is an easy cheesecake recipe for a classic baked cheesecake. With just 6 main ingredients, learn how to create the best, no-fail cheesecake every single time with my easy tips and techniques.
Nov 10, 19 09:25 AM
Absolutely decadent, fudgy almond brownies with just the right combination of nutty flavor, perfect for those who like brownies with nuts. Try it and you will be hooked!
Nov 01, 19 11:35 AM
Simple chewy brownie recipe with lovely crinkle top and a decadently moist texture. These homemade brownies are perfect for cutting into shapes and decorating.