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Pipework Practice
For those who have had no previous experience in icing and cake
decoration, it is suggested that icing practice be carried out on an
upturned cake tin, or a sheet of glass or cardboard. The icing can be
scraped off, replaced in the bag, and used over and over again. Skill
with icing tubes is only obtained by continual practice.
The upturned cake tin affords experience with horizontal or vertical
surfaces such as will be encountered when icing a cake. The glass gives
a firm, easy, workable surface, and, as the student becomes familiar
with the various tubes, a guide pattern for designs may be fixed under
the glass and simple designs carried out.
Use royal icing for practice work. Attach the tube to the screw and
place a spoonful of icing in the bag. Avoid having too much icing in the
bag at one time, as a very full bag is difficult to handle.
If a paper icing-bag is used, fold the ends of the paper over the icing
to seal it in. Hold the paper icing-bag between the first and second
fingers, and press the folded ends with thumb (see illustration).
If using the waterproof bag, twist the open ends and grasp them between
the first finger and thumb. This pressure at the top of the bag prevents
the icing from oozing out when squeezed through the tube. Hold the bag
in the right hand and guide it lightly with the tip of the forefinger of
the left hand. Pressure from the fingers of the right hand forces the
icing out of the bag in an even flow.
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