Using the Writing Tube
The plain writing tube is one of the most used tubes in the icing
kit. It is available in four sizes; 0, 1, 2 and 3. The 0 tube has the
smallest opening and is used for very fine lattice work, lettering, fine
scrolls and dots. No. I writing tube is probably, however, the most
useful size. While also producing fine, delicate lines, it is not as
difficult to manipulate as the former.
Particular care should be taken when mixing icing for fine line or
lattice work. The smallest lump in the icing sugar can cause a blockage
in the tube and result in unnecessary delay.
Lines and dots. Hold the icing tube in an upright position and allow its
point to touch the cake where the design is to commence. Squeeze
lightly, and, at the same time, lift the tube from the cake in a slow,
steady movement. Draw the thread of icing in a straight line to the
required distance. Cease the pressure, and gently drop the point of the
tube back on to the cake. Lift the tube quickly: if, allowed to touch
the cake during the time the thread of icing is being drawn across, it
is likely to result in a crooked, mis-shapen line. This type of
decoration is frequently used for the top or corners of a cake. Do not
attempt to lattice the- sides until practice-perfect on a flat,
horizontal surface.
Dots are made with the same tube. The icing should be a little firmer
than that used for lattice work. Hold the bag in an upright position and
lightly touch the tip of the tube on the cake. Press the icing from the
tube by squeezing the bag gently. When the dot of icing is the required
size, release the pressure and lift the tube quickly from the cake.
Unless this is done smartly, the dot will have a long peak. Size is
governed by the pressure applied.
Lettering and figures. The plain writing tube is best for lettering
and figure work on cakes. When practising, write or print the words and
figures on a piece of paper, and attach to the back of a sheet of glass.
Follow the outline carefully with the icing tube. When working on an
actual cake, it is a good idea to write the name first on a piece of
greaseproof paper and prick the shapes on to the cake with a pin.
| Paper icing bag: The ends of the paper should be folded over
in order to seal the icing in the bag. |
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| Paper bag in use: Hold between the first and second fingers,
and press the folded ends with thumb |
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| Waterproof bag in use: twist open ends of the bag and hold
them between the first finger and thumb. |
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| Writing tube: The design on the right was made with this
tube. |
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