Piping dots with royal icing - what am I doing wrong?!
Posted: 09 February 2009 09:45 AM   [ Ignore ]
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I cannot pipe a dot to save my life! They keep forming peaks. When I made the icing runnier it did form the flat dots but I think it was too thin. I know rose said to tap it down with a damp brush…but every single one of them is that way.
I used rose’s royal icing recipe and watered it down a little. Any help would be greatly appreciated because my piped dots looked nothing like Rose’s dotted swiss dream!

I tried every trick in the book…stopped squeezing when the dot was formed but it still kept pulling up..instead of a dot it looked like a cylinder. And then did the clockwise whirl of the piping tip to cut the peak but it did not do anything.

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Posted: 09 February 2009 09:57 AM   [ Ignore ]   [ # 1 ]
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For me a damp brush works the best, but you can use a damp finger too.  I know it’s tedious, but you can pipe a bunch of dots first, then flatten them all.  Another suggestion would be for you to use little pearls instead of piping dots.  You can buy them or make them yourself out of fondant.

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Posted: 09 February 2009 10:06 AM   [ Ignore ]   [ # 2 ]
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Thanks Patrincia! Regarding the pearls, they were my first choice but I noticed that the glue I used (gumpaste mixed with a little water) was leaving a shiny glaze around the pearl. Do you have a remedy or tip for that? I was wondering if I used white petal dust (fondant is white) to cover it after it dries if that would help - I have not tried this yet.

Also , I am looking for good tweezers for pearls. The hubby keeps on laughing everytime a pearl escapes my tweezer and catapults itself all over th kitchen.

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Posted: 09 February 2009 10:30 AM   [ Ignore ]   [ # 3 ]
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A dot of royal icing will dry fast, hard, and won’t be shiny.  Earlene Moore sells nice pearl tweezers.

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Posted: 09 February 2009 12:08 PM   [ Ignore ]   [ # 4 ]
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Oh…I should try the royal icing for the pearls next time. Yes…the gum-paste water mixture does take a while to dry!

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Posted: 09 February 2009 12:28 PM   [ Ignore ]   [ # 5 ]
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Just my two cents worth….......I did the royal icing dots on my brother’s wedding cake and I found that using my fingers was more effective than a brush.

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Posted: 09 February 2009 08:13 PM   [ Ignore ]   [ # 6 ]
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damp finger is the best way, but you should also practice flicking the top of the dot off by moving the piping tip to the right (or left) as you finish the dot, which cuts off the tip. this technique is best when piping a border of pearls.

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Posted: 10 February 2009 10:27 AM   [ Ignore ]   [ # 7 ]
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I tried that trick too but the dot became lopsided ...do you flick the top quickly or slowly. I’m not doing a border but more like the dotted swiss dream so each dot is going to stand out and needs to look good. Does rose give any guidelines on how to get the soft consistency icing for her dots. I looked in the book because she is pretty good with the instructions but couldn’t find any. I know the recipe for her royal icing is for a stiff consistency.

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Posted: 11 February 2009 03:10 PM   [ Ignore ]   [ # 8 ]
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quick or slow, doesn’t matter. what you have to do is bring your tip back a bit so you don’t catch the entire ball. but really patting it down with a finger or brush is a fine technique. lots of pros do it that way. everyone gets peaks.

i use rose’s regular recipe. i don’t add anything to make it softer. i think if you want to soften it you can add corn syrup a few drops at a time. i’ve never had trouble piping it. i wouldn’t thin it. as long as you keep it from drying out in the bowl it should be fine.  when i pipe dots i start close to the cake and sort of let the dot fill in then gently bring the tip back to make the domed top. let it set up for a few mins and then tap down the peak. it’s painstaking, take your time and don’t get discouraged.  remember no cake is ever perfect.  NO ONE makes a perfect cake. only you, an perhaps your sister (well, mine anyway) ever see the mistakes. everyone else will see the total package!
jen

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Posted: 11 February 2009 04:54 PM   [ Ignore ]   [ # 9 ]
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Thanks Jen! I was really feeling discouraged that I couldn’t get piping dots right and thought I had no business holding a piping bag if I couldn’t get it right. Glad to know that even the pros get peaks smile.

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Posted: 11 February 2009 05:25 PM   [ Ignore ]   [ # 10 ]
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Jen is absolutely right… you’re the only one who’s going to critique your dots.  I did a cake bordered with dots once… they looked horrible to me, but I got tons of compliments on them.  (this thread really reinforces the reason why I try to steer clear of dots!!!)

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Posted: 11 February 2009 05:32 PM   [ Ignore ]   [ # 11 ]
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Patrincia ...now I know! Next time someone suggets dots…I am going to say…“Are you really sure…how about this ...” smile. I’m trying the pearls tonight ...and the royal icing dots on the weekend.  Let’s see which one will work better. It’s for the cutting cake of a cupcake wedding tree.

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