Does anyone know this pattern?

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Permalink Reply by June Kowalczyk on October 24, 2012 at 10:38am

I thought that piping was a definite no go for you as I was going to suggest something like this Mizztry. I can pipe if I am following a outline, not good at the free hand thing at all.  I have whole set of these impressions from Wilton. They were dead cheap. Got a whole set with my 40% coupon @ Michael's.   :o)

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Permalink Reply by Mizztry on October 26, 2012 at 8:30am

Hi,

I am not completely a no for piping. I am like you June if I have an outline to follow I am fine.  I just can't do it freehand, I will most likely mess it up then!! HA HA...

Great so impression mat it is!! Thank you ladies! I Will let you know how it goes. This cake is for end of November :)

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Permalink Reply by June Kowalczyk on October 26, 2012 at 9:29am

Good luck. Post pictures. Oh by the way, if you use royal icing, it pipes so nice. I use Alton Brown's recipe from Food Network & use lemon juice instead of water. That was a tip from Tim a CWB member. Helps the icing flow & not break. :0)

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Permalink Reply by Katy Nott on October 26, 2012 at 10:19am

Certainly does June and it tastes better too - gives it a lovely tang

June Kowalczyk said:

Good luck. Post pictures. Oh by the way, if you use royal icing, it pipes so nice. I use Alton Brown's recipe from Food Network & use lemon juice instead of water. That was a tip from Tim a CWB member. Helps the icing flow & not break. :0)

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Permalink Reply by Mizztry on October 26, 2012 at 10:51am

Royal Icing has egg in it though no?...can you do it eggless? The client wants everything eggless...

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Permalink Reply by June Kowalczyk on October 26, 2012 at 11:16am

Yes Mizztry

You use pasturized egg whites.  So, I guess it is buttercream..... no eggs.

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