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TLE

Essentials of Decorating
Icing Consistency
If the consistency of your icing is not right, your decorations will not be right either. Just a few
drops of liquid can make a great deal of difference in your decorating results. Many factors
can affect icing consistency, such as humidity, temperature, ingredients and equipment. You
may try using different icing consistencies when decorating to determine what works best for
you. As a general guideline, if you are having trouble creating the decorations you want and
you feel your icing is too thin, add a little more confectioner's sugar; if you feel your icing is
too thick, add a little more liquid. In royal icing recipes, if adding more than 1/2 cup
confectioner's sugar to thicken icing, also add 1-2 additional teaspoons of Meringue Powder.

Stiff icing is used for figure piping and stringwork and for decorations like roses,
carnations and sweet peas with upright petals. If icing is not stiff enough, flower petals will
droop. If icing cracks when piped out, icing is probably too stiff. Add light corn syrup to
icing used for string work to give strings greater elasticity so they will not break.
Medium icing is used for decorations such as stars, shell borders and flowers with flat
petals. If the icing is too stiff or too thin, you will not get the uniformity that characterizes
these decorations.
Thin icing is used for decorations such as printing and writing, vines and leaves. Leaves
will be pointier, vines will not break and writing will flow easily if you add 1-2 teaspoons
light corn syrup to each cup of icing. Thin icing is used to ice cakes smooth. Begin with
your prepared icing recipe, then add small amounts of the same liquid used in the recipe
(usually milk or water) until the proper spreading consistency is reached.

Correct Bag Position


The way your decorations curl, point and lie depends not only on icing consistency
but also on the way you hold the bag and the way you move it. Bag positions are
described in terms of both angle and direction.
Angle refers to the position of the bag relative to the work surface. There are two
basic angle positions, 90 (straight up) and 45 (halfway between vertical and
horizontal).
90 angle or straight up, perpendicular to the surface.

45 angle or halfway between vertical and horizontal.

Direction
The angle in relation to the work surface is only half the story on bag position. The other half is the direction in
which the back of the bag is pointed.

Correct bag direction is easiest to learn when you think of the back
of the bag as the hour hand of a clock. When you hold the bag at a
45 angle to the surface, you can sweep out a circle with the back
end of the bag by rolling your wrist and holding the end of the tip in
the same spot. Pretend the circle you formed in the air is a clock
face. The hours on the clock face correspond to the direction you
point the back end of the bag.
Back of bag at 6:00

Back of bag at 3:00

The technique instructions on Wilton.com will list the correct direction for holding the
bag. When the bag direction differs for left-handed decorators, that direction will be
listed in parentheses. For example, when a bag is to be held at 3:00 for a righthanded decorator, it should be held at 9:00 for a left-handed decorator.
One more thing...since most decorating tip openings are the same shape all the way
around, there's no right side and wrong side up when you're squeezing icing out of
them. However, some tips, such as petal, ruffle, basketweave and leaf have
irregularly shaped openings. For those you must watch your tip position as well as
your bag position. If the tip opening must be in a special position, the instructions will
tell you.

Pressure Control
In addition to having the proper icing consistency and the
correct bag position, you'll need to master three types of
pressure control: heavy, medium and light. The size and
uniformity of your icing designs are affected by the amount
of pressure you apply to the bag and the steadiness of that
pressure. (In other words, how you squeeze and relax your
grip on the decorating bag.) Your goal is to learn to apply
pressure so consistently that you can move the bag in a free
and easy glide while just the right amount of icing flows
through the tip. Practice will help you achieve this control.

Notes:
When bag positions differ from those of the right handed decorator,
the position is listed in parentheses.
Also, look for these clock icons throughout Course I. They'll show
you at a glance, in which direction to point the back of the bag.

How To Color Icing

Color is as basic to your decorating as the icing and the cake. Choosing appropriate colors
for your cake will help you capture just the mood you want for the occasion.

When planning your cake, think about color. Gather inspiration from the theme of your
celebration. The icing colors you choose will carry that theme and personalize your
decorating. Look around, notice everyday objects from a garden in bloom, to the clothes
people wear. Which colors appeal to you? Use your favorite colors in your decorating. Don't
be afraid to try something different. Have fun using rich, bright colors or different color
combinations. Begin by making a monochromatic cake, decorated all in white or in a single,
pale color. Try using color decorations in contrast to an all-white cake background. Decorate
using all pastels or all primary colors. Experimenting with color will help you decide which
colors work to make your cake designs spectacular.

Mixing Color in Icing


Begin with white icing and use concentrated icing color which will not affect your
icing consistency. Using standard food colors can thin down your icing and affect
your ability to pipe certain decorations. If you are tinting icing dark brown or black,
begin with chocolate icing your icing will not have the aftertaste that large amounts
of these icing colors may produce. If you are tinting a large area red, use No-Taste
Red.
Dip a toothpick into the color, then swirl it into the icing. Add color a little at a time
until you achieve the shade you desire. Always use a new toothpick each time you
add color; you want to avoid getting icing into your jar of color to make it last longer.
Blend the icing well with a spatula.
Consider the type of icing you are using when mixing color. Icing colors intensify or
darken in buttercream icing about 1-2 hours after mixing. Royal icing requires more
color than buttercream icing to achieve the same color intensity.
Always mix enough of any one icing color for your entire cake. For example, if you
are going to decorate a cake with pink flowers and borders, color enough icing for
both. It is difficult to duplicate an exact shade of any color, an important fact if you
want to keep color consistent on the cake.

Bag Striping Effects


You can easily pipe two-tone decorations just by adding a different color inside the
bag before you put in your tinted icing. This way, you can pipe flowers with natural
light and dark tones or a rainbow-colored clown suit to brighten up the party.

brush striping
Produces more intense multiple colors because it is done with
straight icing color brushed into the bag. Apply one or more stripes
of icing color with a decorating brush, then fill the bag with white or
pastel-colored icing. As the icing is squeezed past the color,
decorations will come out striped.

spatula striping
Produces two-tone and realistic pastel tones in flowers and figure
piping. It is done with pastel-colored icing, striped inside the
decorating bag with a spatula. After striping, fill the bag with white
icing or another shade of the same color as the striping. Squeeze
out decorations with soft contrasts.

How to Choose and Use Decorating


Bags

Decorating bags hold the icing and decorating tip so you can create a variety
of decorations. In this class, you'll be using three types of bags:
Featherweight, Disposable and Parchment.
Featherweight Bags are reusable, made of flexible, coated polyester. They
are strong, lightweight and dishwasher safe, in sizes from 8 in. to 18 in.
Disposable Bags are made to use and tossno fuss, no muss. Made of
strong, flexible plastic, they're easy to handle. Available in 12, 24, 50 and 100
count boxes.
Parchment Triangles are easy to fold into a convenient "throw-away" bag.
Made of grease-resistant vegetable parchment paper, available in 12 in. and
15 in.

The Coupler, and How It Works

Using a two-part device called a coupler lets you interchange several


decorating tips without changing the bag.
The two parts of the coupler are the base and the ring. The base fits
inside the bag, then you put the decorating tip of your choice over the
portion of the coupler that sticks out of the bag. When you screw the
ring on, you've locked the decorating tip onto the coupler and bag.

Step 1: Marking the Bag


Remove ring from coupler base. Drop the coupler base, narrow end first, into
the bag and push it down as far as you can.
For Featherweight Bags: Using a pen or pencil, mark the spot on the
outside where the bottom screw thread (closest to tip) is outlined against the
bag material.
For Disposable Bags: Mark a spot on the outside that is 1/4 inch BELOW
the bottom screw thread.
Step 2: Cutting the Bag
Push the coupler base up into the bag so that you can cut an opening at the
mark.

Step 3: Position Coupler Base and Tip


Push the coupler base down through the opening. One thread should be
showing. Place a decorating tip over the part of the base extending from the
bag.
Step 4: Lock Tip in Place
Put the ring over the tip and twist it on, locking the tip in place.

Different icing strokes


Basket weave
This technique turns any treat into beautiful baskets. Perfect for Easter, Mother's Day, bridal or
any Spring and summertime theme

Ingredients:

Icing color of your choice

Buttercream icing (medium consistency)

Tools:
Tip:47
Disposable Decorating Bags
Standard Coupler

Instructions:
step 1

Using Tip 47, serrated side up, and medium consistency icing, hold the bag and tip at 45 angle at 6:00 for vertical stripes or at
3:00 (9:00) for horizontal bars. Lightly touch the surface of your cake. Squeeze out a vertical stripe of icing from top to bottom
(shown ridged side up).

step 2

Squeeze out short horizontal stripes of icing across the vertical stripe starting at the top. Spacing between stripes should be the
same as the width of the tip opening. Squeeze next vertical stripe over ends of horizontal stripes. Start next set of horizontal
stripes by burying the tip under the first vertical stripe.

step 3

Squeeze next vertical stripe over ends of horizontal stripes. Start next set of horizontal stripes by burying the tip under the first
vertical stripe. Squeeze, pulling hand back slowly and lifting tip over vertical stripe and then back down again. Repeat vertical
lines then horizontal lines until you achieve basketweave effect. Each new set should fit between the previous set.

Bead
The bead shape makes impressive borders outlines and accents on letters and designs; also a cute trim on
clothing and gingerbread houses. The basis for making piped hearts and figure piping.

Ingredients:

Buttercream icing (medium consistency)

Tools:
Disposable Decorating Bags
Tip: 5 Or any Round Decorating Tip

Instructions:
step 1
Fit decorating bag with round tip 5 and fill 1/2 full or less with medium consistency icing.

step 2

Hold the decorating bag at a 45 angle at 3:00 (9:00 for left-handed decorators), with tip slightly above surface..

step 3

Squeeze the decorating bag as you lift your hand raising the tip slightly so that icing fans out.

step 4

Relax pressure as you draw the tip down and bring the bead to a point. Stop squeezing and pull away.

step 5
To make a bead border, start the next bead a little behind the end of the previous bead so that the fanned out end covers the
tail to form an even chain.

step 6
Hint: If you can pipe a shell, you can pipe a bead. The movements are similar.

Cactus
The cactus is a must-have for western themed cakes, and it couldnt be easier. Elongated shells come
together, topped by pull-out needles. We used tip 199 for great texture.

Ingredients:

Kelly Green Icing Color

Brown Icing Color

Buttercream icing stiff consistency

Tools:

Tip: 199

Disposable Decorating Bags

Standard Coupler

Instructions:

step 1

Using Open Star Decorating Tip 199, pipe L-shaped and reverse L-shaped elongated shells for arms using green icing, leaving
1/2 in. space between ends.

step 2

Using Open Star Decorating Tip 199 and heavy pressure, pipe elongated shell center stalk using green icing. Gradually ease
off pressure to taper shape; stop and pull back to shape pointed end.

step 3

Using Round Decorating Tip 2 add pull-out needles with brown icing. If brown icing is too soft to stand out for needles, thicken
with confectioners' sugar until stiff.

Leaves
A variety of leaves will help give your cakes a more realistic garden feel. Add piping gel to your icing to help
keep your leaves from breaking.

Ingredients:

Buttercream icing (medium consistency)

corn syrup

Tools:

Tip: 67

Tip: 352

Tip: 366

Disposable Decorating Bags

Instructions:
step 1

Prepare the decorating bag with desired tip; each tip listed will create a different size and style of leaf. Fill bag 1/2 full with
medium consistency buttercream (thin slightly with corn syrup). Squeeze hard to build up the base and, at the same time, lift
the tip slightly. The bag is at a 45 angle at 6:00. Lightly touch surface with wide opening parallel to surface.
(Basic Leaf Tip 352 pictured to left)

step 2

Relax pressure as you pull the tip toward you, drawing the leaf to a point.
(Large Leaf Tip 366 pictured to left)

step 3

Stop squeezing and lift away.


(Veined Leaf Tip 67 pictured to left)

Fleur De Lis
Formerly a symbol of the royal coat of arms of France, this impressive decoration is now generally
synonymous with anything French. The swirled shells represent a lily. Watch our online video.

Ingredients:

Buttercream icing (medium consistency)

Tools:

Tip: 21
Disposable Decorating Bags
Easy-Add Disposable Decorating BagsAdd to shopping list Disposable Decorating Bags

Spatula

Instructions:
step 1

Using tip 21 with medium consistency icing, position bag at 45 at 6:00, hold the tip slightly above the surface. Pipe a basic
shell, elongate the tail.

step 2

Keeping the bag at a 45 angle, pipe a reverse shell to the left of the center shell and join the tails.

step 3

Repeat procedure to the right side of the center shell.

C-motion
This is a great technique to use as waves on water or for beach scene cakes! For water, use blue colored
icing or try a two-tone look using blue and white icing in the same bag.

Ingredients:

Buttercream icing (medium consistency)

Tools:

Tip: 16

Disposable Decorating Bags or

Featherweight Decorating Bags

Coupler

Instructions:
step 1

Fit the decorating bag with tip 16 and fill 1/2 full with medium consistency icing. Hold the bag at a 45 angle at 3:00 (9:00 for
left-handers). Hold the tip slightly above the surface.

step 2

For right-handers: Squeezing out icing with even pressure, curve tip down and around to the right as if writing a "c".
Left-handers will pipe reverse c's (like a comma shape) by following same procedure as above, just curving tip down around to
the left.

step 3

Repeat to complete the border, using a steady, even pressure.

step 4

To end, stop pressure, pull tip away.

E-Motion
E-Motion works best for bottom borders or western lariats. If you need to change positions while piping a
border, push in tip at the end of the e and continue for a smooth look.

Ingredients:

Buttercream icing (medium consistency)

Tools:

Tip: 16

Featherweight Decorating Bags

Coupler

Instructions:
step 1

Starting with bag at a 45 angle at 3:00 (9:00 for left handed decorating) with tip slightly above the surface, and at bottom edge,
squeeze out icing with even pressure, moving tip up to the right...

step 2

...and around as if writing the letter "e."

step 3

Repeat to complete the border, using a steady, even pressure. To end, stop pressure, pull tip away. You can vary the look of the
e-motion border by making tight es or stretched es.

Fondant Ribbon Rose


These quick and easy flowers can be placed on your cake right after you roll them.

Ingredients:

Ready-To-Use Fondant

cornstarch

Tools:

Roll-N-Cut Mat

9 in. Fondant Roller

Brush Set

Cutter/Embosser

Plastic ruler

Scissors

Instructions:
step 1

Roll out fondant 1/8 in. thick on Roll & Cut Mat lightly dusted with cornstarch. Cut a 1 x 5 in. strip.

step 2

Brush bottom edge with damp brush and begin rolling lightly from one end, gradually loosening roll as flower gets larger,
gathering and pinching bottom edge to shape and secure. Fold cut edge under.

step 3

Trim flower to desired height with scissors.

Lattice (Heart)
Reminiscent of garden themes, lattice can cover garland sections, imprinted areas, even entire cake
sides with spectacular results. Try round, star or basketweave tips.

Ingredients:

Icing color (your choice)

Buttercream icing (stiff consistency)

corn syrup

Tools:

Tip: 2

Disposable Decorating Bags

Instructions:
step 1

Prepare the decorating bag with tip 2 and fill 1/2 full with stiff consistency buttercream, thinned with corn syrup. Hold the
decorating bag 45 at 4:30 (7:30 for left-handers), the tip should be slightly above surface. Outline the shape to be covered.

step 2

Starting in the center of the outlined shape, pipe tip 2 diagonal strings to the right, attached to outline.

step 3

From the opposite side, pipe diagonal strings in the other direction, covering the area.

Icing Writer

Squeeze on colorful accents-flowers, swirls, messages and more- with this ready-to-use icing! It's easy to control for precise
decorating: Just squeeze the bottle and icing flows easily from the built-in round tip. Trace imprinted shapes made with CutOuts or draw dazzling freehand designs. Dries to a smooth, satin finish.
3 oz. bottles. Certified Kosher.

Picot
A series of small dots forming a triangle that are arranged in an elegant, delicate pattern. Traditionally piped
using a round decorating tip with very small opening into two or three rows of dots.

Ingredients:

Buttercream icing (thin consistency)

cornstarch

Tools:

Tip: 3

Disposable Decorating Bags

Instructions:
step 1
Fit decorating bag with round decorating tip 3 and fill 1/4 full or less with thin consistency icing.

step 2
Hold the bag at a 90 angle to the surface, with the tip slightly above the surface.

step 3

Pipe three uniform dots in an even horizontal line, squeezing the decorating bag with a steady, even pressure, holding the tip
point slightly in the icing until dot is piped. Stop squeezing and pull tip up and to the side, circling the dot to eliminate the point.

step 4

Pipe two dots either above or below top row, between dots of the previous row.

step 5

Pipe final single dot fitting between dots of 2nd row. The completed picot.
Hint: Points on dots can be lightly patted down with a finger dipped in cornstarch.

Reverse Shell
Reverse shells look spectacular as top and bottom borders and as framed areas on your cake.

Ingredients:

Buttercream icing (medium consistency)

Tools:

Tip: 21

Disposable Decorating Bags

Instructions:
step 1
Decorate with: Star tip 21 and medium consistency icing. Hold bag at 45 at 6:00, with tip slightly above surface.

step 2

Squeeze bag to form a shell. As you begin to form a shell, squeeze hard, letting the icing fan out. To form curve, lift tip up and
over the shell as you move tip from 9:00 (right- or left-handed) to 12:00 to 6:00. Relax pressure, lower tip. Pull tip straight
toward yourself at 6:00 to form tail. Relax pressure, lower tip. Pull tip straight toward yourself at 6:00 to form tail.

step 3

Repeat with another shell, curving from 3:00 (right- or left-handed) to 12:00 to 6:00. To continue the reverse shell border, pipe a
chain of swirling reverse shells, with the fan end of each new shell covering the tail of the previous shell. If you are making the
border on a round cake, turn the cake as you go so that the back of the bag is at 6:00 and you are working toward yourself..

step 4
Hint: Use the cupcake nail from the Decorating Nail Set (p. 162). This nail works like a turntable in your hand, allowing you to
pipe a border while rotating the cupcake.

Shell
The Shell is the most popular icing technique of all. Its the basis for many borders, fleurs de lis and more.
Lift the tip only slightly when piping to avoid a bumpy look.

Ingredients:

Buttercream icing (medium consistency)

Tools:

Tip: 21

Disposable Decorating Bags

Coupler

Instructions:

step 1
Decorate with: Star tip 21 and medium consistency icing. Hold bag at 45 at 6:00, with tip slightly above the surface.

step 2

Squeeze hard, letting icing fan out generously as it forces the tip up

step 3

Gradually relax pressure as you lower tip. Pull the bag toward you until tip reaches the surface. Relax pressure and pull tip
along the surface to form a point.

step 4

To make a shell border, start your next shell so that the fanned end just covers the tail of the preceding shell to form a chain.

step 5
Hint: Lift the tip only slightly when piping, to avoid a bumpy look.

Rope
A wonderful technique for finishing your piped baskets with pretty edging and handles. Excellent too for
western or nautical theme cakes. You can make a great looking rope with round or star tips.

Ingredients:

Buttercream icing medium consistency

Tools:

Tip: 21

Disposable Decorating Bags

Instructions:
step 1

Fit the decorating bag with tip 21 and fill 1/2 full with medium consistency icing. Hold the decorating bag 45 angle at 4:30 (7:30
for left-handers). The tip should be lightly touching the surface. Using a steady, even pressure, move the tip in a gentle
sideways "S" curve. Stop pressure and pull tip away.

step 2

Insert tip under the bottom curve of the "S" shape.

step 3

Squeeze the bag with steady pressure as you pull down, then lift the tip. Move up and over the tail of the "S" as you continue to
squeeze and form a hook.

step 4

Keep spacing as even as possible and "S" curves uniform in thickness, length and overall size. Be sure to tuck the tip into the
bottom curve of the previous "S" before you begin squeezing, to insure the clean, continuous look of a rope.

Ruffle
Ruffles add a decorative top border to your cakes or cupcakes. Pipe ruffles around plaques or to trim doll
dresses or bonnets.

Ingredients:

Buttercream icing medium consistency

Tools:

Tip: 104

Disposable Decorating Bags

Standard Coupler

Instructions:
step 1
Decorate with: Petal tip 104 and medium consistency icing. Hold bag at 45 at 3:00 (9:00 for lefties) with wide end of tip lightly
touching surface and narrow end facing away from surface.

step 2

As you keep the wide end against the cupcake, move wrist up to pull up icing.

step 3

Move wrist down to complete one curl of the ruffle.

step 4

Repeat up and down motion.

step 5

Raise and lower the narrow end as you move around the cake. Repeat this motion for the entire ruffle.

step 6
Hint: Moving your hand quickly up and down will give you a tight ruffle. For a looser look, move more slowly across the surface.
Practice different looks to perfect your pressure control.

Rosette
The rosette has the tight, swirling look of a rose, but is achieved in one continuous rotation, rather than
with wrapped layers of petals. Single rosettes are also used as candleholders on top of a cupcake.

Ingredients:

Buttercream icing medium consistency

Tools:

Tip: 16

Disposable Decorating Bags

Standard Coupler

Instructions:
step 1
Decorate with: Star tip 16 and medium consistency icing. Hold bag at 90 straight up with tip slightly above surface.

step 2

Squeeze out icing to form a star. Without releasing pressure, raise tip slightly as you drop a line of icing on top of the star in a
tight, complete rotation.
Begin at 9:00 (3:00 for lefties), move to 12:00, then 3:00 (9:00 for lefties) and continue to 6:00.

step 3

Stop pressure at 6:00 but continue to move the tip back to the starting point to make a complete rotation.

step 4

Pull tip away, continuing the circular motion so that the tail maintains the circular shape of the rosette. For a rosette border, pipe
a line of uniform rosettes, touching one another.

step 5
Hint: Rosettes can be used in place of piped roses on the side of your cupcakefor the effect of a rose without the work. Try
finishing rosettes with a center star or dot.

Script Writing
Personalize a celebration cake with a message written in perfect penmanship! Achieving beautiful results is
easier than you might think, following these easy steps. And, practice makes perfect! For another way of
adding a special message see Print Writing.

Ingredients:

Buttercream icing thin consistency

Tools:

Tip: 2 or

Tip: 3 or

Tip: 5 (can use any size round tip depending on script size desired)

Disposable Decorating Bags

Standard Coupler

Instructions:
step 1

Fit the decorating bag with tip 2 and fill full with thin consistency icing. Holding decorating bag at a 45 angle, lightly touch tip
to surface and squeeze steadily.

step 2

Glide tip along surface. Remember to keep your wrist straight, moving your entire forearm as a single unit.

step 3

Stop squeezing, pull tip away. After you begin to master the curves and swings of the letters, lift the tip up slightly as you write.
You'll find you have more control if you let the icing drop to the surface as you write

Star
The star tip creates the most popular, easily accomplished decorations! The serrated edges of the star tip
makes ridges in the icing as you squeeze it out. Use for borders, details such as buttons and facial
features, flower centers, filling in cakes baked in shaped pans.

Ingredients:

Buttercream icing (medium consistency)

Tools:

Tip: 18 (or any star decorating tip)

Disposable Decorating Bags

Instructions:
step 1
Fit decorating bag with tip 18 and fill 1/2 full or less with medium consistency icing.

step 2
Hold the bag at 90 angle (straight up) to the surface with tip between 1/8 in. and 1/4 in. above surface.

step 3

Squeeze the bag to form star. Increase or decrease pressure to change star size.

step 4

Stop pressure and pull tip straight up and away. After squeezing out a star, be sure to stop pressure completely before you pull
your tip away. This will give you a perfectly formed star shape, without peaks.

step 5

This is a completed star.

step 6
Hints:
See your project instructions for the correct size tip to use.
For a small star, try using Tip 13.
For a larger standard star, try using Tip 22.
For an extra-large star, try using tip 1M or 4B.

Star Drop Flower


Drop flowers are a great way to add flowers quickly. Pipe drop flowers in buttercream icing directly on your
cake, or make them in advance using royal icing and place your flowers anywhere. Flowers will be sharper
in definition when piped in royal. The star drop flower is the easiest to make because the tip does all the
work for you.

Ingredients:

Lemon Yellow Icing Color

Buttercream icing (medium consistency for flowers, thin for centers) OR

Royal Icing (medium consistency for flowers, thin for centers)

Meringue Powder (if using Royal Icing)

Tools:

Tip: 2D

Tip: 3

Disposable Decorating Bags

Instructions:
step 1

Fit the decorating bag with tip 2D and fill 1/2 full with medium consistency icing. Hold the decorating bag at 90 (straight up).
The tip should be lightly touching surface.

step 2

Squeeze, letting icing build up to make the flower. Stop squeezing, then lift tip away.

step 3

Decorate the flower center: Hold the bag straight up with tip 3 almost touching the flower. Squeeze out a dot of icing, keeping
your tip buried in it. Stop squeezing, then pull tip up and away. Your dot should have a rounded top.

Star Fill In
The star tip creates the most celebrated, easily accomplished decorations! The serrated edges of the
star tip make ridges in the icing as you squeeze it out. Because fill in requires so much piping from the
same bag, keep replenishing icing in bag.

Ingredients:

Buttercream icing medium consistency

Tools:

Tip: 16

Disposable Decorating Bags

Instructions:
step 1

Fit the decorating bag with round tip 16 and fill 1/2 full with medium consistency icing. Hold the decorating bag straight up; the
tip should be 1/4 in. above surface. Squeeze bag to form star. Pipe a row of stars evenly and close together. Adjust tip position
slightly each time so that the points of the stars interlock and cover the area without any gaps. Stop pressure and pull tip
straight up and away.

step 2

Pipe a row of stars beneath the first, again adjusting tip position.

step 3

Continue to fill in entire area. Increase or decrease pressure to change star tip size. Stars will be neatly formed only if you stop
squeezing before you pull tip away.

Vines
Curving vines gently rise and fall to add a beautiful touch to your floral cake. They work wonders as a
cake side accent.

Ingredients:

Leaf Green Icing Color

Buttercream icing (thin consistency)

Tools:

Tip: 3

Featherweight Decorating Bags

Instructions:
step 1

Hold decorating bag at a 45 angle and use thin consistency icing. Right handers: 45 at 3:00. Left handers: 45 at 9:00. Touch
your tip lightly to the surface as you start to squeeze the bag. Move tip gently up and down to form "hills and valleys". To end
the line, stop squeezing and pull the tip along the surface. This same technique is used to make the curving line. Practice
piping single vines. Then try piping several vines together as if in a loose bouquet. Note that your eye is drawn to the point
where the vines meet. This is called the focal point-the position where you will place the most flowers. Always use an odd
number of main vines.

step 2

Add secondary curved stems for a natural look. Be sure vines are evenly spaced to keep your spray in balance. Place tip into
main vine, apply light pressure and gently pull out secondary vines. Stop pressure as you pull to a point.

Zig Zag
The Zigzag is a popular way to fill in outlined areas, perfect for ribbed sweater and cuff effects. You can
also use tight zigzags to cover the entire side of your cakethey look great!

Ingredients:

Buttercream icing (medium consistency)

Tools:

Tip: 16

Disposable Decorating Bags

Instructions:
step 1
Decorate with: Star tip 16 and medium consistency icing. Hold bag at 45 at 3:00 (9:00 for lefties) with tip lightly
touching surface.

step 2

Steadily squeeze and glide tip along the surface in an up and down motion.

step 3

Continue piping up and down with steady pressure. To end, stop pressure and pull tip away. For more elongated
zigzags, move your hand to the desired height while maintaining a steady pressure. For a more relaxed look,
increase the width as you move the bag along.

step 4
Hint: When piping zigzags, think about two motions simultaneously. The movement of your arm determines the
height of the waves and the distance between them. The pressure on your bag determines the thickness of the
line. Strive for uniform thickness and even spacing as you go.

Rose Base
Plastic bases let you wrap around a strip of gum paste to form the perfect rose base. Bottom opening for adding florist wire.
Includes 12 each 1 x .5 in. and 1.125 x .75 in.

Roses Petals
Create this magnificant rosethe most popular icing flower of them all. With practice, your roses will have
the just-picked look of real fresh garden roses!

Ingredients:

Favorite icing color

Buttercream icing (stiff consistency) or

Royal Icing

Tools:

Tip: 12

Tip: 104

Flower Nail No. 7

Standard Coupler

Featherweight Decorating Bags

Waxed paper squares 1 1/2 in.

Instructions:
step 1

Make the rose base, using tip 12 and Flower Nail #7. Hold the bag straight up, the end of tip 12 slightly above the center of your
waxed paper-covered flower nail, which is held in your other hand. Using firm and steady pressure, squeeze out a heavy base
of icing, remembering to keep your tip buried as you squeeze. Gradually raise the tip, and decrease the pressure.

step 2

Stop pressure, pull up and lift away. The rose base should be 1 1/2 times as high as the rose tip opening.

step 3

Make the center bud, using tip 104. Hold nail containing base in your left (right) hand and bag with rose tip 104 in right (left)
hand. Bag should be at a 45 angle to the flat surface of the nail and in the 4:30 (7:30) position. The wide end of the tip should
touch the cone of the icing base at or slightly below the midpoint, and the narrow end of the tip should point up and angle
slightly inward.

step 4

Now you must do 3 things at the same time: squeeze the bag, move the tip and rotate the nail. As you squeeze the bag, move
the tip up from the base, forming a ribbon of icing. Slowly turn the nail counterclockwise (clockwise for lefties) to bring the
ribbon of icing around to overlap at the top of the mound, then back down to starting point.

step 5

Move your tip straight up and down only; do not loop it around the base. Now you have a finished center bud.

step 6

Make the top row of 3 petals. Touch the wide end of tip to the midpoint of bud base, narrow end straight up.

step 7

As you turn the nail the up and down motion of the tip will make a half circle-shaped upright petal. Wide end of tip must touch
the rose base so that petal will attach. Move tip up and down to the midpoint of mound, forming the first petal.

step 8

Start again, slightly behind end of first petal, and squeeze out second petal. Repeat for the third petal, ending by overlapping
the starting point of the first petal. Rotate the nail 1/3 turn for each petal.

step 9

Make the middle row of 5 petals. Touch the wide end of tip slightly below center of a petal in the top row. Angle the narrow end
of tip out slightly more than you did for the top row of petals. Squeeze bag and turn nail moving tip up, then down, to form first
petal.

step 10

Repeat for a total of 5 petals, rotating the nail 1/5 turn for each petal.

step 11

The last petal end should overlap the firsts starting point.

step 12

Make the bottom row of 7 petals. Touch the wide end of tip below the center of a middle row petal, again angling the narrow
end of tip out a little more. Squeeze bag and turn nail to end of fingers, moving tip up, then down to form first petal.

step 13

Repeat for a total of 7 petals, rotating the nail 1/7 turn for each petal.

step 14

The last petal end should overlap the firsts starting point. Slip waxed paper and completed rose from nail.

Dots
Pipe dots for flower centers, faces, figure piping and border effects. When making large dots, lift the tip
as you squeeze to allow icing to fill out completely.

Ingredients:

Buttercream icing medium consistency

Tools:

Tip: 3

Disposable Decorating Bags

Standard Coupler

Instructions:
step 1

Decorate with: Round tip 3 and medium consistency icing. Hold bag at 90 straight up, with tip slightly above surface.
Squeeze bag and keep point of tip buried in icing until the dot is the size you want.

step 2

Stop pressure, pull tip up and to the side to help prevent points in dots.

step 3
Hint: When making large dots, lift the tip as you squeeze to allow icing to fill out completely.

Flute
Decorators love adding elegant Flutes to accent a row of shellsits so easy! Add a bit more spacing
between shells to prevent flutes from crushing the shells delicate ridges.

Ingredients:

Buttercream icing medium consistency

Tools:

Tip: 21

Tip: 104

Disposable Decorating Bags

Spatula

Instructions:

step 1

Make shell border using tip 21. Hold the bag so that the wide end of the tip is between two shells. The bag should be held at a
30 angle at 6:00 for flute. Hold bag so that the wide end of the tip is between two shells.

step 2

Squeeze and move tip up slightly as icing fills in between shells.

step 3

Stop pressure, lower tip, and pull away.

Types of Icing
Use the right icing for the job. Some icings work best for soft colors, others for brights. Certain icings dry hard
for decorating in advance. Consider flavor, texture, climate and other factors when choosing.

Icing Type

Flavor/
Description

Consistency

Best Used
For

Coloring

Storage/
Freshness

Special Information

Buttercream

Sweet, buttery

Thin-to-stiff

Icing cakes

Yields all colors.

Icing can be

Iced cake can be

(Wilton Mix or
homemade)

flavor. Tastes the


best and looks
beautiful for
most decorating

consistency
depending on
the amount of
corn syrup or
sugar added
(sugar stiffens).

smooth,
borders,
writing. Most
decorations
including
roses, drop
flowers, sweet
peas and figure
piping.

Most colors
deepen upon
setting. Let icing
set 2-3 hours for
deep color.
Some colors
may fade sitting
in bright light.

refrigerated in
airtight container
for 2 weeks.

stored at room
temperature for 2-3
days. Flowers
remain soft enough
to be cut with a
knife.

Snow-White
Buttercream(h
omemade)

Sweet, almond
flavor. Ideal for
wedding cakes.

Thin-to-stiff
consistency
depending on
the amount of
corn syrup or
sugar added
(sugar stiffens).

Icing cakes
smooth,
borders,
writing, flowers.
Most
decorations.

Yields truer
colors due to
pure white base
color. Creates
deep colors.
Most deepen
upon setting.

Icing can be
refrigerated in
airtight container
for 2 weeks. Iced
cake can be
stored at room
temperature for 23 days.

Air-dried flowers
have translucent
look. Flowers remain
soft enough to cut
with a knife.

Wilton Readyto-Use
Decorator
White
(4 1/2 lb. size)

Sweet, vanilla
flavor.
Convenient,
ready-to-use
spread icing.
Pure white color
is ideal for
coloring.

Thin-tomedium. No
need to thin for
spreading

Spreading on
cakes right
from the can.
Piping stars,
shells,
messages and
more.

Yields truer
colors due to
pure white base
color. Creates
deep colors.
Most deepen
upon setting.

Leftover icing can


be refrigerated for
2 weeks. Iced
cake can be
stored at room
temperature for 23 days.

Available for
purchase through
Wilton Yearbook,
atwww.wilton.com or
any authorized
Wilton retailer.

Wilton Readyto-Use
Decorator
White
(1 lb. size)

Sweet, vanilla
flavor.
Convenient,
ready-to-use
spread icing.
Pure white color
is ideal for
coloring.

Stiff. Make
roses right
from the can.

Shell, stars,
flowers-use
from container.
Roses-may
stiffen with
confectioner's
sugar. Icing
cakes, writing,
leaves-thin with
milk, water or
corn syrup.

Yields truer
colors due to
pure white base
color. Creates
deep colors.
Most deepen
upon setting.

Leftover icing can


be refrigerated for
2 weeks. Iced
cake can be
stored at room
temperature for 23 days.

Available for
purchase through
Wilton Yearbook,
atwww.wilton.com or
any authorized
Wilton retailer.

Wilton
Decorator
Chocolate
(Ready-to-Use
1 lb. can)

Sweet chocolate
flavor.
Convenient
ready-to-use
spread icing.

Stiff. Make
roses right
from the can.

Shell, stars,
flowers-use
from container.
Icing cakes,
writing, leavesthin with milk,
water or corn
syrup.

Recommended
when black icing
is needed. Add a
little black icing
color to
chocolate for a
better tasting
black icing. Use
when brown
icing is directed.

Leftover icing can


be refrigerated for
2 weeks. Iced
cake can be
stored at room
temperature for 23 days.

Available for
purchase through
Wilton Yearbook,
atwww.wilton.com or
any authorized
Wilton retailer.

Royal
(made with
Wilton
Meringue
Powder)

Very sweet
flavor. Dries
candy-hard for
lasting
decorations.

Thin-to-stiff
consistency
depending on
the amount of
water added.

Flower-making,
figure piping,
making flower
on wires.
Decorating
cookies and
gingerbread
houses.

Icing can be
stored in airtight,
grease-free
container at room
temperature for 2
weeks. Air-dried
decorations last
for months.

Bowls/utensils must
be grease-free.
Cover icing with
damp cloth to
prevent crusting.

Rolled
Fondant(home
made or Wilton
Ready-To-Use
Rolled
Fondant)

Covers cakes
with a perfectly
smooth, satiny
iced surface.
Easy and fast to
use. Knead in
flavor of your
choice.

Dough-like
consistency
that is rolled
out before
applied to
cake. Stays
semi-soft on
cakes.

Any firm
textured cake,
pound cake or
fruit cake.
Cutting,
molding
and modeling
decorations.

Yields deep
colors. Some
colors may fade
sitting in bright
light. Requires
more icing color
than
buttercream to
achieve the
same intensity.
White yields
pastels to deep
colors. Wilton
pre-colored
fondant is also
available in
pastel shades
and in MultiPacks for

Excess can be
stored 2 months
in an airtight
container. Do not
refrigerate or
freeze. Iced cake
can be stored at
room temperature
for 3-4 days.

Prior to applying
fondant, cake should
be lightly covered
with a glaze or
buttercream icing to
seal in freshness
and moisture.

Quick-Pour
Fondant(home
made)

Whipped Icing
Mix
(Wilton Mix)

Fluffy Boiled
Icing(homema
de)

Stabilized
Whipped
Cream(homem
ade)

Very sweet
flavor. Covers
cakes with
perfectly
smooth, satiny
iced surface.
Coats baked
goods and seals
in freshness with
a shiny, smooth
surface.
Light, delicate
vanilla flavor.
Holds shape like
no other
mix. For
chocolate
icing, add 1/2
cup of sifted
cocoa powder.
Marshmallowlike flavor, 100%
fat free.

Pours and
dries to a semihard, smooth
surface.

All cakes, petit


fours and
cookies.

Perfectly,
velvety
consistency for
decorating
everything from
stars, roses
and borders to
garlands and
writing.
Very fluffy
consistency,
sets quickly.

Icing cakes.
Most
decorations,
topping on
pies, pudding,
tarts and more.

Creamy, delicate
sweetness.

Light, thin-tomedium
consistency.

fondant
decorations in a
variety of colors.
Yields pastels.

Use immediately.
Excess fondant
may be
refrigerated,
reheated and
poured again.

Prior to applying
fondant, cake must
be covered in apricot
glaze and/or
buttercream icing to
seal in freshness
and moisture.

Yields any color.

Icing can be
refrigerated in
airtight container.
Iced cake can be
stored at room
temperature for 23 days.

Exclusive Wilton
formula. Available for
purchase through
Wilton Yearbook,
atwww.wilton.com or
any authorized
Wilton retailer.

Icing cakes
smooth and
fluffy. Borders,
figure piping,
writing,
stringwork.

Yields pastels
and deep colors.

Use immediately.
Iced cake can be
stored at room
temperature.

Serve within 24
hours.

All cakes but


especially
those
decorated with
fruits. Borders,
large tip work,
writing.

Yields pastels
only.

Use immediately.
Iced cake must be
refrigerated.

Texture remains soft


on decorated cake.