Cake Mate Decorating Tips – 8 CT

Simply attach these tips to any Cake Mate® pouch or tube icing to easily create delicious desserts!

Hand wash only with warm soapy water before first use and after each use.

Practice page:

Use
this space to practice making icing shapes, lines and letters. Simply
place wax paper over this board and using the tips, perfect your
decorating technique.

Tip position (holding the icing):

The
angle of the tip as you hold it above the dessert surface effects the
shape and form of your decorations. The two angles to use when piping
are 90 degrees and 45 degrees.

90 degrees angle:

90 degrees angle is straight up, perpendicular to the dessert surface. Use when making drop flowers, stars, dots, and swirls.

45 degrees angle:

45
degrees – halfway between 90 degrees and dessert surface – is for
making most designs, borders ruffles, flowers, pulled dots and writing.

Creating icing decorations:

To make lettering and lines using #3 tip or to make outlines using #5 tip:

1. Angle: hold icing at a 45 degrees angle.

2.
Pressure touch tip to surface to attach, lift tip slightly and glide
along with steady, even pressure, keeping wrist straight.

3. Release: stop squeezing, touch tip to surface and pull away.

Tip: use a toothpick to draw your letters, then trace with the icing.

To make dots and balls using #3, #5, #12 tips:

1. Angle: hold icing at 90 degrees angle.

2.
Pressure with tip slightly above surface squeeze with steady even
pressure, keeping tip point slightly in the piped icing dot.

3. Release: stop pressure, pull tip up and to the side, using tip to shave off any point.

To make leaves, leaf border, ruffles using #352 tip:

1. Angle: hold icing at 45 degrees angle.

2. Leaf and leaf border pressure: start with heavy pressure, transition to light midway through leaf design.

3.
Ruffles pressure: lightly touch surface with tip, alternate pressure
between light and heavy to create ripples while gliding along surface.

4. Leaf and ruffles release: stop pressure, pull tip away from icing.

5.
Leaf border release: stop pressure and pull tip away. Complete one leaf
design and then overlap the start of next leaf over the first and
repeat.

Tips instructions:

To make petals using #97 tip:

1. Angle: hold icing at 45 degrees angle.

2. Pressure: touch surface with wide end of tip anchoring tip to the surface. Rotate and lift upper edge of tip to create curve.

3. Release: stop pressure, touch base of tip to surface and pull away.

To make ruffles using #97, #104 tips:

1. Angle: hold icing at 45 degrees angle.

2.
Pressure: position tip with the wide end of tip lightly touching
surface, the narrow end facing down and the tip opening away from
surface. Glide with steady pressure moving your wrist up and then down
to create ruffle.

3. Release: touch tip to surface, stop pressure and pull away.

To make bows using #104 tip:

1. Angle: hold icing at 45 degrees angle.

2.
Pressure: with wide end of tip touching surface, and narrow end
straight up, start at center of bow, squeeze evenly and move tip up and
around to left and back to starting point, creating a loop reverse to
create second loop of bow to complete bow with streamers, start at
center and squeeze two streamers.

3. Release: stop squeezing, touch tip to surface and pull tip away.

Tip: use toothpick to draw bow shape, then trace with icing.

To make stars using #18 tip:

1. Angle: hold icing at 90 degrees angle.

2. Pressure: keep tip above surface and increase or decrease pressure to control size of star.

3. Release: stop pressure completely before pulling tip straight up and away.

To make shells and shell borders using #18 tip:

1. Angle: hold icing at 45 degrees angle.

2. Pressure: with tip slightly above surface, apply firm pressure allowing icing to fan out then gradually lower tip to surface.

3. Shell release: relax pressure and pull tip along surface to form a point. Stop pressure and pull tip away.

4. Shell border release relax pressure and pull tip along surface to form a point.

Stop pressure and pull tip away. Start second shell about 1/4 inch away from tail of previous shell and repeat.

To make drop flowers using #2D tip:

1. Angle: hold icing at 90 degrees angle.

2.
Pressure: with tip just touching surface, apply steady pressure to
allow icing to build up to make swirled drop flower, rotate your hand
1/4 turn while piping.

3. Release stop pressure; pull tip away from icing.

To make rosettes using #2D tip:

1. Angle: hold icing at 90 degrees angle.

2.
Pressure: with tip slightly above surface, squeeze to form a star.
Without releasing pressure, move the tip in a tight rotation above the
star.

3. Release: stop pressure 3/4 of way around circle then move tip around to starting point and pull tip away.