Top Tips for Perfect Pipe Work

Thursday, 30 Jul 2015

Perfect piping tips from Patisserie ValeriePiping requires patience, practice and planning. We know how intimidating piping really is, so to help you out we've come up with a list of some top tips to achieve perfect pipe work. We headed down to our bakery to ask the real patisserie experts here at Valerie's.

Read below to find out what they said:

Gail says "Don't overfill the bag and use the correct size nozzle"

Iklaq comments "Hold the bag straight to make the piping even"

Lana's top tip is "It's all about using the right pressure"

Liz makes a great point of "Concentrate and don't hesitate. Practice! Practice! Practice!"

Feeling ready to give some piping a go? We've got three more piping hints below that will help you get started so you'll know exactly how to pipe on to a cake:

  1. Before you start to pipe make sure you don't have any air bubbles in the bag of icing. Take a few extra minutes to gently squeeze the bag to remove the air bubbles.
  2. To check if the consistency of your icing is correct, you should be able to pip a string between your fingers and gently shake. If it doesn't break, you have got it! If the icing breaks quickly then it is too wet and you need to add some powdered sugar and if it's too hard to get out of the bag then the icing is too dry and you need to add some water.
  3. If you're too scared to pipe straight onto the cake then pipe onto greaseproof paper freeze it and then slide the letters off and onto your cake!

Got a question about piping? You can ask us on Twitter or Facebook.

Want to leave it to the professionals? We have a range of celebration cakes with beautiful pipe work which you can order online.

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