Week 4: Piping and Masking

This week was all about learning the basics of piping and masking. We used a cake dummie and commercial grade whipped topping for icing (this icing is equivalent to what most grocery stores use for icing).

The instructor taught us how to fill the icing bag by folding over the top to keep the edge clean. She suggested never to fill the bag more than halfway as it usually causes a mess and that it is easier just to refill.

We were shown how to do a crumb coat with an offset spatula and get the sides straight using a bowl scraper.

After masking our cake dummies, we practiced piping on a tray with a star and straight tip. We learned that it is easier to squeeze the piping bag from halfway through where it is filled so that there is less strain on your forearm. Once we practiced all the different piping techniques, we were instructed to decorate our previously masked cake dummies.

Here is what I made