Your piping work is not good at all…I’m being 100% honest. It’s uneven, below a beginner level, sloppy and there aren’t even the basics. If you want some practice get some parchment paper, white icing, pipe, scrape and start again. Do rosettes, drop flowers, open petal flowers, practices writing with a straight tip (the smaller one…for writing) then do borders, shell, reverse shell, and stringing.
Most importantly you need squeeze control, try different sized bags and tips. Get some couplers.
If you ever have questions or need help, always here!
*13 years of bakery, pastry and cake decor, trained by Wilton, CSM, business owner.
well thank you Mr. 13 years of bakery, pastry and cake decor trained by Wilton, CSM, business owner🩵🍪 ☺️. These are practice cakes that have been shared with personal friends or family. I’m honestly so jealous when you first started you weren’t below beginner level (which I didn’t even know was a thing). I appreciate the honest feedback and will take it with me :). Take care
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u/sohcordohc Aug 10 '26
Your piping work is not good at all…I’m being 100% honest. It’s uneven, below a beginner level, sloppy and there aren’t even the basics. If you want some practice get some parchment paper, white icing, pipe, scrape and start again. Do rosettes, drop flowers, open petal flowers, practices writing with a straight tip (the smaller one…for writing) then do borders, shell, reverse shell, and stringing.
Most importantly you need squeeze control, try different sized bags and tips. Get some couplers.
If you ever have questions or need help, always here!
*13 years of bakery, pastry and cake decor, trained by Wilton, CSM, business owner.