Piping Vertical Lace Patterns Around a Cake

Breath taking!!!

I have always admired beautifuly piped cakes but was very intimidated by them. I knew Chef Yener would like always, work his magic and do the unthinkable..... He breaks it down into easy to follow steps!!! I dont know how he does it, some people are just ment to be teachers!!
With his way of teaching.. This once intimidating piping .... ISN'T intimidating any more!! In fact, i cant wait to make my next cake " Yenersway"!!!!
Im in total awwww!!
If your intimidated by this way of piping , TAKE this class!! You'll be amazed! ( and you'll be able to do it yourself!)


Christy Dragons
Japan

Piping Vertical Lace Patterns Around a Cake

Learn how to pipe lace patterns effectively on the vertical surfaces around the cake.

This tutorial will touch on one of the most fundamental aspects of cake decorating. Piping. Serdar will show you how to pipe an intricate looking pattern on a vertical surface (side of a cake). He will uncover simple techniques to achieve a consistent pattern all around the cake and show you how to easily come up with and produce a complicated design based on simple elements.

Downloadable Course Material

If you would like to approximately match the size of the artwork in the tutorial, print the downloadable files at 100% size. If you require your artwork to be smaller or larger, just adjust the print size accordingly.
Piping Vertical Lace Patterns Around a Cake Course Material
This PDF document contains a guide for all the individual piped elements as well as a template for the design.

Track
Duration
Introduction
00:58
Tools & Materials
3:32
Planning
15:41
Marking the Guides
1:44
Making Piping Bags & Preparing to Pipe
2:22
Starting to Pipe
4:22
1st Pattern
1:06
2nd Pattern
1:38
3rd Pattern
00:58
4th Pattern
00:52
5th Pattern
2:11
6th Pattern
3:24
7th Pattern
1:42
8th Pattern
1:08
9th Pattern
2:05
10th Pattern
2:57
11th Pattern
2:25
12th Pattern
2:38
Final Thoughts
00:37
Total Duration
53:30

While not everything on this list is absolutely required, these are the things used in this tutorial video. Of course you are welcome to find alternative ways of doing things and we would love to hear if you've discovered an easier method or better tool to achieve good results. Please note that some items may be listed as sets, and it is usually recommended to have full sets, it may not be neccessary. In most cases, only one item from a set is actually used in the tutorial. Please watch the tutorial before purchasing any items to make sure you are not buying anything you don't need.
Tools & Materials
Pair of Scissors
Tablespoon
Cotton Buds
Water Spray Bottle
Hand Towels
Ensure fibers are not loose.
Turn Table
Star Nozzle Set
Basic Stationary
Pencil, eraser, ruler, sharpener etc.
Marking Pen
Cellophane Shop Online
A4 Paper
Wooden Block
Recipes & Ingredients

18 comments

  1. Grace Gose says:

    Hi Chef Sedar! I used your royal icing recipe with egg white powder and used a standard mixer per the instructions. However, it turned out runny, not creamy like yours. Is there a remedy to this? i tried to add a little more sugar icing, but it is still runny. If not, should i redo the whole thing by mixing it by hand??

    Thank you!
    Grace

    1. Grace Gose says:

      My apologies. When i measured the ingredients and started mixing the sugar and the egg white powder, i did not add all sugar to the bowl. There was about 200 grams of sugar left in another container. So i mixed that again this morning.

      Thank you!
      Grace

  2. Anne Ramos says:

    QUESTION Chef! I have to pipe a whole poem on a cake. Any suggestions on how to ensure that i can pipe it in a straight manner per line? Thank you!!! 🙂

    1. Serdar Yener says:

      If it has to be written on the cake directly. Take a measurement of available space and duplicate on a paper. Study the spacing with pencil then with chocolate and make all the decisions before hand. Place a light paper ruler on a cake and work it out line at a time by moving down. Follow your exercised spacing. Small cones used by 3 finger tips is the way to go.

  3. sdricart says:

    I will buy this tutorial but am wondering if these techniques only apply to royal icing. I would like to pipe in buttercream because I think the cake would cut nicer and taste better, yes?

  4. Carmenscakestudio says:

    You’re absolutly amazing, Your piping is impeccable, thanks to share Your talent.

  5. rhondahjelme says:

    So amazing working, I am planning to do the exact pattern, hopefully it comes out like yours. Thank you very
    much for sharing your skills. God bless.

  6. Shirlene de Zilwa says:

    Your piping work is just amazing. I will try to emulate what you do but don’t expect it to be a success. However I will TRY! Thanks for the useful tips.

  7. vasanti rego says:

    You make it look so easy. You need a lot of hand movement practice in this piping and how hard to squeeze the icing out. this is my weakness.

  8. Meena bhatt says:

    How can we work patters on a buttercream cake? Won’t the paper stick on it while we put markings? Any idea or suggestions on that Chef?

    1. Serdar Yener says:

      You place the cake in the fridge after masking. when you take it out surface will hard enough for a while to handle the pattern marking .Thanks .Do it gently

      1. Meena bhatt says:

        Thank you Chef

  9. Meena bhatt says:

    Beautiful and very artistic work done chef. You’re my inspiration and I’m learning a lot from you.thankyou .

  10. martha shaffer says:

    Need new tutorials. waiting on this one.

  11. Rosina Thornton says:

    Can’t wait always wanted to learn how to pipe Royal icing

  12. Lisa says:

    I need SO much help in this area. I cannot wait for this tutorial. I love this piping effect!

  13. Anastasia says:

    Can’t wait for this to tutorial to come out love piping!!!

  14. tasterschoice says:

    love is an understatement 🙂

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