Cake! magazine by Australian Cake Decorating Network May 2014 | Page 162

Step 4:
With a slightly damp brush (that is the right size for your pattern and detailing), pull inwards towards the middle of
your design. Don’t have your brush too wet or you won’t see the texture of your brush stroke. Tap/ wipe your brush
on the side of your cup and even dry it slightly with your fingers so there is only a tiny amount of water on it. *If your
brush gets too dry you will notice it pulls the royal icing away from the cake instead of pulling through it easily. Pull
the paint brush almost the whole way through the piped royal icing line towards the centre of your design. If you want
to create a slightly different un-structured style, you can pull the paint brush through the whole line for a longer brush
stroke and less ‘outline’ around your design.

Step 5:
Time to start piping onto your cake! Use the guidelines just as you
did to practice.

Step 6:
Continue piping and brushing your design one line/ petal/ leaf at a time until you have completed your design.
Try not to rush, the more time you take with a steady hand, the better the effect.