Edible Artists Network Magazine Fall 2015 | Page 13

To enhance the piping patterns, edible roses can be secured to the
cake design with royal icing piped leaves.
EMBRACING’ OLD SCHOOL’ FREE HAND
TECHNIQUES IN THE MODERN WORLD
When David was trained in the art of free hand royal icing (over 35 years ago),
cake decorating equipment was very limited, unlike today when everything is
available in abundance.
David says, “I feel the cake decorating world is getting bigger and better with
so many wonderful new and innovative products being developed every day. I
believe we have to embrace the old with the new in order to evolve, so besides
solely piping a free-hand pattern with royal icing, we can now embellish, for
example, fondant molds with additional free-hand piped patterns.”
“Having knowledge in free hand piping means the technique can be applied to
many other creative mediums including fresh cream, buttercream, piping gels,
chocolate, ganache, even piping savory mediums such as cream cheese and
embellishing a dinner plate with decoratively piped savory sauces.”
For more information about David Cakes free-hand cake
decorating techniques visit www.davidcakes.co.uk

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