Icing For Beginners. Copyright 2017, By Michael Coon. Published by GIRA HOME.

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1 Icing For Beginners Copyright 2017, By Michael Coon Published by GIRA HOME Copyright Notice: This book or any portion thereof including images may not be reproduced or used in any manner whatsoever without the expressed written permission of the publisher expect for the use of brief quotation in a book review.

2 Table of Contents Introduction Chapter 1: Recommended piping tips and utensils Piping tips Small piping tips Medium piping tips Russian piping tips Couplers Piping bags Chapter 2: Frosting recipes suitable for piping Swiss Meringue Buttercream recipe American Buttercream recipe More recipe tips Chapter 3: Preparing the piping bags and couplers Using the piping bag without a coupler Using the piping bag with a coupler Chapter 4: Basic and Advanced methods to fill the piping bag Basic filling method - folding with your hand Basic filling method - folding in a cup Advanced method - plastic wrap Chapter 5: Filling the piping bag with different colored creams Basic fifty-fifty filling method Basic method inner piping bags Advanced method inner filling using plastic wrap Color strip filling Chapter 6: Cleaning the piping tips and couplers after use Chapter 7: Basic decorating tips and Learn How to Decorate Videos Basic decorating tips Learn How to Decorate Videos Chapter 8: Final words

3 Introduction Thank you for choosing my Icing For Beginners book. This book was born to fulfill a need that transpired when I became interested in decorating cupcakes and cakes with piping tips. After extensive research and reading many books, blogs and niche websites, I realized that while there is a lot of material out there on the subject, it's not gathered in a simple, practical and easy place for novice users. Some of the questions I wished to answer were: Which piping tips to buy? How do you use the piping bags? How do you attach the couplers to the piping bags and tips? Which cream should I use for decorating? How do you decorate using several colors? What's the best method for cleaning the piping tips and couplers? What are the piping techniques for beginners? Finding decoration ideas for cakes and cupcakes In this book, I have arranged all of my accumulated knowledge and experience in a concise and practical form, so you can easily find answers to all these questions and more. You can quickly browse through all the stages and use it as a quick guide when needed. This book is suitable for beginners in the world of frosting and it will take you step by step through the stages of creating beautiful and mesmerizing decorations for cupcakes and cakes.

4 Chapter 1: Recommended piping tips and utensils There are numerous types of piping tips, piping bags, couplers and utensils, made of different materials and sizes. In this chapter I will try to set things in order and briefly review what's best for beginners. Piping tips Most piping tips sold today are made from plastic or steel. The plastic piping tips are normally made from very simple plastic and they quickly bend or break. The most recommended piping tips are made from thick and durable stainless steel. These piping tips are long lasting and will not bend or break over time. Furthermore, you can either buy stainless steel piping tips with a seam or seamless. I find the piping tips with the externally soldered seam less attractive, because the seam protrudes, it s visible and it collects germs and dirt. The soldering in seamless piping tips is precise, smooth and internal, so it's hardly noticeable. Seamless piping tips tend to be of high quality and they are thicker and more durable than other piping tips. After many tests I have found that most of the decorations can be done using the following ten piping tips.

5 Small piping tips The small piping tips are mostly used for adding writing or finishing touches to the decorations, but they may also be used for the entire decoration, especially on cupcakes and cookies. Round piping tip usually used for writing and drawing, e.g. number 4 Closed star shaped piping tip e.g. number 30 Leaf shaped piping tip usually used for adding to the decorations and flowers, e.g. number 68 Petal shaped piping tip usually used for making flowers and adding to the design, e.g. number 103 French star shaped piping tip e.g. number 199 All of these piping tips come in a number of variations and designs, and I only noted the piping tip number which I think is best suited for making a large number of designs. Some examples of small piping tips

6 Medium piping tips The medium piping tips are the ones used mostly for decorating designs on cakes and cupcakes, quickly and easily. Round piping tip e.g. number 1A Closed star shaped piping tip e.g. number 2D Open star shaped piping tip e.g. number 1M Weave shaped piping tip e.g. number 2B French star shaped piping tip e.g. number 172 These piping tips also come in different variations and designs, and I only noted the piping tip number which I think is best suited for making a large number of designs. Some examples of medium sized piping tips

7 Russian piping tips The Russian piping tips are a prominent new trend that let you make attractive decorations quickly and easily. There are many types of Russian piping tips, including: different shapes, flowers, petals and more. At first, I recommend to only buy a few Russian piping tips, just to try them out. Note that the Russian piping tips require a very strong and firm cream, as well as learning the right technique for working with these tips. After you practice and master the technique, you ll be able to create beautiful flowers and decorations quickly and effortlessly. Some examples of classic Russian piping tips

8 Couplers Couplers are mostly used to simplify changing the piping tip while using the same piping bag, without having to remove all of the cream from the bag. You don't have to use couplers, and most of the time you'll be able to use the piping tip directly with the piping bag, however, I strongly recommend using couplers, so that if you do change your mind and decide to change the piping tip, you'll be able to do it quite easily. Every piping tip requires a suitable coupler, meaning, if you're using a small coupler, you can only use it to change small piping tips. Similarly, the medium sized coupler is suitable for medium sized piping tips, and the large coupler is suitable for the large piping tips. It is recommended to buy suitable couplers for all three piping tip sizes, small medium and large (which is also suitable for the Russian tips). Most of the piping tips are made from tough plastic. It's a good idea to check and ensure the tip is made of strong quality plastic that will not break under pressure. Note that most of the large couplers sold today are made of three parts to allow you to pipe three different colors. I suggest buying a simple large coupler with a single hole instead of the three part couplers. Assembling and using the three part couplers is quite hard, and since there are some very simple techniques for piping several colors, buying this type of coupler is not necessary. Examples of three different coupler sizes

9 Piping bags There are two popular types of piping bags: Disposable piping bags are mostly made from plastic and they come in different thicknesses. Reusable piping bags are mostly made of silicon. There are cloth piping bags also available, but they are intended for more professional users. I personally prefer the disposable piping bags. You can buy thick and strong disposable piping bags that can withstand great pressure. Their greatest advantage is that after you have finished using them, you can dispose of them, eliminating the extra cleaning work. The transparent piping bags are most recommended because you can easily see how much cream is left in the bag. The greatest advantage of the reusable piping bags is that they are environmentally friendly and help use less plastic, but cleaning a reusable piping bag requires more time and work. Note that all the piping bags sold today are suitable for all the piping tips since the bags are cone-shaped and the tip of the cone is cut off to fit the size of the piping tip you are using (unless the piping bag is very small and the piping tip is very big). After you cut the tip off from the reusable piping bag, you will no longer be able to use the same bag for smaller piping tips. This is why you must match the piping bag size to the piping tip. You can buy piping bags in a variety of sizes: 10" (25.40cm) to 18" (45.72cm) and higher. After extensive testing, the recommended size is usually 16" (40.64cm), which a good size for most piping tips. It includes a good amount of cream and doesn't require frequent bag refills. It is also nicely sized which enables good control when decorating. It's also a good idea to buy a few 12" (30.48cm) piping bags, which can be used more precisely with the smaller piping tips, or for frosting several colors (explained later). Furthermore, they are more suitable for use by children who enjoy frosting.

10 Chapter 2: Frosting recipes suitable for piping For great looking frosting that remains beautifully stable, use a thick and firm cream. There is a wide variety of frosting recipes which are suitable for piping bag application. We selected two great and easy to make recipes for you. Swiss Meringue Buttercream recipe The first recipe is the gentle and delicious Swiss Meringue Buttercream recipe. It has a fluffy and stable texture suitable for piping standard molds and shapes using the small and medium sized piping tips. Ingredients: 6 egg whites 1.5 cups granulated sugar (tip: the amount of sugar should be double the amount of egg whites) 450 grams unsalted butter (4 butter sticks) 1 teaspoon vanilla extract Getting ready: Boil water in a saucepan which will serve as a double boiler. Cut each butter stick into six parts and keep it at room temperature not too soft. Instructions: First we will prepare the meringue by combining the egg whites and sugar in the bowl. Place the bowl with the egg whites and sugar on top of the saucepan with simmering (not boiling) water. Use the whisk of your stand mixer or a hand whisk and whisk the eggs and sugar constantly. Make sure the water in the saucepan is not boiling and whisk constantly and evenly so the eggs will not cook at the bottom of the bowl. We want to fully melt the sugar crystals so the meringue will not be granulated. If you have a thermometer, use it to check the temperature, the sugar will dissolve fully at about 68 C / 155 F.

11 Another way to check that the sugar crystals have dissolved is to feel the mixture between two fingers. Once the mixture is homogeneous and without sugar crystals, place the bowl in the mixer stand and start whisking at a high speed for about 7 to 10 minutes. Keep whisking until the mixture turns while and fluffy and the temperature is down to about 35 C / F 95. We now want to gradually add the butter, but we don't want it to melt, so it is very important that the mixture will not be too hot. Keep whisking the mixture while adding the butter in small portions. Make sure all the butter is incorporated before adding more butter. After we have added all of the butter, add the vanilla extract and continue whisking for a few more minutes. Reduce the whisking speed and whisk for another one to two minutes to get all the air bubbles out, and to form a homogeneous and smooth cream. Recommended videos for making Swiss Meringue Buttercream: American Buttercream recipe The second recommended recipe is for American Buttercream, a butter and powdered sugar based cream, which is very strong and stable, suitable for special piping of volume and height, for use with the Russian piping tips. Ingredients: 250 grams unsalted butter (2 butter sticks) 3 cups powdered sugar 1 teaspoon vanilla extract 2-3 tablespoons milk Instructions: The butter must be at room temperature but not too soft. Place the butter in the mixer bowl and whisk for about 5 minutes at a medium speed, until the mixture doubles in volume and turns fluffy and white in color. Stop whisking and manually mix the cream until it is homogeneous. Turn the mixer on again at a low speed and gradually add in the powdered sugar (at a high speed the powdered sugar will scatter out of the bowl).

12 Add half a cup of powdered sugar each time and whisk for 1-2 minutes until the mixture is homogeneous again. Once all the powdered sugar has been incorporated, stop the mixer and whisk manually again, until the cream is uniform. Turn the mixer back on at a medium speed and add the vanilla extract. Now is the time to add the milk if you need to make the consistency of the cream slightly thinner. Whisk for a few more minutes until the mixture is smooth and homogeneous. Please note: The Russian piping tips require a very strong cream, so add the milk carefully to avoid diluting the cream too much. To change the consistency of the cream, slightly change the amount of milk or powdered sugar that you add. Recommended videos for making American Buttercream:

13 More recipe tips If you want a colorful cream, add a few drops of food coloring just before you finish whisking. The vanilla extract can be replaced with any other flavor that you prefer. The cream can be kept in a plastic container in the fridge for up to two weeks or in the freezer for up to two months. If you want to use the frozen cream, let it thaw in the fridge overnight and whisk with the mixer close to the time you will use it. If the cream is a little stiff out of the fridge, it can be diluted with a little milk. Finally, it is recommended to use the paddle attachment of your mixer rather than the whisk attachment because the whisk attachment creates air bubbles in the mixture while the paddle attachment creates a smoother and more homogeneous mixture.

14 Chapter 3: Preparing the piping bags and couplers You can use any of the piping tips directly with the piping bag without using a coupler, however, the important advantage of using a coupler is that you can quickly change piping tips of the same size, without having to change the piping bag. Using the piping bag without a coupler Place the required piping tip inside the piping bag and push it as far in as you can. Be careful not to tear the bag by pushing too hard. With a marker, mark a line on the piping bag, slightly above the open end of the piping tip, which is inside the bag. Do not mark too high above the tip's open end so it will not loosen easily. Take the piping tip out of the bag and cut the bag on the line you marked. Place the piping tip back inside the bag and push it in until the open end of the piping tip will protrude slightly from the bag. If the hole you made is too small, take out the piping tip and cut a little more to widen the opening of the bag.

15 Using the piping bag with a coupler Separate the coupler into its two parts. Place the inner part inside the piping bag and push it as far in as you can. Be careful not to tear the bag by pushing too hard. Mark a line on the piping bag, slightly above the open side of the coupler. Do not cut the thread because the piping bag will not be held well by the coupler. Take the coupler piece out of the bag and cut the bag on the line you marked. Place the coupler's internal piece back inside the bag and push it in until the open end of the coupler will protrude slightly from the bag.

16 If the hole you made is too small, take out the coupler part and cut a little more to widen the opening of the bag. Next, place the piping tip you want to use on the coupler's opening and screw the coupler's outer ring on the inner part. After a little practice, you will be able to place the piping tip/coupler inside the bag as far as it will go, while "marking" it with your hand, then raising the piping tip/coupler slightly to cut the bag without marking it first. Please note that each coupler fits a specific size of piping tips. You can only use matching piping tips and couplers.

17 Chapter 4: Basic and Advanced methods to fill the piping bag To avoid messiness and wasted cream, the piping bag must be filled correctly. This section will teach you the recommended method for filling the bag as well as advanced filling techniques. Have your piping bag and fitted coupler and tip ready before you fill the bag. Basic filling method - folding with your hand Hold the piping bag with the piping tip facing down and fold the edges of the bag outwards. Fold about 2-3", 5-7cm. Hold the bag by placing your hand underneath the fold.

18 Use a spatula or a tablespoon to fill the bag with cream. Do not fill more than a third of the bag. To wipe off any remaining cream from the spatula, hold the bag externally between your finger and thumb and wipe the spatula inside the bag. After you have finished filling the bag with cream, unfold the sides. For best results, squeeze the bag by placing your hand around it, just where the cream reaches. Knead the cream inside the bag with your other hand to make the cream homogeneous and remove any trapped air. Twist and turn the bag a few times just above the cream and hold the part you twisted between your finger and thumb. Press the bag until a little bit of cream comes out. Check that the cream coming out is homogeneous and that there is no air trapped inside the bag.

19 Basic filling method - folding in a cup Place the piping bag inside a large cup, at least 2/3 deep, and with the piping tip facing down. Fold the ends of the bag over the edge of the cup and downwards. Make sure the opening of the bag will be as wide as possible. Use a spatula or a tablespoon to fill the bag with cream, do not fill more than a third of the bag. Wipe the spatula against the edge of the cup to remove any remaining cream. After you have finished filling the bag, take the bag out of the cup and unfold the sides. For best results, squeeze the bag by placing your hand around it, just where the cream reaches. Knead the cream inside the bag with your other hand to make the cream homogeneous and remove any trapped air. Twist and turn the bag a few times just above the cream and hold the part you twisted between your finger and thumb. Press the bag until a little bit of cream comes out. Check that the cream coming out is homogeneous and that there is no air trapped inside the bag.

20 Advanced method - plastic wrap

21 The following method is very clean and convenient, helping you keep the piping bag clean, while allowing you to change filling quickly and easily. Place plastic wrap (about 12 / 30cm wide by 16 / 40cm long) on a silicone surface or on the kitchen counter (wipe the counter with a damp cloth to make the plastic wrap cling to it). Use a spatula or spoon to add a thick strip of cream to the center of the plastic wrap, approximately 3" / 7cm wide and about 6" / 15cm long. Fold the plastic wrap from end to end so the cream will fold into a roll at the center. Close and tighten the rolled plastic wrap while twisting both ends, so the cream is tightly wrapped inside. Before you place the plastic wrap with the cream inside the piping bag, make sure the inner part of the coupler is inside the bag. Thread the twisted end of the plastic wrap through the opening of the coupler and use scissors to cut the end (near the opening). Next, place the piping tip and attach the coupler s outer ring. Twist and turn the bag a few times just above the cream line and hold the part you twisted between your finger and thumb. Press the bag until a little bit of cream comes out. Make sure it is coming out homogeneously.

22 With this method you can easily take out the plastic wrap with the cream to replace it with a different wrap filled either with a different cream or another color. When using the large piping tips or the Russian tips, the piping bag mostly stays clean, which is helpful when you want to reuse it. For best results we recommend either using a strong, good quality plastic wrap, or to double wrap the cream with two layers of wrap, so the plastic will not tear.

23 Chapter 5: Filling the piping bag with different colored creams Filling the piping bag with different cream colors will allow you to create beautiful and colorful decorations. The Russian piping tips are particularly suitable for piping a few colors and will enable you to make perfect colorful flowers. Basic fifty-fifty filling method

24 The simplest method for filling the piping bag with two colors is by using one of the basic filling methods (folding with your hand or inside the cup). First fill one side of the bag with one color and the other side with another color, which will create a fifty-fifty two-colored filling. Follow the rest of the steps of the filling method you chose (do not knead the cream inside the bag so the colors will not get mixed together). Tip: You can also use this method to fill the piping bag with three colors, filling each third with a different color.

25 Basic method inner piping bags

26 Take the small piping bags and fill each bag with a different color using one of the basic filling methods (folding over the hand or inside the cup). Note: fill the bags without cutting them and without placing a piping tip inside. After the bags are filled and the cream is packed inside, snip off the end of each bag. Make sure you cut all the bags evenly so that each bag produces an even amount of cream. Gently, place the smaller bags inside the large piping bag with the piping tip you wish to use, and arrange them nicely one next to the other. Once the bags are fitted into the larger bag, twist and turn the large bag a few times just above the cream line and hold the part you twisted between your finger and thumb. Press the bag until a little bit of cream comes out. Make sure that the cream from each bag is coming out homogeneously. Tip: You can also use this method for filling a few colors, depending on the number of small bags that can be placed inside the large piping bag.

27 Advanced method inner filling using plastic wrap

28 Place plastic wrap on a silicone surface or on the counter (wipe the counter with a damp cloth to make the plastic wrap cling to it). Use a spatula or a tablespoon to spread a rectangular shape of cream at the center of the plastic wrap, about 5" / 13cm wide, 7" / 18cm long and about 0.6" / 1.5cm thick. Next, apply a strip of the second color at the center of the rectangle, on the middle third, same thickness. Fold the plastic wrap from end to end so that the outer layer of the cream will cover half of the inside layer of the cream. Separate the cream from the plastic wrap and place the wrap back on the counter. Next, fold the other side of the plastic wrap so that the outer layer of cream will cover the remaining half of the inner layer of cream. Close and tighten the rolled plastic wrap while twisting both ends, so the cream is tightly wrapped inside. Finish by following the explanation of the "plastic wrap" method. Tips for using the plastic wrap: You can cut out a rectangular piece of cardboard and place it underneath the plastic wrap, so it will be easier to apply the cream in the required shape. You can also use the plastic wrap technique to prepare the "fifty-fifty" filling by applying two different colored strips next to each other. You can also fill three colors this way. For best results we recommend using a strong, good quality plastic wrap, so the plastic will not tear.

29 Color strip filling Use the following method to pipe out one or two colored strips. This method is mostly used for making leaves with colorful tips (using the leaf shaped, number 68 piping tip in the Kit), or for creating petals with a colorful tip (using the petal shaped, number 104 piping tip in the Kit). First prepare a piping bag with either the leaf shaped or petal shaped piping tip, while making sure that the narrow sides of the piping tip are facing the connecting lining of the piping bag. To create the color strip, take a small coloring brush and dip it in a little food coloring. Take the piping bag you had prepared and gently paint a strip of color over the connecting lining of the piping bag (or both sides if you want two colored strips). After you have colored the strips, fill the piping bag using one of the basic methods (skip the kneading stage to avoid mixing the colors together).

30 Chapter 6: Cleaning the piping tips and couplers after use Cleaning the piping tips, especially the smaller ones, can be a little difficult and can take some time. You can place the piping tips and couplers in the dishwasher, but because they are small and almost weightless, they tend to fall to the bottom of the washer and do not always come out clean. Easy cleaning method for the piping tips and couplers: Half fill a medium sized saucepan with water Heat the water up and before it reaches a boil, add dishwashing liquid generously Place the piping tips and couplers inside the saucepan and stir for 2-3 minutes. When the time elapses, pour everything out into a strainer and wash the piping tips and couplers with clean water Let everything dry off on a towel

31 Chapter 7: Basic decorating tips and Learn How to Decorate Videos Basic decorating tips We recommend filling the piping bag with a little cream each time and adding when necessary, for two reasons: 1. Beginners will find it is much easier to hold and control the piping bag when there is less cream in it. 2. The heat from the hand that holds the piping bag warms up the cream, making it thinner and inappropriate for piping, so it is better to add new cream when necessary. While piping, keep the open edge of the piping tip clean, so the cream comes out smoothly and homogeneously. Therefore, wipe the edge clean with a paper towel from time to time. To keep the open edge of the piping tip clean and moist, place a wet paper towel inside a cup and occasionally place the piping bag inside it. Before you decorate a cake, spread an even layer of cream on the entire surface of the cake. When decorating cupcakes, spread a layer of cream on the top side of the cupcake, to form a smooth and homogeneous dome shape.

32 Learn How to Decorate Videos The best way to learn how to decorate is probably by watching instruction videos. For your convenience, we have collected the best instruction videos here: Learn basic decoration techniques: techniques for using the leaf tip: 11 techniques for using the star tip: 6 techniques for using the basketweave tip: 6 techniques for using the small round tip: 7 techniques for using the large round tip: 9 techniques for using the grass tip or the Russian star tip: Learn how to use the Russian tips: Examples for using the Russian tips: 6 ideas for decorating cupcakes using the petal tip: 6 ideas for decorating cupcakes using the star tip: 5 ideas for decorating cupcakes using the round tip:

33 8 ideas for decorating cupcakes using the leaf tip: 7 ideas for decorating cupcakes using the basketweave tip: 10 ideas for decorating cupcakes using the round tip: 6 ideas for making flowers using the petal tip: Quick reference to 20 cupcake decoration ideas:

34 Chapter 8: Final words I hope my book will help you take the first step into the world of cupcake and cake decorations to create amazing designs that will leave your family and friends simply amazed. This book is only the beginning. The possibilities, methods and utensils for learning and improving your skills are virtually endless. This book was made possible through the collaboration with the GIRA HOME brand, which has helped me try and test out a variety of piping tips and utensils, and has finally designed the perfect kit for decorating cakes and cupcakes, based on my recommendations. The kit can be purchased on Amazon through their website: Their brand produces premium high quality products and they constantly add new ones. It's a good idea to sign up and join their club to receive updates and coupons for new products. If you find an error in the book, or if you have a suggestion for improvement, additional links to quality videos, or if you have any question, I'll gladly help at the following address: michaelcoon@girahome.com Thank you and good luck! Michael Coon

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