adorned piping

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THIS PIPING, TRADITIONAL IN STYLE, it is made more current by decorating only every other tier of the cake and piping in a more organic, almost sea-like pattern.

Piping an intricate design can take time, but try to enjoy the process. Always keep the cake well chilled as you apply the icing; if you find that your environment is warm, take a break and place the cake in the refrigerator for about half an hour. If you make a mistake or aren’t happy with the design, a cold cake will make it easier to carefully and gently wipe off the piping with a flat spatula or bench scraper without affecting your smooth final coat. This cake’s delicate design uses piped icing dots to create a pattern: Mark the design on the cake with a toothpick first for precision and then pipe on top of the toothpick marks using a pastry bag fitted with a very small round tip (#00). Embellish the design by applying gold dragées while the icing is soft; use tweezers for the most precise placement. For a more pristine look, the design can also be created with royal icing on a fondant-covered cake.