Making Frosting Rosettes & Stars

Video Transcript

"Now, we're going to fill our pastry bag and we'll put some trims on the outside of our cake. And, that will hide any kind of mistakes that you have on seams or on the edges. The trimming with the pastry bag will be able to hide anything like that. So, to use a pastry bag you want to cut off the tip and you need to be able to fit this coupling in there. So, you just drop your coupling in. And, if it's a little too short you can just pull it back and trim off a little bit more. You don't want to trim off too much at first, because the coupling will push through. And, we're going to be using just a small star tip. This is a number eighteen, to make just a little bit of a trim on the edge of the cake. Twist on the coupling tightly. It's nice to use the coupling, because you can change the tip. You can keep the frosting in the bag and change the tip for different looks. Now, to fill a pastry bag just turn the top of the bag inside out and that makes a little pocket that you can scoop your frosting into. You can also use a glass to support the bag while you're filling it. And, just fill it up to making sure you leave a good amount of bag on the top for twisting and holding. And, you can remove that and shake the frosting down to the tip. Gather up the end of the bag and twist it between the thumb and the edge of your hand here. And, then that's how you hold the pastry bag and you squeeze it by making pressure between the palm and your fingers. If you're unfamiliar with a pastry bag it's good to practice on a piece of paper or on a plate. You can make rosettes by making just a little circle. You hold the tip of your frosting. Your frosting tip should just hover slightly over your surface about an eighth of an inch and then squeeze. And, as you can see the frosting kind of comes out in pools. Now, I'm making a little rosette. So, I'm making a little tiny circle. I'm squeezing with pressure, drawing a little circle coming to the middle. When I get to the middle, I release pressure and pull up. Now, you can trim the cake with a bunch of these little rosettes. They're fairly easy. They're just little swirls. But, you want to practice to get a rhythm and a consistency. And, when you feel confident that you have a nice even and consistent rosette you can do that on the edge of the cake. Now, another easy one to do is just a simple star. Again, you hover the tip just about an eighth of an inch over the surface. You apply pressure. And, when the star is big enough you let go. You release pressure and pull up. And, if you practice this and you get that consistent amount of pressure and the right size to your star you can actually make a very nice looking boarder very simply."