KNOW YOUR NOZZLES

It is useful to buy a kit that includes all your basic nozzles so you can practise.

Buy the best ones you can afford – I use the PME brand

SMALL STAR

Use a 5-pointed star nozzle to create shapes that look pretty on cupcakes or around the sides of a cake. Just squeeze out the icing in short, sharp bursts close to the surface of the cake. You can also use star nozzles to pipe swirls and make pretty patterns.

ROUND

To pipe a line, apply pressure to the bag to attach the icing to the cake, then squeeze, lifting the nozzle 3cm above the cake and letting the icing fall onto it, then guide into place. For dots, place the nozzle on the cake, lift a fraction and squeeze until you get the size you want.

LARGE STAR

Great for pretty edgings. Bring the piping bag close to the cake, apply pressure to create the star (near left), then remove the nozzle. To create a scallop (far left), angle the nozzle at 45 degrees, apply pressure to form a mound then gently pull away the nozzle to create a tail.

DROP FLOWER

Perfect for beginners – use drop flower nozzles to create a quick and easy flower effect on the top or sides of cakes and biscuits by simply piping small blobs of the icing, holding the nozzle close to the cake and applying a little pressure to the bag.

LEAF

These nozzles have a V in the end, which creates a central vein in the icing. Hold the nozzle at a 45-degree angle, squeeze a little to attach the icing to the cake then gently pull away to create a long leaf – have a practice first!