There are many different ways to pipe the edges of a cake, depending on the tip used.
Once you've decided on a tip--here we are using a small star tip--drop it into your pastry bag. Be sure it's snug. Star tips are very versatile.
Now you're ready to fill the bag. In this example we are using a buttercream. Roll over the collar of the bag and place your hand under the cuff. With your free hand, fill the bag with buttercream.
Roll back the collar and twist the top, pushing the buttercream into the tip and eliminating any air pockets.
To decorate the cake, hold the bag in one hand. Smoothly squeeze and release while pulling up slightly.
You can create shell shapes repeatedly around the base like this: First, squeeze and push the tip into the base of the cake, then lift, pulling back. Then squeeze and push again to create a continuous pattern.
Piping the edges of a cake will make your final product look finished and quite professional.

Instructor: Bianca Henry