When making cakes, cupcakes or cookies for a party or other festive occasion, try decorating them with the feather icing technique. Feather icing resembles a bird's feather, hence its name. This icing technique can also be used to give the bottom point of a heart a long, curved tail, and to create the webs on a spider web. When creating a feathered look, it is important to work quickly as the technique is difficult to complete if the icing dries and becomes hard.
Lay the cake on a flat surface and frost as you normally would. It is easier to spread icing when the cake is cool to the touch.
Add a round decorating tip to the icing bag, and fill with icing. Use a different colour than the icing you used to frost the cake.
Hold the tip of the icing bag 1/4 inch over the cake and squeeze gently. Start at the top of the cake, 1 inch from the outer edge, ending at the bottom of the cake. To create clean-looking lines, do not move your hands to create the piping. Instead, hold the bag still while pulling your shoulders back. Create vertical lines, 1 to 2 inches a part.
Place the tip of the toothpick on the vertical edge of the cake, and drag it horizontally through the piped lines. Continue, spacing the feathered lines 2 inches apart.
Turn the cake 180 degrees and repeat the process with the toothpick creating the feathers in between the first lines.