Swiss dots are one of the easiest cake decorating techniques to master. These dots, which are usually tiny, add simple elegance to a fondant- or buttercream-covered cake. Dots placed at even intervals around the cake give a sophisticated look, while random dots add whimsy. Choose a monochromatic icing colour or white for traditional events, or use bright colours for informal affairs.
- Skill level:
- Moderately Easy
Things you need
- Straight pin
- Water or pasteurised egg whites
- Royal icing
- Offset metal spatula
- Parchment paper
- Cake, fondant- or icing-covered
Gently press the tip of your straight pin into the icing where the Swiss dots will be placed.
Add a small amount of water or egg whites to your royal icing. Touch the icing with your spatula and immediately lift straight up. If the icing forms a peak at the point of contact, add more water or egg whites. If the icing rolls back down to form a ball, it is the right consistency for piping.
Create a small parchment-paper cone. Spoon a few tablespoons of icing into the cone and snip a tiny hole at the point. Fold the cone top closed.
Hold the paper cone at a 90-degree angle to your cake surface. Lightly squeeze the cone to produce a ball of icing. Pull the bag away. The peak will fold back into the ball. Continue piping Swiss dots around your cake as desired.
Tips and warnings
- Use a fabric measuring tape to accurately place Swiss dots at equal intervals.
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