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.
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.
Use a fabric measuring tape to accurately place Swiss dots at equal intervals.
Tips and warnings
- Use a fabric measuring tape to accurately place Swiss dots at equal intervals.
Things you need
- Straight pin
- Water or pasteurised egg whites
- Royal icing
- Offset metal spatula
- Parchment paper
- Cake, fondant- or icing-covered