Writing on a cake can be a tricky task. Although you may have beautiful penmanship, your writing may become sloppy with an icing tube in hand if you haven't mastered the proper techniques. Practice writing with icing on a piece of cardboard, waxed paper, upturned cake tin or glass sheet. Scrape the icing off so you can reuse it again and again. This avoids wasting the icing.
Attach the tip to pastry bag or tube to the tip.
Put a spoonful of icing into the bag. Don't fill the bag completely because it will become unmanageable.
Practice with royal icing. Write the message on parchment paper or cardboard that is the identical size of your cake. Mark the place where you're going to write on the paper.
Put your cake on a level surface, such as a table, so you avoid writing downhill.
Make a straight line with either dental floss or a piece of uncooked spaghetti by pressing it into the icing. Use the line to keep your writing level and remove it when you are done.
Center the writing by blocking it. Write the centre letter first. Write the rest of the letters to your right, and finish the beginning letters of the word to the left. Count the spaces between the words.
Print one letter at a time even if you're writing in cursive script. Keep the letters straight by following the guideline made at the outset.
Make sure your icing exhibits a workable consistency. If the icing is too thin, it may run. If it's too stiff, it may fragment. If you're writing on a buttercream-frosted cake, you can chill the cake beforehand so the cake's surface firms. Use a tip no. 44 if you're writing calligraphy or in an elaborate style.