Piping

To fill a piping/icing bag, first stand it in a tall jug, then fold down the sides to hold it in place while you pour in the icing.

Pipe the outline first, using a stiffer icing and a thinner nozzle in your piping/icing bag.

Make a dot of icing on the biscuit to act as an anchor then lift the tip and lasso the icing to the next ‘point’. Make another anchoring dot before moving on.

To test the consistency of icing for flooding, blob some of the icing on to a surface and run a knife through the middle. If it takes less than 10 seconds for the gap to close then it is too runny. You don’t want it to close too slowly, either.