Writing with Chocolate

Whether you choose buttercream, royal icing, piping gel, or chocolate, writing with an edible medium presents some challenges, but chocolate has an added characteristic of temperature that can change the consistency as you are working with it. Join cake designer, Rachael Teufel, in this lesson to learn how to adapt your piping technique to accommodate the nuances of chocolate when writing in print or cursive. She will show you how to cut the tip of the bag to the proper size, how to hold the bag, and the best way to store it when not in use. Then start practicing with a few curly Q’s to get a feel for how chocolate flows, how much pressure is needed, and how to start and stop the flow. You will learn to make thick and thin letters by adjusting pressure. Along the way, Rachael shares a few different ways to fix piping mistakes and when it might be time to just scrape and start over. And finally, you will find out the easiest way to release your beautifully piped chocolate from acetate to prevent breakage and how to place it on a cake with an added twist. Download the practice sheet and start perfecting your chocolate piping skills!