Piping can be tricky, but we are here to help!

When piping onto your cake, hold the piping bag and nozzle at a 90 degree angle with the nozzle touching the side of the cake. Squeeze gently from the top of the piping bag (make sure you have twisted the top tightly closed) until you are happy with the size of the icing blob and gently pull the bag away.

Repeat in a row around the cake, then start on the next level. This time, stagger where you start piping slightly so you create a brick work effect ensuring there are no gaps where the cake is visible. Keep tightening up your piping bag by twisting the top, it will make it easier to squeeze.

If your buttercream is too hard, try warming the bag in your hands and massage the buttercream around. If it is still too hard, squeeze the buttercream into a bowl, add a tablespoon of milk or warm water and stir to loosen. You can now refill your piping bag.

Emily Mounsey