Perfect dots

by Naylene
(Portland, OR)

I am attempting to decorate an anniversary cake with those perfect dots ....the ones on the wedding cake you see on the cover of the magazine on Wilton's wedding cake page. I experimented tonight with different frostings and can't acheive a nicely shaped dot. When I use a tip, the dot has a "tail", whether in the air or on the side. If I thin the frosting just enough so the tail settles into the dot leaving no trace, I'm afraid gravity will cause the dot to sag before it sets. I haven't experimented with buttercream frosting yet. Could buttercream frosting be the solution? I'm so new to decorating but I love it. I have much to learn. Perhaps you can help me? Thanks!

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Perfect dots

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Jun 26, 2009
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Perfect dots
by: Leigh Ann

If you are using buttercream icing, I suggest after you squeeze the icing to make your dot, before you completely pull your tip out of the icing, slightly keep the tip in the icing and gently swirl it around in a small circle motion, then pull the tip out of the icing. This helps me not to have "tails". Hope this makes sense and works! :)

Feb 21, 2009
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Butterceam or fondant
by: LauraC

You could use fondant to roll tiny balls with your fingers, but buttercream is the best icing. I use a medium consistency. If the dot still has a tail or pointy hat, just wait a few minutes for a slight crust to form, then your can go to each dot with a paintbrush or cornstarch dusted finger tip and gently push the dot down. Be careful, though with the cornstarch. I found out the hard way, that some cornstarch may turn black icing hot pink where the cornstarch touched it. Not sure if it was my cornstarch or the coloring I used, so just test it first if on any color other that white. Hope that helps!

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