Writing with Chocolate

Writing with an edible medium like buttercream, royal icing, piping gel, or chocolate comes with its own set of challenges, and chocolate adds the extra factor of temperature, which can change its consistency as you work. Join cake designer Rachael Teufel in this lesson, where she’ll guide you through adjusting your piping technique to suit the unique qualities of chocolate, whether writing in print or cursive.

Rachael will demonstrate how to properly cut the tip of the piping bag, how to hold it for optimal control, and the best way to store it when not in use. Next, you’ll practice creating a few curly Q’s to get a feel for how chocolate flows, how much pressure to apply, and how to start and stop the flow effectively. You will learn how to vary letter thickness by adjusting the pressure as you pipe. Along the way, Rachael offers tips for fixing mistakes and knowing when it’s time to start over. Finally, she’ll teach you the easiest method for removing your beautifully piped chocolate from acetate to avoid breakage and how to place it on a cake with a little extra flair. Download the practice sheet and start mastering your chocolate piping techniques!