I'm just starting my first pastry & culinary job. I need help practicing piping decorations so that I can show the sous chef that I have what it takes to move up from this entry level baker position eventually. I tried using toothpaste (a hint from a trade magazine) but found it was too unstable and didn't keep it's form.
Any suggestions for other materials to practice piping with would be so greatly appreciated! I'm at a loss (but my kitchen smells nice and minty!)