sauce help

id say the exact opposite of what you described.

Squeeze at a 45 degree angle at the top of the plate, let bulb form then drag downward above the plate, not touching it while lessening applied pressure. At the bottom of the slop hold bag at 90 degree angle to make another bulb and release pressure before lifting bag away.

Exactly Lauren !

Use one of those squeeze bottles with the open tip.

Makes for a much easier deco and you won't have a huge "piping bag" mess.

Why thank you, petals. Love your cupcakes, by the way :)

looks like the work of a food stylist..

but if i were to attempt a 're-creation' of it, id more than likely, go the pasty bag route, even though id have my opinions on its potential tediousness on a busy line.

thinking a good viscosity and decent spoon, could get some comparable results, honestly. 

Quote:

Originally Posted by laurenlulu 

Squeeze at a 45 degree angle at the top of the plate, let bulb form then drag downward above the plate, not touching it while lessening applied pressure. At the bottom of the slop hold bag at 90 degree angle to make another bulb and release pressure before lifting bag away.

/thread

exactly. I wasn't quite sure how this was a mystery, but Laurenlulu did a spot on job for it's execution.

Bag it is, then!

Now find a place to keep the bag clean and tidy in your mise area.

Don't forget to wipe the bag down occasionally 'cuz Chef has an eagle eye out for cleanliness.

;-)

To me that looks like that was done with a larger kunz spoon.  At my last job we were required to have at least ten of them in different sizes...mainly for plating.

It's either done with a spoon (like a kunz) or a squeeze bottle. The technique is pretty much what Lauren described, except you replace piping bag with spoon or bottle. 

For plate decoration . Use the plastic bottle with tip that woman use to dye their hair with.

     It is easier to control then a pastry bag, is neater and easier to clean. ,and you can see the design better as you are making it.