Dough Preparation & Baking Frosting Preparation Decorating Bags Decorating Techniques Piping Airbrush Use & Care Cookie Projects
Baking Cookie Pops Cookie Pot Arrangement Fall Leaves Jack-o-Lantern Ghost Turkey Snowflakes Snowman Christmas Trees Santa Valentine Hearts Baby Onesie Patriotic StarsMiscellaneous
Basic Rolled Sugar Cookies Mom's Cut-out Cookies Cream Cheese Cookie Cut-outs White Chocolate Sugar Cookies The Best Sugar Cookie Cinnamon Spice Cookies Gingerbread Cookies Chocolate Chip Cut-Out CookiesFrosting/Icing Recipes
Home > Cookie Decorating Tutorials > Piping: Straight Lines
Piping: Straight Lines
It is surprising to many people that one of the hardest things to do in cookie decorating is a straight line; However, if you keep one rule in mind, you can change that in a jiffy. If you are making a straight line from Point A to Point B, the ONLY times that your tip should touch down are AT Point A and AT point B, and nowhere in between. For the entire space between the two points, your tip should be well above the surface. Do an experiment on your practice sheet (40kb .pdf): On the first line, keep your tip down on the surface for the entire line, dragging it along as you squeeze. Now for the second line, touch down at Point A, lift your tip while squeezing (keeping pressure steady), pull it across and touch down at Point B. Does the second one look better? Unless your "string" broke the second time, I'd be willing to bet that the second one looks a lot better.
Speaking of broken lines, this is a common problem when working with frosting. After lots and lots of cookies, I still have it happen fairly regularly; however, you can cut down on the number of times it happens by trying a few things: