Using My Favorite Tool for Brush Embroidery

October 21st, 2010 by Amber Spiegel

Every morning when I come into work, I set up my station to tackle the day’s projects. My arsenal of tools changes slightly from day to day depending on the medium I’m working with. Some days I need a craft knife, other days I need an offset spatula. But, whether my project is a cake, cupcakes, or cookies, I always make sure to have my square tip brush from the Brush Set within reach.

I’ve found this tool to be the most versatile of all. My favorite thing to do with the square tip brush is Brush Embroidery.

Brush Embroidery

The bristles are short and stiff, which is perfect for this technique. And, if you use just the very corner of the brush, you can create the embroidered look on small areas, such as a flower piped with a number 1 round tip.

I also use the square tip brush when I am piping an outline on cookies to prepare them for Color Flow icing. If I make a mistake in piping a line, I can use the brush to manipulate it into place. In that case I will usually dip the brush in cornstarch so it does not stick to the icing. The tool is gentle enough so that it will not smash or break the delicate line of icing that I just piped.

Another use for the brush is getting rid of excess sugars or sprinkles on a project. Sometimes these decorations can get stuck in crevices and make the cake or cookie look messy. After pouring colored sugars on freshly piped icing, I use the brush to make sure the sugar is only in places that it’s supposed to be.

More often than not, the square tip brush is in my hand for one reason or another. I’m sure that as time goes on I will find many more uses for it. It is by far my favorite tool!

Amber Spiegel Amber Spiegel is a decorator in the Decorating Room at Wilton. Her career as a decorator began as the grand prize winner in the Wilton Castle Decorating Contest. From there she went on to complete the Master Course at the Wilton School of Cake Decorating and Confectionary Art and later acquired a position as a full time decorator with the company. Amber is a graduate of The Culinary Institute of America in Hyde Park, New York with a degree in Baking and Pastry Arts.

5 Replies

  1. Holy Cow!!!!! That looks great!!!!!!! Good job Amber!

  2. Ruth says:

    Thank you for sharing Amber. I would like you to help me on how to use dust powder to decorate a cake. Thank you.

  3. Amber Spiegel says:

    Hi Ruth!

    Here is a link to some general instruction on how to use Wilton Pearl Dust:

    I hope this helps. Thanks for your comment!

  4. Terri says:

    Can you use this with gesso for journals? Love the pattern

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