So we played around with piping using pastry bags today. Chef Parks showed us how to make buttercream roses, and after a few that looked more like sea anenomes, I made some that were actually pretty decent. It was kind of neat, since it’s something I’ve never done before. The “buttercream” frosting that we used to practice was actually shortening with powdered sugar and food coloring in it, and it was kind of nasty. They reuse it over and over for piping practice, and it’s kind of slimy if you get it on your hands. It looks like the real thing, though. I might have to break out the can of Crisco and practice at home 