I have the beginning stages of carpel tunnel, and have before I ever even started decorating. To any other bakers with this problem, or ones similar, do you have any advice on how to improve your piping while dealing with it? How to pipe longer? How to keep the pain away or treat the pain after a lot of piping?
I find I am incredibly shaky with my piping bags and I am not quite sure if that is part of my carpel tunnel or just a natural thing. Any tips for that either?
Thank you all in advance!
Nikki, So Cal, www.Facebook.com/nikkibelleperchecakes