Russian Piping Tips- Cake Tutorial
In this tutorial, I'm going to show you how to create beautiful buttercream flowers with Russian Piping Tips!
Buttercream piping is one of my favorite ways to decorate a cake. I've been so excited to try out my new set of Russian Piping Tips. In today's tutorial, I'm going to feature a few of my favorites!
These new piping tips are great because they allow decorators of all skill levels to easily create an entire buttercream flower in one motion. Genius!
One thing that I noticed right off the bat is that I ordered too many Russian Tips.
I have a set of 20 or so Russian piping tips, and it is overwhelming.
I was able to find my favorites very quickly, and will keep these on hand when I need a quick and elegant cupcake decoration or lovely filler flowers.
I am also sharing a link to the frosting recipe that we found worked best with these Russian piping tips.
Materials:
In this video, I frosted and decorated an 8" round cake. We found this This Buttercream Frosting worked best for us. We did not need to change the consistency as we changed flower piping tips.
This seemed to work well for everything, unlike other recipes that we tried that produced ragged edges. I'm sure that other recipes can be altered though to a consistency that works well if you would like to experiment!
Piping Tips- We used a 403 for our large Tulips, a Wilton 233 grass tip for the inside of the tulip, a 352 for the leaves, and our Russian Piping Tips.
The piping tips that we used did not have numbers (ugh!). So, I am attaching a photo below so that you can see a closeup photo of our most favorite tips that we used the tutorial. There are many other options, but these are our favorite!
Here is a link to our favorite Russian Piping Tips!
You did a great job with the Russian tips! I had to struggle with some of them and ended up liking the ones that you used today. Love the way you incorporated with the big flowers.
Thanks so much, Sadia! I had so many (probably too many) in my set and so it helped me to just zero in on a few favorites. The frosting that we used worked well for us too!
Gorgeous cake! I love the little grass with the white dots that look like delicate flowers, the lay out of flowers & leaves with scroll work- beautiful!
I have some Russian tips and when I tried to use one the icing was too stiff or something, you made it look so easy. The two tone icing plug was brilliant !!! You have inspired me to give them another go. Thank you for demonstrating them.
Thank you so much, Ellen! I'm so glad to hear that the video has inspired you to give these Russian tips a whirl once again ;0) -
I'm interested to hear if you have better luck with this frosting recipe- I think that you will! Have fun experimenting!
Looks awesome. I'll have to use mine one day LOL! :)
I can't see the video, is very slowly the signal. Can I help me?
What an elegant cake! I love the flowers and the scroll work.
Cake is gorgeous.. I need practice with my Russian tips. Lots of practice!!!!
Hi Rachelle, We also had trouble with the Russian tips until we used the frosting recipe that Melissa linked to. It uses high ratio shortening. I haven't tried using Crisco yet, high ratio holds more liquid so if you try it with Crisco use less milk.
Hi Melissa. I've been wanting to buy the tips but wasn't sure how they would actually work. As usual u make it do simple and yet so elegant. Can I keep u in my house lol
Thank tou so much for a fantastic video. I am so sure I am buying these now.
Thank you all so much for your comments about the video!! @Seema haha I think you'll like working with them (and they're so easy you won't need me to hang out in your kitchen) ;0)
@Angela, I'm sorry to hear that the video is loading slowly for you. You can e-mail us at info@mycakeschool.com if you continue to have trouble. Everything seems to be playing as usual from my end.
@Rachelle- As Mom said, the frosting made all the difference for us. Once you have the right frosting, you won't need to practice and practice, it just works very easily!
*I need to add this to my notes above but we did notice a consistency change when the frosting bags sat out for too long (maybe 30-45 minutes). The change in consistency caused holes in our piping, but was easily fixed by stirring the frosting and refilling the bags. ;0)
I am so glad you made this tutorial. I have made several attempts with my Russian tips and were ready to throw them out. I have printed your buttercream and will give it another go.