2D twist to create a flower… game changer! This was such a helpful video. I was disappointed that you didn’t demonstrate each of the specialty tips, so I’m hoping you have another video that covers those. Thank you so much for the time and effort you put into your videos and helping us become better decorators!
So glad you found it helpful and wanted to see more.... I was afraid it was going on too long! And thanks for letting me know what you are interested in seeing from us in the future, we appreciate it!
Best introduction guide I’ve ever seen on RU-vid!! Thank you so much for this clear and detailed explanation tutorial!! May I ask what buttercream did you use in the video? Did you use Swiss meringue buttercream or American buttercream? Thanks for your reply .❤
Glad it was helpful! and great question! we used American style buttercream. I tend to use that for our videos since it's easy to make and color making it great for beginners. You could easily use Swiss or Italian meringue if you prefer.
@@CakeDecoratingSchool thanks so much for the reply, I always use SMBC as the buttercream is not too sweet and get requests a lot from cake makings.. but for the best piping texture look it seems American buttercream has been used a lot in many tutorials… Thanks again for the speedy response. ❤️💕
you are welcome and if your customers like Swiss use it! I'm mostly using the American since it's easier to make and handle for beginners so it's a bit more approachable and a little less scary. But, you could do all of these with Swiss and they would work just fine plus you already have experience working with it!
So inspiring, and your freehand skill is superb,As a beginner, I must use a baking mat template as a guide. Hope to wean off that guide and get superb freehand...one day. 🤗🤩🍥
Aww you are too sweet. Keep going and keep practicing. Templates and guides are a great way to train and practice and one day those skills become like muscle memory and you'll find you need those less or don't need them at all. I still make them for myself when I'm practicing a new pattern or skill as a way to prep for new projects and designs. Keep it up and you'll get there!
Sounds like someone is getting an awesome cake! The grass tipi s a great one for so many characters. I am always amazed at what can be done with a few tips and a little imagination.
you are welcome and we are so glad you enjoyed it. We are using American or simple style buttercream since it's easy to make color and use. If it gets a bit warm you can always chill, rewhip and keep practicing which makes it a bit easier to handle but you could really use any use any type of buttercream that you are comfortable with or even royal icing.
Wow, thanks so much for sharing your knowledge. I'm a total newb when it comes to piping. I'm really only wanting to decorate soap tops. Do you have any suggestions for a practice medium. I don't really use icing sugar. Someone once suggested instant mashed potato. Do you have any other suggestions please. Keep up the great work, and as I said, thanks so much for sharing your knowledge.
Hi, I'm not to sure how the instant mashed potatoes would work out . you can buy small tubs of icing at craft stores like Micheals wilton and a few other brands sell small tubs of decorator frosting that is great for partaking with. I've also seen folks doing some cool piping with really thick puffy paint as well. the decorator frosting will work for sure for practicing and you don't have to make anything you can use it straight out of the container. Hope this helps and good luck with the decorative soaps!
I like using a Chefmaster liqua gel colors. For a nice red color I typically blend red red and tulip red which gives me a nice true red. they also have a shade called Christmas red that I've used and always performs well.
Hi! We are using a simple or American style buttercream in this video. There are many recipes available online for this type of buttercream. We reserve our recipe for our paid students. If you are interested in yearly membership to our school you can check out what it includes at our school site www.cakedecoratingschool.com
Hi! We are using a simple or American style buttercream in this video. There are many recipes available online for this type of buttercream. We reserve our recipe for our paid students. If you are interested in yearly membership to our school you can check out what it includes at our school site www.cakedecoratingschool.com
I've bought a few to these sets over the years. Some at small local cake decorating shops that were in the areas that I lived in. and others at larger chains. You can find wilton products at many stores including Walmart, and on amazon plus many craft stores carry them as well. If you can find wilton sets ateco is also a good quality brand that you can find at many of the same times of stores. I believe we have some linked in the tagged products as well.
My pleasure 😊 and I know a lot of artist that have made the jump to cake and cookie decorating. It's a great world to explore and has the added bonus of being tasty too!
Hello I always have problem with piping. When you squeeze the bag to pipe how hard you squeeze? When I squeeze my frosting starts coming out from the top even when I twisted the bag and hold it like you are. Also my hand get tired, weak, shaky and cramp a lot. I think I squeeze to hard maybe I get to tense. I see that you are like so soft holding it. I don’t use buttercream I use emulsified sweetex to make my frosting. So is like more firm the frosting. I am buying one of those trays to practice. I got classes but there is so many people that teachers do really work one on one with you to make sure you are doing it right. Also when I hold the bag in angle is difficult to me.
Hi Sandra, It sounds like you are using a practice frosting made from sweeter so it should be similar to what we are using except that it's made with shortening instead of butter. So it should stay soft at room temp. If your frosting is very firm it's possible that you just need to beat it more so it's aerated and fluffier, if that is the problem beating it more should make it easier to work with. If you can try talking with some of your classmates or even have your instructor look at it to make sure it's the proper consistency. If you are having trouble holding the twist at the top. Try filling your bag less. you'll notice in the screen shot for this one I don't have much in my bag and I can almost close my fingers around the frosting in the bag. that allows me to put a lot of pressure on it easily and I don't have to squeeze that hard. there are also bag ties that you can buy that are meant to help keep the bag closed and also can help keep the pressure on the frosting requiring less work from your hands. Hand strength takes time to build. I've been doing this for close to 20yrs now so I've got a pretty firm grip but that took time and wasn't the case when I started. Also make sure you are supporting your arms when you can. I always have my forearms resting on the edge of the table if possible so that my muscles are doing as little work as possible and I'm helping to stabilize them. I hope this helps!
Very interesting and informative. Am new to piping decoration and had some minor problems with my cream. However would like to know the perferct cream consistency to be able to continue. Thanks for sharing your knowledge. Your video is superb for us beginners.😊
so glad you like it. Sadly there is no perfect buttercream to use. Different ones are great for different things. Some are more stable and you can do more with and others are less so and have limits. I like doing my teaching demos with American/Simple style BC's since they are easy to make, color and use. They are also a little more affordable ingredient wise to make. I use the same consistency to ice my cakes and do all of my piping there really isn't a need for different consistencies unless you are using shortening(wilton style) instead of butter. Try focusing on finding a great recipe for yourself that works for you and that you like taste wise and work from there. Hope this helps and Happy Decorating!
Just beautiful. Question, does your buttercream contain high ratio shortening? I ask because it's super expensive and I understand Crisco shortening is no longer an option. Your tutorials are amazing.
Hi Maria, we are using a simple buttercream that is made with butter rather than shortening. You can use high ratio shortening if that is what you prefer or if the climate where you are necessitates it. I know some folks like to use a blend of butter and shortening. Where I am crisco is still available, if you use that you might want to cut back a little on the liquid in your recipe. Hope this helps!
Hi there, great tips! However, can you please tell me which ones are 1M, 4B piping tips? They are used everywhere and it is hard to understand from the 48 piping tips in the beginners kit.
the 1 M tip is a larger decorator size tip, so it's not one of the smaller tips that will fit a standard size coupler in your kit. There shouldn't be too many of those so you should be able to spot it easily. It's an open star tip and it will have the 1M engraved on the side. I believe the 4B is smaller(I don't use it as much) it is a also a star tip so if you sort your tips into categories that should make it easy to find your 4B star tip. Hope this helps
I usually put the flowers in the freezer for about 30min to make sure they are firm enough to handle so they can be placed on a cake. I wouldn't recommend storing them long term in the freezer as they will most likely get freezer burn fairly quickly. If you need to make flowers that you can store long term,, I would use royal icing instead of buttercream. Once those dry out they can be stored in an airtight container indefinitely. hope this helps!
Thank you for showing what these tips can do. I bought it last year and I have experimented with it a bit but some of those tips had me stumped. I had no idea what to do with the 86 tip or the w shaped tips. Maybe I can learn enough from your videos to WOW the family. You do such a great job clearly explaining the steps. Thank you ❤
hi Adria98! so glad you liked it and have fun with your tip kit! The key to piping in practice, if your first projects are a little less than stellar looking you're in good company we've all been there! The 86 tip is a fun one, it's a star on top and a ruffle on the bottom. Think of it a little like a mullet(2 hairstyles in one) only this is two piping techniques in one tip and it's great for making borders that are a star on top and a ruffle on the bottom, which, saves time and is great for making lambeth style designs!
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