I use a 789 tip. It's wide with a smooth edge on one side and ribbed on the other. Use an 18" or 24" bag with this tip because it's big. It works well.
Love this! 😍 Thank you! Can I ask a question? If you were going to do this with a tiered cake, would you stack first or do your texture first? I have seen videos both ways, but curious about your opinion. 😊Thank you!
@@HopesMomE Hi! Thanks so much for watching and asking! I, personally, like to add texture to each tier, chill, then stack and just touch up the seams!
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Which buttercream method did you prefer?
Thanks so much for sharing.
Thank you for a great tutorial! x
I use a 789 tip. It's wide with a smooth edge on one side and ribbed on the other. Use an 18" or 24" bag with this tip because it's big. It works well.
Love this! 😍 Thank you! Can I ask a question? If you were going to do this with a tiered cake, would you stack first or do your texture first? I have seen videos both ways, but curious about your opinion. 😊Thank you!
@@HopesMomE Hi! Thanks so much for watching and asking!
I, personally, like to add texture to each tier, chill, then stack and just touch up the seams!
lovely!
Do you not wrap your flower stems before inserting into the cake?
How do you have no air bubbles in the cream? I tried all the tips and there are always tons of little holes
Hi Abbie. May you please tell me your recipe for the wedding cake buttercream. ,can it be held in hot weather . Please help
Does this work with whipped as well?
Aghhhh I don’t use whip on cakes so I’m not entirely sure but I bet you could do it! Maybe won’t have as clean a finish but would still look lovely!
Can you use a spoon instead of a spatula
Yea..I think that should work.
Did you have your buttercream recipe? Thank you for your tips!
How did u stabilize yr cakes?