6 SECRETS How to Use RUSSIAN PIPING TIPS for cupcakes, cake decorating (EASY) | TASTE BAKERY

How to use Russian Piping Tips Tutorial for decorating cakes and cupcakes, cakes, flowers, cake bouquets. Turn your frosting into beautiful decorations like icing flowers. The cake designs and cake decorating ideas are quick with these easy to use russian nozzles. Buy a coupler to make it even easier.
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Welcome to taste bakery with Jen! Are you looking for step-by-step instructions and the A-Z process to learn how to decorate beautiful buttercream cakes and how to make amazing novelty cakes and other edible masterpieces such as decorated cookies? Do you want to learn tips and tricks that make techniques such as icing, applying fondant, carving and even painting fondant simple? Or are you simply looking for cake ideas or delicious baking recipes such as the best moist chocolate cake recipe or the perfect vanilla frosting recipe or are you finally ready to tackle Italian Meringue Buttercream? (Eggs, butter and sugar oh my!) Then you’ve come to the right channel! We have a variety of videos, episodes and tutorials that you will love including how to make holiday themed cakes, birthday cakes and cakes for all special occasions!
#baking #cake #flowers

[@woowoochuggachugga]

Thank you. I have had these tips for 5 years. Due to perfection problems I have been intimidated to even try, and I really don't want to waste $6/lb butter on experimenting. Yesterday I purchased a box of instant Wilton Medium buttercream and am going to try it today. So excited. Your "tips" have been helpful in giving me confidence to overcome the issues I developed before I even tried. 😂 That is part of the perfection problem.

[@tastebakery]

I can relate. Then when I finally just try it I wonder why I made such a big deal about trying it and realize that avoiding it was the hardest part. 😂 I am so happy to hear you are trying it! Let me know if any questions come up. Usually the problem is the buttercream not being stiff enough. If you have trouble with the buttercream make sure it's not too warm and/or add powdered sugar to make it stiffer. Another tip when experimenting is to use Crisco in place of the butter to save money when experimenting. I use a practice buttercream recipe that is just powdered sugar, Crisco and water. Crisco replaces all the fat ingredients, water replaces all of the liquid ingredients. Crisco is nice because it doesn't soften when warm like butter so when you are trying something new you don't have to worry about the buttercream getting too soft. Then when you have the technique down you can try again with buttercream with butter. Good luck! 😃

[@tastebakery]

It will work even though it's old, it will just taste awful but like you said you are not eating it anyways. YAY!

[@Black_Samurai-fish]

That’s what I’ve been thinking too. But I realized if it doesn’t come out well, that’s okay, I’ll reuse it to either repipe it or I’ll save it in the freezer and use it for a cake I’m making for my family so the color doesn’t matter. It makes me feel better about it lol.

[@carolmelancon]

Thank you for breaking the technique down into the steps I need to master.

[@tastebakery]

You are so very welcome!

[@tanyapeschel6025]

What type of buttercream is best for these tips? American, the 1 with vegetable shortening & butter?

[@tastebakery]

Yes, American Buttercream. Here is a link to my American Crusting Buttercream Recipes if you need a recipe. There are lots of different flavors. th-cam.com/play/PLbezfjyjwqG_jRwtxre7hRD1HTI3OZ4AE.html

[@floridagirl386]

Just butter & shortening