This couldn’t come at a better time! I purchased a large set of Russian piping tips a few months ago and was about to throw them away! But you saved them from tragedy and now they live near the are near the front of my tips drawer! TYIA
Oh amazing!! I've always stayed away from tips other than classics but these were lots of fun to try out. I'm using them on a wedding cake this week! Hope you give yours a chance now too :)!
I am so happy to have found your video. I have the ruffle tips too and have had problems getting nice ruffles with the second one. Now I know that I was not holding it to the side. Also, this is the best video I have seen on how to use ruffle tips, and I have watched several. Thank you so much!
Amazing!! So happy helped :) I was a bit lost too at the start, had to do some test runs before I figured it out, hopefully it works next time for you!
I wish I could get the PME ones! I didn’t see them when I was looking for ruffled tips but PME are my fave 😍 I’m sure their ruffled ones would be perfect
I didn't know ruffles could be so pretty all by themselves! My favorites were number four and number seven, but all of them were super perty (and no that was not a spelling mistake, it was a choice lol). Do you have any tips for stacking and carving cakes? Also, how much buttercream do you usually need to decorate a cake? Do you prefer fondant or buttercream? Also (this is the last one I promise) sorry for the word vomit :)
Haha thank you! I am no pro in carving but I've stacked many. Biggest tip is make sure your cakes are levelled. Check out the wilton guide for amounts of buttercream to use, I found that one very useful as an initial guide! I prefer buttercream :)
Is Swiss Meringue buttercream tastier than Italian meringue buttercream? I've made Italian before but it takes a long time for flavor to develop. Any suggestions or should I just make. Swiss?
I am not a professional but here are the things I learned from trial and error. I prefer Swiss because it isn’t as sweet as American, but most of all it is easier and faster to make than Italian. Both of Alexandria’s recipes for Italian and Swiss are the best I have tried, and I have tried a lot! The other tip I found is to use oil based colors, like you would with chocolate or any other buttercream because of the fat content. Another way I color it is to put a quarter of it in a heat proof bowl buttercream and microwave it for quick 10-20 seconds. When it is partially melted, I add the color and it gives me a richer color faster. Patents are key in the developing process. Watch Alexandria’s tutorial about color theory! She breaks it down and explains it much better than me☺️ Good luck!
Exactly what Lisa said! They both taste the same, you just need to add flavouring (extracts, chocolate, etc) in order to get another flavour besides sweet butter.
It’s a set, if you look in description box at “Ruffle Piping Tip Set” you’ll find the link. Unfortunately these ones don’t have individual numbers/names
I am glad i found your channel so i can learn and practice to use these tips that i have for a very long time 🙈
Hahah I am so guilty of this too!! Hope you were able to figure out your ruffle tips ☺️
This couldn’t come at a better time! I purchased a large set of Russian piping tips a few months ago and was about to throw them away! But you saved them from tragedy and now they live near the are near the front of my tips drawer! TYIA
Oh amazing!! I've always stayed away from tips other than classics but these were lots of fun to try out. I'm using them on a wedding cake this week! Hope you give yours a chance now too :)!
I would love to see you do this on the actual cake.
I just wanted to say you're soooo pretty!!
I am so happy to have found your video. I have the ruffle tips too and have had problems getting nice ruffles with the second one. Now I know that I was not holding it to the side. Also, this is the best video I have seen on how to use ruffle tips, and I have watched several. Thank you so much!
Amazing!! So happy helped :) I was a bit lost too at the start, had to do some test runs before I figured it out, hopefully it works next time for you!
@@FinespunCakes I can't wait to try them again. Thank you.
This is the best ruffle tut I have seen. I only wish I could figure out what tip did what. Kind of out of focus and quick. But thx for this!!
Hi, great tutorial! These are actually counterfeit, they were originally designed and manufactured by PME in the UK :)
I wish I could get the PME ones! I didn’t see them when I was looking for ruffled tips but PME are my fave 😍 I’m sure their ruffled ones would be perfect
what tip are you using for the ruffle ?
Tip 7 may work for a drape/swag?
Yes that looks more like a boarder
I didn't know ruffles could be so pretty all by themselves! My favorites were number four and number seven, but all of them were super perty (and no that was not a spelling mistake, it was a choice lol). Do you have any tips for stacking and carving cakes? Also, how much buttercream do you usually need to decorate a cake? Do you prefer fondant or buttercream?
Also (this is the last one I promise) sorry for the word vomit :)
Haha thank you! I am no pro in carving but I've stacked many. Biggest tip is make sure your cakes are levelled. Check out the wilton guide for amounts of buttercream to use, I found that one very useful as an initial guide! I prefer buttercream :)
Idk if it’s just me but the link to the piping tips in the bio doesn’t work
What no.is the 3 and 4
I would just wonder how I would do these on the side of a cake
Tell Tip number nozzle number u are using for making frills
Is Swiss Meringue buttercream tastier than Italian meringue buttercream? I've made Italian before but it takes a long time for flavor to develop. Any suggestions or should I just make. Swiss?
I am not a professional but here are the things I learned from trial and error. I prefer Swiss because it isn’t as sweet as American, but most of all it is easier and faster to make than Italian. Both of Alexandria’s recipes for Italian and Swiss are the best I have tried, and I have tried a lot! The other tip I found is to use oil based colors, like you would with chocolate or any other buttercream because of the fat content. Another way I color it is to put a quarter of it in a heat proof bowl buttercream and microwave it for quick 10-20 seconds. When it is partially melted, I add the color and it gives me a richer color faster. Patents are key in the developing process. Watch Alexandria’s tutorial about color theory! She breaks it down and explains it much better than me☺️ Good luck!
Exactly what Lisa said! They both taste the same, you just need to add flavouring (extracts, chocolate, etc) in order to get another flavour besides sweet butter.
@@FinespunCakes I add quality vanilla extract and powders and still very little flavor. Would oil based drams of flavor work better?
You can try oil based flavours. However a good quality extract, compote, caramel etc should work if you add enough :)
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But how do you hold them on the side of the cake. Flat is easy but standing up ????
You’d have to do these ruffle tips facing downwards, I think the ruffle is too thin to hold up like it would with a petal tip
I tried this with a whipped cream icing and it didn't work. I'll use buttercream for this.
What is the name of the piping bags your using .?
They’re tipless plastic piping bags, link should be in the description box :)
I still don’t see tge tip numbers in the description box
It’s a set, if you look in description box at “Ruffle Piping Tip Set” you’ll find the link. Unfortunately these ones don’t have individual numbers/names
I have too those nozzle. But didnt come properly some ruffles. Some ruffles tips better for dolls frock..
I can’t understand how you can do a tutorial without tip numbers.
Tap Description , scroll down a bit and viola' a video timeline WITH TIP NUMBERS.. Enjoy 👍☺🎂