Looped Ribbons of Buttercream with Hydrangea- Video!

Today I'm going to show you a lovely piping technique that I'm calling Looped Ribbons of Buttercream! (I don't know what to call it, but that seems to fit!) ;0)

In this piping tutorial, we're giving you one more reason to love your petal tips!

You will learn an elegant, yet surprisingly simple way to decorate your cakes in ribbons of buttercream.

As a finishing touch, we've added a simple buttercream hydrangea. We hope that you enjoy the tutorial! I love the dimension that hydrangeas add to a cake, and they are so easy to make! Love that pop of pink in our white cake design.

Materials for Looped Ribbons of Buttercream:

(Our tiers are a double barrel 6" topped with a 4". We've used our Fluffy Vanilla Buttercream recipe from the Recipes section. Our Classic Vanilla Buttercream is a great choice as well.

If you are new to double barrel cakes or tier stacking, we have a tutorial for both techniques in our video section.)

Medium Consistency Buttercream
Petal tips: We used a Wilton 104 for the looped buttercream, and a Wilton 2D for the hydrangea.
Coloring Gel: Americolor Deep Pink, Avocado Green & Leaf Green

Ribbon (lightly greased with vegetable shortening) - optional

Misc.: As always, you'll need cake boards for each tier and one within the double barrel, bubble tea straws for support within the double barrel and beneath the 4" tier.

Notes:

I would recommend settling your filled, unfrosted cake tiers (wrapped in plastic wrap) before crumb coating. We like to settle our cakes for a few hours under the weight of a book or cake pan. Something that gives a light, steady pressure.

Then, when you are ready to begin, crumb coat the cake and start your piping. Piping on the freshly crumb coated cake will just give another layer of insurance that the piping will easily adhere.

The larger petal tip 125 should work for this technique also. We wanted to go with the more delicate, lighter look of the 104.