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.
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.
Enjoy the Video!
Thanks so much for stopping by! We hope that you enjoy this lovely technique of looped ribbons of buttercream.
Melissa and Bebe... again you have knocked it out of the ballpark! This will be yet another stellar design for my clients. Just love the elegant look. Thanks, Gigi
Hi GiGi, Thank you so much for your nice compliment!!
I'ts so pretty!I want to try it.My favorite is buttercream icing!You do it so well! Thanks,ladies,Nancy
So beautiful. Thanks Melissa.
Love this! Can't wait to watch the video
absolutely beautiful, always love to see what you have done i haven't seen other places . Love this look will try it soon. thank you for such talent that you both share. so amazing Melissa.
Thank you all so much for your comments, and thanks for your kind words, Patricia! xoxo
Have any Lefties (as in left-handed decorators) tried this? I did once and will need to try again because it didn't look the same. I either didn't turn the wide end to the cake side or made my loops the opposite way.
Demonstrated here is wide end to R (against cake) and loops counter-clockwise, beginning at 6 o'clock,
So for a Leftie, I'm thinking wide end L (against cake) and loops clockwise, beginning at 6 o'clock.
Hello Cakle! I just tried piping as a leftie & you are correct, you would pipe clockwise rather than counterclockwise. Let us know if you have any more questions!