Hi everyone! Today we're giving you one more reason to love your petal tips! In this video tutorial, 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!
Materials:
(Our tiers are a double barrel 6" topped with a 4". We've used our fluffy vanilla buttercream recipe from the Recipes section. 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 (we used our crusting "Fluffy Vanilla Buttercream" recipe from the Recipes section.
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. 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 works well with this technique also. For this cake, we wanted to go with the more delicate look of the 104.
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
Amazing
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!