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5 Pointers For Using Russian Piping Tips 

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5 Pointers For Using Russian Piping Tips 

So my husband surprised me by ordering a mega set of the Russian piping tips. I was so excited!

It even came with some of the Russian ball tips, which make ruffled cupcake tops easily. It also came with some basic tips, only in a larger size. The really big petal tips are fun too.

What was of most interest to me was the all in one flower tips. With just one tip, you can make a flower quickly, without a flower nail, without changing tips!

Here’s my 5 tips for using these great decorating tools.

1. Make plenty of frosting; the tips are huge! See how big they are compared to a typical Wilson tip. I used a large Ateco coupler for them.

Size of Russian piping tip

2. Make your frosting really stiff so the petals will hold their shape. I used a classic buttercream. 

3. Don’t be afraid to pack the flowers closely together. The smaller you make the spaces between the flowers, the better it will look at the end. 

4. When you start squeezing the frosting out, be sure the frosting is anchored to the cake before you really start squeezing out the flower and pulling up. Stop squeezing when it’s as tall as you want, and carefully lift the tip straight up off the flower.

5. Adding leaves at the end really pulls it all together. I love a Wilton tip #352 for leaves. I used Wilton’s Moss Green color for the cake above because I think it looks more natural.

How to use Russian Piping tips

I’ll be posting how I decorated this cake soon- so if you want or know what tips I used and what I mixed to get those shades, check back tomorrow!

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Do you have these tips yet? What do you think of them?

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