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How to use Cake Piping Tips

Hello everyone! Thanks for coming back for an exciting Tutorial Tuesday!

How many times do you see a beautifully decorated cake or cupcake and wish you could do that too? Well today you're going to learn how to use those cake decorating tips that are sitting in your kitchen collecting dust. Let me guess, you bought them when you wanted to learn how to make cakes and didn't know how to use them all so you gave up? Let's be real, it happens.

In this video you will learn how to decorate your cupcakes with 6 basic tips:

Those are beautiful techniques that you will typically see from a bakery or anywhere a professional cake is made.

Now, if you're looking for a beautiful way to decorate a cake, I have a great idea to show you. Here she is using a 1M Tip, which looks like this:

She uses this all the way through the decorating process and shows you how to make this rosette cake design:

Lovely isn't it?

You might be thinking that it's an easy and quick idea to grab store bought icing from the grocery story and practice making these things of your own. But, honestly, I have done that before and it never comes out like the professionals. The icing is on the thinner side and for rosettes and other tip designs you will want something a bit more sturdy. It needs to be smooth but not so thin that your designs collapse and you can't see the definition of the lines. You want to get crisp lines that make your work look flawless.

I found a basic buttercream recipe by Carina Stewart, found here: http://carinastewart.com/buttercream-recipe/

If you're a chocolate lover, I am also adding this chocolate buttercream recipe as well:

Chocolate Buttercream Recipe Ingredients: 1 cup (240g) butter 8 cups (1kg) icing sugar 2/3 cup (70g) unsweetened cocoa powder 1 tablespoon (15mL) vanilla extract 6-8 tablespoons (60mL- 90mL) milk Chocolate Icing Procedure: 1. In the bowl of a stand mixer, fitted with the paddle attachment, cream butter until fluffy. 2. Add half of the icing sugar, and cocoa powder and slowly mix. With the mixer on low speed, add the vanilla and 5 tablespoons of the milk. Mix until no clumps remain. 3. Add the rest of the icing sugar and two-three more tablespoons of milk until desired consistency is reached. (You will want a thinner buttercream for spreading onto cakes, and a thicker one for piping flowers, or borders.) 4. Use immediately or store in a sealed container for 2-3 days in the fridge. If you are storing the buttercream in the fridge, allow it to come to room temperature, and remix it briefly before using.

So now's the time to pull those cake decorating tips out from your kitchen drawer and put them to good use. Next time you have cupcakes, practice making these for fun. Pretty soon you can make a cake or cupcakes for a special event like a bridal shower, baby shower or a birthday.

Have fun eating your cupcakes...I mean decorating your cupcakes...


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