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5 Tricks For Russian Tips

5 Tricks For Russian Tips

hi I’m Emily of British girl bakes and
I’m going to show you how to use these elaborate looking flower tips which are
also called Russian tips. With just one squeeze of a piping bag you can create
these intricate flowers that make stunning decorations for cakes. They look
complicated but they’re actually very easy to use with just a few tricks, which
I’m going to show you now. The first trick is how to get the buttercream
consistency just right. If you’re making a fresh batch of buttercream using my
4-minute buttercream recipe leave out the milk and the frosting will be the
perfect consistency for these tips. If you’ve already added milk because you’re
going to use the buttercream to frost a cake, add a little bit more powdered
sugar to thicken it up. You’ll get used to recognizing the consistency but to
start with, here are a few examples. This buttercream is too thick and you can
tell because it’s quite difficult to stir and also when you lift your
spatula, the peak of buttercream it leaves behind is very rough and jagged
because the frosting is too stiff. When the buttercream is too stiff it will
cling to your piping tip and not all of the petals will release when you squeeze
the piping bag so you’ll get uneven rough edges on the petals and you can
see that with these flowers here. If your buttercream is too stiff,
add a bit of milk and if it’s too soft, so the flowers are coming out with their
petals mushed together and undefined, just add a bit more sugar. Test the
buttercream before you add your colors because otherwise you’ll have to check
and potentially change the consistency of every bowl of each separate color.
Here where the buttercream is too stiff, the details in the center are clinging
to the tip and lifting right up out of the outer petals, leaving hollow petals. I
definitely need to add more milk to this before dividing it into different bowls
and adding color to each one. This is what flowers look like when you get the
consistency just right. The second trick is how to prepare and fill your piping
bags. These flower tips or Russian tips are bigger than standard tips so they
probably won’t put into the piping bags you already have, so what you can do to
make them fit is drop them into a piping bag, use a pair of scissors to score
around just above the tip of the tip and then when you take the tip out you’ll
see a line behind and you can cut along that and
then when you drop the tip in it should go in with just the tip of the tip
sticking out. Now the bag is ready to use but you need
to fill it with buttercream. First divide your buttercream into separate bowls and
add color to each one. I like to use gel food colors because they’re a lot
thicker than liquid colors so they won’t affect the consistency of your
buttercream. You don’t have to mix your colors in completely – they look quite
nice when they’re blended as well like this yellow and white frosting here. Part
of the fun of these tips is that it’s so easy to incorporate lots of colors so
I’m going to show you how to do that now. There are a few methods to fill up the
bags and for this first one you’re going to need a tall glass. Insert the piping
bag into the glass with the tip at the bottom and fold the top of the piping
bag over the rim of the glass and pull it down until the bag is quite tight
inside the glass. Spread the first color of buttercream
around the outside of the bag and I like to use an offset spatula for this but
you could also use a regular spatula or spoon or even a knife and if you want to
you can do a few different layers of color with a different color layered on
top of each one so that the colors blend gradually from a dark to a light color.
if you look at flowers you’ll notice that usually the color on the outer
petals is much darker than on inner petals or the little details on the
inside of the flowers so that’s how I like to do my buttercream as well. Once
you’ve got your layer of frosting all around the piping bag you can spoon the
next color inside but it’s quite difficult to get all the way down to the
bottom. You can use the end of a spatula for this but you don’t want to damage
the frosting on the outside so the inner frosting tends to sit a little bit
higher in the bag, which means when you squeeze the bag you might see only the
outside color coming out for a while but just wipe it off on one of your frosting
bowls and as soon as the inside color starts coming through, the bag is ready
to go. To get the inside color further down in
the bag so that when you pipe both colors come out straight away, after
spreading the first color around the sides of the bag you can use a piping
bag without a tip to poke the second color in and just lower the piping bag
as low as you can in the bag before you start squeezing and this way
you should have both colors all the way down at the bottom of the bag, so
when you squeeze it both colors will come out right away.
If this looks a bit fiddly, another technique is to use cling film or saran
wrap to separate your colors. Spread the first color in a rectangular block and
this is going to be the color on the outside of the flower. If you’re enjoying
this tutorial please click the thumbs up button and if you want to learn more
cake decorating techniques, click the link in the screen to find out more
about my online courses or I’ll put the link in the video description below as
well. Next, spread or pipe the next color down the middle and fold the buttercream
over itself using the plastic wrap to help you roll it up, and then once you’ve made a roll of
frosting, cut one of the ends off and then push that end down into the bottom
of one of your piping bags. You can mix as many colors as you want for this so
here I’m using two different shades of purple for the outside of the flower and
then I am putting white down the middle. And here I haven’t used enough frosting
for the outside color or I’ve used too much for the inside, so when I roll it up
I can see the inside color coming out onto the outside and to fix this is
really easy: I’m just opening it up and then scraping off some of the inside
color and then re-rolling it and this way the purple is wrapping all the way
around the white. The easiest way to mix colors is to spoon
them all randomly into the piping bag or you can put them in a bowl and stir them
just a little bit to blend them slightly and then spoon them into the bag. You
don’t have much control of how the colors come out this way but for some
flowers it looks really pretty when they’re a bit random like this. I’ve put
two shades of orange together into this bag after stirring them in a bowl once or
twice to mix them slightly and you’ll see how that looks in a minute. These
bags don’t look very full but this is enough to completely cover a very tall
4-inch cake with flowers and it’s only just over one cup of buttercream so you
don’t need as much as you think for this. The third trick is how to prepare your
cake so that it’s ready to be decorated with these flowers. When you frost your
cake, choose a complementary color for the frosting just in case any of the
frosting is visible so if you’re going to be piping leaves you could choose
green so that any frosting showing through in between flowers just looks
like more leaves or here I’m using pink because most of the flowers have pinkish
tones so any visible frosting will hopefully look like it’s just part of
one of these flowers. Optionally, you can chill your cake so that the frosting
sets and becomes nice and hard and the advantage of this is that you can do a
test on the cake to see how the flowers behave on that particular surface and if
you don’t like it, you can scrape it off. And also, as you’re piping if you get any
flowers that you don’t like – and I’ll go over a few reasons why later –
you can also scrape those off really easily and because the frosting on the
cake is hard it won’t get indented or smudged by the flower you’re scraping
off or by your offset spatula. If the flowers pull off the cake as you pipe
them, it’s either because your frosting consistency is too stiff so the frosting
doesn’t want to leave the piping bag or it’s because the surface you’re
piping onto isn’t sticky enough so the flower doesn’t have anything to cling to.
Frosting loses its stickiness when it sets either when you put it in the
fridge or just by sitting out for about 20 minutes and if you’re confident that
the consistency of the frosting in the piping bag isn’t the issue
so it’s definitely the stickiness of the frosting on the cake that’s the problem,
you can spread a thin layer of frosting onto the cake on top of the frosting
that’s already there and that way the flowers will have something to stick to. The fourth trick is getting the right
piping technique. You should always do a test first on parchment paper or a paper
towel or a baking tray or whatever you have handy before you actually get
started on the cake. Every batch of buttercream is going to have a slightly
different consistency and this is exaggerated by the temperature of the
ingredients you use and also the weather that day, so buttercream will pipe
slightly differently every time you do it. When you want the flower to end you
need to lift the piping bag up and immediately after you start lifting you
have to release the pressure on the bag and that will give your petals a nice
neat point. You’ll find that some flowers look better piped quite short and others
look better with longer petals so you can play around with the height of the
flowers too. The technique for piping against the side of the cake is the same,
it’s just at a different angle so it might take a little bit of getting used
to. Assuming your buttercream is at the right consistency, if the flower buckles
at the bottom so it has little ridges or or waves at the base, you need to lift
your wrist a bit faster because what’s happening is the buttercream is coming
out faster than your movement. If your petals are breaking off early you need
to apply more pressure to the piping bag because you’re lifting the bag faster
than you’re piping the buttercream. As you pipe, your hands will warm up the
buttercream in the piping bag so your petals might start to lose their shape.
That first orange flower was perfect but for these ones the petals are blurring
into each other because the buttercream is too soft and at this point you can
put the piping bag in the freezer for one minute. Set a timer so you don’t
forget about it and freeze the buttercream and then squeeze out a
practice flower or two to check the consistency and when you’re happy with
the flowers you can continue on your cake. The fifth trick is about taking your
cake to the next level with some simple but effective finishing touches. Leaves
are a fantastic finishing touch. Adding some greenery to your flowers will mimic
how they look in nature. It adds more color to your cake, it fills in any gaps
between flowers where you can see the frosting of the cake underneath, and you
can also use it to cover up any parts of a flower you don’t like, like if there’s
a ridge at the base of the flower. This is a leaf tip and you should hold it
this way, sideways, so that you can see a triangle on the side of the tip and when
you pipe you are first creating the base of the leaf and as you pull your wrist
away and release the pressure on the piping bag, you’re creating the point of
the leaf. You can pipe leaves after you finish each row or section of flowers
and that’s a nice way to do it because you have a very good view of the cake at
that point, or you can continue piping more flowers and then go in and fill in
the gaps which is good because you know where you need to pipe the leaves but
it’s a bit more difficult to see what’s going on – you have to crouch down to see
where the gaps are – but leaves are especially great at the top edge of a
cake in places where a full flower won’t fit because piping flowers onto that 90
degree angle at the corner of the top of the cake is quite tricky and so instead
you can pipe a few leaves and that fills in the gap and then you can pipe your
next flower onto a flat surface instead of a corner. A fun idea to add some color after
you’ve decorated your cake is to add ribbon and you can choose a ribbon that
adds more color to the cake or one that matches the flowers you’ve already
picked and to do this it’s really important to chill your cake properly
first so you should put it in the fridge for at least an hour so the frosting
sets and gets hard and not just on the outer edge but all of the frosting so
that it’s very sturdy and then just wrap your ribbon around the cake and tie it
in a bow as normal and if you want to secure the ribbon onto the cake you can
put a little dab of buttercream in between the ribbon and the cake and that
will set the ribbon in the right place. These flower tips might look
intimidating at first but I hope this tutorial has given you some useful
tricks and confidence to use them. I’d love to see your cakes – please tag
@britishgirlbakes in your photos on Instagram and Facebook so I can see them! I’ll be sharing a new cake decorating tutorial next week and every week after that so please click the subscribe button to make sure you don’t miss them! Thanks for

37 thoughts on “5 Tricks For Russian Tips

  1. Hi Emiley! Thank you for your thorough tutorial. Those tips are really tricky. I personally don't like them that much, but I'm looking forward on practicing more with them. The final product looks very pretty, I even have the Christmas ones, and can't wait for the season to approach already. lol Much Love!

  2. What colours and brand of icing gel did you use? Love your videos, going to try and recreate the final one for my friends birthday!

  3. Lovely cakes buttercream and i just love all ur flowers and expecially love the colours
    Thank u 4 showing us how to put the buttercream in the piping bags
    Thanks 4 all the hints and the tips
    What russian piping tips r u using do they have numbers?
    Iv just liked ur vlog

  4. Hi of Puerto Rico, thanks for you tips. The all flowers and the cakes are beautiful and precious. The technic for combination the colors for the flowers are great idea. ¡God bless you art!

  5. Love the video, one question, when doing the double colored roses, why did you use a spatula to put the light pink in? wouldn't it have been easier to put the pink in a separate bag ( no tip) and use that to fill the center ?

  6. This is the first time I have ever commented on a tutorial. Thank you. Your demos are fantastic and easy to follow. I love your tips and tricks. So helpful!

  7. Thank you for this i have been blindly trying to do this myself think your tips are going to help so much

  8. I've been watching a lot of these tutorials about using Russian tips and yours is the first one that's actually been helpful! Thank you!

  9. I've been using Russian nozzles for some time but still learned loads from your tutorial – thanks! Using clingfilm to marshal the layers and then put it straight into the icing bag is definitely a good idea. Have subscribed.

  10. I love everything about this video.
    There isn't loud blaring music..and super soft talking. It's perfect. Most you-tubers can't get it right to save their life.
    You did everything perfectly.☺️

  11. Excellent tips… several new ones for me. This has offered solutions to some problems I've been having. Thank you.
    My family might get a surprise this weekend.

  12. the main problem I have is the heat and humidity really bad for decorating cakes, I have to keep putting the cake in and out of the refrigerator thank you for the video

  13. An easier way to do this would be fill the tube with the darker color 1st empty the pipeing back and then carfuly fill the piping bag with the lighter color good tutorials though

  14. I think its a coincidence

    Im using the TIPS ur using in the video for my contest and i haven't seen this yet…

    PS : New sub

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