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Prepare both the frostings. Place one cake on a serving dish and spread chocolate buttercream on top. Then, place the other cake on top of the icing and press gently to secure into place. Ice the entire cake in chocolate frosting. Use a decorating comb to create stripes along the side of the cake.
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Choose a Russian piping tip to use and place in a piping bag with the tip snipped off. Use a small spatula or knife apply a layer of buttercream to the inside of the piping bag. Fill the bag with an other color of buttercream. Smear a thin layer of buttercream onto a cupcake or the surface of your cake.
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How to use Russian piping tips and what they look like.Here's where you can buy them: https://amzn.to/3p79VUFCheck out my Amazon store front for all the cake.
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Prop your bag up in a glass, and use a small spatula to paint one color down the sides of the bag, leaving the center clear. This color will be the outer petals of your flower. Next, carefully fill the center of the bag with a different color. Push the second color down so that the bag is filled but try not to let the colors mix.
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Mix the box cupcake mix with ingredients as the box will tell you. Place in a cupcake tray with liners. Bake in a preheated oven at 350 degrees for 18-21 minutes. Allow to cool to the touch on a counter and then place in the fridge to chill for up to 1 hour. While they are chilling mix the buttercream to frost.
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Hold piping bag at a 45 degree angle. Squeeze the bag gently until icing comes out and then pull away. Continue piping flowers all around the cupcake until it's completely covered. Fill a piping bag with green icing and attach Tip # 352. Fill all gaps between the flowers with little leaves and you are done.
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Either way I am testing all of them here for you in this video so it will serve as a handy Russian piping tip chart in video form. Enjoy. For this video I used my vanilla buttercream recipe from this post. Some of the tips are very similar to each other. For example there are lots of tips that have 3 'petals' on the outside, like the one.
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2. Fill Your Bags. First, slide your tip into place, then fill the bags with whatever color of buttercream you want. The trick to making it a less messy process is to take either your piping bag or zip-lock bag and put it in a large cup. Then, take the bag and pull it around the outside of the mouth of the cup.
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E. 250g butter and 500g icing sugar. 3. Have your butter at room temperature. 4. To pipe. Get your tip very close to the cake. It will be easiest to pipe onto freshly coated buttercream but not essential. Squeeze the flower out whilst slowing moving the tip away, then stop squeezing and pull away. 5.
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Toothpick or skewer (optional) Leaf tip (optional) 1. Fill Your Bag. Fit your piping bag with a Russian tip, and fill the bag with buttercream. Apply pressure to the bag until buttercream starts poking through all of the openings. Wipe the tip of the nozzle clean before starting your design. 2. Pipe a Flower.
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Start by spreading a thin layer of buttercream on your cupcake first. This will help to adhere the flowers to the cupcake. Hold your pastry bag straight up at 90 degree angle, and slightly above the surface of your cupcake. Begin by squeezing out the buttercream, creating a base of the flower.
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Why these piping tips are called "Russian" is a bit unclear — they don't actually seem to have origins in the country. That doesn't matter too much, though. What is clear is that they are piping tips that make for some of the most incredible buttercream flowers regardless of your skill level. They differ from regular pastry tips in.
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The perfect beginner's guide complete with a Russian piping tip chart, tips, tricks, and even a buttercream and ganache cake recipe to try out your new skills. Russian Piping Tips . At first I felt like using Russian piping tips to make buttercream flowers was cheating but I've changed my mind! They look cute so who cares.
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Make sure you can see the piping tip like slot number #3. Marble styling fill up: The first and easiest way to create a two-tone color is marbling the buttercream. Take two colors of the buttercream and give it a very light mix. Do not mix the colors all the way through. Place it in your bag then pipe away.
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The way to pipe it is like piping a drop flower. Place the tip on a 90 degree angle on the surface of the cake or cupcake. Squeeze the bag until you build a nice base. Then pull the bag straight up releasing the pressure at the same time. Place tip on 90 degree angle. Squeeze bag to make a base.
