How to use Russian nozzle piping tips to make beautiful flowers in 7 easy steps!

Walton Cake Boutique Presents 'The Russian Nozzle Tips Ultimate Guide' #1 Tools you will need to use with Russian Nozzle Tips Russian nozzle piping tips come in different styles and sizes COUPLERS You can use large and medium sized couplers with Russian tips Couplers can be used to secure the nozzle to the piping bag Standard Russian nozzles are large, others are medium sized Couplers are used to swap piping tips and still use the same piping bag Learn how to use couplers on my "Piping Tips with Couplers" tutorial PIPING BAGS You can use large 18 inch and small 12 inch piping bags Choose a piping bag large enough if using a coupler SCISSORS You will need sharp scissors to cut the piping bag FOOD CLIPS You will need food clips or similar to seal the piping bag Select some Russian nozzle tips to pipe with Daisy flower 14 petals Russian tip Star flower 5 pointed petals Russian tip May Tulip Russian Tip Flower swirl 6 petal Russian tip Tulip flower Russian tip Roses Russian tip FOOD COLOURING Oil based food colouring Liqua - gel food colouring Soft Gel Paste food colouring Gel food colouring You will need small bowls and spoons for each colour of buttercream #2 Buttercream Consistency For Russian Tips Buttercream can be soft and smooth when freshly made However it can change consistency after a day Buttercream will usually thicken and look lumpy after a day or days This is normal and you can fix it by re-mixing it in a bowl Find this medium consistency buttercream for Russian tips on my "Frosting" playlist Mix vigorously with a spoon or in a mixer The more you mix the smoother the result After mixing flatten the buttercream with the spoon to rid of air bubble Continue to separate the buttercream into bowls for each colour #3 How To Colour Buttercream (Using liqua-gel, oil based and soft gel paste) Liqua-gel: You only need a few drops Mix vigorously until all mixed in Oil based: colouring works on buttercream and also chocolate Use a few drops and mix vigorously The colour will deepen after a few hours to the next day Gel colouring: Use a few drops and mix vigorously Remember to flatten buttercream to rid of air bubbles Soft Gel Paste: Use a few drops and mix vigorously #4 Add two colours into piping bag "Hand held method" Insert Russian tip inside 12 inch piping bag Use scissors to mark the top of the tip Cut where you marked on the bag Push the tip through the bag until it's tight Open the bag, hold with non-dominant hand and fold over open hand Set bag aside Mix the pink buttercream before adding it to the bag to make it smooth Use an offset spatula to add the buttercream to the sides only Set bad aside and mix the yellow buttercream Then add the yellow buttercream in the middle Unfold the bag completely Squeeze the buttercream towards the piping tip and twist the bag Squeezing will prime the bag and tip and rid of air bubbles Wipe the buttercream off until you see the yellow come through Use food clip or similar to seal the bag The bag should fit comfortable in your hand and be able to squeeze The BEST consistency buttercream for this Russian tip is medium and smooth Leave the left over buttercream on the tip The buttercream on the tip will help the next flower stick to the surface When piping let the buttercream slightly stick on the surface then pipe You can make tall flowers by squeezing for longer Or pipe shorter flowers to stopping to squeeze at about 1.5cms Try it on a cupcake by starting in the middle Leave the left over buttercream from the first flower on the tip If the left over buttercream looks smudged wipe it off Squeeze the bag a little and pipe another flower If you pipe on a slight angle the flower petals can flop Try piping straight up Use a leaf tip to pipe some leaves - this is tip Wilton 67 Pipe the leaves in between the flowers The shape of this nozzle creates a split at the tip of the leaf You can try tip 352 for leaves with pointed tips #5 Add three colours into the piping bag "Tall glass method" Use the Tulip flower Russian tip Insert tip into bag and cut bag as shown Push the tip through the hole until it feels tight and secure Use a tall glass and place bag inside with tip down Mix the buttercream before adding into the bag Use an offset spatula to add a strip of buttercream Make sure the strip is aligned with the petal of the tip Add 2 more strips and make sure they align with the petals in the tip Mix the white buttercream and add it in between the pink strips Mix the yellow buttercream and add it in the middle of the bag Remove the bag from the tall glass and unfold Squeeze the bag to push the buttercream through and rid of air bubbles Continue to wipe the tip and squeeze until you see 3 colours come through Twist bag and seal with food clip or similar Squeeze a little buttercream and try it on a cupcake Remember to squeeze gently and steadily - then stop as you pull away Use a leaf tip to pipe leaves in between the roses Use a small flower tip (Wilton 21) to fill in the gaps on the cupcake #6 Two tone colour effect "Cling Wrap Method" Mix the blue buttercream to make it smooth again Apply the buttercream onto the cling wrap and spread with spatula Flatten and smooth it out as you spread it Make a rectangle of about 7 inches by 5 inches Mix the yellow buttercream to smooth again Using a clean offset spatula apply the yellow buttercream only in the middle Be careful not to spread the buttercream too wide or mix with the blue Hold opposite corners of the cling wrap and fold over You want to make a roll with the cling wrap ensuring the yellow stays in the middle Cut one side of the roll Insert the cling wrap roll inside the piping bag with Russian tip inside Squeeze the buttercream in the bag towards the tip and seal with clip Test the piping bag on a flat surface until the yellow comes through in the centre Remember to squeeze a little of buttercream to make contact with the surface Pipe these flowers on a cupcake by starting in the centre Fill the gaps with small white flowers using Wilton tip 21 Use a leaf tip such as tip 67 #7 Troubleshooting "Blobs, flowers don't stick or break, flowers flop" #1 Always test your Russian tip on a clean surface FIRST The stamens in the middle did not stick to the surface Test again by squeezing some buttercream out first The buttercream on the tip will stick to the surface and thus the whole flower This is a LOT of buttercream but it is to test and show how it works See all the petals and stamens have stuck to the surface When you squeeze too much out the flowers will start to be out of shape Then you will see blobs Wipe the tip clean and start again Squeeze just a small amount of buttercream to make contact with the surface Squeeze the bag gently and steadily then stop squeezing and pull away Gently squeeze as you pipe upwards then stop squeezing as you pull away Petals can flop in or outwards if the flower is too tall or the buttercream too soft The best buttercream consistency is medium and smooth #2 Flowers do not stick on cupcakes or cake You can easily fix by scraping off the flower Wipe the tip clean and squeeze a little bit of buttercream out #3 If you find flowers are not sticking to the surface you can ice the cupcake The fresh buttercream will be a sticky surface to help the flowers stick

Channel: Walton Cake Boutique

Views: 16,659,506

Rating: 4.6558948 out of 5

Keywords: Russian tips, Russian Nozzle piping tips, How to use Russian tips, Buttercream, Buttercream frosting, American buttercream, How to use piping tips, Russian tips tutorial

Id: 2Icf0NkKR-s

Length: 16min 13sec (973 seconds)

Published: Wed Jul 29 2020