Piping tips is the tools that allow you to decorate your cakes. Piping tips are necessary to transform a plain cake into a finished product. Depending on the type of cake that you bake and decorate, you must use the correctly piping tip.
The shape of the piping tip will determine the texture of the icing. Using the wrong piping tip will prevent the icing from create the desired pattern. Round tips are used to create lines and dots.
Piping Tips for Decorating Cakes
Round tips are used because they will not add any extra texture to the icing. Small round tips are used to create very thin lines for delicate lace design. Larger round tips are used to create pearl border or simple outlines around the cake.
The size of the round piping tip must match the size of the cake. Using a round piping tip that is too large may cause the icing to crowd the cake. Using a round piping tip that is too small may cause the icing to dissapear on a large cake.
Star tips are used to create texture with buttercream. The ridges created by the star tips will add visual interest to your cake. Open star tips create clear ridges that are used for creating shells and rosettes.
Closed star tips create tight ridges that are used to define the edges of your cake. Choose between the two types depending on the definition that you would like to give the cake’s design. Leaf tips are used to create icing that has a tapered point that mimics the look of foliage.
The angle of the leaf tip will determine the appearance of the icing design. Many people start with a wide squeeze of the piping bag with a leaf tip. However, it is best to start with the tip in a narrow opening.
This will allow for better control of the leaf tip to create the perfect icing leaf. Increase the pressure on the piping bag to make the icing leaf wider. Do not switch leaf tip during use of a design.
Basketweave tips are used to create icing that has a woven look to it. Basketweave tips have one serrated side and one smooth side to the tip. The smooth side is used for flat icing and the serrated side for creating ridges.
These tips work best with stiff buttercream. When using too much liquid in icing, the icing may collapse from the pressure of the tip. If this occurs, the icing will not hold its shape and the cake will not have a proper basketweave pattern.
Petal tips and ruffle tips are used to create icing decorations that resemble flower petals. Petal tips have a curved edge allowing the icing to mimic petals. The larger the size of the petal tip, the wider the icing petals will be.
Use a medium size petal tip when starting because a very wide petal tip can create the icing petals to tear from the tip. With practice using the petal tip, it will become easier to use. Drop flower tips are best used to quickly create flowers on cakes.
A single squeeze of the bag with the drop flower tip will create a flower design. You can create a center swirl in the middle of the drop flower by quickly twisting the bag. Use drop flower tips when the icing is of the correct stiffness.
If the icing is too soft, the petals may slump from the tip. If the icing is too stiff, the drop flower may crack against the base of the cake. Specialty tips are used for specific design elements on cakes.
Strand tips create multiple line of icing to mimic grass and fur on cakes. Ribbon tips are used to create flat bands of icing that look like satin ribbons on the cake. Multi-stripe tips are used to make parallel lines on the cake.
Only use specialty icing tips for designs that require these specific features. The consistency of the icing is important when using piping tips. The consistency of icing is used to even out the icing so that the icing will hold the shape of the piping tip.
Use stiff royal icing for fine stringwork. Use medium buttercream for shells and rosettes. Use soft icing for writing on cakes and flood work.
The consistency of icing can be tested by drawing a line with the icing in the bowl. Count how many seconds it will take for the icing to level. If it takes less than 10 seconds to level it is too thin and you should of added more sifted sugar.
If it takes more than 15 seconds it is too thick and water can be added to thin it. Common problems include a clogged piping tip, air in the bag with the icing, and inconsistent pressure. If the piping tip gets clogged the icing will not come out of the tip.
Air can cause icing to break on the cake. Inconsistent pressure on the bag can cause icing to create wobbly decorations. Sifting the icing before piping will help clear any clogs in the piping tip.
Tap the icing bag to remove air bubbles from the bag. Practice icing with consistent pressure on parchment paper. Before using any piping tip on your cake, practice the piping tip on parchment paper.
This will build your muscle memory for using the tip. Once your muscle memory is built with the tip you will be able to focus on creating your desired cake design.