The SECRET of beautiful FLOWERS for DELICATE petals. For any cream.

Hello, dear friends, today we are going to improve our factory applied piping tips. I made Italian meringue

cream

and butter

cream

frosting. First we will make some

flowers

with factory applied tips. These

flowers

are going to be awfully horrible and then we'll take upgraded piping tips. and make

beautiful

and wonderful flowers. I took the three most popular piping tips for flower piping. These are basic tips. The first tip is number 124k. It is a narrow and straight tip. You can make very

beautiful

straight

petals

and roses of different types with it, but it also comes. factory narrow, if you try to make flowers without upgrading this ribbon, you will get a wavy ribbon instead of a petal, we will make it a little wider.

The second piping tip is number 123 and number 122. These piping tips are identical with number 122 being a little smaller and number 123 being a little larger it is a very useful piping tip you can make peonies of different types with it some round flowers of different types any flower that looks like peonies comes very wide look how wide its background is you will get fat background peonies with it, so we need to make it narrower. Pipe tip number 104 is a perfect tip for vegetation. Most of the time we do the greenery directly on the flowers and for some types of cream you can also do greenery on baking paper. dry or freeze it and then place it on the cake tip number 104 or 103, a straight tip will make it narrower because it comes too wide from the factory.

Okay, first let's make some flowers with the factory applied tips so we have something to put on. For comparison, I have two piping bags with raw piping tips, a #123 piping tip for tacos and a #104 piping tip for greenery. The tips are not improved yet and I will make some flowers with them. Now let's start with the peony. First we make a base. as usual and start making

petals

, the first thing I'm not comfortable with is this heavy background, this part of the petal is too thick, it means my peony will be thick even considering my experience, it's hard for me to channel, really I like the refinement in the petals the petals are very thick it bothers me we will make a large peony now it doesn't look so bad but the petals are thick I can't add more petals I had to reduce the number of petals let's take the greenery now piping tip number 104 the greenery made with a raw tip looks more or less decent we just need to make the bottom of this tip a little narrower, okay, here is our peony, now let's make a ranunculus with two raw piping tips that I put piping tip number 124k in the same bag we used before this tip is too narrow we will try to make a buttercup with it first we make a kind of tower for the base with the piping tip number 104 we are making a tower piping tip number 104 it has a wide bottom, you can still work with it, it won't hurt, but I think you'd better make it narrower so you can put more petals.

It is especially essential for Italian meringue cream. Now we take the pipe tip number. 124k raw and we tried to channel petals with it. The first problem we face is that this narrow tip causes our petals to curl. They are constantly trying to curve in one direction or another. Now we can only see how these little petals curve at first, but it's already a problem because all these minor defects will be seen on the flower. You can see it well on the large petals, they tend to curve. I just can't make a straight petal even though I have experience in flower edging at this point.

The best I can do is get straight petals, but soon I will have to put some straight petals on the sides of the bottom so that the flower is beautiful and they are all wavy. I should be able to make those wavy petals on purpose by pressing the piping bag. harder, but right now no matter how I press the bag, I get wavy petals anyway, they look like an accordion and I need straight petals. I take the greenery bag and do some greenery. The greenery looks good, let's put it on the work surface. Now it's time for buttercream frosting we'll also make some flowers with raw piping tips we start with a peony I have a raw tip here I'm making a peony I make a base it shows even more with buttercream frosting the petals that we do with an unrefined tip they are too thick it is terrible the petals lack delicacy their bottom is too thick they are very difficult to channel it is quite difficult it is a completely different flower I do not recognize my peony it is a disaster I am not even sure I can achieve it in the end It will be lumpy just look at it first I used a lot of cream on this flower I could have made two flowers with this amount of cream also the top of the tip is very narrow and the bottom is very wide it is a disaster it is not a peony I can't say anything well about that now let's do the greenness well the greenness is fine in both cases it's not too crucial but I would still make this number 104 pipe tip narrower to be sure the greenness will be more

delicate

if we make the tip narrower let's put this bug rare on the work surface now we will make a buttercup with a raw piping tip number 124k which is too narrow we take the piping tip number 104 first and make a base with it The buttercream frosting is thinner than the buttercream Italian meringue, it is almost transparent, so we can make more petals and give a little delicacy to the flower, but that is true, as long as the piping tips are in optimal working condition, we are making the first petals of this cream, you can see. clearly the tip of the piping is too narrow the petals are curling just when they need to be smooth and straight they're in a whirlwind and they start um sometimes the petals are so thin that they don't hold their shape they start to stick out there it's I need to make a petal big and long here, so I pressed the bag harder and it immediately curled, corrupting the previous petals as well.

I pressed the piping bag like I normally do, but I still got wavy petals instead of the straight, smooth petals I wanted. do, it would be fine with slightly curved petals, but this is too green, it is also fine here. Let's imagine that we are making greenery on the cake. Here our blade goes up, up and down, up, up, and down again, this pipe tip. It's okay for greenery, it's not bad at all, it's difficult to bend. I would still make it narrower but it's not crucial. Italian meringue with green cream. Our leaf goes up and down.

I would like it to be a little thinner, but like I said, it's not crucial. It's a good tip, you can work with it, you can make several interesting swirls with its interesting greenery, let's get to work, you will need some flat nose pliers and you can also use a flower nail, just be careful not to hurt yourself, you can use it . an awl or a thick nail, but a flower nail would also work. You can refine the tips of the pipes with it. Let's start with the narrow tip number 124k. We start with the most difficult task.

We need to widen this tip. In this case, place the tool inside. I have a flower nail and I start to slowly widen the slot. You have to apply a little force. It's not that easy to do. You will find it difficult once, but then you will have a good piping tip and then push hard in the center into the hole. or the nail slides through the slot, don't worry about the negative scratches it may leave on the tip of the pipe, they won't be seen on the flowers, you need to widen the slot to put everything inside and carefully move it forward and backwards, forwards and backwards. forward like this back and forth and now take it out you will see that it has already widened it has a small curve in the center it is a great result if you manage to do it on the first try now we have to check the thin edge of the slot This works well on flowers, but if you ended up widening it, you might as well narrow it a little now.

I'll go over it one more time. We are trying to level this white part that we have in the center. We should level it out by making a smooth transition. From the wide part at the top to the narrow part at the bottom, you can also drive the nail from outside. Go back and forth carefully to smooth it out. We should get such a level piping tip to narrow the bottom edge a little. Lay the pipe. tip on the table, grab it with the pliers and squeeze a little easier. I ended up with a nice even refined piping tip.

Try to make a flower out of it and check if you still need to give it another brush, maybe it's not even enough, maybe it still is. too narrow at the top put the nail in and go back and forth making it a little wider if it's too wide at the bottom tighten it with the pliers again if you made it too narrow take the nail and make it wider again it's a long repeat process If you really like bean paste, that flared edge will work well for you because the bean paste petals tear at the edge.

The same can happen with buttercream frosting to prevent the edges from breaking. Make this narrow part a little wider. Italian meringue cream works best with a narrow portion. edge now and a no less interesting but easier process, we need to make some narrower piping tips, take some flat nose pliers, grab the piping tip with them and squeeze it, tighten it little by little, you can't do it in one go Because the pipe tips are quite solid, be careful not to hurt yourself. I already made the bottom narrower, it looks much better. I placed the tip of the pipe evenly on the work surface to narrow the center part.

Grasp it with the pliers from above and squeeze it carefully, moving drop by drop. From the wide part to the narrow edge, make it narrower along the length, you can make it a little wider or narrower, it's up to you. I like narrower piping tips, so I make them quite narrow so that it stays even tight bead by bead, that's all. the tip of the piping is ready, do the same with the edge here if you like bean paste, leave it as is for the Italian meringue cream, make it a little narrower at the edge, try piping a flower first if you need to give it another brush, take the tip of the piping turn it off and go over it once more once it's enough you need to make a good piping tip that you will happily use for the rest of your life piping tip number 104 here we just need to make the bottom narrower, Just squeeze the widest part of the tip, if the pliers come off leaving rough edges, take the wall or nail and smooth it out, don't worry it won't show on the flowers, that's it, we made it narrower and smoothed it out a bit.

The piping tips are ready, we have improved. them and now we can make beautiful fresh flowers with them we have refined our piping tips now let's see what beautiful and splendid flowers we can make with them look what a beautiful narrow tip we have now let's make a peony with it you see the base already looks different now we can make more petals in a row let's make the base of the flower narrower this time the bottom of the petal is thinner and the petal itself is more

delicate

can i put petals in one direction or another the petals themselves are thinner so Being able to make more is especially important for Italian meringue cream because this cream is not transparent and you need to leave some air space between the petals.

Now I'm making large petals that hold perfectly well. Some repeated petals are tall. and beautiful and everything stays still I made a very airy cream this time a beautiful large peony we are going to remove the peony we are making each nunuculus of Italian meringue cream with a refined tip we make a base a refined tip number 104 now it is narrower it has a narrower bottom you can also refine its top if you wish now I can make more petals because they are thinner I made a high base now I take a refined tip number 124k and start making petals they are soft and have the right thickness they hold the shape well they still hold they curve a little but not too much that's fine you can refine the tip a little more or leave it as is you can work with it perfectly well the key point is that these petals are soft and beautiful and hold their shape perfectly well the most important thing is that they stay upright when we place them on the flower.

Very pretty straight petals and of course you can still make some wavy petals, if you want, you can make a curve with your wrist or just press the piping bag harder. now we can control it look how beautiful it is the straight petals are great let's do the greenery the leaves are more delicate now because we are working with a narrower tip it is also very important because the Italian meringue cream is quite thick in itself so we need to add a little finesse by making thethinner petals we are making a buttercream frosting peony with a refined piping tip a piping tip for taco number 123 we make a base, you see how thin the petals are, they are so nice to piping, it's wonderful, just You can Don't do that with a raw piping tip, a peony bud, you can make it some green samples and it will be a perfect bud.

We continue making petals creating some volume. They are so thin that I can put as many petals as I want. Our peony has a splendid tall base, the petals are so thin that I placed petals in many ways to make the flower wider. You can hang a number of petals on it and it still stays tall. Now let's make some leaves for her. Thin, beautiful leaves. we are going to make a buttercream frosting ranunculus with our refined piping tips I have very little cream left but we must make a ranunculus we make a base with a number 104 refined piping tip the petals are thin so you can make a lot of them By Of course, in the end you will only see the top petals of the ranunculus, but there are some small green shoots where the thinness of the tip of the pipe will play a key role.

We made a base. Now we move on to the petals of our ranunculus. We take our refined. piping tip number 124k and start making the petals see how soft they are, they are thicker than the petals we made before with an unrefined tip, it may seem that the thinner the petals the better, but no, those petals They didn't stay still, they didn't stay straight. and these petals are completely manageable, they behave the way I want them to behave, they will not curl even if I press the bag a little harder, they are soft, you can make the petals very long, now we start opening the flower little by little even these petals wavy ones don't curl as much as petals made with unrefined ribbon we make some repeat petals we can make them towards us or outwards as you see here I pressed the bag harder and ended up with a wavy petal but I can control the cream running out but we can still finish these petals let's add the green now it's time for the green I start with buttercream frosting I make a little green with a refined tip the difference is not so obvious with the greenery, it may even happen that the piping tip be too narrow if you make buttercream frosted leaves with that tip and freeze them, it will be very difficult to remove the baking paper later because they are too thin, so it won't influence the greenery. a lot but it can be important for some small dips that you make with these cloves now let's make some leaves of Italian meringue cream with a refined tip we make some leaves it looks beautiful when you put one leaf on top of another on the cake that ramp and greenness although I said that the tip does not influence the greenness as much, I still find it more pleasant to make the greenery with a refined edging tip, it seems more balanced, more comfortable to work with, well, let's compare the results on the left, I have flowers. made with factory applied edging tips and on the right I have flowers made with refined edging tips let's start with the peonies here is the peony made with a factory applied edging tips if you compare it to a refined one you can see that it has thick petals here the petals are thinner which allowed us to make more petals, even if I wanted to make some curved petals here like on this one I couldn't do it, the tip of the white trim made the base of the flower widen very quickly which prevented me from adding petals smaller, we also have less. space between the petals here space that helps us make the Italian meringue cream clearer and figuratively transparent anyway a refined tip looks better and fresher you can see it with your own eyes ranunculus says I don't even think I have to show you what tip I used For the piping, the tip applied at the flower factory gave us very thin petals, they kept curling and failed to make a uniform circle for the flower.

I couldn't get the petals to stand upright. Make sure they start and end in an even arc. They are all unequal. All the petals. made with a refined tip they have the same thickness I put them and stretched them as I wanted they did not curve so I managed to make a beautiful round buttercup and in general it was more convenient to work with this tip we see the same situation with buttercream frosting, I made two different creams on purpose to show you that the refined edging tips work well with any flax cream, bean paste, as well as with two creams represented here, the thickness of the petals influences the liveliness of the flower and the number of petals. you can make it especially evident on buttercups, here are our straight petals, they lie beautifully, everything is balanced, one petal goes after another, there are no extra curls, if curls appear, they are completely under my control, I put them where I want, there are no difference.

It's very obvious with greenery, but as I said, it's more convenient to work with a refined, narrower tip. Dear friends, if you couldn't make flowers before, it is very likely that your tips are to blame, not your hands, just refine them and create flowers for pleasure, if you enjoyed this. video click the like button write your comments and watch this video with a review of piping tips