Spring on my cookie!

Spring is here and while that means big changes across the country, there really isn't a big change in Florida. We have some rain, but other than that, it's pretty warm and humid. Very 'Mumbai like' weather.

And while blogging had taken a backseat, I had to come out of my cave and tell you about this.

Spring is also the time to try something new ( and something you have been itching to get your hands on). For a long time now, I've been eyeing these Russian Piping tips that are taking over the cake decorating world by storm. I finally caved in and ordered a set.

Picture source Aliexpress Via Google

There are many sites selling these, but I ordered mine from here. They are a steal for the price. 

Just a word of caution, the shipping is prompt but the tips come from China, I believe and travel slow. If you are in a hurry and do not mind spending more, check out other options like ebay or amazon.

I used the tips for some cupcakes and a small chocolate cake I made, just to get a hang of these tips. They are lager than the normal Wilton ones i have been using. In fact a bit bigger than the large tips.

But they make decorating a snap.

I have used only Buttercream Frosting.

I have modified my earlier recipe. This time I used salted butter, yes, salted and in my opinion, it cuts the cloying sweetness a bit.

Its still a bit too sweet for me, but buttercream works best for  this kind of decorating. Stiff consistency buttercream is the best to create flowers.

Stabilized whipped cream might work well too, but I haven't tried it.

Chocolate cake with buttercream frosting

Here I have used a 6 inch chocolate cake and filled it with a small layer of buttercream and piped flowers on top, I did not frost the cake, that would have been a buttercream overdose.

And then, just a couple of days ago, I had to opportunity use the tips again. It was my son's teacher's birthday and I offered to decorate her 'cookie cake'.

I used this chart to color the buttercream.  I used these shades: Cherry blossom, Dried Lavender and Pancake  Batter for the flowers.

I used 2 tones for some flowers, using white buttercream with the pink and for the other, I used a combo of light and darker shades.

Cookie 'cake'

Something I learned using these tips,

• Stiff frosting will give you well formed flowers
• Using the tips takes a bit of getting used to, pipe a few flowers on a test surface to understand how much pressure you need to apply.
• Some flowers need to be 'longer' to look fancy and some just need a little pressure to form a really good flower. Just pipe on a few to get a good idea.
• These are super easy to use and not labor intensive. They make cake decorating fun! 

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