Leaf piping tips can be used to create so much more besides just leaves on a cake or cupcake. With a bit of creativity, a piping tip can be converted into something a little more fun.
The tip used for reference for this particular post is a 113. It’s a huge tip which is perfect for making big details which stand out.
Though it’s the most obvious use, it still must be mentioned. This can be done by applying different pressures at various speeds and the type of icing used, different varieties of leaves can be created. Applying a small burst of pressure along with a speedy sweep can make a narrow, longleaf. Applying even pressure with a minor curve creates a bigger and longer leaf. For a ruffled appearance, apply more pressure while piping slowly. Playing around with the piping tip can help you find the perfect leaf for your cake. Taping parchment paper onto a flat surface can give you a place to practice on before applying your expertise directly on a cake.
Swags are a timeless design used to decorate the sides of cakes. They’re easy to make using a leaf piping tip. Keeping the tip touching the sides of your cake lightly ensures the frosting stays put. The dimensions of the tip dictate the curve and the size of the swags. For shorter swags, a tip, which is smaller in size, may be used.
- Pleated Ribbon
It’s a favourite for many. It looks best running the length of a buttercream cake. While piping in a straight line, move your hands slightly back and forth. This makes the icing overlap as you’re working along the sides. Making a light marking on the cake ensures you make your ribbons in a straight line. The elongated side of a bench scraper can be used for buttercream, whereas a food-safe ruler can be used for fondant. When using fondant, the indent can be made using a knife or a slender veining tool.
The 113 tip fashions a ruffle which is garter-like, as the ruffles run along the edges. You can also add some glitz on your ruffles by adding some glittering sugar pearl dust along the centre.
- Arched Border
It needs to begin at the foot of the cake. Start piping and pull up, then turn the bag and tip both to make it curve down and around. Repeat the process until you have the desired coverage of the arched borders on your cake.
Cake decorating is an industry which keeps altering itself. The standards are constantly evolving. Creating different designs with the leaf piping tip is a sure way to impress everyone with your cake topping expertise.