Learn how to pipe easy buttercream leaves using a # 104 tip and a # 352 tip - 6 unique ways!! Follow along with our step by step buttercream leaf piping tutorial as we teach you how to make beautiful buttercream leaves, these are the perfect accent for decorating flower cakes and cupcakes! In this short step by step tutorial I will show you how to pipe 6 very different, unique leaves. Below are detailed instructions on how to pipe each buttercream leaf. This is a beginner level buttercream leaf piping tutorial that anyone can do!
I have included my buttercream recipe below, but any American buttercream would work. Feel free to use your favourite buttercream recipe to pipe these leaves!
Colouring:
I used a combination of the following Wilton gel colours. Kelly green, lemon yellow, and black. I created two shades and layered them in my piping bag, which resulted in darker leaves at the start and lighter leaves at the end.
Piping instructions:
I used a coupler, but you could also use two separate bags. You will need a # 352 tip and a # 104 tip. The first three leaves are done using the # 352 tip.
1. With the pointed tip of your # 352 touching your flower nail apply pressure and pull away from your starting point until the leaf is your desired length. sharply pull away while releasing pressure to form a nice point. This leaf can be made wider by increasing the amount of pressure being applied to the piping bag.
2. With the pointed tip of your # 352 touching your flower nail apply a very consistent amount of pressure and slowly pull away from your starting point to get a nice thin long leaf. Pull away sharply at the end while releasing pressure to form the pointed tip.
3. With the pointed tip of your # 352 touching your flower nail, and holding your tip still; apply pressure until two small round leaf shapes appear on either side of your tip. Pause, move your tip up slightly, pause and apply pressure again. continue doing this, tapering off toward the end of your leaf by decreasing the amount of pressure applied to your piping bag as your move up toward the tip of your leaf. Sharply pull away to form a pointed tip.
Switch to a # 104 petal tip for the next three leaves.
4. With the wide end of the tip facing out and the tip just above the flower nail, apply pressure and move toward the end of the flower nail. Arch your tip slightly, and rock back down toward your center point. This will create a smooth edge to the leaf.
5. With the narrow end of the # 104 tip facing out and the tip just above the flower nail, apply pressure and move toward the end of the flower nail. Arch your tip slightly, and rock back down toward your center point. This will created a textured edge to the leaf.
6. With the narrow end of the tip facing out and the tip just above the flower nail, apply pressure and pipe in the same motion as the previous two leaves, while gently wiggling your tip up and down (back and forth) to create a nice ruffled texture to the leaves. These are my favourite leaves.
Let me know down in the comment section below which one is your favourite!
Buttercream Flower Piping Tutorial Series:
Buttercream Rose : [ Ссылка ]
Buttercream Sunflower : [ Ссылка ]
Buttercream Daisy : [ Ссылка ]
Buttercream Mum : [ Ссылка ]
Buttercream Carnation : [ Ссылка ]
Buttercream Wild Rose : [ Ссылка ]
Buttercream Recipe:
Ingredients
1/2 Cup butter softened to room temperature
2 Cups powdered sugar
1 Teaspoon vanilla extract
1-2 Tablespoons milk
Directions:
In a large bowl if using a hand mixer or in the bowl of your stand mixer cream butter on medium low speed for 2-3 minutes or until fluffy and pale in colour. Add 1/2 of the powdered sugar and mix for 2 minutes. Add remaining powdered sugar and mix for another 2 minutes. Your buttercream should be fluffy, pale and thick at this point. Add vanilla and 1 tablespoon of milk. Mix well. If the buttercream is still too thick/stiff add another tablespoon of milk and continue mixing. You will want a medium consistency buttercream to pipe your flowers with! Add food colouring.
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