Cake Decorating Tips Guide
This is for all my students who wants to start experimenting with different tips and designs.
Below is a collection of cake decorating tips with their functions shown. This guide will help you to save valuable time when decorating your cakes. It will help you decide on which tip to use for a specific look. This guide is a great starting point when sketching out your design. Just looking through the guide always helps me to be more creative and always wanting to try some new techniques. I have also included buttercream icing consistencies that should be used along with the tips.
Let me know how your experiments went!! Send me pictures and I will post them on the blog!! Happy Decorating!!
STIFF CONSISTENCY BUTTERCREAM
PETAL TIPS
Realistic flower petals,dramatic ruffles,drapes,swags and bows.
MEDIUM CONSISTENCY BUTTERCREAM
ROUND TIPS
Used for Outline, lettering, dots, balls, beads, stringwork, lattice, lacework. For Lettering thin consistancy Buttercream Icing should be used!
DROP FLOWER TIPS
Tip sizing as follows: small(106-225);medium (131-194);large(2C-1G) great for cookie dough too.
OPEN STAR TIPS
Star techniques and drop flowers, the finely cut teeth of 199 thru 364 create decorations with many ridges;use 6B and 8B with pastry dough too.
Closed Star Tips
create deeply grooved shells,stars and Fleur-de-lis
BASKETWEAVE TIPS
44/45 make smooth stripes; rest of the basketweave tips make both smooth and ribbed stripes
Multi-Opening Tips
Rows and clusters of strings, beads, stars, scallops
RUFFLE TIPS
Plain, fluted, shell-border, special effects
SPECIALTY TIPS
Shells, ropes, hearts, Christmas trees, ring candle holders!
THIN CONSISTENCY BUTTERCREAM
LEAF TIPS
So realistic! Ideal for shell-motion borders too.
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