If you’re a fan of Coco Cake Land, you know that I am nutso about vintage cakes – buttercream cakes and piping in all forms is the name of my game, and I love finding new uses for piping tips! I’m excited to show you how to use piping tips- along with a few of my favourite cakes and the handy dandy piping tips I used! Plus, a tutorial on how I made this super cute blue and green cherry topped number. Ready, set, pipe!
Piping tips are these cute metal cones (above!) with special formations on the tip, so when icing or buttercream is squeezed through the ridges and pointy parts make perfect striations in the buttercream, creating a unique shape or pattern. Piping tips can create the look of buttercream roses, leaves, grass, fur, polka dots and SO much more. Piping borders gives cakes a beautiful finish and a contrast of colour. Read my post on how to frost a cake here for a primer! Piping tips are often held in place by a coupler and a coupler ring – white plastic pieces (as shown above!) that allow you to easily attach a piping tip and switch out tips to other tips, too.
One of my favourite piping tips is the french open star tip – I’ll be using this open star tip to pipe borders on my cake!
To make this robin’s egg blue cake with jagged piped buttercream edges, first frost your cake to the crumb coat, then a final coat of buttercream.
Snip half and inch off the tip of a disposable piping bag. Place the cone part of the white coupler set into the piping bag. Place the silver piping tip on top; screw it together using the coupler ring. Fill your piping bag with buttercream!
You can practice a few patterns on a piece of parchment paper or a plate! The french open star tip can make adorable drop stars, a shell border pattern, or mini rosettes.
Pipe a shell border along the bottom of your cake – squeeze the piping bag to make a ball-like shape, then pull away to make a “tail.” Pipe the next shell on top of the tail to hide it, and continue until the entire border is finished!
Next – using the same tip but a different technique, make a big jaggedy drop star “kiss” shape! Hold the piping bag at a 90 degree angle straight up and down, and pipe a blob then pull the piping bag upward, creating a kiss like shape. I liked to pull it as high as I could for dramatic effect and look!
You could pipe the entire top of the cake like this, and I almost did – but then I decided to add a single bright red maraschino cherry to the center! I love how a maraschino cherry instantly brings you back to a 1950s diner pie or cake – or a Wayne Thiebaud painting!
Add a happy little dash of sprinkles and you’re all set to take this cutie to a party!
Celebrate life and slice on in!
Here are some of my favourite cakes and their corresponding piping tips!
This party animal pink birthday cake I made for my sister! I used a medium sized French open star tip for the fancy blobettes and pink shell border.
This beloved blue bear cake I made for Teddy’s 2nd birthday! One of my most favourite cakes ever. I use the multi-opening tip to make animal “fur” or grass! So fun.
This 1980s inspired pink rose cake with blue buttercream and pink rosettes! The classic open star tip was used to make the borders and rosette center.
I love this buttercream ruffle cake I made for my niece’s birthday! The good old large leaf tip was my friend in creating it!
This buttercream flower cake!!
Any guesses as to what tip I used to make this cake? :)
With so many cute piping ideas and endless colour options, it’s no wonder buttercream cakes are my favourite type of cake to make. Because piping tips rule so hard, Sweet Estelle is giving away a piping tip party pack! 10 different piping tips and an assortment of super cute sprinkles, yours to be won! Simply leave a comment here with an answer to one of these questions: Which is your favourite go-to piping tip, and why? (Leave me a link to one of your buttercream piped cakes!) or if you’re a piping tip novice, which piping technique are you eager to learn? Winner chosen at delightful random! CONTEST NOW CLOSED – Congratulations COURTNEY! Please email me at lyndsay (at) cococake (dot) com to claim your prize! Thanks to everyone for entering! xo
Thank you to Jennifer at Sweet Estelle for providing the giveaway, and for being one of my loyal blog sponsors! Love her to (sprinkly) bits! Follow Sweet Estelle on Instagram and Pinterest for cute baking and piping ideas!
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