testkitchen45
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Post by testkitchen45 on Mar 25, 2017 11:15:54 GMT -5
OH, MY GOSH. Russian piping tips popped up in my Instagram feed the other day. I had never even heard of them; evidently they come in both standard (like the linked video) and sphere/ball shaped. I used to be an avid cake decorator, even making a wedding-style tiered cake for my SIL's bridal shower, so I was so excited about these Russian tips (normally, Instagram ads leave me cold; I try to ignore them as much as possible but this one hit me where I live!). Anyone else heard of these? Here's an example (if you Google "Russian piping tips" or "Russian ball tips," you'll get a zillion hits): Short video showing several Russian tipsExcellent but longer video on Russian tips |
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Post by beth on Mar 30, 2017 12:59:02 GMT -5
I have heard of them and seen them -- Craftsy had some ssets on sale, they pop up in Amazon links and Fancy Flours catalog had sets of both types. I was wowed by the idea at first, but I don't see that much difference in them, especially the different ball ones. The cupcake photos they showed with them all looked much the same with more ridges in one. And I'm not sure how much I like the flowers with the other ones. Like I said, at first, I wanted them, but I didn't pull the trigger -- not much need at the time, but I remain curious about them. If we were closer we could get together and try out a set. But they aren't expensive. If you try them, let us know how you like them.
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testkitchen45
>100 posts
I have made 166 posts
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I joined September 2016
I've received 14 likes
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Post by testkitchen45 on Mar 31, 2017 18:27:48 GMT -5
Beth, have you done regular cake decorating, or would these be a totally new thing for you?
I've done gobs of cake decorating but haven't had much time for it in forever (the traditional flower-nail stuff). The Russian tips look like great time-savers; maybe not quite as impressive as flower-nail flowers, but still far above the typical cake or cupcake decor.
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Post by beth on Apr 1, 2017 18:51:54 GMT -5
I have done some, but haven't done a flower on a nail since pre-married and kids days. I think about doing cakes for grandkids someday.... I just saw a cake Gessine Bullockk-Prado posted on Facebook -- top done with the Russian tips. I think they probably have their place, but they won't replace other styles.
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testkitchen45
>100 posts
I have made 166 posts
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I joined September 2016
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Post by testkitchen45 on May 17, 2017 9:28:35 GMT -5
Bumping this up to say . . . well, in a classic example of Pinterest-vs.-reality, I tried Russian tips for the first time last week and let's just say the results were, um, pathetic. Out of two dozen cupcakes, guess how many were beautiful? Two! I followed the American (classic: half butter for flavor, & half shortening for stability) buttercream recipe; it called for a few tablespoons of milk. I used the least amount in the recipe, but the icing still was too soft & the flowers flopped over. The few that worked, however, were gorgeous. Even the ugly ones taste great. Buttercream is too sweet for many people, but they can just scrape it off.  I hope to try again soon, and will add NO milk next time. I've heard decorators say they have "hot hands," but I think anyone has "hot" hands, since 98.6 is higher than your average fridge temp.  So maybe the solution is to make super-stiff buttercream (no added milk), & periodically refrigerate the icing bags during the decorating process (especially when I have a hot summer kitchen, coming soon!). |
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Post by Admin-BevE on May 24, 2017 12:10:05 GMT -5
These are the icing analog to a cookie press. I am fond of the cookies that come from a cookie press... a combination of the fact that they are usually made with butter and the cookies look so pretty after they've been baked and have puffed and fused together. Interesting idea.
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Post by beth on May 24, 2017 16:46:26 GMT -5
TK, so you found that the shapes piped out tended to droop? That's what I got from need to make a super stiff buttercream. I have been working on other things and not motivated to do cake decorating but still say maybe I should try some when I see those tips advertised.
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testkitchen45
>100 posts
I have made 166 posts
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I joined September 2016
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Post by testkitchen45 on May 25, 2017 17:39:30 GMT -5
Yes, Beth. The first few cupcakes were quite lovely and impressive, but the icing quickly warmed and began to flop and merge colors. Bad enough for the pink-and-yellow ones, but the purple-and-blue ones looked like bruises. |
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So maybe the solution is to make super-stiff buttercream (no added milk), & periodically refrigerate the icing bags during the decorating process (especially when I have a hot summer kitchen, coming soon!).