SUPER WOOW MAGNIFICII CU ADEVARAT OOO TOATE LE STII DPAR EU TI LE-AM SPUS CA D ERETO TOTI TREI COLEGI IMBRACATI IN ALB DE-ACEA AM SPUS MAGNIFICII CU ADEVARAT OK NE VEDEM LA MUNCĂ OK OL
No 120 to 123 all are used for piping Peonies in all stages from bud to bloom comes down to the cake artists preference also 61 but it renders a smaller peony and here in the video she’s definitely using a 120 or 123 not 61 . Wilton 126 and 127 is what you call a large petal tip. The ones I’ve listed are standard for making a normal size flower. Hope this clarifies any disconnect. @joycegallowayparker9652
@ZiaBixx You are correct. I have well over 100 piping tips, but due to recent eye surgeries (and more to come), I have trouble seeing the numbers on the tips. And since I store them by the type of tip instead of in numerical order, I had to wait until I could actually see the numbers on the tips to look at them. My 123 is a large, curved petal tip, as you described. Although the large, straight petal tips also include #125, which is actually one of my favorite ones to pipe with, for both flowers and leaves. Well, unless I want much smaller flowers and leaves, in which case I will use 103 or 104. Thank you for so patiently and nicely clarifying this; I would hate for my vision problems to cause any confusion for those who are in the process of learning all the many different things that can be done with various tips (such as piping leaves with a petal tip). But after doing this for well over 45 years, I've learned it often produces beautiful results to not always follow the norm, especially when it comes to piping unique but beautiful flowers. 🥰
Beautiful- tip 123 or 122 work best for anyone trying to learn
Thaaaank you so much!!!
I see that none of the questions are answered, why?
But what TIP ARE U USING!!!?? This means nothing if u don't share the tip number 🤦🏻♀️
would you literally die if you showed the tip you used? Like would it kill you if you did that?
What type of buttercream was used
Idk if she ever answered you, but I think a Korean buttercream recipe is used for tge sheen you see.
It’s Italian meringue buttercream it’s also glossy and more heat stable.
Definitely Korean buttercream
What type of butter cream do you use? Would you mind sharing? Or is it only available through online class? Thank you.
What tip number are you using
Tip?
Ok but what tip is that
This is not a how-to 😂😂
Korean buttercream was used
What piping tip did you used please
What tip is this?
What buttercream is used n recipe pls
Os thos Korean Buttercream?
SUPER WOOW MAGNIFICII CU ADEVARAT OOO TOATE LE STII DPAR EU TI LE-AM SPUS CA D ERETO TOTI TREI COLEGI IMBRACATI IN ALB DE-ACEA AM SPUS MAGNIFICII CU ADEVARAT OK NE VEDEM LA MUNCĂ OK OL
Îmi puteți spune va rog ce fel de crema se folosește? Mulțumesc
I never know which tip to use on any .i ordered mine from amazon.no thing on the tips or came with no paper saying anything
What tip is that??? I thought it was the rose tip at first
Beautiful! What tip did you use?
Wilton 61
No this Wilton or ateco 123 …tip 61 is a lot smaller and more curved
@@ZiaBixx 123 is a large petal tip.
No 120 to 123 all are used for piping Peonies in all stages from bud to bloom comes down to the cake artists preference also 61 but it renders a smaller peony and here in the video she’s definitely using a 120 or 123 not 61 . Wilton 126 and 127 is what you call a large petal tip. The ones I’ve listed are standard for making a normal size flower. Hope this clarifies any disconnect. @joycegallowayparker9652
@ZiaBixx You are correct. I have well over 100 piping tips, but due to recent eye surgeries (and more to come), I have trouble seeing the numbers on the tips. And since I store them by the type of tip instead of in numerical order, I had to wait until I could actually see the numbers on the tips to look at them. My 123 is a large, curved petal tip, as you described. Although the large, straight petal tips also include #125, which is actually one of my favorite ones to pipe with, for both flowers and leaves. Well, unless I want much smaller flowers and leaves, in which case I will use 103 or 104. Thank you for so patiently and nicely clarifying this; I would hate for my vision problems to cause any confusion for those who are in the process of learning all the many different things that can be done with various tips (such as piping leaves with a petal tip). But after doing this for well over 45 years, I've learned it often produces beautiful results to not always follow the norm, especially when it comes to piping unique but beautiful flowers. 🥰
can you share the buttercream recipe please?
It’s Italian meringue buttercream just look it up on Google 😉
What kind of butter cream used?
What ingredient makes the sheen?
maybe corn syrup? or the type of buttercream. it looks totally different from any buttercream i’ve seen or made
@@erinferreira5010 Korean buttercream is very shiny
Qual o número do bico por favor!?
Wilton 61
Thanks for sharing ❤
Beautiful
Is it SMBC icing u have used
Amazing!!! 👏🏻👏🏻👏🏻👏🏻
Prettiest peonies!!! 💕
What tip do you use please...😁
Wilton 61
bellissimo grazie. che numero è?
anna gallone wilton 61
Wow EXCELLENT👍👍👍👍
Beautiful flower 🌺
Wow😍😍
beautiful
Quem não gostou é porquê não sabe fazer isso chama se inveja
Oh my peony..💕💕💕
i love it, need more to learn
👌👌👌👍
Спасибо большое КЛАСС!!!
Lindo maravilhoso amei parabéns
Love the song and very pretty roses 😻
Me encantó!
Gracias
Perfeição , simples assim