How to pipe a buttercream leaf - six easy leaves for cake decorating
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- Опубликовано: 3 окт 2024
- 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 : • Easy Rose : Buttercrea...
Buttercream Sunflower : • Easy Buttercream Sunfl...
Buttercream Daisy : • Buttercream Daisy - Ea...
Buttercream Mum : • Easy Buttercream Mum -...
Buttercream Carnation : • Buttercream Carnation ...
Buttercream Wild Rose : • Wild Rose - Buttercrea...
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.
Thank you so much for such a clear cut tutorial!! I am new to professional baking after years of loving it as an amateur.
I think the wider maple-looking leaf with lots of texture is perfect for what I am looking for!
Buttercream-frosted blessings 🍃🍂🍁
I keep seeing tutorials on flowers, but never the leaves! I've been wanting to get better at decorating cakes so thank you! 😁
You’re welcome! Im so happy you enjoyed the tutorial! 😊
OH my goodness - I SO appreciate your teaching technique and your pleasing voice. Thank you!
Thank you so much for your kind words, I’m so happy to hear that you enjoyed the tutorial! 🥰
I loved them all! I didn’t know you could pipe so many different leaves. Thank you for sharing!
You are so welcome! I also have a fall leaf piping tutorial which includes even more leaves if you're feeling adventurous haha
I would love to see that tutorial! We have fall-leaf designs that I am dying to try!!
Applause! What a variety out of simplicity.
Thank you so much! 😊
The last one is the best!
That one is my favourite as well, thanks so much for watching! 😊
@@CookieSweets you are welcome!
It would be better if you showed each nozzle’s shape first before creating those leaves.
Thanks, that’s a great suggestion. I’ll try my best to include it in future tutorials! 😊
@@CookieSweetsWell, I have the tip...and I just watched a different tutorial where she did show it. But, you helped realize just how to make them when you said put one tip in the cake. I had a different idea about how it was held before watching yours. I'm going to be giving it a try in a bit.
Oh you make them look so easy to do!!
Thank you so much, you’re too kind! ❤️
Thank you so much for your time and effort to make the leaf instruction video. I can’t wait to get my cake decorating kit to try them.
You are so very welcome, let me know if you have any questions!
Great instruction: short and sweet, just what I like. Thanks!
Thank you so much!! 🥰
I’m a beginner, so maybe a view of the top and point would help me. I did enjoy the tutorial.
Great video. And so well explained. Thank you!
Thank you so much!!
Thanks so much for this video! Loved your sweet voice
Thank you so much, you’re too kind 🥰
Thank you for these tips!!! So helpful for a newbie
My pleasure, I’m glad you enjoyed the tutorial! 🥰
wonderful! thank you so much!
You're very welcome! ❤️
It was very beneficial to watch this video thank you for sharing
You are so welcome! I'm glad you enjoyed the tutorial!
Wow Wow Wow 👌
Thanks!! 😊
you're a hero! thank you so much :D
You’re welcome! Thank you so much for your kind words! 🥰
Thank you!!
You’re very welcome!!
I love them all! Thank you for including different tips- as I don’t have the first one 😊
You're welcome!
Thank you so much, was really struggling with my leaf 🍃
I’m so happy to hear that you enjoyed the tutorial! 😊
So pretty!!
Thank you so much!!
@@CookieSweets you're welcome!
This was very helpful!
Thank you so much!! So happy to hear that it was helpful!
This is great thanks! I can never get the top of the leaf to a point even when "pulling away sharply." Does that means my icing is too stiff?
Hello. If it "tears" when you pull away instead of forming the tip its likely a bit too stiff, I usually just warm the icing in the piping bags with my hands until it softens up a bit before I start piping. Hope this helps!
Thanks so much for this tutorial! I'm thinking of making a cake and this helped me a ton. ^_^
You're welcome!
So helpful
Thank you so much!
Wonderful
Thank you! 😊
Thanks a lot
My pleasure!!
God you are good on it! My hands trembles.
Aw, thank you so much! I'm sure your leaves still look beautiful, even with a tremble ❤
Very nice video
Thank you so much 😊
WOW!
Thank you!
The last one.
After pipping, how long should I freeze it?
Hi Annie. I usually let them set in the freezer for about 10 minutes before adding them to the cakes. If working with a large amount of leaves/flowers I take out 5-10 at a time and leave the remainder in the fridge/freezer until I need them so that they don’t get soft. Hope this answers your question
@@CookieSweets thank you so much for the explanation.
Please when you said out does that mean the wider end is facing you or away from you?
The wider end will be facing out from the center of the flower nail (forming the outer edge of the leaf). Hope this helps! Let me know if you need any more clarification 😊
@@CookieSweets thanks that makes the understanding come clearer
You’re welcome!!
Thank you for sharing this and I'm a beginner too! Btw, what brand of piping tips did you use on this video? :D
I use the Wilton brand tips and disposable piping bags. The old bags (in the video) have a purple logo, the new ones have a yellow logo. You should be able to find all the tips at your local baking store or online! 😊
If you aren’t able to find Wilton brand, Ateco is another brand you could try!
What color did you used? Thanks
I used Wilton gel food colour ‘Kelly green’ as a base colour. For the darker colour I added a small amount of black and for the lighter colour a small amount of lemon yellow!
If I freeze them how long are they good for?
If you Freeze in an air tight container they will keep for 1-2 months! 😁
@@CookieSweets thank you!!!!
You’re welcome!! 😊
Nozzle no
The first 3 leaves use a # 352 leaf piping tip, and the last 3 leaves use a # 104 petal piping tip!
Nice video
I subscribe your channel
So happy that you enjoyed the tutorial! Thanks for watching and subscribing!