Hello, I love the way you explain. Not every one has that teaching skill. Thank you for your time showing these beautiful flowers that you create. If you can please share which buttercream do you use to make all your flowers.
so glad you are liking our videos and our detailed explanations. We are using a simple or American style buttercream to make these flowers. It's easy to make and color so it's a good one for people who are just starting out. But you could use Italian or Swiss meringue buttercreams to pipe these flowers as well. Happy Decorating!!
I know this is an older video but you are so good. I have not tried yet, I have binge watching, but you make it look so easy. Thank you. Awesome videos. Now the hard part trying lol.
Thanks for watching we appreciate it! Best advice is don't give up once you start practicing. Piping skills take time and lots of practice to develop, so if you start out with some floppy flowers don't give up, keep going and know you are ing good company since we've all been there. ❤️
@@CakeDecoratingSchool any suggestions for hot hands. I have a problem especially with the butter cream with my hands melting the icing. I cannot be the only person who this happens to lol. Just wrap bag with a towel? Gloves? Not suggestions really just what type of things do people do?
Welcome to the Club!!! I've been a member for many, many years and there are so many of us. There are a few things I do that I of course don't always do when I'm working on videos since I'm typically just piping a few flowers and not working with anything very long. - make multiple bags for each color. For a flower like this I would probably make one for each tip I use for the orange and possibly two bags for the yellow petals so that if I'm piping a large number of them I can regularly switch between bags and I'm not holding them too long. - have a cool surface to rest them on. I have a piece of marble that I work on and that is where I rest my bags on while I'm not using them. Also I use the fridge during my brakes to help chill things for a few minutes. - I also empty my bags any time it starts to get too soft, mix up the color with any extra I have in my bow to help cool it down and re whip it and then re load my bag. - Insulating your hands works well too, you can use latex gloves but also I've found that the safety gloves are great for that. They are a bit bulky so I don't like wearing them on camera since they can obscure the view. I hope some of these help!
Hi Amy I’m just wondering what the recipe is for your buttercream..? I’m just beginning doing flowers and I’ve tried so many buttercream’s and they just don’t work out for piping flowers You do a wonderful job by the way Thanks Stacey ❤
Hi! We are using a simple or American style buttercream in this video. it's a lot more versatile than a lot of folks give it credit for and it's easy to make if you are a beginner which is why we use it in our videos. There are many recipes available online for this type of buttercream. We reserve our recipe for our paid students. If you are interested in yearly membership to our school you can check out what it includes at our school site www.cakedecoratingschool.com if the American bc is too sweet for you you could always use a Swiss or Italian meringue style bc as both are known for their stability and are great for piping. Things to stay away from if you want to do complex piping like flowers would be German bc, French bc, ermine bc and stabilized whipped cream. They all taste amazing and I love them but they aren't suited for doing lots of piping. hope this helps.
Hi Katie, if you are looking for something that doesn't crust I would try a Swiss or an Italian meringue buttercream. those are both very stable and great for making flowers but they don't crust over the way an American style will. I hope this helps.
you can buy them directly from the manufacturer at chefmaster.com. There are also a couple sites that sell more than coloring that we like(pfeil and holing, and WebstaurantStore to name a few that sell larger bottles of food coloring.
I had a question: why is it that some cake artists/cupcake artists double bag there piping bags? I noticed that you have done the same thing in this video. Is there an advantage to doing this? Just curious. Thank you for always making such a wonderful tutorials!
Hi Simple's, we are actually just using single bags. I think a lot of why some people double up is personal preference. I usually only double bag when I have a bag that bursts and an easy and quick way to make a new one is to slip it inside of a new one. the buttercream I'm using is pretty light and easy pipe but not all are and in some cases people might be doing it for the stability that two bags gives you. Also not all disposable bags are equal I like the brand I use they have nice Strong seams but I've used some that don't and in those cases double bagging becomes a must. I'm sure there are other reasons for it as well. Hope this helps some!
Hello, I'm in love with your RUclips channel ❤️ please, can you share a buttercream receip witch doesn't melt, because I live in a hot country, and what is your opinion about chantyfix cream for flowers piping
hi Bichou! so glad you found our channel and are loving the content. There isn't a great answer I can give you about hot weather. Heat and humidity will always be the enemy of a good buttercream. Some like Swiss and Italian meringues are more stable than say a simple buttercream but can still be beat by a really hot day or climate. One thing that people do here in the US in the southern part of the country is sub in shortening for part of the butter. I generally recommend starting at 25% and seeing how that performs for you. If you add to much it can affect how it performs in other ways and what you can do with it. I've seen Chantyflex before and I have it on my list of things to play around with. It looks intriguing. I hope this helps and happy decorating!
we save our buttercream recipe for our paid students. It's included in our yearly membership. You can go to our site to check out more details if you would like!
These are so informational, I just wish you would hold back on the "right?" So many people do this when speaking to others but it's so distracting. My mind immediately gets distracted when it's used. It's obviously rhetorical, especially since we cannot respond to you in the moment. Right? Hehe! So yes, love the tutorial and hope to practice some flowers for my birthday cake soon!
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Hey everyone, hope you enjoyed this video. have you seen our How to pipe Chrysanthemum video yet ? ruclips.net/video/CL3kCeTslTQ/видео.html
Assalamualaikum, I'm from Bangladesh.I'm really glad to you because of your all satisfied details.Its really helpful for me.Thanks a lot
You are most welcome
Hello, I love the way you explain. Not every one has that teaching skill. Thank you for your time showing these beautiful flowers that you create. If you can please share which buttercream do you use to make all your flowers.
so glad you are liking our videos and our detailed explanations. We are using a simple or American style buttercream to make these flowers. It's easy to make and color so it's a good one for people who are just starting out. But you could use Italian or Swiss meringue buttercreams to pipe these flowers as well. Happy Decorating!!
You're like a painter but for buttercream!
I know this is an older video but you are so good. I have not tried yet, I have binge watching, but you make it look so easy. Thank you. Awesome videos. Now the hard part trying lol.
Thanks for watching we appreciate it! Best advice is don't give up once you start practicing. Piping skills take time and lots of practice to develop, so if you start out with some floppy flowers don't give up, keep going and know you are ing good company since we've all been there. ❤️
@@CakeDecoratingSchool any suggestions for hot hands. I have a problem especially with the butter cream with my hands melting the icing. I cannot be the only person who this happens to lol. Just wrap bag with a towel? Gloves? Not suggestions really just what type of things do people do?
Welcome to the Club!!! I've been a member for many, many years and there are so many of us. There are a few things I do that I of course don't always do when I'm working on videos since I'm typically just piping a few flowers and not working with anything very long.
- make multiple bags for each color. For a flower like this I would probably make one for each tip I use for the orange and possibly two bags for the yellow petals so that if I'm piping a large number of them I can regularly switch between bags and I'm not holding them too long.
- have a cool surface to rest them on. I have a piece of marble that I work on and that is where I rest my bags on while I'm not using them. Also I use the fridge during my brakes to help chill things for a few minutes.
- I also empty my bags any time it starts to get too soft, mix up the color with any extra I have in my bow to help cool it down and re whip it and then re load my bag.
- Insulating your hands works well too, you can use latex gloves but also I've found that the safety gloves are great for that. They are a bit bulky so I don't like wearing them on camera since they can obscure the view.
I hope some of these help!
Thanks for the encouragement as I tend to start out then take a long break aka give up 😊@@CakeDecoratingSchool
Hi Amy I’m just wondering what the recipe is for your buttercream..? I’m just beginning doing flowers and I’ve tried so many buttercream’s and they just don’t work out for piping flowers
You do a wonderful job by the way
Thanks
Stacey ❤
Hi! We are using a simple or American style buttercream in this video. it's a lot more versatile than a lot of folks give it credit for and it's easy to make if you are a beginner which is why we use it in our videos. There are many recipes available online for this type of buttercream. We reserve our recipe for our paid students. If you are interested in yearly membership to our school you can check out what it includes at our school site www.cakedecoratingschool.com
if the American bc is too sweet for you you could always use a Swiss or Italian meringue style bc as both are known for their stability and are great for piping. Things to stay away from if you want to do complex piping like flowers would be German bc, French bc, ermine bc and stabilized whipped cream. They all taste amazing and I love them but they aren't suited for doing lots of piping. hope this helps.
Can you tell me the best buttercream to use for the flowers and does it stiffen. Thanks in advance. Really enjoying these videos!
Hi Katie, if you are looking for something that doesn't crust I would try a Swiss or an Italian meringue buttercream. those are both very stable and great for making flowers but they don't crust over the way an American style will. I hope this helps.
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Hava çok sıcak olduğu için kremalar rahat durmuyor 😀
thanks! So glad you like it, if you are in a hot climate we do recommend using a buttercream that can stand up to the heat and humidity better.
I don't know what type of cream it is what do you recommend
We’re do you order your big bottles of food colouring from ?
you can buy them directly from the manufacturer at chefmaster.com. There are also a couple sites that sell more than coloring that we like(pfeil and holing, and WebstaurantStore to name a few that sell larger bottles of food coloring.
Thank you 🙏
I had a question: why is it that some cake artists/cupcake artists double bag there piping bags? I noticed that you have done the same thing in this video. Is there an advantage to doing this? Just curious. Thank you for always making such a wonderful tutorials!
Hi Simple's, we are actually just using single bags. I think a lot of why some people double up is personal preference. I usually only double bag when I have a bag that bursts and an easy and quick way to make a new one is to slip it inside of a new one. the buttercream I'm using is pretty light and easy pipe but not all are and in some cases people might be doing it for the stability that two bags gives you. Also not all disposable bags are equal I like the brand I use they have nice Strong seams but I've used some that don't and in those cases double bagging becomes a must. I'm sure there are other reasons for it as well. Hope this helps some!
Hello, I'm in love with your RUclips channel ❤️ please, can you share a buttercream receip witch doesn't melt, because I live in a hot country, and what is your opinion about chantyfix cream for flowers piping
hi Bichou! so glad you found our channel and are loving the content. There isn't a great answer I can give you about hot weather. Heat and humidity will always be the enemy of a good buttercream. Some like Swiss and Italian meringues are more stable than say a simple buttercream but can still be beat by a really hot day or climate. One thing that people do here in the US in the southern part of the country is sub in shortening for part of the butter. I generally recommend starting at 25% and seeing how that performs for you. If you add to much it can affect how it performs in other ways and what you can do with it. I've seen Chantyflex before and I have it on my list of things to play around with. It looks intriguing. I hope this helps and happy decorating!
Hey can you share buttercream recipe for flower making
we save our buttercream recipe for our paid students. It's included in our yearly membership. You can go to our site to check out more details if you would like!
These are so informational, I just wish you would hold back on the "right?" So many people do this when speaking to others but it's so distracting. My mind immediately gets distracted when it's used. It's obviously rhetorical, especially since we cannot respond to you in the moment. Right? Hehe! So yes, love the tutorial and hope to practice some flowers for my birthday cake soon!