How to use flower petal tips [ Cake Decorating For Beginners ]

Wilton Decorating Tip, No.104 Petal
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An introduction to petal tips. We cover the types of openings available, the most popular sizes we use for each and some of the basics of how we use them.
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[@CakeDecoratingSchool]

Hey everyone, have you seen our Frilly Buttercream Camelia Mini Cake video yet ? ua-cam.com/video/kRbQCYcsEko/v-deo.html

[@humairaadil6865]

Hi , you shared very important information, overall a great tutorial, well explained. Thanks

[@CakeDecoratingSchool]

Glad it was helpful!

[@benjaminvictoriafaustina1089]

Thank you so much for sharing with us
Please how can I lift my petals to place on a cake without it breaking or falling apart

[@CakeDecoratingSchool]

I always pipe my flowers on parchment so they are easy to lift without damaging the petals. Then I place them on a tray in the fridge to chill. If they are firm you will be able to move them and place them easily without damaging your petals and all the wonderful work you've done. I use butter in my recipes so mine get hard enough just by going in the fridge, if you are using shortening you will need to freeze them for this to work. Hope this helps!

[@benjaminvictoriafaustina1089]

@@CakeDecoratingSchool thank you so much...
This explanation will go a long way for me.
God bless you ma'am

[@Himan7197]

Bdw how do u place them 😅? ..or jst directly draw on cake?

[@CakeDecoratingSchool]

typically I chill my flowers first so they are firm and easy to handle then I attach them to the cakes using buttercream, you can use a small spatula or flower lifter to help you place them if you like.

[@rachelboothe5075]

How do you keep your rose petal edges from having jagged edges? It seems that no matter what I do, my rose petals always have jagged edges.

[@CakeDecoratingSchool]

There are a couple of things that can cause this. Some times it's the buttercream, if you have small lumps of sugar that are unmixed it can cause those torn edge looks. Likewise, if the frosting is too firm or cold it can be difficult to produce a steady stream, so make sure it's at a nice temperature for piping before you start. Usually it's just moving too fast to start with. Those small areas on tips are harder for the frosting to pass through evenly so if you are spinning the nail or moving your bag too quickly without squeezing hard enough you will always get torn edges. If you think this is the culprit try slowing down your movements to see if that fixes the problem.

[@rachelboothe5075]

@@CakeDecoratingSchool Thank you so much! I will try moving more slowly. I think I have been spinning the nail too fast.