NEW Russian Pastry Tube Set! The set contains tips #3, #5, #7, #10, #29 and #33. These do not duplicate our other offerings. Use to pipe quick and easy flower designs on cakes, cupcakes and cookies! BUY NOW
Learn how to use these tips below!
HOW TO USE RUSSIAN PASTRY TIPS
Traditional buttercream flowers require a high level of skill and can take years to perfect, but Russian piping tips make the buttercream blooms much easier to achieve.
BEFORE YOU PIPE: TIPS FOR SUCCESS
1. USE A STIFF BUTTERCREAM FROSTING.
Both Swiss meringue and American buttercream work. You’ll just need to work a little quicker with a meringue-based buttercream, since it softens up faster
2. PIPE RIGHT AWAY OR STORE THEM RIGHT.
You can pipe flowers directly onto a cake or cupcakes, but if you want to make your flowers in advance, pipe them onto small pieces of parchment paper. Store them in the freezer until you’re ready to decorate.
3. KEEP ‘EM CLEAN!
Keep the tip of the nozzle on your Russian piping tips as clean as possible. Extra bits of buttercream will cause your flowers to lose their shape.
4. MAKE SMOOTH BUTTERCREAM.
Make sure your buttercream is perfectly smooth before filling your bag. The little openings on these piping tips can be very unforgiving! Keep a toothpick or skewer nearby to clear away any butter clumps.
5. HELP THEM STICK.
Flowers can be piped onto an unfinished cake or on top of a crumb coat. If you’re using a crusting buttercream, give the cake a quick spritz with water before you pipe to help your flowers stick.
STEP 1. Fit a large piping bag with a Russian piping tip – does not require a coupler, just place your tip in the bag and trim the tip of the bag to fit. Fill the bag with buttercream and apply firm pressure to the bag until buttercream starts poking through all the openings. Wipe the tip of the nozzle clean before beginning your design.
STEP 2. Hold the flat end of the tip just above the surface you want to pipe. Apply steady pressure to the piping bag while pulling straight up.
STEP 3. Release pressure when you’re 3/4 of the way done with your petal. Continue to pull the piping bag up until the buttercream separates from the tip. Keep all of your movements slow and steady to keep the petals and centers from smushing together.
STEP 4. Continue piping more flowers to fill in the rest of the area you’re decorating, repeating the piping process described in Step 2. Cluster flowers as closely together as possible to avoid letting the cake or crumb-coat below show through. Position the nozzle so that the side edge just touches the petals of the flower before.
STEP 5. Complete your arrangement by adding simple leaves. Shown is size 366 leaf tip, but you can achieve the same look by cutting a V-shaped notch into the tip of a piping bag. Fill a piping bag fitted with the leaf tip with green buttercream. Hold the bag less than 1/4 inch above where you want the leaf to be. Position the tip so that it looks like a little mouth about to gobble up one of your buttercream flowers. Apply pressure to the bag. Once the buttercream makes contact with the surface piping, release pressure and pull the bag away. Repeat to fill in any empty spaces.
Want to Purchase Tips? Click Here
Download a PDF version here.
Tutorial & image source: www.craftsy.com via ErinBakes.com, Pastry Chef.
Gingerbread cookies and houses are a classic tradition during the holidays, but they don’t just have to be something you eat. Instead, you can use gingerbread as a theme for your holiday decor. The Magic of Gingerbread Cookbook does just that!
This beautiful book by Catherine Beddall guides you through the baking and decorating process with step-by-step visual instructions for 16 delicious projects – from classic candy houses (with a multitude of beautiful variations including a birdhouse and a haunted house), to place cards and a candleholder. Provides step-by-step instructions for making the perfect gingerbread, creating and coloring icing, and putting them together for fun edible art pieces to display and enjoy all year long. Every recipe is paired with beautiful full-color photos, including progress photos for ease of understanding. Pastry and decorating tips and techniques are also provided. BUY BOOK HERE
Get creative with your gingerbread this year with this collection of 15 DIY gingerbread projects, some too cute to eat!
Guest Post by Fancy Flours Employee Lindsey K.
Welcome back to the third installment of our Springerle Series! This post will cover three mediums that you can use to top cookies in beautiful molded designs – modeling chocolate, fondant and marzipan. This is a super quick and easy way to take your cookies to the next level for wedding favors, birthdays, holiday gifts or just a sweet treat for a special someone.
If you missed our previous posts on how to craft with Springerle molds, see them here: Casting and Papercasting. As a quick review, Springerle cookies have been used to depict everything from biblical images to daily life since the 16th century. While the molds were originally used to make dense, cake-like cookies (see our recipe here!), they have advanced to be useful in crafting as well.
Our molds are made by House on the Hill of an heirloom quality wood and composite mix. Most of their images are casts of vintage molds and others are of their own design.
Before making our toppers for this tutorial, we pre-made cookies using our Gingerbread recipe. This recipe is fabulous for not only its taste, but for holding its shape. You could also use our No-Fail Sugar Cookie Recipe. We took note of the sizes of our molds and used cutters to make cookies just slightly larger.
We also pre-made our modeling chocolate, which is a surprisingly simple recipe from House on the Hill. You can also buy chocolate-flavored, white or colored fondant at most craft and baking stores. Or if you prefer to make your own, here’s a recipe from Allrecipes! And for you sweet almond lovers, you can simply use Marzipan from your grocery store.
I will show images using both the modeling chocolate (in brown) and fondant (in white). If you choose to use marzipan, you will follow the fondant instructions.
- Modeling chocolate, fondant or marzipan
- Cocoa powder (if using modeling chocolate)
- Powdered sugar (if using fondant or marzipan)
- Corn Syrup
- Springerle mold
- Cookies cut and baked in the shape of your mold
- 2 Pastry brushes
- Small dish (for cocoa powder or powdered sugar)
- Cooling rack (if using modeling chocolate)
- Pastry prep mat (optional)
- Luster or disco dust (optional)
- Small food-safe paint brush (optional)
1. Workspace prep: On a flat surface, lay down your Pastry Prep Mat or wax paper to protect your surface and keep your area clean. Fill a small dish with your dusting powder (either cocoa or powdered sugar) and set near your pastry mat with a clean, dry pastry brush. Set your modeling chocolate, fondant or marzipan in a bowl near your space for easy access. Set out your cooling racks if using modeling chocolate.
2. Dip your pastry brush in cocoa (for chocolate) or powdered sugar (for fondant or marzipan) and dust your Springerle mold so it has an thick, even coating throughout the design. The pastry brush is great for this as it won’t clog up the deeper areas.
3. Lay your dusted mold face up on your pastry mat. Pull a ball of your topper medium from the bowl. It will need to be enough to fill the mold and a little extra to go over the edges.
Fancy tip: Your modeling chocolate should be the consistency of Play-Doh or perhaps even a touch harder. If it seems too soft or is sticking in your mold, flatten the ball into a pancake and refrigerate for 5-10 minutes.
4. Using your hands, press your medium into the mold. Be sure to push firmly to fill the deeper parts of the design.
5. When you feel the mold is adequately filled, flatten the back of your medium with a spatula. Press the topping to be quite thin unless you love a lot of chocolate or fondant on your cookies. 🙂
Fancy tip: If your spatula is sticking to your chocolate or fondant, dust with cocoa or powdered sugar, respectively.
6. Turn your Springerle mold upside down with your medium still in it. Use gravity (and some light taps on the table) to release it. Release time may be longer for deeper molds.
7. Trim any extra with a knife or spatula and return to your bowl for re-use. You could also use a cookie cutter sized to your mold (we have many available here).
8. For modeling chocolate only: Set your finished topper on a cooling rack to dry until firm (approximately 2 hours). You can make these ahead of time and keep in an airtight container at room temperature for up to 1 month.
9. Repeat steps 2-8 for as many toppers as you need. Be sure to dust the mold before every press for all options.
10. To adhere the toppers to your cookies, brush a thin layer of corn syrup on the back of your topper and set on your cookie. Let dry for at least 10 minutes.
11. For a fancy touch, “paint” your topper with luster dust. You will not need to mix the luster dust with anything for this project. It should stick directly onto your medium. We used Super Green and Old Gold. See all our Luster and Disco Dust colors here!
Display in a cute container for decoration or wrap in a simple polypropylene bag with a ribbon to hand out to friends and family. To create the snow effect on our Pinewood Cabin cookie, I dusted it with powdered sugar instead of the cocoa.
We would love to see your projects. What did you make your toppers for? Show us in the comments or send an email to email@example.com!
We wanted to share with you some fun ways to use our ColorSwirl Decorating Set. This tool comes in handy when you want to use more than one color in your dessert decorating.
1. THREE COLOR SWIRL COOKIES
Learn how to make colorful Spritz cookies using the ColorSwirl Decorating Set! These cookies are great for holidays, school sports or even weddings.
- 3 food colors of your choice
- ColorSwirl Decorating Set
- 6 tablespoons of milk
- medium cookie sheet
- Spritz Cookie Recipe – see below
- Prepare dough following recipe below, adding milk to help thin the dough.
- Divide the dough equally among 3 bowls. Tint with colors of your choosing.
- Prepare decorating bags with couplers. Fill separately with colored dough. Assemble the 3-Color Coupler with tip 1A. Pipe swirls and dots on your cookie sheet. Bake and cool following recipe.
Classic Spritz Cookie Recipe
- 1/2 teaspoon no-color almond extract
- 2 oz. clear vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 cups butter (softened)
- 1 cup granulated sugar
- 1 egg
- 2 tablespoons milk
- Preheat oven to 350ºF.
- In bowl, combine flour and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well. Gradually add flour mixture to butter mixture; beat until combined. Do not chill. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.
- Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely.
2. TEAM SPIRIT COLOR SWIRL CUPCAKES
The ColorSwirl Decorating Set is great for making cupcakes that show off your team spirit! Just tint the icing to match your team colors. What color combo will you choose?
3. COLOR SWIRL MERINGUE COOKIES
Learn how to make meringue cookies with the ColorSwirl Decorating Set, you can mix and match colors to best suit your occasion. Easy to make and fun to eat!
- 3 food colors of your choice
- ColorSwirl Decorating Set
- meringue powder
- 1/4 cup cold water
- 1/3 cup granulated sugar
- 1/8 teaspoon flavoring (optional)
- Preheat oven to 250ºF.
- In a large bowl, combine meringue powder, water and 3 tablespoons plus 1 teaspoon of the sugar.
- Whip at high speed for 5 minutes. Gradually add the rest of the sugar and whip at high speed for 5 more minutes until meringue is stiff and dry.
- Prepare three separate batches meringue batter. Tint batches separately.
- Prepare decorating bags with couplers. Fill separately with tinted and white batter. Assemble 3-Color Coupler with tip 1M. Pipe stars on parchment-lined cookie sheet. Switch to tip 1A; pipe pulled up dots on prepared cookie sheet.
- Bake for 10 minutes (or until cracked), turn off oven and let sit at least an hour.
4. SWIRLED CHOCOLATE MOUSSE
What a fun way to use the ColorSwirl Decorating Set! Top your chocolate treats with 3 different chocolate mousse flavors to switch things up.
- white chocolate mousse mix
- chocolate mousse mix
- dark chocolate mousse mix
- ColorSwirl Decorating Set
- Prepare mousse recipes following recipe instructions.
- Prepare decorating bags with couplers. Fill separately with white and chocolate mousses. Assemble 3-Color Coupler with tip 1M. Fill molds with mousse, piping swirl on top.
Need some help getting set up? This video will show you just how to put the Color Swirl coupler together:
Recipes, photos & tutorials thanks to Wilton!
Really fudgy brownie! The cheesecake layer is a nice change and the pumpkin swirl is really quite yummy with the chocolate. These are especially good with a little scoop of vanilla ice cream! Recipe and photo from Recipe Girl.
1 1/2 cups salted butter (3 sticks)
3/4 pound (12 ounces) bittersweet chocolate, chopped
6 large eggs
1 1/2 cups dark brown sugar, firmly packed
1 1/2 cups granulated white sugar
3 teaspoons vanilla extract
1 1/2 teaspoons salt
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1 pound cream cheese, at room temperature
2 large eggs
1/2 cup granulated white sugar
1 teaspoon vanilla extract
2 Tablespoons cornstarch
1 cup apricot jam
1 cup pumpkin butter
1. Preheat oven to 325°F. Line 12x17x1-inch baking pan (also known as a jelly roll pan/ or half sheet pan) with buttered parchment paper or foil.
2. Prepare brownie layer: Melt butter and chocolate in top of double boiler (or carefully- in short bursts- in the the microwave). Set aside to cool slightly.
3. In a large bowl, whisk 6 eggs, brown sugar, and 1 1/2 cups granulated sugar together. Stir in 3 Tablespoons vanilla, salt, melted butter/chocolate, flour and cocoa. Pour into prepared pan and spread to the sides.
4. Prepare cheesecake layer: Beat cream cheese using a mixer on medium speed until fluffy. Add remaining eggs, sugar, vanilla and cornstarch; beat until smooth and dollop all over the chocolate layer. Gently use a spoon to spread out evenly over the chocolate, trying not to dig into the chocolate layer. If you’re patient, it works out just fine.
5. Whisk together jam and pumpkin butter in a small bowl. Drop spoonfuls onto cream cheese layer and draw swirls using a knife. Try to stay inside the cream cheese layer only and don’t pull up the chocolate with the knife.
6. Bake until center tests clean, about 40 minutes. Cool completely before cutting.
*It’s best to cool these to room temperature, then wrap with plastic wrap and refrigerate overnight before cutting. You’ll get the cleanest cuts that way.
*If you prefer, you can use Halloween-themed cookie cutters to cut out shaped brownies, but you’ll have lots of tidbits leftover to munch on.
Just Jan’s Pumpkin Butter – This pumpkin butter is the essence of fall with rich pumpkin and spice ingredients. Enjoy the butter spread on a muffin or incorporate it into your fall recipes! Get it HERE.
Fall baking is finally here! We hope you are as excited as we are! Get in the spirit with our bestselling Autumn Wreath Bundt Pan from Nordic Ware and their delicious Pumpkin Cake Recipe with Ginger Cream Filling. We love that this pan is so detailed that no decorating is needed! It is the perfect treat to welcome the new season.
Get the pan HERE.
Pumpkin Cake with Ginger Cream Filling
Prep Time: 0:20 Bake Time: 1:5 Yields: 10-12 servings
Made with our Autumn Wreath Bundt Pan
- 15 ounce canned pumpkin puree, divided
- 1 cup unsalted butter, softened
- 3 cups sugar
- 4 large eggs
- 3 cups all-purpose-flour
- 1 teaspoon ground cardamom
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2/3 cup buttermilk
- 8 ounces cream cheese, softened
- 1/2 teaspoon ginger
- 4 tablespoons light brown sugar
- 2 tablespoons all-purpose-flour
- 1 1/2 cups confectioners’ sugar
- 3 tablespoons heavy cream
- 1/2 cup pecans, chopped, toasted
Prep & Instructions:
Preheat oven to 350°. Grease and flour the Bundt® pan you will be baking in. Set aside.
CAKE: Reserve 2 Tbsp pumpkin puree in a medium bowl. In a large bowl, cream butter and sugar together. Add remaining pumpkin puree and eggs, blending well. In a separate medium bowl, whisk together all dry ingredients. Add flour mixture to pumpkin mixture in thirds, alternating with buttermilk and ending with flour mixture.
FILLING: In a separate bowl, combine cream cheese, ginger, brown sugar and flour. Pour ⅔ of pumpkin batter into prepared pan. Spoon cream cheese filling over batter in a ring, careful to not let filling touch the sides of the pan. Cover with remaining pumpkin batter. Bake 65 to 70 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan 10 minutes on a wire rack. Invert cake onto rack and cool completely.
GLAZE: Combine confectioners’ sugar and cream with reserved pumpkin puree to form a thick glaze Drizzle over cake and sprinkle with pecans. Serve with a dollop of whipped cream.