The Russian Flower Nozzle series by Decora allow you to create intricate flowers from buttercream in a couple of seconds!
Made with stainless steel without welding points.
Perfect for making decorative flower arrangements directly on cakes, muffins, cookies and sweets with just one move.
Secrets on getting the buttercream flowers right:
- Buy the best materials. Try our thinnest-in-the-WORLD confectionery sugar that makes a perfectly smooth buttercream which does not crunch in your mouth! This is not a mere sales point, it is the best! See the available sugar and nozzle products at the bottom of the article!
- Make the right consisteny buttercream. Not too hard not too soft. Soften with milk and harden with fine confectionery sugar until you find it. Try to use the less possible milk. Whipping with a hand whisk upwards, the buttercream should leave longer and smooth crests that bend slowly.
- Have in mind that the right consisteny of your buttercream also depends on temperature, so the longer it stays out of the fridge the softer it becomes. Depending on the number of flowers you have to apply to a cake or cupcakes, you may need to put it in the fridge a few times over in regular intervals to reinstate the right temperature to it.
- Cut your piping bag to fit the nozzle about 4-5mm over its front edge
- Prepare different color buttercream in different bowls and color them with paste colors to help keep the buttercream's consistency. You can color it thoroughly or just stir in a bit and let it streak in the buttercream to create a faint marble like effect.
- Place the bag with the tip downwards in a piping bag holder (or just a tall glass), wrap the top prodruding part of the piping bag over the rim of the holder to secure it.
- To make single color flowers start just fill up the bag with the buttercream and start piping right away
- ... but if you really want to make beautiful buttercream flowers start filling the bag's outer sides with with your darker colored buttercream going around the rim and depositing them vertically leaving a hollow center, prefereably with an angled spatula.
- When done, place the lighter color or colors or buttercream in a piping bag without a nozzle and dip in the the hole and fill it from the bottom upwards. You can even mix a couple of matching colors into the second piping bag,
- Tie your piping bag and pressing the buttercream out until all colors start appearing.
- The surface where you will pipe on must be "sticky" viscous enough to "capture" the flower you are piping. To better achieve this, make sure you are piping onto fresh, same or a bit harder consistency buttercream as the one you are piping with. For example when piping onto a cake make sure you will pipe right after spreading the frosting.
- Practice your flower piping technique! The secret is to lift the piping bag away from the surface you are piping at the same speed as the buttercream coming out of its nozzle! It takes practice but this idea truly works wonders!
- Fill up any spaces in between flowers with beautiful green leaves with a leaf type nozzle to create a finishing, bouquet touch.
- Voila!
Watch this informative video from British Girl Bakes for more detailed info!