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  1. RFAQK - 50 Pcs Russian Piping Tips Set- 15 Numbered, Easy to Use Icing Nozzles - 2 Leaf Tips - 2 Couplers -30 Icing Bags -1 Pastry Bag- Pattern Chart,E.Book User Guide, cupcake decorating Kit supplies
  2. RFAQK - 50 Pcs Russian Piping Tips Set- 15 Numbered, Easy to Use Icing Nozzles - 2 Leaf Tips - 2 Couplers -30 Icing Bags -1 Pastry Bag- Pattern Chart,E.Book User Guide, cupcake decorating Kit supplies

    [S-B07G5NBDZ2]
    Delivery: 10-20 Working Days
    Price R261.00

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Specifications

RFAQK - 50 Pcs Russian Piping Tips Set- 15 Numbered, Easy to Use Icing Nozzles - 2 Leaf Tips - 2 Couplers -30 Icing Bags -1 Pastry Bag- Pattern Chart,E.Book User Guide, cupcake decorating Kit supplies

RFAQK Russian piping tips are made of High-Quality Stainless Steel 304 Steel which ensures ✔ Durability ✔ High Rust Resistance ✔ Smooth Edges, produce beautiful flowers without ever losing shape ✔ Safe to use by Kids ✔ Safe to contact with food.

BEFORE YOU PIPE: TIPS FOR SUCCESS
1. USE A STIFF BUTTERCREAM FROSTING.
2. PIPE RIGHT AWAY OR STORE THEM RIGHT.
3. KEEP THE TIPS CLEAN!
4. MAKE SMOOTH BUTTERCREAM.
5. HELP THEM STICK.

HOW TO USE RUSSIAN PIPING TIPS

STEP 1:
Fit a piping bag with a Russian piping tip and fill the bag with buttercream. Apply 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 on. Apply steady pressure to the piping bag while pulling directly up, as straight as you can.

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 3:
Continue piping more flowers to fill in the rest of the area you're decorating, repeating the piping process described in Step 2..

STEP 4:
Complete your arrangement by adding simple leaves between piped flowers

Apply pressure to the bag. Once the buttercream makes contact with the surface piping, release pressure and pull the bag away.