Next time you're making cupcakes, we've got three words for you: Russian piping tips. These new all-in-one tips make it insanely easy to pipe gorgeous buttercream flowers onto cakes, cupcakes or anything you're baking. Oh hi, birthday-party rock star.
Maybe you love how easy it is to make American buttercream, but aren't crushing on its taste and texture. Or maybe you're wild about the taste and texture of Swiss meringue buttercream but think, why does it have to be such a hassle to prepare?!
Maybe you never imagined that anyone could possibly sculpt a cake that could look like a realistic Grumpy Cat, the international feline superstar. But master cake decorator Kara Andretta has done it!
If piping buttercream or royal icing gives you the jitters, you're not alone. There's something about the challenge of holding a bag of icing and squeezing it in just the right way that gives even savvy cake decorators pause.
With shimmering white heart sprinkles hidden among the feathers, this cake is the perfect Valentine's Day surprise for your sweetheart. (But we also love it for a baby shower or ballet-themed birthday party.) The magic is all in the candy melt “feathers,” a technique you’re gonna want to use all over the place.
If you're vegan or lactose intolerance, there probably isn't a whole lot of buttercream in your life. But the recipe here proves you can make buttercream without the butter (!) by substituting coconut oil. The result is so creamy and delicious that even people who can eat butter for days are gonna clamor for it.
Buttercream is a dream — all that rich, silky deliciousness. Except sometimes it's a total nightmare. Instead of a perfectly creamy, buttery cupcake topping, you get those dreaded air bubbles, or a dried-out frosting, or a soggy mess.