Ive spent hours looking at nozzels today and the more i look, the more im getting confused !
Ive noticed that they all have numbers and letters. Are these standard ?
I have 6 nozzels at the moment that was a set, they have numbers and letters on them.
I bought an extra one a ' closed star rose swirl' to do the pretty ' open rose' look on some cupcakes.
Although, i think i bought the wrong one. I have tried it and i cant do it ! It just looks a mess so i cried and gave up :-(
I dont know what im doing wrong? Is it my buttercream or me ?!!
I would love to be able to do this! But also i need a large one for this giant cupcake.
Does it need to be a particular one, like ' open star' or 'closed star' ?
I dont know which would look best on a giant cupcake?
Thank you for any help
A very confused
Lisa - give me a while and I will post a couple of pics of the nozzles I have that you may want to look for. Mind you, they are very old (belonged to my Mum), so not sure if they will be easy to get. We have my granddaughter here at the moment, so can't be away from her too long, but she will be going home soon and then I'll get to it.
Don't stress and try not to cry (although I've done that myself once or twice I can tell you)
Hi again Lisa - just checked my nozzles and they are so old, they don't have numbers on them, so that may not help you. But I have found this website that might give you just the info you need. Take a look and see if it helps - http://kerrycooks.wordpress.com/2011/07/31/step-by-step-frosting-cu...
or maybe this one? -
Thank you hun,bless you !
The cakes are fine, ive done white chocolate and raspberry for my aunt. I thought, shall i risk another go?... and decided against it. I didnt want to spoil the cakes! lol
Ive got some creme fraiche left over from tonights beef stroganoff so i thought i might use some of the rasp juices with the c fraiche and pop that over the top instead !!!
I got in such a state trying to get the piping right today!
Thank you again xx
Well the top looks absolutely fine. It looks like the bottom is maybe not holding it's shape? If that's the case, then your butter icing is probably not quite firm enough. The other possibility is the angle you are holding the nozzle at. Point it straight down to the cup cake, not at an angle and don't drag it too fast, just let it flow. Piping takes practice, so don't let it get you down.
Thank you so much for the link ! WOW!
Is there anyway to firm up the butter icing ? I did put it in the fridge for a bit, wasnt sure if that was the right thing to do ?
Thank you again.
Just add a bit more icing sugar Lisa, until you can drag a fork across it and it keeps the lines. Do it a bit at a time, so you don't overdo it, otherwise you'll get a hernia trying to squeeze it out of the bag and it won't flow easily. Beat it for quite a while to get it smooth. If you just put it in the fridge, it will firm up, but when it warms up again you stand the risk of it melting a little and losing it's shape again. xx
Ok, thank you , i will try this! Im using :
75g/ 3oz butter softend
175g/60z icing sugar
1 tabsp milk
and sift in the icing. This is folowing the packet. Hope this is right lol
I tried adding more icing sugar but think i added too much as it didnt seem to help lol
Thank you for your help
Personally, I would leave out the milk. The only liquid I use in butter icing is any flavouring I put in (teaspoon of strawberry flavouring for example). The proportions of butter and icing sugar look about right for a firmish icing. Without the milk it may take a little longer to bind, but it will eventually if you beat it for long enough.
Thank you both :-)
Thank you for the links Katy, they are great ! That rose WOW!
I will try again and omit the milk.
Thank you Mandy, my nan NEVER measured ANYTHING ! and everything was always a success lol
I will look for a 1B.
Its much clearer to me know.
Thank you again
Thanks Mandy - that's useful info for me too. Cupcake queen strikes again!