This blog post teaches how to pipe buttercream mums (Chrysanthemums) with just two piping tips. The Chrysanthemum is a fall classic that can be seen on cakes year-round in various seasonal colors. It is easier to pipe than you might think, with the secret to success being the curved opening of specialty tip 81 used with a simple leaf-making motion.
In this cake decorating tutorial, the author demonstrates eight ways to use a 1M piping tip (a star tip) to frost and decorate buttercream cakes. The tutorial also covers how to use Russian piping tips to make stunning flower cupcakes and cakes with buttercream frosting.
The tutorial also covers 9 simple techniques for decorating cakes, cupcakes, and cookies with buttercream or whipped cream frosting. The tips include open star, closed star, round, petal, leaf, and more. The author also shares tips for creating roses, swirls, ruffles, and more with frosting.
To pipe buttercream mums, use a stiff consistency icing, such as Italian Meringue Buttercream, which is easier to pipe than you might think. The secret to success is the curved opening of specialty tip 81 used with a simple leaf-making motion. Start with a 12-inch piping bag fitted with a 80 mum piping tip and use a coupler for easy tip changes.
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Learn how to pipe Mums in this easy-to-follow short tutorial. Chrysanthemums – this is one of my favourite flowers and a great filler …
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Tip 81 for MUM and tip Wilton 125 for leaves. I share my latest cake decorating lesson. Besides seeing me making buttercream …
Hi! I’m from Brazil and I loved your article… first because you’re very nice, explains very well and your work is perfect… second because you put subtitles in English so this way I can learn about flower cakes that I love and practice my English too… thank you very much!!! I am very very to have found your website.
I love the tutorial but am a bit confused about the tips you used. In the article you said it’s a petal tip used for the leaves, the article description references it as a 24 tip. I’m assuming that means Wilton brand? When I look up Wilton tip 24 it comes up as a closed star tip but obviously that’s not what you used since you let us know it’s a petal tip… could there be some confusion here about what tip was actually used? I’m thinking either it’s not 24 or maybe it’s another brand? Thanks!!
You are such a beautiful person I’m so happy I came across your website while searching for a simple recipe for bean paste. I’ve now subscribed and I’ll be learning as much as I can. I normally use SMB for piping but have always had a problem with warm hands so the buttercream becomes soft as I pipe and less stable. I can barely get a flower done and I’m either putting the buttercream in the frig or dipping my hands in iced water!! It really is a nightmare so I will give the bean paste a go and see if that makes a difference. Thank you for being so helpful and kind.
I just happened to come across your article. I don’t know why I haven’t seen you before! So how long have you been doing cake decorating? Your mum was lovely. Just one issue for me…the camera angle. I noticed someone below thought it was “perfect!”, but for me, I felt that we didn’t get a good chance to see the angle of your tip or the flower in progress from any other angle than straight into it. I can’t learn from that angle. Probably just me. Thanks for the article, though!
Lorelie, I need some help! I can’t seem to get the mums right. I think it has to do with the icing consistency because the ends of my petals are not coming out smooth. They have a ‘v’ shape. I’m using a recipe that’s supposed to be great for piping, but I’m really having a difficult time. It’s a regular American buttercream.