How to Pipe Buttercream Leaves

Written by kathryn hatter
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How to Pipe Buttercream Leaves
Pretty green leaves add a finishing touch to a cake. (Jupiterimages/Photos.com/Getty Images)

As you add frosting decorations to a cake, flowers often top the list of embellishments that can make a special occasion cake a work of art. Choose buttercream frosting colours in pretty colours to make a variety of flowers. After you finish making the frosting flowers, move on to the leaves. Leaves can add a realistic touch to a cake. Pipe buttercream leaves around the flowers on a cake to finish decorating it.

Skill level:
Moderately Easy

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Things you need

  • Corn syrup
  • Green buttercream frosting
  • Spoon
  • Pastry bag
  • Coupler
  • Leaf tip (Wilton 67, 352 or 366)

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Instructions

  1. 1

    Add 1 tsp corn syrup for each 1/2 cup of green buttercream frosting before placing the frosting in the pastry bag. According to the Baking 911 website, the addition of a small amount of corn syrup will help make the tips of the leaves pointier. Mix the corn syrup into the frosting well with the spoon until the frosting is smooth.

  2. 2

    Insert the inner part of the coupler into the pastry bag, pushing it so it fits snugly into the opening. Place the leaf tip onto the opening of the bag from the outside, fitting it over the coupler. Screw the ring of the coupler over the leaf tip from the outside, screwing it tightly.

  3. 3

    Fill the pastry bag approximately half full of the green buttercream frosting, placing it into the bag with the spoon. Fold the ends of the pastry bag gently to work the frosting down to the tip.

  4. 4

    Hold the pastry bag in your hands so the bag is at a 45-degree angle to the cake. Position the tip of the leaf tip beside a flower where you want the base of the leaf to begin -- probably right next to a flower petal.

  5. 5

    Squeeze the bag gently to begin making the leaf. As you squeeze the bag, move the leaf tip lightly over the surface of the cake. Make the leaf about 1/2-inch to 3/4-inch long.

  6. 6

    Stop squeezing the bag when you get to the point where you want the leaf to end. Lift the pastry bag carefully to bring the end of the leaf into a point. The tip of the leaf will point up slightly.

  7. 7

    Make additional leaves wherever you want them on the cake -- generally, one leaf on each side of a flower adds a pretty touch to cakes.

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