Dumb Question-Buttercream Balloons

Decorating By Stef43 Updated 23 Oct 2008 , 12:23am by psurrette

Stef43 Posted 22 Oct 2008 , 11:54pm
post #1 of 6

I never actually thought on how to make buttercream balloons. Do u use a tip or do u just cut the end of the bag off? maybe a lil insight would be nice. thanks

Stef icon_redface.gif

5 replies
Chef_Rinny Posted 23 Oct 2008 , 12:03am
post #2 of 6

You can use a large round tip, the larger the tip the larger the balloon.

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stephaniescakenj Posted 23 Oct 2008 , 12:03am
post #3 of 6

I've never given it much thought either, I would say you could either use a big round tip, start fat and then sort of drag it out a little thinner or you could just cut the end of the bag and go from there too.

tdybear1978 Posted 23 Oct 2008 , 12:07am
post #4 of 6

I just cut my bag as usual and put in a coupler - to where it comes just barely out of the bag. Then I have a perfect circle. I place that bag straight up and down above the cake make a blob of icing as large as I want the balloon to be then start bringing down decreasing my pressure as I go. I have found that the coupler makes many sizes of balloons and it just works perfectly for me.

SpringFlour Posted 23 Oct 2008 , 12:10am
post #5 of 6

I used a large round tip. Yellow cake in my gallery.

psurrette Posted 23 Oct 2008 , 12:23am
post #6 of 6

Heres a link onhow to do it.

http://www.wilton.com/technique/Balloons

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