Buttercream Mums Help?!

Decorating By cakecakes2013 Updated 8 Aug 2013 , 5:40am by PTDixieGal

cakecakes2013 Posted 15 Apr 2013 , 7:50pm
post #1 of 5

ASo frustrated. Using tip 81/ c tip. Have thinned, have thickened, have frozen, u name it. Trying to make mums and the are coming thru the tip so thin and just drop, and the edges are ragged not at a point. I can't figure out a way to open up the tip more. Any suggestions?

4 replies
PTDixieGal Posted 7 Aug 2013 , 7:24am
post #2 of 5

What consistency is your icing? I use a medium consistency icing. Also I had to experiment with how much pressure I applied to the bag. As for the ragged edges, I get them occasionally and I've found that while you are waiting on the icing to harden you can GENTLY touch the edges with your fingers and smooth them out.

Stitches Posted 7 Aug 2013 , 1:18pm
post #3 of 5

Ragged edges are typical..........so you're not doing anything "wrong".....just have to fix them. I haven't solved that myself, so I can't tell you a better way, sorry.


Sometimes it's just a bad tip that's too tight (which sounds like what your saying). Your better just buying a couple more tips to find one that's better/more open.


I have found that the butter cream recipe for piping that The Cake Girls posted on their new website works really great for piping flowers. They dissolve the xxxsugar before adding the fat so there's never a small clump clogging your tip.

kakeladi Posted 7 Aug 2013 , 9:06pm
post #4 of 5

.............Ragged edges are typical..........so you're not doing anything "wrong".....


Yeah, what she  ^^^  said :)   Are you sure you tip is clear/smooth?  It could be ragged but not often.

PTDixieGal Posted 8 Aug 2013 , 5:40am
post #5 of 5
Originally Posted by kakeladi 
 It could be ragged but not often.


That's what's been happening with mine. It's not OFTEN. I'd say if it were "not often" then that would be normal but if it's continual then check your tip. And it is easy to fix if you just gently touch it.

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