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#101 Petal Piping Tip

Name: #101 Petal Piping Tip
Ingredients: Black Icing Color, 1 oz.; 1 Burgundy Gel Food Coloring Icing Color; 1 Buttercream Frosting (6 cups icing needed); 1 Favorite Cake Mix or Recipe (3 to 3 1/2 cups batter needed); 1 Cake Icing Smoother; 1 #1 Round Piping Tip; 1 #102 Petal Piping Tip; 1 Cake Icer Tip 789; 1 #3 Round Piping Tip; 1 Standard Coupler; 1 Silver Fanci-Foil Wrap; 1 Easy Layers 5-Piece Layer Cake Pan Set, 6-Inch; 1 #101 Petal Piping Tip; 112 in. Disposable Decorating Bags, 100-ct.; 18 Inch Cake Circle; 1 Decorator Preferred 13 inch Angled Spatula; 1 #103 Petal Piping Tip; 110 x 16 Chrome-Plated Cooling Rack; 11 1/4 in. No. 9 Flower NailStep 1 Bake and cool cake. Bake and cool five cake layers. Step 2 Prepare icing. Prepare buttercream icing following recipe instructions. Using Black icing color, tint ¼ cup icing light grey. Using Burgundy icing color, tint ½ cup icing light burgundy and ¼ cup icing dark burgundy. Reserve remaining icing white. Step 3 Pipe flowers. Prepare decorating bag with coupler. Stripe bag with light burgundy icing. Fill with white icing. Prepare second decorating bag with tip 1 and dark burgundy icing.Attach tip 101 to bag with coupler, making sure wide end of tip lines up with burgundy stripe on bag (repeat this for tip 102 and 103). Using wax paper-covered flower nail, pipe six to eight tip 101 apple blossoms, four to six tip 102 apple blossoms and two to four tip 103 apple blossoms. Transfer to cake circle. Using dark burgundy icing, pipe dots in center of each flower. Freeze flowers until hard, about 15 to 20 minutes. Step 4 Decorate cake. Using remaining white icing, fill, stack and ice cake smooth.Prepare decorating bag with tip 3 and grey icing. Pipe branch on side of cake. Using remaining buttercream icing, position flowers on branch.

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Black Icing Color, 1 oz.
1 Burgundy Gel Food Coloring Icing Color
1 Buttercream Frosting (6 cups icing needed)
1 Favorite Cake Mix or Recipe (3 to 3 1/2 cups batter needed)
1 Cake Icing Smoother
1 #1 Round Piping Tip
1 #102 Petal Piping Tip
1 Cake Icer Tip 789
1 #3 Round Piping Tip
1 Standard Coupler
1 Silver Fanci-Foil Wrap
1 Easy Layers 5-Piece Layer Cake Pan Set, 6-Inch
1 #101 Petal Piping Tip
112 in. Disposable Decorating Bags, 100-ct.
18 Inch Cake Circle
1 Decorator Preferred 13 inch Angled Spatula
1 #103 Petal Piping Tip
110 x 16 Chrome-Plated Cooling Rack
11 1/4 in. No. 9 Flower NailStep 1 Bake and cool cake. Bake and cool five cake layers. Step 2 Prepare icing. Prepare buttercream icing following recipe instructions. Using Black icing color, tint ¼ cup icing light grey. Using Burgundy icing color, tint ½ cup icing light burgundy and ¼ cup icing dark burgundy. Reserve remaining icing white. Step 3 Pipe flowers. Prepare decorating bag with coupler. Stripe bag with light burgundy icing. Fill with white icing. Prepare second decorating bag with tip 1 and dark burgundy icing.Attach tip 101 to bag with coupler, making sure wide end of tip lines up with burgundy stripe on bag (repeat this for tip 102 and 103). Using wax paper-covered flower nail, pipe six to eight tip 101 apple blossoms, four to six tip 102 apple blossoms and two to four tip 103 apple blossoms. Transfer to cake circle. Using dark burgundy icing, pipe dots in center of each flower. Freeze flowers until hard, about 15 to 20 minutes. Step 4 Decorate cake. Using remaining white icing, fill, stack and ice cake smooth.Prepare decorating bag with tip 3 and grey icing. Pipe branch on side of cake. Using remaining buttercream icing, position flowers on branch.