Star piping tip Masterclass [ Cake Decorating For Beginners ] #cake #TastyCake # #Cakedecorating #

This is Amy Chan from CakeDecoratingSchool.com, and if you like cake decorating, you're in the right place. In this video, we're going to cover 6 easy, fun ways for you to decorate your cake just using your 1M Star Tick. We're going to use several different techniques, including a star, a ruffled star, a zigzag line, a traditional rosette, and a rosette rose to create these fun 6 easy designs that are not only going to be simple for you to complete, but are also going to help tackle some of the problem areas you might be experiencing as a beginner. So the first technique we're going to talk about and the first way we're going to decorate a cake is going to be with a star. And we're using our 1M tip for all of these, and we're going to do these stars all over the top of the cake. So it's a really easy, single technique, single squeeze, and we're just going to repeat that process over and over again. So we're going to do those stars all the way around and all over the top. So we're going to use our 1M tip, and we're going to hold that bag straight up and down. We're going to make sure that tip is positioned up off the surface, usually about a half an inch for a tip this large. If you're using a different size star tip, you might want to adjust that height bigger, further away from the surface, smaller, closer to it. The idea here is we want that frosting to connect that line and blossom out and make a nice, full-sized star that has enough depth to it that they don't look too shallow, too scrawny, too funny, right? So if you hold it too close, they're going to be really flat and not really get their full width and not have their full volume. If you're too high up, your line's going to hit that surface and then maybe start to spiral around and be uncontrolled. So those are two things to look for. If they're looking kind of flat and lifeless, pull that tip up a little bit. If they're looking a little uncontrolled and wobbly, make it a little closer, right? So all we're going to do, hold that bag straight up and down, squeeze that nice, full width so we get a nice, big, full star. And when we reach that point, you just want to relax your pressure on the bag. So I'm usually holding the top with two fingers and I just let my other fingers go and I just gently pull it away. And that's going to give you a nice surface on the top without that Hershey Kiss peak, right? And then to cover the top of our cake, we're going to start on the outside edge of that circle, go all the way around, and then we're going to work in concentric circles. So we're just going to go all the way around until we hit the center. It's a little easier to start at the outside and work in and just fill in those last ones. Maybe some of them might be a little smaller or something of that nature, but it's a lot easier than working from the inside out because we get to that outside edge. If you're a little off on your spacing or you've got a little too much room, you might end up making some funny sized stars on those edges. So it looks a lot neater if you work your way from the outside in. So now that we've talked about it a little bit, we're going to practice one on our paper. So I've got my matching buttercream in my bag. I'm going to twist so I get a nice bit of pressure and I'm going to hold with those two index fingers straight up and down and I'm going to make sure that my tip is up off the surface. I'm going to squeeze a nice full star, stop and then pull up, right? So that gives us a nice full star there and I can go all over the surface of my cake and it's going to give it some texture and pattern and interest. And this is a great way if you're still working on smoothing out the top of your cakes to really get a nice pattern on there and it'll cover up any imperfections. So if you've got a nice, good, you know, smooth surface on those sides and you really want to show off that work but the top is still looking a little wonky or funky, this is a fantastic way to cover up that surface area, give it a nice almost floral look, give it a little texture, a little interest, a little design without it being too difficult. All right. We've got our cake. I've had mine in the fridge. I like nice and cold when I work on them. It makes it easier if you make a mistake. I've got my bag ready to go. It's loaded up with my buttercream and I'm just going to start so I'm going to work on the outside edge. You'll notice I'm working closest to myself. That's where it's easiest. The closer your arms are to you, the more stable you're going to be. So we're going to start and we're going to make sure we're up off the surface and just a little bit in. We want to give our stars room to grow, right? If you're too close to the edge, they'll eclipse it a little bit so you want to just make sure you're working far enough in that you can do nice, full stars. And this is a great way to work on your piping skills, your timing, if some are a little bigger, a little smaller, try to develop a rhythm to your piping and that'll help you do everything really equally sized. Once we get a nice ring around the top, we're just going to move in and in between two. We're going to keep going until we fill up the entire surface. So make sure your height is the same. That'll make sure that they're all about the same height and if you nest in between them, it's really going to fill up that surface area. So if you have any weird wonky spots or you got any cake crumbs mixed in with your frosting, this is a fantastic way to cover it up. And just periodically give your bag a little twist to make sure you're maintaining pressure. And you can see it gives you this nice, almost floral like ruffly look to the top that adds some detail without really being hard and you can work on your consistency. And I always like to talk to myself while I'm doing things like this. So if something's too big, I remind myself to go a little smaller, squeeze a little less. If I get a peak, I remind myself to relax my pressure on the bag before I pull away. Just keep giving yourself little bits of instruction. And really quickly you can see you cover the entire top of the cake. It gives it some nice, lovely texture and interest while being a really easy technique to accomplish and it gives your nut cake a nice, neat look. For our second finish, we're going to use our star technique again and we're going to do a border on the top and the bottom. And this is a great one if you're still working on that transition from the sides to the top of your cake and maybe you have a little bit of a slope or it's a little uneven. Putting a nice little border right there on the top is a great way to cover that up and kind of, you know, take the attention away from maybe some of the little parts that we don't love so much. The other thing I find people get a lot to is they'll maybe get a buildup towards the bottom. Putting a border down there makes that part look like it's supposed to look a little heavier because there's, you know, that extra pipe frosting down there. So it's a great way to cover up those two problem areas potentially that you might be having. So we're going to do our star border on top, just like we did before. We're going to pipe those stars right on the outside edge of the cake. We're just going to do a single ring around the top and we're going to be holding that bag straight up and down. Now when you go to do them at the bottom, if you hold it straight up and down, you're just piping them on the board next to the cake. So what we're going to do is hold that bag at a 45 degree angle and pipe those stars at an angle so we get there right against the bottom of the cake and the board where they meet together. So this is also going to be great too if you have, say, a little bit of that cake cardboard showing underneath your cake and you want to cover up that edge as well. So it's a nice little way to just cover up any of those little minor flaws that you might still be experiencing if you don't have those perfectly straight smooth sides and top yet and a great transition between the two. So we're going to do stars two ways, holding the bag straight up and down when we do around the top, and then we're going to pull it at a 45 degree angle and the back of the bag is going to be almost pointing straight towards my chest or my face. So it's going to be right at me. So I'm just going to be working right in front of myself. So now that we've talked a little bit about what we're going to do, we're going to go ahead and pull our cake out of the refrigerator and give it some practice. We're going to do that border on top and then we're going to change our bag angle to do the border on the bottom. So let's go ahead and get started. Our goal is to put a border on the top and the bottom and we're going to start doing our little stars. We've got our bag straight up and down. We've got our tip up off the surface. We're just slightly in from that outside edge and we're just going to pipe nice full stars. Remember to relax your pressure before you pull up. And you'll notice since I'm using my turntable, I don't really need to move much, but just give it a slight little turn and reposition my tip to make sure that it's close enough to the surface every time. And this will give me a nice even border with a nice void in the center, which can be nice if you want to place any pre-made decorations or do any writing or anything of that nature. It's really cute. You can pop on a flower, put on a cake topper and have a really nice finish. So we've got our border on top done. We're going to switch our camera angle really quickly and do the bottom. So we're going to start working on our bottom border now and you can see I've got my bag away from my surface. The back end is pointing towards myself, so almost right towards my microphone, which I'm trying not to scrape against. And I've got this bag at a 45 degree angle in relation to my kind of my turntable. And that's going to put me at the perfect angle to pipe some lovely little stars. And we want to just get in there close enough that we make contact, but not too close that we block the flow of our frosting out of our tip. And this is just a quick way to put on a nice little border on the bottom. So if I have anything like a cake board showing or my frosting's a little funny or a little wonky at the bottom, this is a great way to cover up those little flaws really, really quickly. And you'll notice I'm using my left hand to rotate my turntable, but also to help support my bag and keep it at the same angle as I go around. It's always nice to find little ways to help brace yourself, make your actions more steady. It'll help you while you're piping. There we go. We have a quick border on top and on bottom. So for this finish, we're going to build a little bit on what we have been doing with the stars and we're going to pipe it like we would a regular star. And we're going to use these as a slice marker. So we're going to do ruffle stars and we're going to start out just the same way we would do a normal star. And we're going to hold that bag up off the surface, straight up and down. So we get a nice full star, but then instead of stopping and pulling away, we're actually going to pull up slowly. And this is going to allow the buttercream to ruffle as you pull up. And then as you get to that height that you like, you're just going to pull away quickly. And that should give you a nice little point there on the top. Doesn't always, but it's what we hope for. So we're just going to extend that up to make a nice little ruffled pile of frosting. And we're going to use this as a slice marker. So we're going to make ourselves a little template and we're going to mark the placement on the cake. And this is going to be an easy way for you then to divide your cake. So if you know you've got, say, eight people coming for dessert, you can mark those eight slices. So it's easy to cut even portions or approximately even portions. So it's a great way to easily mark cakes, add a little decoration. And it's also really useful when it comes time to cut that cake. So now that we've talked about it a little bit, we're going to go ahead and practice on our sheet. So we're just going to hold this tip straight up and down. We're going to pipe a nice big star and then we're just going to keep going. And you can see as we go up slowly, we get a nice ruffle and then we go away and we get a nice kind of little peak there to it. So the slower you go and the higher you go, the more ruffling you're going to get and you can make them as big and piled up and mounding as you want or as small. So it's a nice little way just to add a little bit of detail to the top of the cake and kind of delineate those slices to make cutting easier when it's time to serve up dessert. So we're going to do a little ruffled stars here on the surface of our cake. And I just took a cake circle. Right. So it's just a parchment circle. I use them to line the bottom of my pans and I folded it several times so that I get the number of slices I want. So I folded it so it'll have eight lines. They're approximately equally spaced. And since I'm a six inch cake, my cake is just going to be a tiny bit bigger than that. You just want to kind of get it approximately in the center and then mark those little areas. So we're just going to go here, here, and that's going to give you a great way to visualize where to put those because now I've got a little hole. So I've had my cake in the refrigerator. My buttercream has actual butter in it. So it's nice and firm. So it's easy for me to put that paper on quickly, mark those and then pull it off without messing up the surface of my cake. So if you're using a frosting that doesn't have butter in it, if it doesn't set up, you'll need to find a different way to mark your slices or just do it by eye. And usually you can, you know, just divide in half and go with equal numbers to start and it's pretty easy. And then we're just going to do what we did on our paper, come in a little bit because we're making those big ruffled stars and follow each one of those little points. Make a nice, big, ruffly pile and give it a cute little peak. And we're just going to go around and try and make them all approximately the same height. And this is a cute way to mark out those little slices, make them easy to cut when it comes time to serve, especially if you've got little kids because they can get really focused on everything being fair and even. And then it kind of gives everyone something decorative to eat as well. And there we go. We get a cute little finish, some nice piled high little ruffled stars. And in addition to marking those slices, it also gives us some nice height. So if you did your cake and you got it iced and you feel like it didn't quite have the height you want, this is a great way to add a little extra height to the top as well. All right. We're going to do a new technique for this one. We're going to do a zigzag. So it's basically piping lines with our star tip and we're going to go in an up and down motion. And this one is a great way to practice lines. It's a good way to start practicing piping on the side of your cake because you're just going to be really right close there touching the surface. And we're using a star tip, so it's going to cover up any kind of little mistakes, tweaks, foibles, whatever you want to call them. And it's a great way to cover the sides of your cake if you're still working on getting those smooth and even. Right. So if you're not totally happy with your size, this is a fun, festive way to cover it up. It'll show off the top of your cake if you want to. If that's still looking a little special, you can always put some stars on top of that and cover it up too if you want or do something cute and make another pattern on top. But we're going to hold the bag at a 45 degree angle and that's going to be in relation to the side of the cake. So we're going to have the side of our cake and we're going to pipe and we're going to be holding the bag at a 45 degree angle to the side of that cake. So the tip is just going to barely be touching it and we're going to scrape the surface and move it up and down. So as we just talked about, we're going to touch lightly with one of the points of that one end tip. We're going to be holding that bag at a 45 degree angle in relationship to the cake and the back of the bag is going to kind of be scraping my right shoulder. That's because I'm right handed. So if you're a lefty, just go the opposite direction. You'll be scraping kind of your left shoulder with the back of that bag. It's going to be pointed there towards whatever shoulder you're holding the bag in your hand with. And we're just going to gently graze that surface and we're going to move in an up and down motion and that's just going to give us a nice textured line on the side of our cake. It's going to cover up any mess ups, any slips. If you've got any cake crumbs and you're frosting or anything like that, this is a great way to cover that up, give you a nice frilly kind of roughly feeling pattern. It's festive enough that it can be used for a birthday cake and it's great practice for piping your lines and it's really great at covering up any little mistakes and it's pretty forgiving. So it's a great easy way to cover up those sides. So now that we've talked about it a little bit, we're going to practice our lines here on the tray and then we'll move on to our cake. So if I'm pretending my tray is my cake, I'm going to set myself up at a 45 degree angle. I'm going to hold it so that the back is pointing towards my shoulder and I'm just going to scrape along the surface, right, and go up and down. And I continue this all the way around the side of my cake. You see that gives us those nice little lines. It gives us some nice texture, gives us a kind of roughly almost fabric sort of tutu ish feel. And we're just going to go the entire length up and down the side of the cake. This one will take a little more frosting because you're covering up all the sides. So just keep that in mind when you're preparing. So we've got our cake ready to go. We've got our bag loaded up, right, and we're going to make sure that we're positioned correctly. So the back of this bag is kind of grazing my right shoulder. The tip is at a 45 degree angle. So we're talking about the angle between the cake and this bag, right, right here. So it's a little awkward. And just pick a place to start, either the top or the bottom, whichever you prefer. And we're just going to draw lines and we're going to graze the one of those points just along the surface. Right. And I like using two hands and I've got just enough pressure going and my turntable is actually sensitive enough that it'll start moving on its own. Right. And if you need to reposition or retwist your bag, just stop either at the top or the bottom and then you can just keep going as needed. And I've got a little flub there. I'm just going to fix really quickly on camera. So if you get a little mistake, don't worry about it. This is a very, very flexible, right, little technique. It's not a big deal. Mistakes happen. Just remove the little line that flopped off and keep going. One of the things about this is you're building up that nice line of frosting so you can see it's really easy to cover up any mistakes very, very quickly, very, very easily. And it's very, very forgiving. And it's a great way to neatly cover the sides of your cake. It gives it this nice and vertical right look. So it's a great way to help them look just a little bit taller, look really nice and neat. And I don't have to worry about mistakes or air bubbles or anything else because it all just becomes part of that pattern. And I'm just lightly scraping the point, right, one of those little points against the surface, and that makes sure that that frosting is nice and connected. And as you're going, if you need to add more frosting to your bag, readjust your grip, just make sure you're stopping at either the top or the bottom, whatever is easiest for you. So we're just going to keep going until we get back to the beginning. And when you get to these last few little lines in this last little space, you're probably going to want to change that angle just a little bit so that it's closer towards 90. And that'll keep you from running into the first line you put on your cake. So as you're squeezing those last lines in there, just go straight on to make a nice little finish. It'll give you a nice, seamless finish that doesn't interrupt the start. But you can see we've got our sides all covered. We've got this nice, roughly almost tutu like look. It's perfect if you want to do a little writing on the top, put on a little animated toy or a little cake topper or just some candles. For a lovely little birthday cake, maybe even some sprinkles. But it's a lovely, nice finish that'll help get you a great effect on the sides. So if you're still working on getting those smooth, straight and even, this is a great way to cover up the sides of your cake. All right. So we've done a few different techniques. We've shown you some different ways to cover your cakes. We're going to talk about something that's going to build on what we've already been doing, which is piping stars. So we're going to do rosettes. And these are the traditional style rosettes, not the flat rosette rose style ones. So what we're going to do is start by piping a star. So exact same way. Bag is going to be held straight up and down. You're going to be up off the surface a little bit so you get a nice full star. But instead of stopping and pulling away, we're going to keep going. And how you make a rosette is by gently sliding that tip over a little bit. We're going to keep it at the same height. Just go out to the edge. Think of it like a clock face. We're going to go out to nine o'clock, loop all the way around up to twelve, three and six. And as we get here, we're just going to start gently tapering off our pressure so that when we get back over to nine o'clock, we've stopped piping completely. And that's going to give us that nice, wonderful, piled up, swirled mound of frosting that just looks like pretty perfection. And I kind of love these on cakes that are going to be for something like afternoon tea. There's just a certain thing about them that looks a little formal, a little fancy, right? Just a little fancier, tiny upgrade from that regular star. So I'm just going to use these to finish off the top of my cake and just do a nice little border on top. I feel like they look a little more formal, a little fancier than stars. So it's just a slight upgrade. If you've kind of mastered stars, you practice them a lot and you want to try something new. This is a great one to tackle. So now that we've talked about how we're going to do it, let's grab our bag and just give it a quick practice. So we're going to go up off the surface, pipe that nice star, just slide out. Right. You can see I'm still on top of that outside edge. I'm going to swoop all the way around, make a circle, taper off my pressure. And that's going to give me that beautiful, big, puffy, piled up rosette. And we're going to use these just to make a nice little ring around the top of our cake. So now that we've practiced on our tray, we're going to pull our cake out and give it a try. So we've practiced our rosettes on our tray, and now we're going to start doing them on our cake. I'm going to just do a nice little ring around the outside edge. So I want to pull that tip in just a little bit more than I did with my star because these are a little fatter. They're going to take up a little more room and I'm just going to spiral around nice and slow. Just pick a direction that works for you and go with that. Right. You can go clockwise, counterclockwise. It doesn't matter. Just kind of try and get a nice rhythm going and get them nice and consistent because if they're all kind of the same and they have the same motion, it looks really, really beautiful. You can even use that to your advantage and do some of them clockwise, some of them counterclockwise, kind of do alternating. There's fun ways you can play with this and just create beautiful patterns. We're just going to go around in a full, nice little circle. So do my star, pull out, loop around, finish it off. You can see I get a nice little consistent rosette every time. Doesn't really matter where you start your little circle as long as you start in the same place for each one on your creation. I think I'm going to be able to get one more right in here. Sometimes that last one, you have to go a little small or a little big. You can see we get a nice, lovely, even puffed up rosette border on the top of our cake. We've still got space in the middle for candles, sprinkles, writing, writing or a flower. So for this final finish, we're going to add something new. I call it the rosette rose. This is a flatter, wider, larger version of the rosette, so we're going to use the same tip, but we're going to change up how we do it a little bit to give us a slightly different look. And then we're going to combo it on our cake with the other things that we've learned. So stars, zigzags, you can throw in some of those great ruffle stars for some height and some regular rosettes to cover that surface and give us a nice, varied, multifaceted look. Right. Still very simple, still very simple techniques, but a great way to cover that surface area and make it look fun and festive. So for the rosette rose, we're going to pipe a star just like we've been doing. And instead of doing what we did with the rosette where we piped that circle right on top of the star, we're going to pull the tip a little further out and pipe it around the star. You still want it touching. That's going to give us that nice floral open look that looks kind of like a rose and also makes it flatter. And we're going to do the same thing where we get back towards the beginning of the circle. We start to taper off our pressure so we get a really nice finish to it. So now that we've talked about it, let's practice it once on the tray and then we'll bring out our cake and work on that. So I'm going to start with a nice full star. I'm going to move over. So I'm on the outside edge and I'm just going to pipe all the way around. So feel like you're tracing a circle around the outside edge, taper off my pressure and pull. And you see that gives me a nice larger spiral, right? That's much flatter than before. So this is good not only for covering large surface area on the top of the cake quickly and easily, but it's also great for things like finishing off the top of your cupcakes. I'm going to do a couple of these, some regular stars, regular rosettes, maybe even throw in some zigzags just to get a change of direction and some lines instead of everything being circles to add a little bit of interest. Right. So we'll pull our cake out. We'll practice a few of these large rosette roses and then we'll add in some of our other techniques to finish off and fill in the surface on top. So we've got our cake out of the fridge. We're ready to go. I'm going to start out by piping a few of those large rosettes. So I'm really going to go towards the center of the cake to do these because they take up more surface area than a regular rosette. So start nice and then get yourself a nice big full star and just slowly go around the outside edge. So you get that nice kind of twisting effect for a nice, big, beautiful, flat rosette rose. Right. I'm maybe going to do, I think, three of these just kind of along here, too. I'm just going to make the last one just a little bit smaller so you can make it a tiny bit tighter, leave less of that star showing. So there's just a little bit smaller. So that gives me a nice kind of little curve that I'm following. And now I'm going to go back in and fill in with some of my other techniques. So I think those stars, regular rosettes, maybe a little ruffled star if I want, and just take up any of this surface area. So some nice stars, smaller where there's less space, maybe going to do some little zigzags, I think, over here just because I want to give it some nice changes in direction. And a lot of things are going to be kind of spiraling and round. So I want some of those nice kind of diagonal lines. It's going to be an easy way to quickly fill up that area. Give myself maybe a nice little ruffled star in there. Regular. Do a quick little rosette. And just go until you have a nice pattern that you really like and that you find pleasing. And don't worry if you need to, you can kind of cover some things up. I did a little star there. I did a rosette right on top of it, just looking to fill up the surface area and make a nice pattern that I really like. I'm even going to, I think, do some right on top so you can even build up layers. It's a great way to add a little extra frosting, add some height. And really get a nice kind of textured, beautiful finish on top of your cake. 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