How to pipe 8 different buttercream leaves - DIY leaf piping tip

Who says you need fancy piping tips to make great buttercream leaves? Just cut your piping bag as shown and you're good to go! All the different effects arise from the way you hold the piping bag, when you squeeze it, when you stop, and when you pull away. Keep watching the video over and practise, and I'm sure you'll get it in no time. Check out my buttercream rose tutorial, using one of those infamous Russian tips: /watch/MGq-qGf8BHD8- I used English buttercream in this video (2 parts icing sugar to 1 part butter), but you could use any buttercream you like. With a crusting buttercream such as I used, you can pipe the leaves, freeze them then place them on the cake afterwards. Meringue buttercream would be smoother and give a more pointy tip to your leaves, but I would pipe that directly on to the cake instead. You can learn how to make my most favourite egg-free swiss buttercream (SEBC) here- /watch/UspiYijwdl3wi You can also see my beautiful pointy leaves using SEBC in this video: Buttercream rose bouquet cake: /watch/sPf6iCd_Gjc_6 Buttercream leaves shown: 1. The wheat sheaf 2. The fern frond/ fern leaf 3. The short ridged leaf (rose leaf or mint leaf) 4. The short smooth leaf 5. The short upright leaf (small filler leaves) 6. The lightly veined leaf 7. The upright ridged leaf (rose or mint filler leaves) 8. The woven plait All with a simple disposable piping bag and a pair of scissors :) Hope you found this useful! Disclaimer: sadly nobody was interested in sponsoring me to play with buttercream all morning.

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