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How to Decorate Cakes with Five Pastry Tips
A comprehensive guide to using five classic pastry tips (round, open star, closed star, leaf, and petal) to decorate cakes and cupcakes with professional-looking borders, flowers, and writing. Includes step-by-step instructions for practicing, piping, and transferring decorations.
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Cost Breakdown
Critical Success Points
- • Piping roses with the petal tip on a flower nail requires steady hands and practice.
- • Transferring frozen buttercream flowers to the cake/cupcakes without breaking them.
Safety Warnings
- • Be careful when using scissors to cut piping bags.
- • Wash hands before and after handling food.
- • Do not leave buttercream at room temperature for extended periods in hot weather.
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