Category / Fun in the kitchen

Flower Piping Nozzles

Hold The Anchovies Please Tackles Cake Decorating with Flower Piping Nozzles

Flower piping nozzles put to the test ….

Flower Piping Nozzles

Decorating cakes is a skill I’ve never fully mastered so if there’s a corner to cut you have my attention.  Russian Piping Nozzles or Flower Piping Nozzles from Amazon are huge in size, in comparison to conventional piping nozzles and the ‘flowers’ they produce take up a pretty large area on any cupcake or fairy cake.  They also look pretty impressive.

Flower Piping Nozzles

I bought this set from Amazon.  It comes with a silicon piping bag, disposable piping bags, a coupler and a set of 13 Russian Tips. I’ve only tried a couple of the nozzles, but my favourite has to be the rose bud. I added some foliage with a Wilton leaf nozzle number 352.

A regular buttercream 350g icing sugar/175g unsalted butter works perfectly well until the bag and icing start heating up and then the results aren’t great.  When it starts to show signs of softness, give it 5 or 10 minutes in the fridge. The icing has to be firm, not runny for some of the flower tips, especially those with fronds.  The idea is to pull up, not too quickly, and wiggle the bag to release the flower.

I’m sure meringue buttercream would work with a few of the nozzles but with a more confident hand.

Piping Hack

A great tip for piping, if you want a two-tone buttercream or want to change your bag, is to roll the buttercream in cling wrap.

Flower Piping Nozzles

Flower Piping Nozzles

Flower Piping Nozzles

Secure both ends like a sausage, snip the end going into the piping tip and slip straight into your piping bag.   Paint the cling wrap with a couple of stripes to add an extra depth to your flowers.   Pipe onto a piece of kitchen towel to get the flow started and keep it to hand to remove any failed splurges.   These can be easy lifted off with a knife and set aside.

Flower Piping Nozzles

This takes time.  Practice and practice before you let yourself loose on the cupcakes. Some ice a layer of buttercream on top of the cake but it’s quite a lot to digest so I just leave mine with a sponge top.  It really does depend on the look you’re going for.

Flower Piping Nozzles

Flower Piping Nozzles

Flower Piping Nozzles

Flower Piping Nozzles

Flower Piping Nozzles

Don’t expect to master these tips immediately, it takes a little practice, but you will get the hang of it. I piped a fair few cupcakes and I was pretty pleased with my first attempt.

How are your piping skills? Have you got any flower nozzles or particular skills to share when it comes to icing? I’d love to hear from you.

Countryside Cooking: Why You Must Visit All Hallows Cookery School

Lisa Osman runs All Hallows Cookery School and Bed & Breakfast in a small village about half an hour from Salisbury.  It’s OK if you’ve not heard of Wimborne St Giles.  I hadn’t either.   I’ll use any excuse to jump on a train and head out of London.  She’s also an approved AGA Cookery School and a perfectionist.

All Hallows Cookery School

All Hallows Cookery School

She lives in this beautiful farmhouse, along with her husband Stuart and between them they keep with well-appointed rooms, and she teaches various classes.

All Hallows Cookery School

All Hallows Cookery School

All Hallows Cookery School

All Hallows Cookery School

Lisa is an excellent cook and a chef by trade. She’s also a well-respected judge on the food circuit which is how I have come to know and love her.

All Hallows Cookery School

Her kitchen is light and bright and is an excellent space in which to learn.

All Hallows Cookery School

All Hallows Cookery School

All Hallows Cookery School

All Hallows Cookery School

I was invited to take part in a one day course which involved a little pudding making and some floristry.

Pride and Pudding Author, Regula Ysewijn

She’d organised for the author of Pride and Pudding Regula Ysewijn or Miss Foodwise to come over from her home in Belgium to cook from her latest book.

All Hallows Cookery School

All Hallows Cookery School

It takes a look at the History of British Puddings from boiled and steamed to milk puddings and jellies.  A collector of kitchenalia her eighteenth-century cutter and stamper seemed like a torture tool, but I can assure you while it looks easy to stencil and stamp, it’s a real art.

All Hallows Cookery School

All Hallows Cookery School

All Hallows Cookery School

All Hallows Cookery School

We learned how to make a great puff pastry, using a Magimix.

All Hallows Cookery School

All Hallows Cookery School

two great tarts

All Hallows Cookery School

All Hallows Cookery School

Regula Ysewijn

an early type of Churros and a bread pudding, but we ran out of time.

Churros, Pride and Pudding

Throughout the day we were fed and watered, very well.

All Hallows Cookery School

All Hallows Cookery School

All Hallows Cookery School

Lunch was a fantastic beef and onion stew with red cabbage and Dauphinoise Potatoes, the testament to Lisa’s excellent cooking skills on her racing green Aga.

All Hallows Cookery School

All Hallows Cookery School

All Hallows Cookery School: Afternoon Session

In the afternoon we were shown how to make a Christmas wreath.

All Hallows Cookery School

All Hallows Cookery School

All Hallows Cookery School

All Hallows Cookery School

The pace was just right, Lisa’s attention-to-detail exemplary and the small group meant that no one missed a thing.

You can stay at All Hallows, even if you don’t take a course.

All Hallows Cookery School, Wimborne St Giles, BH21 5NJ