(*I originally posted this in my Cakesdecor.com blog, but then I realized that I haven’t written about this here. So I am reposting it, but with a few revisions and additions.)
When I first started making cakes, I avoided buttercream piped cakes. All I could do was a simple swirl, nothing more, nothing less. But then I began to follow Queen of Hearts Couture Cakes, and I became inspired! I wanted to learn buttercream piping! I bought their books and attempted to follow their flowers.
These are the two books by Valeri and Christina of Queen of Hearts Couture Cakes that really helped me get started in my buttercream journey:
(*Click the links above to see a preview of these books on Amazon. I bought the Kindle version of these books so that I could easily read them anytime and anywhere. I’m not into hard copies anymore. It gets messy when I work in the kitchen, and I am pretty sure that hard copies would only get smeared and spilled on with buttercream and other baking ingredients. I am more careful in handling my iPad in the kitchen.*)
I started piping buttercream flowers in May 2015, just in time for Mothers’ Day in the Philippines. Here are some of my works after I’ve learned from Valeri and Christina.
Aren’t they lovely? I’ve become hooked on buttercream floral cakes and cupcakes! Watch out for my next posts about buttercream flowers. I’ll share with you some (free and paid) resources and tips that I have gathered while I was researching so that I can improve on this technique. Til next time!