How To Pipe A Tree On A Cake?

From classic cupcake swirls to piping buttercream flowers and borders, these simple cake piping techniques are sure to have you enticed to ice! Master the classic cupcake swirl using a 1M decorating tip. Perfect for topping cupcakes, pies, cakes and more, this piping technique is easy to do with buttercream or stabilized whipped cream frosting.

What tip do you use to pipe a Christmas tree?

Instructions

1. Using tip 21 or any medium to large star tip, hold the bag straight up with the tip just above the surface.
2. Squeeze the bag to form a star for the center of the swirl and the base of the tree.
3. Without releasing pressure, raise the tip a little and move it slightly to the side.

What is a 2D piping nozzle?

Made from stainless steel, the 2D Star Nozzle from Wilton makes it easy to get perfect rose swirls on your home bakes. The 2D Star Nozzle is ideal for piping buttercream or icing on to the tops of cupcakes of for multi-tiered cakes.

How do you cut sugar cones?

Use a sharp serrated knife to cut the ice cream cones, you’ll want some shorter ones for the top and a bunch of halved cones of various heights for the side. It’s fine to have a rough edge but it can be easier to cut them if briefly you dip the cones in water.

What tree is edible?

Most all Pine Trees are edible, with the white pine being the best tasting. You should avoid Norfolk Island, Yew and Ponderosa pine trees, as the bark and needles can be very toxic. The white pine is common throughout the United States.

How do you make a bird feeder leaf?

The two points of the tip must be vertical (so that it looks like an open beak). Squeeze hard to form the base of the leaf. As you squeeze, slowly pull the tip slightly upward (this will give the leaf a little lift). Relax pressure as you pull away to form a leaf point.

2D Wilton Flower Nozzle

• Product identification number: 17828 Stainless steel construction allows you to easily create exquisite rose swirls on your homemade baked goods with the Wilton 2D Star Nozzle.
• With the 2D Star Nozzle, you can easily pipe buttercream or frosting into the peaks of cupcakes or the tops of multi-tiered cakes with ease.
• All you have to do is insert your nozzle into your piping bag, fill it with your desired topping, and pipe away.

When using a star-shaped tip, icing comes out in the correct form for creating wispy, flower-shaped swirls that give your baked goods a perfectly finished, professional-looking finish that is sure to surprise your friends and family.Not only that, but it is also simple to clean up when you have finished.Concerning Wilton Wilton, which was founded in 1929 by Dewey McKinley Wilton, is a company that specializes in accessories that make even the most complicated of showstoppers simple for everyone to execute.Wilton, with a product portfolio that includes everything from revolutionary piping nozzles to multi-layer cake pan sets, and their undying enthusiasm for pushing the frontiers of confectionery art, continues to inspire home cooks to create professional-looking confections.Whether you’re making a batch of cupcakes for the school bake sale or a bright and cheery birthday cake, Wilton’s variety of products will ensure that your baked goods stand out for all the right reasons.

Christmas Tree Cake

• It’s a gorgeous winter wonderland within this moist, fluffy, and delicious Christmas tree cake, which features vanilla layers enrobed in creamy, vanilla buttercream and decorated with magnificent Christmas trees that transform the cake into a magical winter paradise inside.
• It is likely that you have seen my Christmas Tree Cupcakes and understand where I got the idea for this dessert.
• Ice cream cones were chopped up and utilized as the foundation for a variety of sized pine trees that were placed on the side and top of my cake.

Little dollop after dollop of green buttercream, as well as a coating of powdered sugar, finish the snowy winter image.The cake itself is the true show-stopper in this delicacy!It’s incredibly pillowy soft and delectable.I prepared my cake with ″simple″ vanilla extract, but you could experiment with different flavors such as peppermint extract, orange blossom water, lemon zest, or anything else you want to make it your own!

Pro Tips for an Amazing Christmas Tree Cake

• If you aren’t using 6-inch pans, double the recipe for 8-inch pans or treble the recipe for 9-inch pans instead.
• If you want, you may use full milk yogurt for the sour cream
• I do this all of the time and can’t tell the difference.
• Cake strips may be used to create FLAT layers that are moist on the inside and the outside. You may purchase a set from the shop page, or you can create your own at home out of aluminum foil and paper towels. If you’re interested, I wrote an entire blog entry about it, which you can read here.
• Using two piping bags, fill one half-full with white frosting and one half-full with green frosting, and then place both bags in a third piping bag to create the two-tone frosting. Simply snip approximately an inch off the bottom of each bag
• no need for a tip!
• It’s fun to give the trees a very nice dusting of powdered sugar ″snow″ to provide a little more realism and depth.
• If you don’t have a 30 tip, you may use any small to medium star or leaf tip to pipe the tree
• otherwise, use any small to medium star or leaf tip to pipe the tree.
• The trees can also be decorated with small sugar or fondant decorations and presents, which can be quite festive! I really used tweezers to attach white decorations to one of the trees. Although everything appeared to be beautiful, they became disoriented in the snow. Definitely not worth the effort, at least not for me. I hope you find it entertaining.

If you find cake decorating to be a bit frightening, then check out my How to Decorate a Cake post, which includes plenty of useful suggestions as well as a whole how-to video on how to do it.

How to Make a Christmas Tree Cake

• Preheat the oven to 350 degrees Fahrenheit.
• 3 six-inch cake pans should be greased and floured.
• Combine the flour, leavening agents, salt, and sugar in a large mixing basin.

Whisk the ingredients together and set them aside.2.Combine the egg whites, sour cream, milk, vanilla, and butter in a medium-sized mixing dish.Mix until everything is well blended, but don’t be concerned if there are little clumps.3.Pour the wet liquid into the dry mixture.

• In a large mixing bowl, whisk the batter together until it is smooth.
• Do not overmix, as you are actually just mixing until everything is incorporated and no longer needs to be.
• For the buttercream, cream the room temperature butter until it is light and fluffy, about 2 minutes.

Combine the confectioners’ sugar, vanilla, and heavy cream in a mixing bowl.Combine the ingredients and then add the food coloring.To make the frosting, cream the butter until it is light and fluffy, then add the sugar and blend on high speed.Add the milk a spoonful at a time, stirring constantly, until the required consistency is achieved.Separate the frosting into two equal halves.

To one batch, add green food coloring and stir until well blended before transferring to a piping bag.To finish, fill another piping bag with white buttercream before placing it with the first two in another bag fitted with a big round tip.Once you’ve filled your two-tone piping bag with the appropriate colors, you can begin piping and stacking your layers.

1. 5.
2. Pipe the two-toned buttercream over the first layer, then add the second layer and continue the process, finishing with a layer of white buttercream on top of the cake.
3. 6.

Using a bench scraper, smooth out the buttercream on the top of the cake.Using an angled cake spatula, smooth out the top and sides of the cake.7.Cut the ice cream cones with a sharp serrated knife; you’ll need some shorter ones for the top and a handful of split cones of varying heights for the side.

1. 8.
2. Although it is OK to have a rough edge, quickly dipping the cones in water might make it simpler to cut them.
3. Press the divided cones on the edge of the cake, alternating the tall and short ones to provide visual interest.

9.To finish the cone, use a number 30 tip to pipe star-shaped dollops all over its surface, starting at the bottom and working your way up to the top.In order to make the cones on top of your cake, go ahead and pipe those dollops on before arranging them on top of your cake.You can save the ″tippy top dollop″ for the end of the process, when the cake has been placed on top of the cake.11.Once the trees are frosted, put them on top of the cake and then pipe the last dab of frosting onto the top of the cone to complete the design.

Final but not least, dust confectioners’ sugar over top of the cake and all over those trees, and your cake is ready to be served!If you’ve tried this Christmas cake recipe, please remember to rate it and tell me how it turned out in the comments section below; I always appreciate hearing from you!

Christmas Tree Cake

A delicious vanilla Christmas tree cake with creamy, dreamy vanilla buttercream, covered with beautiful Christmas trees that turn this cake into a winter wonderland. Course Dessert Cuisine American Prep Time 40 minutes Cook Time 35 minutes Total Time 1 hour 15 minutes Servings 8 slices Calories 330kcal

For the Cake

• 1 2/3 cups all-purpose flour 213g
• 1 cup granulated sugar 200g
• 1/4 teaspoon baking soda 1g
• 1 teaspoon baking powder 3g
• 1/4 teaspoon salt 1g, heaping, optional
• 3/4 cup unsalted butter 176g, room temperature
• 3 egg whites
• 1/2 cup sour cream 120g
• 1 tbsp vanilla 15mL
• 1/2 cup whole milk 120mL
• 1/2 teaspoon peppermint extract, optional 2.5mL
• 1 teaspoon baking powder
• 1 teaspoon salt

For the Buttercream

• Ingredients: 1.5 lb confectioners sugar 680g
• 1 lb unsalted butter 454g
• 1-2 tbsp heavy whipping cream (if necessary for smoothness)
• 1 tp vanilla extract 5mL
• five drops green food coloring for the trees

Forthe Assembly

• ▢ 12 ice cream cones

For the cake

• Prepare three 6-inch baking pans by buttering and flouring them. In addition, I put damp cake strips on my pans to ensure more level baking. Preheat the oven to 340 degrees Fahrenheit.
• In a large mixing basin, sift together all of the dry ingredients. In a separate bowl, whisk together the wet ingredients
• add the wet ingredients to the dry ingredients and stir until well blended. Pour the batter into the cake pans in an equal layer. I prefer to use a kitchen scale to ensure that the layers are evenly spaced
• Bake for 30 – 35 minutes, or until the centers are firm and springy in the middle.
• Allow the layers to cool in the pans for approximately 4 minutes before removing each layer and placing it on a cooling rack.

For the Frosting

• Cream the butter until it is light and fluffy. Mix on a high setting after adding the sugar. Combine the vanilla and salt in a small bowl. If necessary, you may also add milk a tablespoon at a time to get a smoother consistency.
• Separate the buttercream into two equal halves. To make the colored batch, combine the green food coloring with the rest of the ingredients until well blended.

For the Assembly

• To make the Christmas trees on the edge of the cake, cut the ice cream cones into different sizes using a serrated knife to create varied heights. Using a sharp knife, gently cut them in half to obtain a range of suitable sizes.
• Starting at the bottom of the cone and working your way up to the top, pipe star-shaped dollops onto the surface of the cone using a number 30 tip. Before you begin piping, arrange the cones that have been sliced in half along the side of the cake.
• When you’ve finished piping and placing all of your trees, dust confectioners’ sugar over the top of the cake and it’s ready to serve

• If you aren’t using 6-inch pans, double the recipe for 8-inch pans or treble the recipe for 9-inch pans instead.
• If you want, you may use full milk yogurt for the sour cream
• I do this all of the time and can’t tell the difference.
• Cake strips may be used to create FLAT layers that are moist on the inside and the outside. You can either purchase a set online or construct your own at home out of aluminum foil and paper towels. If you’re interested, I wrote an entire blog entry about it, which you can read here.
• Using two piping bags, fill one half-full with white frosting and one half-full with green frosting, and then place both bags in a third piping bag to create the two-tone frosting. There is no need for a tip
• simply snip about an inch from the top of each bag
• I like to give the trees a very nice dusting of powdered sugar ″snow″ to give them some extra realism and depth
• and
• If you don’t have a 30 tip, you may use any small to medium star or leaf tip to pipe the tree
• otherwise, use any small to medium star or leaf tip to pipe the tree.

1 slice | 330 calories | 39 grams of carbohydrates | 3 grams of protein | 17 grams of fat | 5 grams of saturated fat | 40 milligrams of cholesterol | 250 milligrams of sodium | 31 grams of sugar | 200 international units of vitamin A | calcium: 40 milligrams of iron *Disclaimer Regarding Nutrition

Can You Eat Tree Bark? Six Different Edible Types

• When you’re flying across the forests of the United States, does your inner woodsman come out to play?
• Have you ever questioned whether or not you would be able to live if you were abandoned down below?
• Most of us have an inner woodsman who fancies himself to be a hybrid between Rambo and Jeremiah Johnson in appearance and personality.

In our thoughts, there isn’t a survival circumstance that we can’t make a success of.We make fun of the Donner Party and believe that we would have made it through their hardship.Could you, on the other hand, really?Despite the fact that you are an expert at distinguishing wild fruit, what happens when all you have is snow and trees?What would you choose to eat?Is it possible to consume tree bark, and if so, which trees are the most suitable for consumption?

• Get your pocketknife ready, and let’s check which trees have edible bark to eat this weekend.

What Types of Trees Can You Eat?

• You may not be aware of which trees are edible, but most people are aware that certain trees will almost certainly kill you if eaten.
• You should be aware of the sorts of trees and wild mushrooms that you can consume in order to avoid a long and painful death in the woods.
• Of course, mushrooms do not grow all year round, but trees do so all year long.

Here are a few trees that may be able to assist you in surviving that plane crash.The Black Birch and the Yellow Birch are both abundant in woods like the Adirondacks, where they may be seen growing together.It’s interesting to consider that the Mohawk word Adirondack was used to describe to the Algonquians who were too sluggish to plant crops in the summer and chose to endure out the cold winters by eating trees, such as deer, according to the Iroquoians.You may not want to sit around and watch football with a bowl of birch bark in winter, but it’s comforting to know that you could make do with it if you had to.

Inner Bark

• When it comes to eating a tree, it is important to note that neither the bark nor the wood are consumed.
• The cambium is the inner layer that lies between the bark and the wood, and it is what you consume.
• Cambium aids in the transport of nutrients up the tree.

Each cambium tree has a distinct look and flavor that distinguishes it from the others.If you put too much bark in your dinner, it will be bitter; if you put too much wood in your meal, you will receive a mouthful of splinters.For example, unlike many other trees, birch cambium is black and has the appearance of compacted sawdust.The cambium is reached by slicing a piece of bark away using a big knife and removing it.After that, you fillet off the cambium of the tree, being careful not to get into the wood of the tree.Because the cambium layer of the birch tree is hard and dry, it is difficult to perform this on the birch tree.

• Eating the cambium layer of a birch tree is analogous to eating sawdust from a sawmill, according to the USDA.
• It can be added to soup to supply nutrition in a survival emergency when time is of the essence.

Some Are Better Than Others 

• The Red Spruce and Black Spruce are both edible, however they have the distinct disadvantage of having the poorest flavor of the lot.
• The cambium, or inner bark, has a light brown color, similar to that of the birch tree.
• The cambium layer of the spruce tree, in contrast to the birch tree, is soft and simpler to harvest.

It is possible for the cambium layer of the spruce to be fairly thick, and this layer can give a significant amount of calories in a survival situation.Spruce trees, like other evergreens, have a strong flavor, and they are likely to be the final option you will utilize in your garden.

Not Your Grandparents’ Grape-Nuts

• Pine trees are often considered to be edible, with the white pine being the finest taste.
• Norfolk Island, Yew, and Ponderosa pine trees should be avoided since the bark and needles of these trees can be extremely hazardous.
• The white pine may be found in abundance throughout the United States.

It is well-known among survivalists because the cambium layer is easier to access, thicker than other trees, and soft enough to nibble on while still alive.The cambium, or inner bark, of the tree is white and readily scraped away from the tree.The flavor is strong, although it is less difficult to get acclimated to than the flavor of the spruce tree.It has a lot of calories and may be used in soups if you don’t want to chew the cambium yourself.

Tea Time

• Pine tea should not be used by pregnant women, yet it is an excellent source of vitamin C: 1. Gather fresh, young edible pine needles for cooking. Secondly, run water over them to remove dirt and insects. 3. Next, slice up the needles and throw them in a saucepan of boiling water to soften them. It is critical to let the water to simmer
• if the tea comes to a boil, the vitamins will be destroyed. 4. The tea is finished when the needles begin to drop to the bottom of the pot. After that, just strain the tea into a cup and serve immediately. Pine needle tea has a variety of medical applications, including the following: Reduces the appearance of skin issues
• helps to prevent tiredness and heart disease
• is a good source of vitamin C and vitamin A
• is an expectorant
• lowers blood pressure
• is a good source of antioxidants

• The Slippery Elm is well-known for the therapeutic properties it possesses.
• So much so that slippery elm may be purchased to treat the following conditions: 1.
• A scratchy throat 2.

Constipation 3.Ulcers in the stomach 4.Skin diseases and disorders The inner bark of the elm tree has the finest flavor of all the edible trees, and it is the most common.It has a milder bitterness than evergreens and a sweeter flavor with no unpleasant aftertaste.Even on little limbs, the cambium layer may be readily peeled away from the wood.Elm trees generate one of the thickest inner bark layers of any of the species on this list, with the cambium layer being white or light in color.

• Elm trees should be your first line of defense if you ever find yourself in a survival crisis.

Improvise to Survive

• All of the trees we studied are edible and have been utilized for a variety of purposes over the course of history.
• The PFAF.org website can help you evaluate whether or not a tree that has not been included above has edible fruits or nuts in it.
• They contain information on nearly every type of tree.

Try the inner bark of a slippery elm the next time your inner woodsman wants to come out and play.Keep in mind that just because something is edible does not imply that it is delicious.Even Jeremiah Johnson was aware of this.

Frosted Piped Christmas Tree Cake

November 18th, 2020

 … decorated with Winter Blizzard Sprinkles by Sattina

This frosty piped Christmas tree cake is a modern alternative to the traditional rich fruit Christmas recipe, and can be piped straight onto a cake covered in sugarpaste or just a layer of buttercream or frosting. When making a taller than usual cake, use a firm textured cake instead of a Victoria sponge which is too light in texture. We used 1kg of Sattina golden delight Madeira cake mix and baked it in three layers using a 7” round tin. It makes a deliciously moist cake and is easy to use as you simply add water, mix and bake. We layered it with jam and Sattina vanilla frosting and covered the cake in Sattina pretty lilac sugarpaste ready for decorating.

You will need:

Edibles Sattina Vanilla frosting, 700g tub Sattina ‘Winter Blizzard’ sprinkles, 90g tub Wilton Sky Blue paste food colouring Sattina Golden Delight Madeira cake mix, 1kg box Sattina Pretty Lilac sugarpaste, 2 x 500g tubs Sugarflair Light Silver Powder Puff edible glitter non-aerosol spray

Equipment 10” round white Masonite cake board FMM Star cutters, set of 4 Wilton 12” disposable piping bags Wilton piping tube 1M Wilton piping tube No 4B Wilton piping tube No 18

Let’s Get Started!

Step 1. Marking The Tree

While the sugarpaste is still soft, use a side scraper or palette knife to mark each side of the tree in the icing so that you have a clear guide to help you pipe a neat shape. You will need to use three piping tubes – the Wilton 1M, No 4B and No 18 but any three star tubes will work as long as they are varying  in size.

Step 2. Piping The Tree

Colour the frosting a pretty icy blue using the Wilton sky blue paste colouring and start piping with the largest tube, the 1M. Snip off the bottom of a disposable piping bag, drop the 1M tube in and fill half way with the coloured frosting. To pipe the swirls, twist the top half of the bag to close it tightly, touch the tube onto the side of the cake and apply pressure starting the swirl in the middle then out and around. Stop applying any pressure before pulling away. Repeat this process piping approximately 7-8 swirls within the guidelines.

Move onto the two smaller piping tubes No 4B and No 18 and instead of piping swirls pipe two different sized stars so that you create a fully piped tree shape. To pipe a star, touch the cake then apply pressure to create a star shape then stop applying pressure before you pull away.

Handy Tip Practise first, initially piping the swirls and stars on your work top and remember – the more pressure you apply, the larger the star. Also, to fill the last few gaps it does not matter if you pipe over the edge of a swirl or another star.

Step 3. Adding a Winter Blizzard Effect

Adding the sprinkles must be done as soon as you have finished piping so the frosting is still tacky. Rest the cake on something so the front leans back slightly, enabling you to scatter over the ‘Winter Blizzard’ sprinkles. Some will fall off but just keep going until you are happy with the final look. Remember you can carefully position larger ones and the small icing snowflakes with your fingers or tweezers.

Handy Hint Fold a large sheet of greaseproof in half to make a crease then open it up and lay out on your worktop under the cake. This will catch any sprinkles which fall off onto your worktop and the crease will help you pour them back into the pot to save wasting them.

Step 4. Piping The Top

Pipe a ring of swirls around the top edge of the cake with the Wilton 1M tube then add piped stars in and around the swirls using the Wilton No 4B and No18 piping tubes. While freshly piped, scatter over the ‘Winter Blizzard’ sprinkles, once again carefully positioning some of the larger ones and snowflakes by hand.

.Finishing Touches

To give this cake a frosty finish, spritz over with edible glitter using the Sugarflair light silver powder puff edible glitter spray which comes in a non-aerosol container. If you want to add a star on top of the tree roll out a little sugarpaste, cut out a star shape then leave to dry overnight. We have popped a white star on our tree, but you could use the lilac sugarpaste and spray with the silver edible glitter and it would look just as good!

Piped Buttercream Christmas Tree Cake Tutorial

• STEP 1: BAKE THE CAKE AND PREPARE THE ICING Prepare a box cake mix or a homemade recipe, coat a tree pan with baking spray, and fill with the cake mix or scratch recipe.
• Baking should be done according to the package guidelines.
• Allow the cake to cool for approximately 10 minutes.

For a more even surface when putting the cake onto a cooling rack, cut away some of the hump to produce a level area before flipping the cake onto a cooling rack.Allow your cake to cool fully on a cooling rack before wrapping the entire cake (together with the cooling rack) in plastic wrap and placing it in the freezer for an hour or so, or until it is firm to touch.Believe us when we say that this will make frosting your cake much, much simpler.While the cake is chilling, prepare a 1 1/2-batch recipe of Brenda’s Bakery Buttercream to use as a frosting.To make the white buttercream, set aside a cup or so, tint two cups or so with red food coloring, then tint the remaining buttercream with green.STEP 2: ICE THE CAKE AND PIPE THE GREENERYRemove the cake from the freezer and place it on your display board to set the stage.

• Spread red buttercream on the cake’s foundation, being sure to retain the shape of the pot as true to the original as possible.
• Spread a thin layer of green frosting on the top of the cake and a thicker coating on the edges to make a border.
• This will help to keep the crumbs in place while also providing an excellent piping surface.

Place the green frosting in a piping bag equipped with the XL star tip and pipe the design on the cake.Using a piping bag, pipe a row of individual ″leaves″ in a downward orientation, starting at the bottom.They are not need to be flawless, and some may be significantly larger than others.They can even veer slightly in opposite directions to add a touch of fun to the scene.(Take a peek at this close-up of what they look like!) Continue in this manner until the entire tree has been filled.

Put the white buttercream in a piping bag equipped with the number 8 tip and pipe it out.Pipe strands of beads over the tree and add zig zags to the pot for a more formal appearance.Now, place the gumballs and sixlets where you think they’ll look best.

1. (Invite the children to participate; they are ideal for this.) We took the simple way out and added a star cut from paper with a toothpick stuck to the back of the star.
2. You could go all out and make one out of fondant, but we’re far too lazy to do it right now.
3. To avoid this, avoid allowing the paper to come into contact with the tree, as it may absorb fat from the buttercream and seem discolored.

Let’s chop this cake tree into pieces and enjoy!

How To Make A Christmas Tree Cake

• People, I really done something.
• I created a 3D Christmas tree dessert for my family!
• I’d never attempted anything other than a traditional round cake before, and I’m happy I did since it was a riotous success.

However, despite the fact that this design appears to need cake slicing, it does not – all you need is a handful of circular cake layers of progressively decreasing sizes, some green buttercream, your favorite piping tip, and, of course, enough of festive holiday sprinkles to finish it off!SprinklePop’s Fahoo Fores sprinkle mix is one of their most popular products, and the name alone drew me in.Since I’m a major admirer of anything related to Whoville, when I saw the real colors and forms involved, I nearly shrieked with delight!It has all of the Grinchy hues, such as bright pinks and greens, aquas and reds, as well as some extremely small (and glistening!) gelatin Christmas trees on a silver background.Decorate gorgeous Christmas cakes, cookies, cupcakes, and whoopie pies with these festive sprinkles!To be honest, I’m going to stop with the rhyming here since I’m no Dr.

• Seuss, although it was tempting to write this entire piece in that style.
• Alert the nerds!
• It all starts with a sheet cake that is 12 x 18 inches and may be made in whatever flavor you like.

Everything is in your hands if you have circular cake cutters to work with.Instead, I printed out some circular templates on paper and used a pair of scissors to cut off the layers one at a time.Each and every size that you require is listed below.then stack those layers, frost them to form a cone-like shape, pipe on the leafy decorations, and sprinkle everything on top.It’s simply that straightforward.

You Will Need:

• A sheet cake that has been made and measures 12 x 18 inches
• A set of circular cake cutters or printed templates in the following sizes: 7″, 6,″ 5″, 4″, 3.5,″ 3,″ and 2″ circles
• Wilton tip 4B and an 8-inch cardboard cake circle are all you need to make this cake. You’ll also need 2.5 batches of vanilla buttercream (or other light colored buttercream) coloured green.
• Bags for spitting
• (Or any other favorite Holiday mix)
• an 8-ounce container of Fahoo Fores sprinkles (or any favorite Holiday mix)
• Made of gumpaste or fondant, a 12 inch star is created.

Step 1: Cut Out The Cake Layers

Circular cake cutters may be used to cut out cake circles in the following sizes: 7″, 6″, 5″, 4″, 3.5″, 3″, and 2″. If you’re like me and don’t have all of the necessary cake cutters, you may print out circles that are the appropriate size for your sheet cake and gently cut those circles out of the sheet cake with a paring knife using the printed circles.

Step 2: Stack The Cake Layers

Cake circles in the sizes of 7″, 6″, 5″, 4″, 3.5″, 3″, and 2″ may be cut out with circular cake cutters. If you’re like me and don’t have all of the cake cutters listed above, you may print out circles that are the appropriate size for your sheet cake and gently cut those circles out of the cake with a paring knife.

Step 3: Crumb Coat The Cake

• Place the green buttercream in a piping bag with a 12 inch aperture and snip off the tip of the bag.
• Fill in all of the spaces around the perimeter of the cake with piping gel.
• Then, using your angled icing spatula, spread over the buttercream and mold it into a cone shape as shown.

As soon as you’ve completed shaping the cake, put it in the refrigerator for 20 minutes to allow it to firm up before proceeding to the next stage.

Step 4: Pipe The Cake

Meanwhile, prepare a piping bag by equipping it with Wilton Tip 4B (or another favorite piping tip for the finish) and pipe a border around the entire Christmas tree cake while it is chilling in the refrigerator.

Step 5: Decorate With Sprinkles

• This is the most enjoyable phase, since, just like you would when decorating a real Christmas tree, you may arrange these Fahoo Fores sprinkled to appear like ornaments!
• Using your hands, carefully place all of the bigger spherical sprinkles around the tree, and then scatter the jimmies and gelatin Christmas trees all over the tree.
• Finish it off with a fondant or gumpaste star, and you’ll be amazed at how simple (but intricate seeming) your 3D Christmas tree was to make!

I hope you’re having a wonderful holiday season and baking all you possibly can!If you’re ready to take the plunge into the world of weirdly shaped cakes, this is the project for you to try.Make sure to tag me on Instagram if you make it; I’d love to see what you’ve been up to in your spare time.Disclaimer: This post contains affiliate links, which means that if you click on them and purchase goods that I’ve suggested, I may make a small profit from the sale.Using these links will not result in any additional charges to your account, but they will assist in keeping Sugar & Sparrow up and running.Thank you very much for your help!

How to Pipe a 1M Swirl

Using a 1M decorating tip, you can create the iconic cupcake swirl. This piping method, which can be used to decorate cupcakes, pies, cakes, and other baked goods, is simple to master and may be done with buttercream or stable whipped cream icing. For a new style and texture, you may also swap up your decorating items and use tip 2A or tip 2D instead of tip 2.

How to Pipe a Star

• The star is one of the simplest and most adaptable beginner piping methods, and it is also one of the most popular.
• When it comes to stars, the best part is that the tip does all of the work for you…
• Simply squeeze and pull away from the object.

With a vast selection of star tips available, you may use this piping method to create a border around a large character cake or to fill in the gaps of a huge character cake with frosting.So grab a piping bag and get to work!——

How to Pipe Dots

• The dot is a basic technique that may be used for a variety of applications such as borders, piping meringues, and adding simple embellishments to cakes and biscuits.
• Simply compress the bag to produce a dot and use any round decorating tip to decorate it.
• If your dots still have little points after drawing the tip away, you may smooth them out by dipping your finger in cornstarch and patting it down on the dots.

How to Pipe a Rosette

• Rosettes create gorgeous flower embellishments for desserts, and they are a quick and simple method to dress up a dessert in no time.
• If you want to create a variety of petal looks, you may pipe rosettes with drop flower points instead of the typical star tips.
• Standard decorating tips may be used to add miniature rosettes to a flower-covered cake, or bigger decorating tips, such as 1M or 2D, can be used to pipe enormous rosettes and take your cupcake design to a higher level of sophistication.

How to Pipe a Shell

Many people believe that the shell is the most popular piping method in the world. It is useful for adding accents to cakes, creating hearts and flowers, as well as a border around the cake’s perimeter. Almost any star tip may be used to create a shell, however we recommend star tip 21 for traditional border and decorating designs.

How to Pipe a Zigzag

• The zigzag is a fun method for creating borders on cakes or adding texture to the edges of cakes that is made by sliding your decorating bag from side to side.
• When piping zigzags, keep in mind the movement of your arm as well as the pressure applied to the bag.
• The spacing between the waves is determined by the length of your arm, while the thickness of the line is determined by the pressure you provide while holding the bag.

Tradition dictates that zigzags be piped with a star tip, such as tip 16, although this technique may be accomplished with any decorative tip of your choice.

How to Pipe Grass

• With the help of the unique grass tip, you can add some fun and fuzzy features to your delights.
• This tip creates texture with ease, because to the many apertures.
• It’s as simple as pressing on the bag to release the icing, then pulling it up and away to create grass or fur.

Instead of pulling the tip straight up, draw it slightly to the left or right to give it a more natural appearance.Always remember to keep your clusters close together so that the cake doesn’t peek through.

How to Pipe Icing Leaves

• Add a few piped icing leaves to your buttercream flowers to give them a more lifelike appearance.
• Leaves may be piped directly onto your dessert or can be formed on a flower nail and frozen for later use.
• Decorating tip 352 is used to create the leaves.

Also, keep in mind that leaves do not necessarily have to be green!Leaves may be piped in a variety of colors and lengths to create a more dramatic look.

How to Pipe Swirl Drop Flowers

• A simple twist of the wrist is all that is required to create a spiral drop flower.
• These flowering beauties, created with tip 224 (for normal flowers) or tip 2D (for bigger flowers), start out looking like a star, but as you compress the icing bag, you twist your wrist outward to produce overlapping petals.
• Using a huge nonpareil sprinkle or a dot of frosting for the center, you’ll have a garden full of delicious flowers in no time!