Blogging is not always easy. Actually scratch that. Blogging is never easy. First of all, it is time consuming. Publishing a post is not something you can just whip up “real quick”. Creating a post has many steps. You have to decide what thing you’re going to post about, buy materials for the thing, make the thing, photograph the thing, post process the images of the thing, write the post about the thing, add the images of the thing, and the list goes on and on. It is by no means a quick process. Secondly, there are a lot of technological aspects to having a blog that are very complicated when you are like us and have no idea about any of it. Therefore, when you run into an issue, and you have no idea why it is happening or how to fix it, it can be the most frustrating thing in the entire world. I bring all of this up because yesterday was QUITE the day in the world of The Cupcake Chronicles.
I awoke from my nice sleep, got my computer, thought I would go on real quick and publish a new post that was ready to go. I thought it would take all of 5 minutes, then I could go on with my Sunday that would be spent doing nothing but laying around and enjoying the hell out of it. I had big plans guys. Real big plans. NO. No. No. That’s not at all what happened. I ran into a Facebook sharing issue that I could not fix. I spent hours and hours trying to fix it with no success. This is where I would like to take a minute to mention Stephanie from South Dallas Foodie. She offered to help walk me through the problem because she was also experiencing the same issue. She took time out of her day to talk to me on the phone and help me out. She is seriously the nicest girl with the most adorable Texas accent you’ve ever heard in your life. Please go check out her blog if you like eating. Which you do. Or you would be dead. She talks Texas, food, restaurants and entertainment. She deserves all the support. South Dallas Foodie. I’ll give you a moment while you go visit her site and follow all of her social media pages.
That is one thing we’ve learned about the blogging community in our time on the web. There is no shortage of support from fellow bloggers and followers. If you need help, someone will be there to assist you. We also get plenty of nice messages telling us how much people enjoy our blog and encourage us to keep doing what we are doing. So when problems arise that make us want to throw our computer and give up the whole thing, it is nice to have those messages to fall back on to keep us going. So thanks y’all. You are the best. Virtual cupcakes for everyone!
ANYWAY, that was a bit of a rant. I feel better now though. Don’t you? The technological problems of the day actually had an upside. I decided to take a break from trying to fix the unfix-able problem and make an “I’m so mad and irritated” cake to try out our new Russian piping tips! These tips have been all over the internet. I had seen them but didn’t really understand them. I thought they looked weird. Like why do they have so many holes? Why do they look like that? Then, I stumbled upon an image of a beautiful cake and asked “how did you do that!?” her response? Russian piping tips. Therefore, I ran home and ordered myself some. Let’s be honest though. I didn’t run home. I walked. Moseyed actually.
Lesson learned. Don’t judge a piping tip by its holes. Or anything. Don’t judge anything by its holes. It’s not nice.
I couldn’t wait to try these things! So I made a 6 inch cake and some cupcakes and went to town. I LOVE LOVE LOVE them. They are so easy to use and make your cakes look so professional! It also cuts down on decorating time by like a lot. More time for Netflix and cats = more time experiencing joy.
One thing you will notice about these tips is that they are huge. Massive even. The biggest I’ve ever seen. When I first got them I thought “what in the hell am I supposed to do with these?” However, after using them I discovered that they are actually about the perfect size.
What I did was just use some big Ziploc bags and cut the tip off. (The poor man’s pastry bag as we like to call them). I found that once I put the tip in the bag I had to put some tape around the bottom so the tip would stick to the bag, or else the hole would stretch and the tip would slide out. That sounded dirty. Oh God. Moving on.
TIP: you are going to want to make sure you are using a stiff buttercream for these, or else the flowers will not stick and just sort of melt down and look sad and then you will be sad. No one wants to be sad at the hands of loose buttercream. No one.
I will say these take a little bit of practice. Your first flower will probably look like the work of a third grader using their non-dominant hand, but just keep practicing and you will get better. You have to use the right amount of pressure to get the flowers to come out right. I will also say that some of these flowers look better taller, while others look much better short. You’ll see what I mean if you try them out.
All in all I am so glad I found these! They are so convenient and easy to use. There are many other kinds than the 7 we got. I’m sure we will be trying more out in the future. These will make your desserts look so professional and pretty and everyone will be asking you how you did that. Just like I did!
There is no cake recipe for this post because I used a handy dandy boxed cake mix. It’s tasty, really quick, and always comes out just right. NO ONE CAN MAKE HOMEMADE ALL THE TIME. And we just so happen to have 234 boxes of cake mix in the cupboard. However I will link to the post that has the vanilla buttercream recipe that I used.
If you want to get your hands on some of these Russian piping tips, you can get them on Amazon for fairly inexpensive. I will leave a link for you if you’re interested in the set we have.