You guys aren’t messin around.

When I placed the idea out there.. the idea that I would create three different cakes from one decorators tip… I had NO idea what I was thinking.

The most commonly requested tip was #233.

The grass tip.

Most commonly used to make grass. In green.

Grass.

And nothing else.

I was stumped.

IMG_6974.233tipcake

I didn’t even own one.  I had to go and buy one.

(actually, I bought four, which really helped when decorating all these cakes!)

IMG_7017.233cakebright

I wanted to make sure all these cakes served a purpose, so this cake is for some friends that just welcomed another baby into their lives.  A sweet little boy!

IMG_6887.cake

 

I held the tip at a 90 degree angle, applied pressure and make slight circles with the tip.  Then made smaller ‘stacks’ in the inner circles.

IMG_7063.grasstipsunsetcake

While I will never claim to be an artist (I have too much respect for the people that are!) I really liked how this technique came out.

IMG_6935.233tipsunsetcake

I hope its self explanatory, but if not, here is my very technical descriptions.

I took the frosting and made swirly lines and stuff.

IMG_6953.wilton233cake

And while I can honestly tell you that all of these cakes are very easy to execute, this was probably the easiest.

And my favorite.  I don’t know why… maybe because it has all the colors in the rainbow?  And I am obsessed with rainbows?

IMG_7102.grasstiprainbowcake

To make this cake I just used the grass tip as you normally would, but didn’t extend the tip to achieve the long grass.  Just short little dabs of frosting.

Thanks for pushing me beyond what I knew!  I had fun making these cakes and hope that our friends and family will have fun eating them!!

So what do you think I should tackle next???

Share with your friends!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. The “I am Baker Updates” is the first thing I go to in the email mess that sits in my mailbox. Today was one of those huge WOW moments!! If it was “real” mail, I’d be chewing it!

  2. I’m going to be just like you when I grow up…
    Having a hard time picking a favorite but I never would have thought to make the strings icing look like paintbrush marks. Brilliant!
    (I use #233 on almost all my cakes…because it also makes awesome fur.)

  3. Ohmygosh Ohmygosh Ohmygosh! Fantastically fabulously glorious!! You are amazzzzing.
    …and I’m not exaggerating. At all.

  4. I love all three, but my favorite is the multi-colored short dabs! You did an amazing job on all three! Hope I can have the nerve someday to just “play” with tips.

  5. Just beautiful. And I know each one must be totally yummy.
    Here’s a challenge for you that I’d like to know how to do, and that’s fondant. Got any ideas?

  6. The sunset cake is just STUNNING! I really love it with that tip and technique! The rainbow is so pretty too~I may have to try it! You hit a grand slam with the three cakes, Amanda!

  7. Nicely done I love that sunset cake the most!
    When you said “what should I tackle next ” did you mean as in the next tip to try or are you moving on to something completely different ?

  8. Oh,Amanda!! I *love* the sun/water cake! They’re all awesome, but that one…well, it totally takes the cake! 😉

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