Manufactured in Russia by Workshop Tulip working together with Nifty Nozzles.
Tips for using Nifty Nozzles
Wash your new nozzles throughly before use
Use smaller strong disposable bags – more than a handful of buttercream is too much – you can always refill
Pop your nozzle into the piping bag, cut the bag so the nozzle is just in line with the cut
Fill your piping bag with your chosen colour buttercream
Twist your filled bag
Put a fresh thin coating of buttercream onto your cupcake or cake
Hold your filled bag of buttercream and sit on top of your cake
Once sat, begin to squeeze as it attaches to the cake, gently squeeze and pull up 1cm, stop squeezing, pull off
Repeat until you have enough flowers for your new created cake
Add leaves and berries to enhance your cake, using the Wilton tips round 10, 5 and leaf 352.
500g of Unsalted Butter at room temperature or Lightly Salted Butter if you prefer to take the sweetness away.
1kg of Sugar and Crumbs flavoured icing sugar of your choice.
1-2 tablespoons of Condensed Milk – this helps to make it creamy if you prefer you can use boiled water or milk.
Beat the butter until light and whippy
Add Sugar and Crumbs flavoured icing sugar of your choice and condensed milk or other liquid you prefer
Chop this in with a spatula, then pop into the mixer. Cover mixer with a tea towel – to prevent an icing cloud, then whip til all incorporated and fluffy.