USER GUIDE, INSTRUCTIONS &

FROSTING RECIPES
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Hi Beautiful Customer,
Faraz here, Ceo and Founder of RFAQK (Name of Quality & trust). Thank You so
much for buying from Us. And giving us opportunity to serve you.
Our Mission:
Our mission is to make you able to produce beautiful piped flowers with
RFAQK Russian piping tips, decorate your cakes and cupcakes and Impress your
family & Friends 😊Our success is not selling you our product but making you
happy.
I will show you step by step how to produce beautiful piped flowers with
Russian piping tips in this guide.

Let’s get it started, Let’s Make Beautiful

Flower Designs with RFAQK Russian Tips.
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There are four most important things to pipe beautiful flowers with RFAQK
Russian tips.

1- Russian Tips Quality (30% Role)

It should be made of Stainless Steel 304 with laser cutting which insures
smooth edges and safe to contact with food. RFAQK Tips have both
these qualities. Just clean them regularly and dry them before storing

2- Stiff Frosting (50% Role)

Frosting play most important role in producing piped flowers. It should

be squeeze able, perfect throughout consistent, Stiff & Firm which can
hold shape of flower. We are going to share top 3 tested butter cream
recipes which work perfectly with Russian piping tips.

3- Technique of Piping (10%Role)

To learn Technique of piping you may need little practice. Different type
of flower need different squeeze and release pressure. A smooth burst
of pressure and releasing it quickly will give you perfect flower on your
cake. You will master it once you start trying it.

4- Your Creativity (10%Role)

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You need to think about which colour will suit which type of flower,
Combination of 2 or more tips, Using of leaf tip & Ball tip, Mixture of
different colours, layer pattern of colours. We suggest you to use more
than one colour to produce piped flowers. We are sharing some design
ideas on end of this Guide Book

Part 01- Perfect Frosting Recipes

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1st Recipe Crust Vanilla Frosting

This recipe is adapted from what is often called the “Viva” method–named
after a brand of paper towels, which, owing to their flat (non-quilted or
textured) surface, works extremely well for flattening the surface of your
crusting buttercream.

INGREDIENTS:

1 bag (2 pounds / 907 Grams) sifted confectioners’ sugar

1 stick unsalted butter, softened and cut into ½-inch cubes

1 ½ cups (339 Grams) solid vegetable shortening

1 ½ tablespoons (22 ml) vanilla extract

⅛ to ½ cup (up to 119 ml) whole milk (to get desired consistency)
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STEP 1:

In the bowl of an electric mixer beat the butter, shortening and vanilla extract
until smooth, 3 to 5 minutes on medium speed. Stop the mixer.

STEP 2:

Add about ¼ of the confectioners’ sugar. You need to add this gradually, or you
might have a sugary snowstorm in your kitchen when you start to mix. 

Mix on low speed until incorporated. Pause to scrape the sides of the bowl
down with a rubber spatula and add another ¼ of the confectioners’ sugar.
Continue mixing and pausing down to scrape the sides of the bowl and add
more confectioners’ sugar until you’ve added it all. This mixture will likely be
quite thick.

STEP 3:

Add ⅛ cup of the milk and mix at low speed un l incorporated. At this point,
it’s up to you whether or not you’d like to add more–it’s a matter of your
preference for the consistency. You can try different consistency and find out
what suits you best to produce piped flowers

STEP 4:

Put icing in piping bags with one of RFAQK tip and pipe flowers on cake.

STEP 5:

Let set for 20-30 minutes to form a “crust”.

Notes & Suggestions:

 Be sure you have your cake(s) baked, cooled, levelled and ready.
Although a crusting buttercream won’t set up instantly, it is best to be
used to ice a cake fairly soon after whipping up a batch.

 If you are not able to ice your cake directly after making the icing, it’s
OK. Although it is best the same day made, the icing can be stored
overnight at cool room temperature in an airtight container, or
refrigerated for several days in an airtight container. Bring to room
temperature before using to ice a cake.
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 Be sure that you have enough time allotted to allow the buttercream to
set before adding other decoration or icings.

 If you want a pure white crusting buttercream, strive to use butter

without colourings added (read the label to see if it has any added) or
consider using all shortening instead of part butter. Also, use clear
vanilla extract instead of the regular brown-tinted extract, which will add
a slight beige tint to the buttercream.

 If you’d like to impart a different flavour, you can use any number of
different extracts instead of vanilla, but be aware that if they have a tint,
it may impart a color to the buttercream.

 Adding colouring to the buttercream is fine, but keep in mind that you
may want to reduce the amount of liquid you add to the mixture.

 When it comes to the milk in the recipe, you can also substitute water,
lower-fat milk or even cream. Just be sure to add the liquid a little at a
time to see the quantity that will give you a consistency that works for
you. Keep in mind that the amount of liquid you add may vary
depending on the season, as weather conditions (humidity and heat) can
affect the texture.

2nd Recipe Perfect Pipeable Buttercream Frosting

This is probably the most used recipe around the world & once tried, you’ll
never do store bought frosting again… I promise!

I’m giving you famous perfectly pipeable buttercream frosting. It’s, without a
doubt, the GREATEST frosting of all time!

The great equalizer in this recipe is the milk. More milk will thin out the
buttercream, and less will keep it thicker depending on what you need it for.
Thicker frosting is better for layering in between cake layers, piping high swirls
and flower designs while thinner frosting is great for covering cakes and softer,
lower swirl designs.

As you are going to use this frosting for Russian piping tips so add very less
amount of milk.
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It’s also important to add the powdered sugar in sections and not all at once
for maximum lightness and fluffiness.

INGREDIENTS:

• 2 sticks (8 ounces) unsalted butter, at room temperature

• ½ vanilla bean (halved crosswise), split lengthwise

• 5 ½ cups (650g) powdered sugar

• 1-2 tablespoons whole milk

INSTRUCTIONS:

1. In a stand mixer with the whisk or paddle attachment, beat the butter on high
speed for at least 5 minutes, until the butter has lightened in color and is
thoroughly whipped.

2. Using the tip of a sharp knife, scrape the vanilla seeds into the butter and beat
to incorporate.
3. Add 1 cup of the sugar and begin mixing on low speed to combine, then beat
on high speed or about 2 minutes.
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4. Repeat this process 1 cup at a time until all the sugar has been added.
Add milk a dash at a time if the mixture becomes too thick or dry. Scrape
down the sides as needed and make sure no sugar is visible.

5.The frosting will last for 1 month in the freezer, 2 weeks in the fridge, and 3
days at room temperature.

3rd Recipe- Perfect Butter Cream Frosting

Ingredients:
 Butter- 150 Grams Unsorted French butter (Fat content should be more
thann80%)
 Powder Sugar- 340 Grams
 Vanilla Extract- Quarter Tea Spoon
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 Whole Milk- 2-4 Table Spoon

1. Step-01 Soften the Butter

First step you need to do is soften the butter rightly. Best way is to leave butter
over night in nice cosy room temperature. If it softens too much, then you can
put it again in fridge to get right softness. You can also soften it in microwave
(Not recommended). Put butter for 10 secs than remove it then again put it for
10 secs repeat the process till you get right softness.
2. Step-02 Whip
Once you get perfectly soft butter, it’s time to whip. Take 150 grams of soften
butter and put it in mixer and beat it for at least five minutes. long-time
beating will result in nice pale color butter. After five minute you will get really
smooth silky consistency of butter.
3. Step-03 Add Sugar powder
After getting perfect and smooth consistency it’s time to add icing sugar
powder. Take 340 Grams of powder sugar and screen it to remove unwanted
big grains. After screening sugar add it in whipped butter in two stages with 3
to 5 minutes of beating difference between them. If you are using electric
mixture, start it with low speed once sugar start mixing with butter cream you
can speed it up.

4. Step-04 Attain Perfect Consistency by adding milk and vanilla Flavour

After mixing sugar with butter check the consistency of cream. If it is more stiff
you can add whole milk with vanilla flavour. Put quarter tea spoon of vanilla
extract in about three or four table spoon of whole milk. Start adding the milk
to butter sugar mixture slowly. If it is already soft, then you don’t need to put
liquid in it. Always remember that you need stiff cream to piped flower with
RFAQK tips. Just add one table spoon and beat it for 3 to 4 minutes then check
if you have achieved nice spreadable soft consistency that don’t lose its shape
and structure.
After getting perfect consistency and Softness, you are ready for piping.
Tips & Suggestions
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 Use unsorted French butter which has high fat content. More than 80%
fat is great.
 This butter cream is recipe is enough to ice 12 regular size cupcakes. If
you need more than you can multiply ingredients accordingly.
 Look for brown sugar with maize starch. It will give you more smooth
butter cream
 In Step 04 you can add any other flavour as per your taste. You can also
add any color if you want to produce color icing. Use paste colors and
maintain perfect consistency of icing.
 After couple of minutes of beating its good idea to get a spatula in just
to scrape sides of bowl so all the butter on bottom can be mixed
 Use grease paper to check consistency and practicing piping. So you can
use this icing later.
 Mix color with whole milk and add on stage 4 for unique color icing.
 If you need different color icing, divide your icing in desire portions in
different bowls. Take one spoon of icing and put it in small bowl mix it
with color paste. After getting concentrated coloured icing, mix it with
remaining icing.
 While using icing try to make it covered otherwise it will go crispy
around edges
 You can keep you butter cream up to five days in your room
temperature in airtight container. But it is always better to use fresh
icing cream.
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Part 02 – How to Use RFAQK Russian

Piping Tips

RFAQK Russian Piping Tips

RFAQK Russian piping tips are very Easy to Use. Most of other sellers sell this
product without proper numbering and pattern chart and customer feels very
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difficult to use them as they don’t know actual result for each nozzle and it is
hard to remember outcome shape of each tip. We have improved product by
numbering each nozzle and providing pattern chart hard copy with set. Which
make it very easy to choose flower design and finding that design tip from
nozzle set. 
Step:01 Choose Flower type and note Tip No
Have look on Pattern Chart and decide which flower shape you want to try
today. Note number of that tips from chart.

Step:02 Find Tip No in Nozzle Set

Let say you have chosen above shown flower for piping. Just note tip no from
pattern chart which is RFAQK 18. Find RFAQK Tip 18 from nozzle set. And you
are ready to pipe that beautiful Flower😊
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BEFORE YOU PIPE: TIPS FOR SUCCESS

1. PIPE RIGHT AWAY OR STORE THEM RIGHT.

You can pipe flowers directly onto a cake or cupcakes, but if you want to make
your flowers in advance, pipe them onto small pieces of parchment paper.
Store them in the freezer until you’re ready to decorate.

2. KEEP ’EM CLEAN!

Keep the tip of the nozzle on your Russian piping tips as clean as possible. Extra
bits of buttercream will cause your flowers to lose their shape.

3. MAKE SMOOTH BUTTERCREAM.

Make sure your buttercream is perfectly smooth before filling your bag. The
little openings on these piping tips can be very unforgiving! Keep a toothpick or
skewer nearby to clear away any butter clumps.

4. HELP THEM STICK.

Flowers can be piped onto an unfinished cake or on top of a crumb coat. If

you’re using a crusting buttercream, give the cake a quick spritz with water
before you pipe to help your flowers stick.
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let’s start Piping with Russian Piping tips

STEP 1:

Cut and Fit a piping bag with a Russian piping tip and fill the bag with
buttercream. Apply pressure to the bag until buttercream starts poking
through all the openings. Wipe the tip of the nozzle clean before beginning
your design.

STEP 2:

Hold the flat end of the tip just above the surface you want to pipe on. Apply
steady pressure to the piping bag while pulling directly up, as straight as you
can.
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Release pressure when you’re 3/4 of the way done with your petal. Continue
to pull the piping bag up until the buttercream separates from the tip.

Keep all of your movements slow and steady to keep the petals and centers
from smushing together.

Start with making shorter flower as they are easy to pipe.

Apply pressure for a quick count of two and then released and pulled away.
You can also try to apply pressure to the bag for a count of three before
releasing and pulling away.

STEP 3:

Continue piping more flowers to fill in the rest of the area you’re decorating,
repeating the piping process described in Step 2. Cluster flowers as closely
together as possible to avoid letting the cake or crumb-coat. Position the
nozzle so that the side edge just touches the petals of the flower before.
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STEP 4: Complete your arrangement by adding simple leaves..

Fill a piping bag fitted with the leaf tip with green buttercream. Hold the bag
less than 1/4 inch above where you want the leaf to be. Position the tip so that
it looks like a little mouth about to gobble up one of your buttercream flowers.

Apply pressure to the bag. Once the buttercream makes contact with the
surface piping, release pressure and pull the bag away. Repeat to fill in any
empty spaces.
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Let’s Make Multi Color Flowers

To create a variegated and lifelike look to your flowers, layer different shades
of colored buttercream in your piping bag.

STEP 1:

Use a small icing spatula to smear thin lines of green buttercream on the inside
of your piping bag. Make sure to spread the color all the way to the base of the
tip.

STEP 2:

Cover the sides of the piping bag with a thicker layer of the petal color. Leave a
dime-sized opening through the center all the way to the base of the tip.
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STEP 3:

Fill in the center with yellow buttercream. Use a small icing spatula or a piping
bag with a small opening — whichever is easier for you.

STEP 4:

Pipe flowers using the same method as in Step 2 from the earlier technique.
The colors will subtly change as you pipe, adding to the realistic look of your
flowers. Add in any additional leaves or filler as desired.
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Let’s Experiment more techniques of Piping

Step-01: Cut piping bag as per your nozzle size. 70% of Nozzle should be
covered with piping bag.

Step 2: Put your Russian tip inside bag and fix it.

Step 3: Start making thin layer of icing with spatula on inner side of bag. Fill it
all around till bottom of tip. Use blue color for this.
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Step 4: Then fill the piping bag with white butter cream icing. Butter cream
should be firm.

Step 5: Put thing layer of butter cream on cupcake with icing spatula.

Step 6: Then start piping flower by smooth burst squeeze then quickly release
it. It may take some practice to be perfect.
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Here you Go  You have perfect flower on cupcake.

Step 7: Continue piping on cupcake

Step 8: Complete cake by filing gaps with Rfaqk leave tip.

Use same method and use different colours with different flower tips you will
surprise with wonders.
Same Method Pink thin layer outside and fill piping bag with orange icing you
will get This Beautiful decorated cupcake
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Try More Different Color with different RFAQK Tips

TIP: Don’t forget to squeeze till getting all colors before using on cupcake. Keep
nozzle Clean
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Let’s try Decorating Cakes

Now you are much experienced with Russian tips. You can start decorating
cakes. Use same piping techniques but just make flower longer. You will need
stiffer butter cream to do long flower. You can get stiff butter cream by adding
sugar or keeping them in freezer.
Step-01: Start with piping long flowers on cake. Start from middle.

Step-02: Keep piping flower all over cake area. Keep consistence distance
between flowers.
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Step-03:
After completing piping flowers complete your cake decoration with leafs
between flower cakes.
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Part 03 – Cupcakes and Cakes Decoration

Ideas

RFAQK Tip 01 RFAQK Tip 02

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RFAQK Tip 07 RFAQK Tip 08

RFAQK Tip 09
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There is no Limit of your Creativity. You can make 1000s of different designs
with different colours. Please Share your creations with us on our Amazon
Listing page in Review Section. We will be very very happy if we helped you
to make your family and friend impressed and Happy.

Please Don’t Forget to give us 5 Start review on Amazon.

We put our best effort to give you best product. If you can
just spare few seconds for us to leave 5 star review on
amazon it will really help us to Grow. Without that we will
struggle on amazon
Keep Visiting Us we are going to launch more Designs Very Soon. We hope
that you have liked our product and guide book and You will recommend us
to your family & friends and will buy from us in future.

Again Thank You So much for buying from

RFAQK.
Greetings from Faraz. RFAQK CEO and Founder