Today we’re talking about how to pipe a buttercream rose! It’s easier than you think, using a petal tip piping bag and some parchment paper. Take your cakes to the next level with these beautiful buttercream blossoms.
A few weeks back, we shared some tips on how to use different piping tips to elevate a cake. Using open star tips and drop flower tips are great ways to decorate a cake but if you have some more time on your hands you can consider piping buttercream roses. Today we will go over the steps to pipe your own buttercream roses.
What you will need:
– Buttercream
– Gel food colouring
– Piping bag
– Petal tip (ex. Wilton tip #103 and 104)
– Flower nail
– Parchment paper squares
Preparing your piping bag:
Cut the tip off a piping bag, about 1cm from the end (less if you are using a smaller piping tip, more if the piping tip is larger)
Insert piping tip firmly into the opening.
Piping the buttercream rose:
Pipe a small dollop of buttercream onto the flower nail to use as adhesive for the parchment paper square.
Lay parchment paper square firmly onto flower nail.
Make the centre bud — the wide end of the tip should touch the base of the flower nail and the narrow end of the tip should point up and angle slightly inward. Now squeeze the bag, move the tip, and rotate the flower nail in between your fingers. As you squeeze the bag, you want to form a ribbon of icing. You want the ends of the ribbon to overlap.
For first three petals around the bud — touch the wide end of tip to the midpoint of bud base, narrow end straight up. As you turn the nail, the up and down motion (for one count) of the tip will make a half circle-shaped upright petal.
Wide end of tip must touch the rose base so that petal will attach. Start again, slightly behind end of first petal, and squeeze out the second petal.
Repeat for the third petal. The last petal should slightly overlap the beginning of the first petal. Don’t worry about the petals being ‘too big’, as half of the petal will tuck under the next petal.
For the remaining petals — repeat previous steps for a total of 5 petals, rotating the nail ⅕ turn for each petal. You can do 4 petals instead if your bud and first ring of petals is slightly smaller.
As you build on the existing rings of petals, your petal count should increase for each ring, making sure the last petal end should overlap the first petal’s starting point.
To remove rose from flower nail — carefully slip parchment paper square and completed rose from nail. Transfer to a baking sheet before you start the next one. Once you have all the roses on the baking sheet, chill them until ready to apply to your cake or cupcake.
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