How To Make Flowers For A Cake

Making buttercream flowers drag whatsoever dessert and making them is much easier than you think. The most important things to have are the right piping tips, buttercream that's the right consistency and a picayune patience. In the video attached to this mail I give you a total step by step on piping roses and peonies which you can use to embellish the cake or cupcake of your choice.

I've had SO many requests for a more than detailed how to video on buttercream flowers! I've embedded a video in the recipe and then scroll downwardly for the total tutorial. Near of the problems I hear nearly relate to the consistency of the buttercream and the shape of the flower. It's really important to create a cone-shaped base for the petals to sit down on. This gives the flowers top and a more realistic appearance.

Pro Tips for Getting a Nice Buttercream Flower

Make a pocket-size batch of extra thick buttercream to brand a cone-shaped base for the flowers.
ALWAYS sift your saccharide. Any lumps will clog your tip.
Storing your flowers in the fridge volition make them easier to handle when it's time to apply them to your cake/cupcake.
Add food coloring a little at a fourth dimension with a toothpick for maximum control.

Frequently Asked Questions

How practise you lot brand the base for the flower?

Reserve about 1/2 a cup of the buttercream and mix it with more than confectioners sugar in a bowl until you go a thicker playdough-similar consistency. For each flower you'll course a cone with this thick buttercream to act as the base. If you don't have this cone-shaped base your flower volition look flat and unrealistic.

What'due south the best buttercream to use for flowers?

Generally speaking American buttercream is the almost forgiving to use for roses and peonies. You lot'll need to reserve function of your buttercream batch for the bases and thicken information technology with more carbohydrate. Orchids are easier to make with a meringue-based buttercream.

How do you lot shop buttercream flowers?

If I'one thousand making flowers in accelerate I store them in a sealable container in the fridge. If you're staging the flowers and simply demand a identify for them to hang out while you bake/build the block and then you tin pop them into the freezer or let them assault the counter.

How exercise you transfer the flowers from the newspaper to a block or cupcake?

Information technology's all-time to build your flowers on a square of parchment paper and so yous tin can transfer them to a surface that can be moved/chilled. To apply the roses I like to use a clean pair of scissors to cut the base off and movement the flower onto the block/cupcake/cookie. It'due south best to apple some fresh buttercream onto the dessert to deed as glue for the flower.

A hand holding a petal tip.

What piping tips will I need?

Get an array of petal tips. And a pipe blast to work on. I Hither are my favorite flower tips if y'all wanted to purchase some individual ones online.

127, 122, 104, 120, 61, 143, 401, 349 (foliage)

How practice y'all make a 2-tone petal?

To make a two tone petal, which creates a cute often more realistic flower, you lot'll need to mix upward tow batcher of buttercream. I often make a soft pink and slightly more saturated pink. Fit the piping bag with the petal tip and spoon the more saturated frosting into the side with the pointy end of the piping tip. Fill the rest of the pipe bag with the paler frosting and y'all're ready to create!

How to Brand Buttercream Peonies

two photos showing the steps to make buttercream peonies

i. Add a small cone of thick buttercream onto a square of parchment paper.

2. Use a curved petal tip like a 120, 121, 122 etc to create an overlapping group or petals that closely hug the cone. I often utilise my fingers to help printing the edge of the petals onto the base.

two photos showing buttercream peonies getting completed

3. Continue building out the peony with more overlapping petals. These petals will not be biconvex so much as pipped straight across.

iv. For a larger peony build another row or two of petals. These petals volition non hug the center every bit closely so you can angle the tip out a bit more than. Set the flowers aside until needed.

How to Make Buttercream Roses

two photos showing the steps to make buttercream roses

1. Add a medium to large cone of thick buttercream onto a square of parchment newspaper. The size of the base of operations determines the size of your flower.

2. Pipe the stamens onto the tip of the cone using either a pocket-sized round tip or a plainly piping bag with the very tip snipped off. You might demand to practice tis part but you lot'll exist starting with the piping bag touching the base, squeeze and lift the bag at the same fourth dimension and then go on lifting merely end squeezing to finish the stamen.

two photos showing buttercream roses getting completed

iii. Use a regular petal tip (125, 126, 127, etc) to create tight arcs around the center.

4. Continue piping arcs that become larger as the rose increases in size. The petals should overlap a flake; feel free to use your clean finger or a small tool to printing the edges of the petals downwardly if at that place are any fly aways equally this will make your flower look sloppy.

How to Make Buttercream Roses with a closed center

Two photos showing a buttercream rose being piped onto a cupcake.

1. This flower is like to the steps higher up. This fourth dimension you'll use the petal tip to pipe a spiral onto the base of operations. In this photo you can run into a rose beingness piped directly onto a cupcake. When you do this information technology's of import to create a cone-shaped base to work on.

two. After the center is piped yous can begin adding the arc-shaped petals to create your rose. Follow the aforementioned steps from the instructions on making buttercream roses above.

How to Brand Buttercream Orchids

two photos showing the steps to make buttercream orchids

1. These flowers are VERY different. I like to utilise an Italian meringue buttercream for these flowers, which you can stiffen upward past mixing with some American buttercream. The flowers will be soft then it's best to store in the freezer and then identify on the cake, cupcakes, etc before serving. Utilise a straight petal tip like a 127 to create the three long petals. Start with the sharp end of the tip facing outwards, pull forward to start the petal then pull dorsum towards the center and lift.

2. For the two larger petals you will use a curved petal tip. pigsty the sharp stop outwards and pivot the tip so the blunt side moves only a little over teh center. Stop squeezing and release when the petal is a half circle.

two photos showing the steps to complete buttercream

3. Use a 401 tip to create 2 hooded petals in the middle. I like to add a few dabs of colored buttercream in the middle outset for added item using either a small-scale brush, toothpick or a piping bag with the tip snipped off. At this point I like to chill the flower and so it holds it'due south shape.

4. Use a small round castor to paint some extra details onto the chilled blossom and then carefully place it onto your dessert.

If you've tried this buttercream flowers tutorial and then don't forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

How to Make Buttercream Flowers

Cute buttercream flowers are so easy to make and enhance every dessert.

Course Dessert

Cuisine American

Prep Time 15 minutes

Total Time 15 minutes

Servings xx

Calories 143 kcal

INGREDIENTS

For the American Buttercream:

▢ i loving cup butter 225g, unsalted, room temperature
▢ i.5 lb confectioners saccharide 460g, sifted
▢ ane tsp rose h2o
▢ Soft pink, yellow and orangish food coloring
▢ 1 tbsp matcha powder

For the American Buttercream:

In a stand mixer fitted with a paddle attachment, cream the room temperature butter until shine.
Sift in the confectioner'due south carbohydrate. Yous tin can add the carbohydrate in 2 batches.
Beat until you get to a thick consistency. Add a few drops of rose h2o.
Save a modest corporeality of buttercream in a basin. Add more than confectioners sugar and mix by hand until y'all go a play dough consistency. This will be used for the base of your flowers.
Split and dye a few batches xanthous, blush and darker pink. Use some matcha powder to dye some buttercream a natural green for the leaves.
Transfer the green to a purse fitted with a 68 tip.

For the Associates:

Cut ii.5- inch squares of parchment paper.
Transfer the yellow buttercream to pipage bag. Snip off the tip.
Add together the 127 tip to a piping bag. Transfer the blush and darker pink buttercreams to ane bag. Piece of work out the air bubbling and give it a exam.
Utilise a dash of buttercream to glue downward the square of parchment paper to a piping nail or turntable.
Mold a small cone of the thick base buttercream in the middle of the square.
Add $.25 of yellow in the middle.
Piping a screw, then add arcs to the spiral, curving up. Add together more petals until you've reached a desired rose expect.
For a peony or closed rose, starting time off with a smaller base of operations, piping tight arcs and close off in a circular shape.
When you're prepare to utilize the roses, cut the bottom with scissors and transfer to your cake, cupcake or cookie.
Pipe leaves with the green buttercream to create some dimension.

Ever sift your sugar. Whatsoever lumps volition clog your tip.
Storing your flowers in the fridge will brand them easier to handle when it's time to apply them to your block/cupcake.
Add together food coloring a little at a time with a toothpick for maximum command.

*Nutrition Disclaimer