Intro: How to Pipe Buttercream Roses
A cake decorated with buttercream roses is so beautiful and impressive. It is actually a simple piping technique, and you can make this roses ahead and keep them in the freezer until ready to arrange on a cake. This decorating technique is perfect when you want to make a stunning cake that will impress everyone.
Make a small batch of buttercream. Divide the buttercream into a few bowls, and color each with a different color.
Fit a piping bag with a petal tip, and fill with one, two or three colors of your choice. Push each buttercream down towards the tip, trying to keep buttercream on one side, leaving space for another color.
Pipe a small amount of buttercream to the flower nail and press a small square of parchment paper over the buttercream. If you don’t have a flower nail, place a square of parchment on a small plate.
To pipe a rose, squeeze out a heavy base of buttercream. Make a center bud around the base of buttercream, with the wider end of the tip facing down.
Pipe overlapping petals, while turning the nail and angling the tip further outward as you go, until your rose is full.
Place the parchment paper square on a sheet pan or a plate, and freeze for at least 15 minutes.
These flowers thaw quickly in room temperature, so it is best to remove a few from the freezer, arrange on the cake and then take the next batch of flowers out of the freezer. To decorate the cake, arrange the flowers in any order you wish. Visit www.videoculinary.com to find a buttercream flower decorating technique, and other recipes.