I want to give you some tips for piping roses. Fist off, don’t be intimidated! If you mess up then just scoop the mistake back into the piping bag and keep at it! Don’t add too much cream (or any) to your buttercream; you get the best results from a stiff mixture, no one wants a melty rose… Before you pipe a rose make a cone of very thick buttercream as a base for the flower, this gives you the height needed for a realistic rose. Materials needed are piping bags (strong ones!) Petal tips (127 or 125 work well for me), a leaf tip 68, small round tip for centers if more open flowers, parchment squares, pair of scissors and a piping nail or turntable to work on.
On the left you can see me piping some stamens onto the cone I’ve made as a base. If you don’t use this cone your flowers will be very flat and not have the depth needed to look like a rose. If you’re piping a chrysanthemum or daisy then you totally don’t need a base FYI On the right you can see me piping a more closed rose bud. To place the flowers you just use a pair of clean scissors to cut the bottom from the parchment paper and place onto the cake.
Using a few different colors of buttercream always adds to the realism and in this case less is more! Use just a tiny bit of color for each batch ro get a more natural pink. I literally just wipe the opening of my food coloring onto the buttercream, I don’t squeeze a drop out.
Hope you enjoy and if you have any questions ask away! How to Make a Buttercream Rose Cake Making a buttercream rose cake is easier than you thing. Full recipe and how to on the blog!
