If you run a bakery or other foodservice business that makes its own cakes, chances are you've created a few roses with buttercream icing. These decorations are an attractive addition to wedding and birthday cakes and can also be used to top cheesecakes or chocolate chip cookie cakes. Regardless of where you place your buttercream roses, the step-by-step instructions below will help you pipe perfect icing flowers every time.
Cut the bag to size and dry fit the coupler.
Attach the rose tip to the coupler and secure it with a coupler screw.
Fold down the edges of your pastry bag.
Add buttercream icing to the bag with a pastry spatula, making sure not to overfill the bag.
Pipe a base for the center cone of the rose onto the pastry nail. The larger the rose, the larger the base will need to be.
While twisting the nail counter-clockwise, begin creating your flower petals. Start with the first row and work your way out to the edge of the nail.
Continue creating small arches for each individual petal. Repeat this process until you have achieved the desired rose size.
Once your rose is finished, gently remove it from the nail with an offset baker's spatula.
Carefully place the finished rose on your cake.
Repeat Steps 1-5 to prepare to pipe the rose leaves. You'll need to use a small leaf tip and green buttercream icing. Then, pipe leaves around your roses.
Frosting roses are an attractive addition to a variety of desserts, but piping the perfect buttercream rose can seem difficult. However, following these simple step-by-step directions will help you create elegant and colorful frosting flowers for your bakery's signature cakes.