CAKE DECORATING — MAKE SIMPLE FROSTING FLOWERS
The flowers below are easy to pipe, dainty, and work well as fill-in flowers. The flowers can be piped directly onto the cake when using buttercream. Pipe royal icing flowers on parchment paper and allow to set for several hours. When hardened, put in a container. The flowers will keep for several months.
Adapted from The Complete Photo Guide to Cake Decorating
by Autumn Clark, published by Creative Publishing international.
Step 1
To make drop flowers, start with the pastry bag at a 90° angle, touching the surface.
Step 2
Apply pressure while turning the tip a quarter turn, keeping the tip touching the surface.
Step 3
Continue with pressure while turning. Release pressure and raise tip straight up with a slight jerk to break off icing.
Step 4
Use a contrasting color and pipe a dot in the center.
Step 5
To make star flowers, start with the pastry bag at a 90° angle touching the surface.
Step 6
Squeeze the pastry bag to pipe a star. Continue squeezing the pastry bag until the star is the desired size. The bag should not be lifted until the star is formed. Stop pressure and lift pastry bag.
Step 7
Use a contrasting color and pipe a dot in the center.
Step 8
Tip: A stiffer buttercream icing will create cleaner lines on your flower while a thinner icing will create a ruffled look. To thin your frosting, simply add a little more water.
Step 9
This frosting flowers how-to is excerpted with permission from The Complete Photo Guide to Cake Decorating
by Autumn Clark, published by Creative Publishing international.
