Buttercream or piped roses look stunning but they are actually so easy to do and literally take seconds to pipe. So in this week’s Cake Club post I’m going to show you how to pipe buttercream roses in 3 seconds.
You will need:
- a piping bag
- Wilton 1M tip is my favourite
- simple buttercream which is basically twice the amount of icing sugar to real butter, don’t use margarine it’s far too soft, then whip it up in an electric mixer. I normally use around 200g butter & 400g icing sugar, plus a teaspoon of vanilla essence
- food colouring if you like
- yummy cupcakes to decorate
It might take a little practice first so instead of piping straight onto the cupcakes, practice on a plate instead then you can just scrape the buttercream back into your bowl & pipe the cupcakes when you’re feeling more confident.
- Make sure you hold the piping bag completely upright, you don’t want it at an angle otherwise it you just won’t get the full rose effect
- Squeeze a little buttercream into the centre of the cupcake to form the middle of the rose
- Then gently move your hand around the cupcake keeping the piping bag upright at all time & applying an even pressure
- stop squeezing the bag before you pull away from the cupcake otherwise you’ll get a little trail of icing
- Place a little cupcake topper on the finishing point just to tidy it up, for these wedding cupcakes I used little handmade hearts to pull the whole ombre cupcake tower together
Sorry the video isn’t all fancy & filmed in portrait, I’m just starting out on YouTube, I promise I’ll do better next time 🙂