28th August 2012 // 0 Comments

‘Tutorial Tuesday’: How to pipe buttercream roses!


What you will need:

A cupcake
A piping bag full of buttercream
A large closed star piping tip (Ateco 855)
Sugarpaste leaves or butterflies to decorate
Edible glitter (optional) 

Step one: Begin to pipe from the middle of the cupcake making a ruffled centre of buttercream.


Step two: Work your way around the middle you have created.


Step three: Continue piping around the cupcake until your rose is the desired size.


Step four: Now cease piping to end your rose. This will create unfinished look, however, the leaves or butterflies will cover this up.


Step five: On the unfinished section of your rose place a sugarpaste leaf or butterfly. Now your buttercream rose is complete!


We used the rose piping technique to create a small batch of raspberry cupcakes for an cupcake selection box order of thirty (boxes only go up to 24 hence the odd cookies and cream cupcake nestled within the raspberry rose cakes).


The flavours in this order include: (from left to right) After Eight peppermint and chocolate, Pink Velvet with gourmet vanilla buttercream, Peanut Butter Fudge, Lemon, Cookies 'n' Cream and Raspberry Rose.



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