For today's tutorial I'm going to be showing you how to decorate these adorable
mini leaf and flower cookies using buttercream or thick royal icing!
For this tutorial I'll be using a number 104 petal piping tip. It's important to note that
there is a wide end and a narrow end. A 103 or 102 would also work. We'll also be using
a number 18 tip and this is an open star tip. Any small open star tip would work. Lastly,
I'm going to be using a number three small round tip and again any small round tip would work.
I'm also going to be using a piping nail and if you don't have one of these you
could also use a small turntable or lazy susan and I'm going to actually switch to my cupcake
top for my piping nail here and that makes it super easy to hold the cookies!
For this tutorial I'll be using my standard American buttercream
recipe but royal icing would also work very well. I'm going to tint about one half cup
this creamy peach Wilton gel color to create a nice pink shade for piping the petals. I'm
also going to tint one half cup with moss green and we'll be using that for our leaves. I filled
another bag with white buttercream and I'm just going to use a small amount to attach a cookie
to my piping nail. We're going to start with our green buttercream and our 104 tip.
Hold the wide end near the center of the cookie at the bottom. With the narrow end facing out
apply pressure pull out to the edge of your cookie and then pull back towards your starting
point. Work up your cookie in a zigzag motion turning your flower nail slightly as you go
along once you reach the top work in the opposite direction back down towards your starting point.
Once you reach the bottom of your cookie release pressure and sharply pull away
and that is how easy it is to pipe a leaf cookie using buttercream or royal icing!
Next I'm going to take one of my small round cookies and attach it to my piping nail here
and this time using my pink buttercream and my 104 tip. So with the wide end at the center and the
narrow end facing out I'm going to apply pressure pull out towards the outer edge while turning and
then pull back towards the center releasing and sharply pulling away to form each of these petals.
We want them to be touching but they don't need to be overlapping. It's important that you pull
all the way out to the edge of your cookie to ensure good coverage with your flower.
As you come in to pipe your final petal just lift your tip up slightly so you don't drag it through
that first petal. I'm going to switch to my white buttercream and my number three round tip.
I'm just going to pipe some small dots in the middle of my flower here to finish off the center
and that is how easy it is to pipe a miniature flower cookie!
So for our next cookie I'm going to be using my white buttercream and still a 104 tip.
With the narrow end again facing out we're going to apply pressure pull out but this time we're
only going to do a very small turn and then pull back to the center to create a nice narrow petal.
Again, we want these to be touching but they don't have to be overlapping. Continue piping
in the same motion until you reach your starting point. As always all
of these instructions the full buttercream recipe as well as over 20 flower piping tutorials can be
found down in the description box below so make sure to check that out as well!
I'm just going to add in one more petal here to cover up the little bit of cookie that is
peeking through then I'm going to switch to my number 18 star tip and my pink buttercream
and apply a small amount of pressure to create a small star shape in the center of my cookie
to finish off my second miniature flower cookie! These miniature flower and leaf
cookies make a wonderful platter for valentine's day or mother's day!
If you have enjoyed this tutorial I'd appreciate it so much if you would like or subscribe and
I'm going to link some more piping tutorials here for you. As always, thanks so much for watching!