- Today I'm showing you how to make
some buttercream flowers.
This is like the most commonly asked question
I get because on my cake videos,
whenever I have flowers people want a
detailed step by step explantation.
So this video is for you.
Okay, let's get started.
Okay, let's talk about piping tips
because besides the buttercream and the skill of your hand
they're the most important thing
when you're piping buttercream flowers.
We have a couple different varieties of
piping tips that we'll be using today
but let's start off with my favorite ones
and these are the curved teardrop shaped.
This is a one twenty-two a little bit smaller
for a one-twenty
and this guy over here is a sixty-one for baby flowers.
I love these tips because you get to have
the pedal be curved inward a bit
and they give you a lot of control.
I also use these along with one other tip
when I'm piping my buttercream orchids
which are really stunning and actually
much easier than the rose.
You can swipe or click up at the top of the screen
for um my how to make buttercream orchid video
which is part of my brown butter cake video.
That cake is delicious, just buy the buy.
Okay the next variety
are these straight teardrop shaped ones
and we have a one-twenty-five tip
and a one-zero-four tip that we'll be using today.
These are great for doing a little bit of a larger
rose shape and the important thing
is to use the pointy edge on top.
The base is the curved edge.
What could be better than having a
smattering of leaves around your beautiful bed of flowers.
The leaves will make the flowers look more realistic.
They'll hide a lot of the problems you had
at the bottom of the rose especially where you
cut it off from the piping nail
and it makes the cake look beautiful.
So I always love to include some leaves.
You can have large ones with a sixty-eight tip
or slightly smaller ones with a three-forty-nine tip
So I'm gonna add a little bit, not that much
just a bit of buttercream for our anthers
and stamens.
The center of the flowers are going to be yellow.
So let's add in a little bit of yellow food coloring
and then give it a nice mix.
This is just a bit bright for me
so I'm going to add in a drop of orange.
Just a little bit.
Mix that in and it'll tone down the yellow.
So a little orange, a little yellow,
and we get our nice color.
Add this to your piping bag.
It doesn't look like a lot, but we're using ever so little
for the centers of these flowers.
We're just going to cut the very tip of the
piping bag off.
And you can see we're getting a nice tiny little stamen.
Now we're taking a larger batch of buttercream
and we're going to mix in some soft pink food coloring.
Soft pink is the only pink that I use
when I'm making roses because it's so much more
realistic.
That hot supermarket bakery pink that you can get
out of um normal sets is just too much.
Even if you use a little bit, still too much.
When I'm adding my food coloring I use a toothpick
and I really just get the toothpick wet with the
food coloring and then I'm gonna smear it in.
You want the most control possible with your color
because it's easy to add more.
Taking it away means you have to add in more white.
When you're making realistic flowers,
it always helps to have a gradient
so you fill one half of the piping bag
with one shade the other half with another shade
or even white and then when you pipe it out
it gives it more depth and realism.
Another batch and even less food coloring now.
So just just a little bit.
Nice and pink.
Beautiful peachy blush.
This is actually my favorite, but it doesn't
show up on camera all the time so you have to
go a bit richer.
The rest of it will be white for now.
We will be piping some white flowers as well
and we're going to color a little bit of it
with some matcha powder for our leaves.
I'm going to try doing a classic rose with a
one-twenty-seven tip for my first flower.
One side of the piping bag will get filled up
with the lighter shade.
The other side of the piping bag with the darker shade.
And a little test.
Looks good.
I'm taking a little bit of buttercream
and folding in some more confectioner's sugar
because I want it to be the base of my flower
which has to be the constancy of basically
like Play-Doh.
Smear a bit of buttercream onto your work surface.
Pat on your square of parchment paper
and let's get started.
Taking some of my thick buttercream.
I'm gonna place it on there and
make a little mound out of it.
Now we're ready for our petals.
So I'm using my one-twenty-seven tip
and I'm going to make a little spiral to start off with.
Once your spiral is complete, you can start
making little arcs that will overlap.
So the first arc.
One.
Two.
Three.
Four.
(upbeat music)
There we go.
That's a perfectly nice flower
and when we finish we'll be using
our scissors to cut the flower off
and place it onto the cake.
Let's do another one.
Small base
We'll use our yellow buttercream to pipe in some
center detail.
(music)
Once again, we'll do a spiral.
A little bit loser this time.
(music)
Alright, perfect and if you wanted to
you can even use a toothpick just
to adjust those center stamens if they've
moved around.
Okay once again we are going to make a little base.
Using your one-twenty-two tip closely over lap
these petals and don't be afraid to
use your finger to manipulate things.
You want a closed bud in the center
and it gradually opening up.
So the petals towards the outside
you can angle your tip out a bit more
so the petals are more open and your flower
looks realistic.
(music)
Okay one more glob of our Play-Doh like buttercream.
That center, and now we're going to pipe our stamens.
(music)
Okay so for this flower at the center,
we're not going to do a spiral
we'll do some close arcs.
And now we're going to make some more petals
with the arcs.
Overlap up and down.
The piping tip really does most of the work for you.
You're just along for the ride.
And now for the outer petals, we're going
to flare them a bit and to do that
we're going to take our tip at
more of an angle outward.
And there we go.
All right to make a smaller white rose
I'm going to start off with my mound of dense
buttercream.
Use a small petal tip to pipe tiny little petals
you wanna have those anthers and stamens exposed
in the center, so don't cover up all the yellow.
For the outer petals again you can
angle your tip outward a bit so the rose
appears more open.
Don't be afraid to use your fingers.
So I really hope you give buttercream flowers a try.
They're delicious and not hard to make.
Also if you fail, just eat the buttercream
and no-one will know.
It will be our secret.
Okay if you have any questions leave in the comments below.
Thanks for watching.
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