How To Make Buttercream Roses – I’ve been dreaming of spring all winter and now that it’s only a few days away, I can literally feel my excitement level rising! My favorite thing about spring is when the flowers start to bloom again, which always gets me in the mood to add butterscotch flowers to my cake designs. It’s all easy to make with the right piping tips, some flower nails, and pre-cut parchment paper squares I found at my local JOANN store! With a large selection of crafts and cake decorating supplies, I always find what I’m looking for.
There are three types of butter flowers included in this cake topper: roses, ranunculus, and camellias. Although they may look complicated, they are easy to make with a little practice and the right materials. They look beautiful on their own, but it’s really fun to make them into a flower wreath as a cake topper. A total entertainer!
How To Make Buttercream Roses
I made a quick video to show you the process of making the buttercream flowers and placing them on the cake, so watch it before reading the tutorial below:
Buttercream Rose Cake
Divide your buttercream into different bowls and mix the color scheme you want your flowers to be. For the roses I used dark brick red and light purple, fuchsia ranunculus with a peach center, and white camellia with a yellow center, but these buttercream flowers can be made in any color scheme you like.
You’ll also need a few shades of green for the butter leaves, some yellow for the center of the camellias, and about ½ cup of plain white buttercream reserved. I used the Wilton Color Right System by JOANN for all the shades I created for this cake. Comes with a handy guide for mixing any shade you can imagine!
To make buttercream roses, fill a piping bag with Wilton Tip 104 and fill it with your desired color of buttercream. Squeeze a small dot of sugar onto the tip of your nail and hold the pipe in your non-drinking hand. Press a square of parchment paper on top.
With the larger tip of the 104 type touching the flower nail and the thin tip pointing up, squeeze the middle bud while rotating the flower nail 360 degrees. Pinch the petals around the bud as you rotate the nail – shorter petals at the beginning and longer petals as they reach the edge of the petal.
Perfect Lavender Vanilla Buttercream Frosting Recipe
When your buttercream rose is complete, carefully slide the parchment paper over the flower nail and onto a flat surface. For this part, I put greaseproof paper on a baking sheet. Repeat until you have 5-6 butter roses and feel free to add smaller sizes for variety.
To make a buttercream ranunculus, secure a piping bag with Wilton Tip 104 and fill it with peach cream (or the color of your choice for the center of the flower). To prepare your flower nail, place a piece of buttercream on top, then press a square of parchment paper over it.
Hold the tip of the 104 at a 45 degree angle with the large end of the tube touching the nail and the thin end pointing towards the center of the flower nail. Swirl buttercream as the base for the center bud as you rotate the flower nail 360 degrees. Then make overlapping layers of buttercream as you rotate the flower nail. Imagine drawing little rainbows over the middle bud as you walk around.
Then move on to your main Ranunculus buttercream color, still using Wilton Type 104 (I used fuchsia for this). When you’re done, carefully slide the parchment paper onto the baking sheet to let the flower begin to dry. Repeat until you have 5-6 different Ranunculus flowers and remember to make different sizes.
How To Make Realistic Buttercream Flowers
To make the buttercream camellias, pipe the buttercream into a piping bag with a Wilton Tip 104 (I use white for these, but you can use any color!). Attach another bag with Wilton Type 3 and fill with yellow buttercream. The second bag will help create the centers for the flowers. Prepare the flower nail by putting a dot of buttercream on it and pressing a square of parchment paper over it.
Starting at the outer edge of the 104 flat tip nail (the larger tip is towards the center of the flower nail and the skinny tip is pointing), pinch a row of petals as you rotate the flower nail. Once you have formed the circle of outer petals, attach the second row of petals to the tube in the same motion, just hold the end of the tube at a 45 degree angle so that the petals of the inner row stand up. Then use your yellow buttercream to fill in the center of the leaves with dots.
When you’re done, carefully slide the parchment paper onto the baking sheet to let the flower begin to dry. Repeat until you have about 4-5 camellias.
Place the baking sheet in the fridge with all your pretty buttercream flowers for about 20 minutes to harden before assembling the buttercream flower wreath.
Buttercream Ribbon Roses~ Cupcake Video!
After cooling, it should be firm to the touch and really easy to use. Although it’s tempting to put them in the freezer to speed up this part, I’ve had freezer mishaps. I know some bakers love it, but in my experience, the fridge is better when it comes to these delicate buttery flowers.
Prepare a piping bag by filling the reserved ½ cup white butter and cutting a 1-inch opening. On a cake that has been glazed and chilled for at least thirty minutes, pipe the white buttercream into a circle about ½ inch from the edge of the cake. This will help you create height for your wreath.
Then gather your cooled butter flowers onto the buttercream circle, press and tilt outwards and inwards for variety.
Feel free to overlap some of the flowers and don’t worry about the little gaps – we’ll fill them in later!
How To Pipe Buttercream Rose
Secure a piping bag with a Wilton Tip 352 and fill it with green buttercream. Finally I attached another bag of Wilton Type 3 and used a lighter green buttercream to pipe the petals dotted around some of the flowers, but feel free to keep the leaves if that’s your jam.
Wherever there is empty space (the white buttercream appears), the tube goes to fill the gaps. Feel free to draw green dots like I did or create a design to fill in those blank spaces and complete your flower wreath cake.
And here it is – the perfect cake for spring! Remember, with more practice, it will be so easy to whip up your butter blossoms that you’ll want to put them on top of everything else. And if you have a JOANN store in your area, be sure to check out their selection of cake decorating supplies! I have always been fascinated by their collection of Wilton products, cake tins, decorating tools and everything in between. And best of all, they
You will have great coupons if you download their mobile app. That way you can get what you need and save money doing it!
Buttercream Rose Tip Spring Cake — Baking With Elaine
I was compensated by JOANN for my work creating, shaping, filming, photographing and writing about their products on this cake. As always, all opinions are honest and my own. Thank you for supporting the brands that support Sugar & Sparrow. Making butter flowers elevates any dessert and is a lot easier than you think. The most important things to have are the right piping tips, the right consistency of buttercream and a little patience. In the video attached to this post, I show you step-by-step rose and peony coils that you can use to decorate a cake or cupcake of your choice.
I’ve been getting so many requests for a more detailed how-to video on buttercream flowers! I’ve included a recipe video, so scroll down for the full tutorial. Most of the problems I’ve heard have to do with the consistency of the buttercream and the shape of the flower. It’s really important to create a cone-shaped base for the leaves to sit on. This gives the flowers height and a more realistic look.
Reserve about 1/2 cup of the buttercream and mix in a bowl with more sugar until you have a thicker play dough consistency. For each flower, you will form a cone with this thick buttercream to serve as a base. If you don’t have this cone-shaped base, your flower will look flat and unrealistic.
Generally speaking, American buttercream is the most forgiving of roses and peonies. You will need to reserve some of your batch of buttercream for the base and thicken it with more sugar. It’s easier to make orchids with meringue-based buttercream.
Simple Swirl Roses
If I make flowers in advance, I save them
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