How to pipe a beautiful rose on your cupcakes!
Red Food Colouring
Green Food Colouring
'1M' Piping Tip
'104' Piping Tip
'352' Piping Tip
110 grams Soft Butter
450 grams Icing Sugar
2 teaspoons Vanilla Extract
3-5 tablespoons Milk
Whisk the butter until it is light and fluffy (3 min). Add the icing sugar in 3 parts, scraping down the bowl in between in addition.
Add the milk until you have a stiff frosting and continue to whisk for another 3-5 min.
Remove a small part of the buttercream and add green food colouring. Add red food colouring to the remaining buttercream.
To pipe the rose, start by piping a small base in the
Centre of your cupcake.
Holding the narrow end of the 104 piping tip facing upwards, pipe arching lines around the centre of the bud. Each line should start slightly behind the previous line you have piped.
The first row around the bud should have 3 petals, the second 5 petals, and the final row should have 7 petals.
Then using your 352 piping tip, pipe small leaves around
The outside, filling in any of the gaps.