Video:How to Make Icing Flowers and Roseswith Lisa Mansour
Dress up your cakes and cupcakes with these sweet frosting flowers and roses. See what pastry tips you need to form icing flowers, and learn the movements to make them.See Transcript
Transcript:How to Make Icing Flowers and RosesHi, I'm Lisa Mansour from New York Cake in New York City, here for About.com. Today I'm going to show you how to make several different kinds of butter cream flowers.
Icing Flower SuppliesWe're going to need some colored frosting, some flower formers, a flower nail, and some parchment paper. And some pastry tips.
Icing RosesThe first thing we need to do – we're going to start with a rose. We have some parchment paper here, that I'm going to cut into squares. We're going to be decorating our flowers on a flower nail covered with parchment paper squares. There are two tips you need for making a rose. The first tip is the number twelve tip. It's the round tip. And the second tip is a petal tip, which is number 104.
We're going to start with tip number 12, put it on our pastry bag. We're going to put a dab of frosting onto our nail. Just so the parchment paper sticks to the nail. The first thing we're going to do is make a base for our rose. And you want to have a nice solid base for your rose. I'm going to hold at a 90 degree angle. Straight upright and I'm going to squeeze and slowly come up and that is your rose base. Now, we're actually going to change tips and put our petal tip. The number 104. Now, with the petal tip it had two sides. It has a wider side and a more narrow side. In order to make nice flowers, you always want your wider side down, and the thinner side up. That will allow you to have thin, delicate petals. Attach the icing, and I'm turning, turning, turning, turning, turning and coming down. That's your first step for the rose.
Icing Rose PetalsAlways start with a clean tip. Now the next row we're going to start with three petals. Squeeze, one , two, three. Now with flowers you do odd numbers. So, the next row is going to have five petals. So, again, as I turn, I'm going to be squeezing. So, one, two, three, four, and five. Now, you could stop here depending on what size rose you want or you could continue one more to make it seven. One, two, three, four, five, six, seven.
Icing Rosebud FlowersOkay, to do a rosebud, you're going to use the same 104 tip that we used for our rose. Again, wide side down and I'm just going to touch the base of my perp here and I'm going to turn, do a semi-circle and do kind of like a zigzag effect. And, then I just take my icing with a number four tip and make a little base.
Frosting Sweet Pea FlowersTo make a little sweet pea, the same, tip number 104. We're just going to shoot out the frosting. I'm touching the base and pulling away. Squeeze and pull away. Squeeze and pull away. Again, take your tip number three. So that's your sweet pea.
Frosting Flower LeavesTo make leaves for your flowers I prefer tip number 352, it's a “V” shaped tip and it makes really nice leaves. So, basically, all I'm going to do is squeeze pull up, squeeze and pull up. The trick is for the rose, after you make the rose I would put it in the refrigerator for about 10-15 minutes, until it gets a little hard, and then you take scissors, or a little knife, and then it's easier to place and transport on your cake without ruining your rose. But these, you can directly pipe them on the cake.
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