Chrysanthemum (Mum) Zoom

Chrysanthemum (Mum)

The Chrysanthemum is a fall classic that?s easier to pipe than you would think. The secret to success--the curved opening of specialty tip #81 used with a simple leaf-making motion.
Skill Level: None

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Step 1

Tint medium consistency icing petal color. Fit decorating bag with coupler and round decorating tip 5; fill 1/2 full or less with tinted icing.

Step 2

Using a dot of icing, attach icing flower square to flower nail.

Step 3
Step 3

Hold the decorating bag with tip 5 at a 90° angle to the flower nail with the tip 1/4 in. above the surface. Squeeze the decorating bag applying a steady, even pressure, holding the tip point slightly in the icing to pipe a dot 5/8 in. in diameter to form the base. Stop squeezing, pull tip up and to the side, circling the dot to eliminate any point.

Step 4
Step 4

Place specialty tip 81 on decorating bag. Hold the decorating bag at a 45° angle to outer base edge of mound, with half moon opening of tip inserted slightly in the icing dot, pointing rounded end down (looking like a smile). Squeeze firmly and pull out 3/8- 1/2 in. Lift up and away slightly as you release pressure for each petal. Repeat turning the flower nail as needed to form the first row of petals.

Step 5
Step 5

Continue piping rows of petals up from the base, each slightly shorter than the row before it until flower is full and rounded. Petals should be placed between the petals of the previous row. Gradually move the decorating bag so that each row angles upward a little more than the row below it.

Step 6


If using buttercream icing, use stiff consistency icing.

The size of the icing dot in step 3 will determine the size of the flower.

If desired, add Round Decorating Tip 1 pull-out dot stamens in the center top of the flower.

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Royal Icing (medium consistency or)

Golden Yellow Icing Color




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Flower Nail

Disposable Decorating Bags

Mum template

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Chrysanthemum (Mum) is rated 4.1667 out of 5 by 42.
Rated 5 out of 5 by from This may look difficult, but it really is pretty simple. It gives an eye popping, jaw dropping look to almost any cake. Next to the rose, this is one of my more popular flowers to use. I have made them using both Buttercream and Royal Icing. The given instructions are a great starting point, but nothing beats a little practice. I have found that using a stiff consistency of Wilton's Buttercream recipe makes the flowers much easier to do. They tend to hold their shape better. After the icing has set up a little, c;eaning up the edges is much, much easier and it makes the flowers look better.
Date published: 2010-11-30
Rated 4 out of 5 by from This flower is easy to make as long as you stay focus on your mold. Most people use icing to attach the wax paper to the flower template, but some times the wax paper moves from the center of the template and your work can be damaged. If you are going to be tranfering your flowers right away on to your cake, I founf this tip very helpfull. To make things easier, I laminated all my flower templates with a magneting sheet attached to the back of the templates. Once laminated, cut the templates about 1/8 over the edges to avoid separation between the temlates, the magnet sheet and the laminating plastic. The magnetic back on the flower templates will allow you to have a steady template if you are using a metalic pin, and the laminating part will allow you to reuse your templates many times. For cleaning, just wipe yout templates with paper towels or a wet towel, don't wash them to avoid damage. I hope this is helpfull.
Date published: 2010-12-06
Rated 5 out of 5 by from This is not as difficult as it looks. As long as your icing has the correct consistency (not too dry like my first time and not too soft where it won't hold it's shape), with practice and patience, you'll get it done right. Take your time but keep working at this until you get it right. With your efforts you will succeed and you won't be disappointed because they are so pretty. Others will think you are an expert when you show them your beautiful and summer like cake. Have fun!
Date published: 2010-12-05
Rated 4 out of 5 by from The Mum definitely takes some practice. However, the core to creating a great Mum is perfect buttercream. If it's too stiff, you are working too hard to get it out of the tip, and if it's too soft it won't stay up. My suggestions are start with medium stiffness icing and only put a smaller amount in the bag. The heat from your hand will soften the icing just enough to make it easy to get out of the bag and remain stiff enough to not loose its shape.
Date published: 2010-12-03
Rated 4 out of 5 by from Mums look gorgeous when done correctly, but the hardest part is getting just the right consistency icing so your petals will stay upright, but your hand won't ache from piping! They look lovely in an assorted flower bunch. One trick to remember is to stop squeezing the icing right before you want it to 'break off'. If you apply pressure too long you will end up with extra long petals that do not want to stay up.
Date published: 2010-11-29
Rated 4 out of 5 by from The chrysanthemum was one of the first flowers we learned in the second cake decorating class. They really look very pretty when they are done but they are a little difficult to master. They are pretty in bright yellow but really pop when made with a deeper not so bright yellow food coloring. A very impressive looking flower for a beginner.
Date published: 2010-12-04
Rated 4 out of 5 by from This one really requires a lot of practice to get it right. I used buttercream icing that was a bit stiffer than medium to practice as the medium buttercream got really warm in my hand. Once I got it down, it was easy to make. You know what they say, practice makes perfect. It got rave reviews when I put them on cupcakes!
Date published: 2010-12-06
Rated 5 out of 5 by from The first few are more difficult, but once learned it is quick and easy. They really are wonderful ontop of cupcakes, especially "two-toned!" Smaller ones on the nail are just as easy once the technique is learned. Get your icing the correct consistency, and cool down the bag or your hands if it starts to melt the icing.
Date published: 2010-11-30
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