How to Pipe a Rosette

The rosette has the tight, swirling look of a rose, but is achieved in one continuous rotation, rather than with wrapped layers of petals. Single rosettes are also used as candleholders on top of a cupcake.
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Step 1

Fit decorating bag with tip 18 and fill 1/2 full or less with medium consistency icing. Hold the bag at 90° angle (straight up) with tip slightly above surface.

Step 2
Step 2

Squeeze out icing to form a star. Without releasing pressure, raise tip slightly as you drop a line of icing on top of the star in a tight, complete rotation.

Begin at 9:00 (3:00 for left-handed decorators), move in a circular motion to 12:00, then 3:00 (9:00 for left-handed decorators) and continue to 6:00.

Step 3
Step 3

Stop pressure at 6:00 but continue to move the tip back to the starting point to make a complete rotation.

Step 4
Step 4

Pull tip away, continuing the circular motion so that the tail maintains the circular shape of the rosette.

Step 5
Step 5

For a rosette border, pipe a line of uniform rosettes, touching one another. When creating a bottom border you will need to hold the bag at 45° angle in order to cover the area between the cake and base.

Step 6

Hint: This technique is excellent for use in savory decorating such as twice baked potatoes, hors d?oeuvres, butter or deviled eggs. Use tip 21 for deviled eggs or 1M for potatoes. Tip 4B is a larger tip that is great for use on pies.

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Buttercream icing (medium consistency)




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Standard Coupler



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How to Pipe a Rosette is rated 4.8 out of 5 by 39.
Rated 4 out of 5 by from I love using the rosette technique. i have used it as my border for so many different style cakes and it looks amazing every time! you can make if fun by making a pattern - I did a rosette border that was two shades of pink alternated - it looked amazing! its a great look and is so simple i recommend it for beginners, everyone will say WOW! what a great cake!
Date published: 2010-11-29
Rated 5 out of 5 by from These are fast and fun ways to decorate your cupcakes or cakes. It takes a little practice to master the rosette so it looks smooth. The key is to reduce and stop pressure at the right part of the swirl.
Date published: 2010-12-03
Rated 5 out of 5 by from when I made my first decorated cake, this is the first technique that I used and it looked great. They are easy to make and fast, its great when you are dont have that much time to make a cake.
Date published: 2010-12-02
Rated 5 out of 5 by from This is a very easy technique and a fantastic alternative to a real rose, if that's to difficult to do for you. Great as a border around the cake, fill up all, two, or alternating corners of the cake with it, or to use as a border around a design in the middle of the cake, i.e. a heart.
Date published: 2010-11-30
Rated 4 out of 5 by from It was nice to put these simplier kind of roses on my cake. When I get brave enough then I will try the more complicated types of rose. This is a great one for beginners, which is what I am.
Date published: 2010-12-03
Rated 5 out of 5 by from This technique is very easy to master. Use the mini-rosette to cover the entire top surface of a cupcake or mini-cupcake. It looks fabulous! Great for a little girl's princess party!!
Date published: 2010-12-05
Rated 5 out of 5 by from Adds a beautiful touch to cakes or cupcakes. I used the 1M tip with theis technique on top a cake with red and purple icing and it was beautiful. Makes a wonderful border on cakes also!
Date published: 2010-11-30
Rated 5 out of 5 by from As with many of the techniques, changing the size of the tip changes the look of this little rose. There are other borders I like better, but this is a great filler in a cluster of flowers.
Date published: 2010-11-30
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