Drop flowers are a great way to add flowers quickly. Pipe drop flowers in buttercream directly on your cake, or pipe in royal in advance and place your flowers anywhere. Flowers will be sharper in definition when piped in royal.
Tape parchment paper onto cake board. Fit the decorating bag with drop flower
decorating tip 2D and fill 1/2 full or less with medium consistency icing.
Hold the decorating bag at a 90° angle to the cake board or cake, with the tip just
touching the surface.
Before piping, turn your hand ¼ turn so the back of your hand is away from you and
your knuckles are at 9:00 (3:00 for left-hand decorators).
Simultaneously, squeeze out icing while slowly turning your hand until the back of your
hand returns to its natural position, with knuckles ending at 12:00.
Stop squeezing completely, then lift tip straight up.
Fit the decorating bag with round decorating tip 3 and fill 1/4 full with medium
Decorate the flower center: Hold the bag at a 90° angle with tip 3 almost touching the
flower. Squeeze out a dot of icing, keeping the tip buried in it. Stop squeezing, pull tip
up and to the side, circling the dot to eliminate the point.
The swirled look of the petals happens when you twist your wrist the proper way.
You must squeeze and turn at the same time. Keep practicing this movement.
Pipe swirl drop flowers in buttercream icing directly on the cake, or use royal
icing to make them in advance.
Flowers will be sharper in definition when piped in royal icing