Swirl Drop Flowers
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.
Fit the decorating bag with round decorating tip 3 and fill 1/4 full with medium consistency icing.
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
The flower dot should have a rounded top.
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