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Piped Rosebud

Finish your petit fours or cupcakes with one pretty rosebud. Made in buttercream, this flat flower can be piped directly on the cake in your favorite colors. Or make them ahead using royal icing. On cakes, use the rosebud as an accent or in floral spray bouquet.


Difficulty: Somewhat Easy


Step 1

Tint stiff consistency icing with petal icing color; tint thin consistency icing with leaf green icing color. Fit one decorating bag with petal decorating tip 104 and fill 1/4 full or less with petal tinted stiff consistency icing. Fit second decorating bag with round decorating tip 3 and fill 1/4 full or less with green thin consistency icing.

Step 2

Make the back petal. Hold the decorating bag with tip 104 at a 45° angle at 4:30 (7:30 for left handed decorators), with the wide end of the tip touching the surface and the narrow end facing straight up and about 1/4 in. above the surface. Squeeze bag with even pressure and move tip up 1/8 to 1/4 in. along the surface away from you. Pause motion, but continue squeezing to let icing flare and fan out. Return to starting point, stop squeezing and pull tip away. If the petal isn’t flaring, position the narrow end of the tip slightly towards 11:00 when starting to pipe the petal; rotate wrist slightly to the right of center while moving the tip up..

Step 3

Make the front petal. Hold the decorating bag at a 45° angle, the wide end of the tip down, touching the surface, and the entire length of the tip opening touching the outer edge of the right side of the back petal. Squeeze and lift the tip slightly, letting the icing catch the edge of the back petal, curling naturally. When the icing rolls up to cover the back petal, lower the tip, release pressure and pull tip away.

Step 4

Make the sepals. Hold the decorating bag with thin consistency green icing and tip 3 at a 45° angle at 6:00 at the base of the rosebud. Form the center sepal first squeeze with steady pressure moving the tip up and under the center of the rosebud. Relax pressure as you pull the bag up and away from the flower to form the point of the sepal. Repeat, making a sepal on the left and right sides.

Step 5

Make the calyx. Hold the decorating bag at a 45° angle at 6:00 at the base of the center sepal. Insert tip slightly into the sepal. Squeeze, letting icing build up, then gradually decrease the pressure as you pull the tip away to form the stem Stop pressure; pull tip away.

Step 6


If adding rosebuds to a stem or floral spray, blend the calyx into the main stem using a damp brush (dip brush in water, then blot on paper towel before using).