Star Drop Flower
Buttercream or Royal Icing (medium consistency for flowers, thin for centers)
For making royal icing flowers in advance, 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..
Pipe in the flower center. Fit the decorating bag with round decorating tip 3 and fill 1/4 full with thin consistency icing.
Hold the bag at a 90° angle with the tip almost touching the flower. Squeeze out a dot of icing, keeping the tip buried in it. Stop squeezing, then pull tip up and away.
Pipe 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 center should have a rounded dot top.
Pull-out stars can also be used for flower centers.
Allow at least 24 hours for royal icing flowers to dry.
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