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.
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.
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..
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.
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.
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
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