How to Make Buttercream Roses

Beautiful buttercream roses that look fabulous adorning any cake. Tutorial by Wilton.

Image credit: buttercream roses

Beautiful buttercream roses that look fabulous adorning any cake. Tutorial by Wilton.

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You will need:

Edibles:

Equipment:

  • 120g (6¾ cups) icing
  • Wilton Colour Right™ Performance Colour System
  • Wilton Disposable Decorating Bags
  • Wilton petal decorating tip 104
  • 23cm (9in) palette knife
  • Wilton round decorating tip 12, two needed
  • Wilton 5 pc. decorating nail set
  • waxed paper

1

Tint 60g (¼ cup) white icing light red using 35R and 30C, and tint 60g (¼ cup) white icing dark red using 60C and 3B. Prepare flower nail with waxed paper square. Prepare decorating bag with tip 104. Using a palette knife, stripe bag with light and dark red icing. Prepare second decorating bag with tip 12 and light red icing.

2

Using rose technique, pipe rose. Hold the bag straight up, the end of tip 12 slightly above the centre of your waxed paper-covered flower nail, which is held in your other hand. Using firm and steady pressure, squeeze out a heavy base of icing, remembering to keep your tip buried as you squeeze. Gradually raise the tip, and decrease the pressure. Stop pressure, pull up and lift away. The rose base should be 1 1/2 times as high as the rose tip opening.

3

Make the centre bud, using tip 104. Hold nail containing base in your left hand and bag with rose tip 104 in right hand. Bag should be at a 45° angle to the flat surface of the nail and in the 4:30 position. The wide end of the tip should touch the cone of the icing base at or slightly below the midpoint, and the narrow end of the tip should point up and angle slightly inward.

 
4

At the same time, squeeze the bag, move the tip and rotate the nail. As you squeeze the bag, move the tip up from the base, forming a ribbon of icing. Slowly turn the nail counterclockwise to bring the ribbon of icing around to overlap at the top of the mound, then back down to starting point.

5

Make the top row of three petals. Touch the wide end of tip to the midpoint of the bud base, narrow end straight up. As you turn the nail the up and down motion of the tip will make a half circle-shaped upright petal. Wide end of tip must touch the rose base so that petal will attach. Move tip up and down to the midpoint of mound, forming the first petal.

6

As you turn the nail, the up and down motion of the tip will make a half circle shaped upright petal. Wide end of tip must touch the rose base so that petal will attach. Move tip up and down to the midpoint of mound, forming the first petal.

 
7

Start again, slightly behind end of first petal, and squeeze out second petal. Repeat for the third petal, ending by overlapping the starting point of the first petal. Rotate the nail a third of a turn for each petal.

 
8

Make the middle row of five petals. Touch the wide end of tip slightly below centre of a petal in the top row. Angle the narrow end of tip out slightly more than you did for the top row of petals. Squeeze bag and turn nail, moving tip up then down, to form first petal.

 
9

Repeat for a total of five petals, rotating the nail a fifth of a turn for each petal.

 
10

The last petal end should overlap the first´s starting point.

11

Make the bottom row of seven petals. Touch the wide end of tip below the centre of a middle row petal, again angling the narrow end of tip out a little more. Squeeze bag and turn nail to end of fingers, moving tip up then down to form first petal.

 
12

Repeat for a total of seven petals, rotating the nail on seventh of a turn for each petal.

 
13

The last petal end should overlap the first petals starting point. Transfer square with flower to board. Repeat for a total of four roses.

Top Tip

  • When sticking wafer paper to itself, do not use too much water as it will simply disintegrate. If your paper is cracking, steam it gently over a kettle to rehydrate it slightly.

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