Cookies, Cupcakes, and Cardio

Happy Valentine’s Day everyone!  I hope you have had time to get your sugar high on with the one(s) you love!  

Valentine’s for a cake decorator bring about many, many, many orders for flower decorated cakes . . . which is great if you love creating flowers- not so much if you don’t.  

In my last post, How to Make a Royal Icing Ribbon Rose, I said that piping a ribbon rose is an act of pure relaxation. 

But piping a traditional royal icing rose you ask?  Not so much.  It’s a little bit more difficult . . . you’ve got hand positioning issues, tip angle issues, and dread of it looking like a pine cone in the back of your mind!

Learning to pipe this royal icing flower is a little more work, but it is a fundamental when it comes to cake decorating.  For some reason, people (ummm, of the older generation) LOVE to have roses on their cakes.  This same technique is used for buttercream roses, so once you have the royal icing version of it mastered, you’re set for the buttercream as well!

What you need to make a Royal Icing Rose

A recipe for Royal Icing . . . find my instructional video here.

Petal Tip, I use Wilton #104

Round Tip, I use Wilton #12

Flower Nail…again, I use Wilton’s.

Parchment paper squares cut to 2″x 2″

Like I said above, angling the tip, and spacing the petals are the most tricky parts to this flower.  Practice, practice, practice, and you will have it mastered!  I am by no means a master at it . . . yet!  But one day, I WILL CONQUER!