Can someone tell me how to make the Buttercream Hibiscus flower or have the link to the tutorial for them. I really want to try this on a cake.
For some reason I thought there was someone on here that did them in buttercream.
If you are willing to try with royal icing you could use the petunia directions. I would do them in the largest flower former with a tip 104.
I'd use the stamen on the right in this picture....
If you go to Serious Cakes' videos on You Tube you'll find info on doing a buttercream hibiscus. She starts making it around 8 minutes into this video:
She shows it on a cake and on a cake tin.
Thanks, so much for the response, I looked at the youtube video, I think that may be the way to go!
I use tip 104..I make a 5 petal one..There are actually very easy...Check out my photos as I have a few cake with Hibiscus flowers on them!!
i make them in buttercream directly on the cake. You can see them on my flamingo cake (pg 3 in my photos)
Start off with piping 5 shells , one for each petal to rest on. Using tip 125 or 127 load the bag with pink and yellow icing (or colours of choice). Start with the wide end of the tip in the center and the narrow end pointing out, pipe as if you are doing a petunia, but just on a larger scale. Take your tip out and over the shell jiggle it a little as you turn your cake and come back down the other side, completely covering one shell, the shell is only there to keep the petal raised. do the same with the other 4. For the center you can use a round or small star tip and pipe a tall stamen. If you have an airbrush then spray with a shimmer.
Linda Reese has a great cd on b/c flowrers also. I pipe hibiscus like she does. Your b/c can,t be thin. Make it between a good medium and stiff, but not stiff. Use a 125-127 tip. Pipe 5 mounds using the 125-127 tip. Do not move the tip out. Keep it in one position until you pipe a nice large mound. Then with the big end down and little end up, and out from this mound a little, move forward a little, and then start ruffling up left side , go over the mound , still ruffling, and then back down right side , still ruffling , closer to the beginning of the petal , back off pressure and stop. This is a deep flower, so that is why you build the mount and pipe as you do. After piping all five petals.( they shoud join in the middle, then take a peice of speghetti, and you can paint it red or yellow,etc. and then let that dry. Then pipe r/i dots at the top, etc. like a hibiscus looks. I always look on the internet and find the flower i want to make and try to make it realisic looking. hth The icing consistency is of great importance. Not thin , nor thick.
I don't know how much time you have but here's a dvd thats for sale on ebay, it shows you how to pipe several flowers right n the cake including hibiscus:
If it doesn't come up it's eBay item #110498644501