Petal Technique In Buttercream

Decorating By MsGF Updated 29 Sep 2011 , 2:03pm by handymama

MsGF Posted 26 Sep 2011 , 7:25pm
post #1 of 22

Wondering if someone could give me the instructions to do the petal technique. It is very popular on this site right now and I'd like to try it but can't find the instructions.

Thanks

21 replies
playingwithsugar Posted 26 Sep 2011 , 8:28pm
post #2 of 22

Are you talking about the rose petal cake? If so it's on the CC homepage.

Theresa icon_smile.gif

MsGF Posted 26 Sep 2011 , 8:45pm
post #3 of 22

I don't think that it is. I believe it it something like piping balls of icing and then pushing them with a spatula?

No sure really, if you search petal technique numerous photos come up.
thanks for responding. I just wanted to try it, it looks nice.

carmijok Posted 26 Sep 2011 , 8:45pm
post #4 of 22

which petal technique are you referring to?

MsGF Posted 26 Sep 2011 , 8:49pm
post #5 of 22

The petal effect on the sides of cakes. the icing looks like it was pushed sideways with a spatula.

carmijok Posted 26 Sep 2011 , 8:54pm
post #6 of 22
Quote:
Originally Posted by MsGF

The petal effect on the sides of cakes. the icing looks like it was pushed sideways with a spatula.




That's basically what it is. Place a round dot of buttercream then put an offset spatula in the center and pull through it. Overlap with another dot and do the same thing.

doramoreno62 Posted 26 Sep 2011 , 8:55pm
post #7 of 22
MsGF Posted 26 Sep 2011 , 8:56pm
post #8 of 22

Thank you I will give it a try. 1 dot at a time. Hopefully it will work out.

Have to run, got a class soon

Thank you

carolinagirlcakes Posted 26 Sep 2011 , 9:12pm
post #9 of 22
Quote:
Originally Posted by MsGF

Thank you I will give it a try. 1 dot at a time. Hopefully it will work out.

Have to run, got a class soon

Thank you





I tried this today for the 1st time and it came out good. I did a row at a time. I piped dots using my #12. After piping the dot I took my spatula and placed 1/2 way over the dot and pushed down and pulled away from the dot. Then piped another row just before the end of the stretched petel and just continued around the cake.

Just make sure you have an even layer of BC under before you do this. I only had a light crumb coat and you could see the darkness of my cake under the stretched part.

I was really simple and easy and I can't wait to try it again to perfect it!

MsGF Posted 27 Sep 2011 , 2:47am
post #10 of 22

Thanks so much for the clarification CarolinaGirlCakes. I will do like that. Thanks so much I appreciate your time.

MsGF Posted 27 Sep 2011 , 1:57pm
post #12 of 22

Thank you imaginethatnj for the links I will check them out.

MsGF Posted 27 Sep 2011 , 1:59pm
post #13 of 22

doramoreno62 that is exactly what I'm talking about.

me_me1 Posted 28 Sep 2011 , 9:52am
post #14 of 22

I've been doing this technique but leaving out the spatula bit... I've just been kind of dragging the piping tip to the side (or up, down, whichever direction you're doing) and it works just the same and is a little bit quicker. Just takes a bit of a steady hand icon_smile.gif

MsGF Posted 28 Sep 2011 , 12:43pm
post #15 of 22

Thanks me_me1 maybe I'll give it a try.

Crazboutcakes Posted 28 Sep 2011 , 1:10pm
post #16 of 22

I beleive the first time I saw this it was a Martha Stewart cake

handymama Posted 28 Sep 2011 , 2:16pm
post #17 of 22

How do you work in the last row?

carolinagirlcakes Posted 28 Sep 2011 , 2:41pm
post #18 of 22
Quote:
Originally Posted by handymama

How do you work in the last row?




I worked from the bottom up. This way I could space the dots neatly going up. You can leave a little gap between to evenly space out because when you smash it they spread enough to touch each other.

I used the smaller wilton 8" straight spatula on the one I did because I made smaller dots using the #12 tip.

HTH

handymama Posted 28 Sep 2011 , 3:17pm
post #19 of 22

I mean when you've made it all the way around the cake and you're back where you started from, how do you smoosh in that last row of blobs to make it look uniform.

carolinagirlcakes Posted 28 Sep 2011 , 4:00pm
post #20 of 22
Quote:
Originally Posted by handymama

I mean when you've made it all the way around the cake and you're back where you started from, how do you smoosh in that last row of blobs to make it look uniform.




I am not sure on a round cake because I did this with a heart so I had a seam to hide mine in, lol. But I would assume it is like when doing a shell border around the bottom of a cake. Just try to blend them in icon_wink.gif

MsGF Posted 28 Sep 2011 , 4:35pm
post #21 of 22

Handymama I was wondering the same thing. Now I have just done the technique on a 6" round cake and when I got back to were I started I had to pipe the dots and then only spread them to meet the first row. I put the cake in the fridge to crust, then took a finger dipped in icing sugar (or cornstarch) and gently patted it down to blend it in. It isn't perfect but it looks fine. I was always taught that every cake has a front and a back, so I'll call this not perfect but acceptable meeting of dots the back. LOL icon_wink.gif

Try it, it is much easier than I thought, and it looks nice too. Good Luck!

handymama Posted 29 Sep 2011 , 2:03pm
post #22 of 22

Welcome MsGF. Thanks for the tip; i like it!

Quote by @%username% on %date%

%body%