Buttercream Sweet Pea, Primrose, Daisy and Chrysanthemum

Chef Alan Tetreault, of Global Sugar Art, shows you how to use petal and leaf tips to make buttercream flowers. He walks you through step-by-step to pipe leaves, sweet peas, primroses, daisies and chrysanthemums.

He addresses icing consistency that holds it's shape, yet is smooth enough for piping. You'll learn how to make ribbon borders and ruffle swags using these versatile tips. Alan shares tips and tricks for transferring flowers to your cake and arranging them. You'll learn bag striping techniques for variegated petals.

Tools & Materials

Piping tips, petal and leaf

Piping bags

Couplers

Buttercream icing

Palette knife

Turntable

Parchment squares

Flower nail

Flower former

Scissors

In this video Chef Alan Tetreault, of Global Sugar Art, continues teaching the basics of piping with buttercream in the fifth part of his Buttercream Basics Video Series. Chef Alan dedicates this entire lesson to the leaf and petal tips!


Comments (3)

on

It's reeeeeeally nice to see old school piping again!! I thought it was becoming a lost art! I taught this at my high school for the seniors that wanted to learn cake decorating! So glad to see it coming back so they can use those skills as well as fondant decorating now and their clients will appreciate this part as well!!


Login To Leave A Comment