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Flowers piped with #101 and #104 tips. I used the Australian Women's Weekly buttercream recipe - which can only be used when the weather is not too hot, or else the buttercream melts to an oily mess, particularly whilst you are holding a piping bag with your warm hands]!
Buttercream ranunculi piped with a #104 tip.
Cherry blossoms piped using a #101 tip. Buttercream icing recipe is from Australian Women's Weekly.
I made these cupcakes for my sister's wedding in Darwin, Australia. It was the first time I'd ever tried to make gumpaste flowers. I used Cake Art's premade "Flower Moulding Paste" for the frangipanis and painted them with Wilton "Golden Yellow" and "Lemon Yellow" icing colours once they were dry. I also lightly dusted them with yellow luster dust so they would sparkle in the sunlight. I'm entirely thankful to CakeCentral for introducing me to indydebi's recipe for buttercream, which held up beautifully considering it was 30 degrees C (86 F) and the cakes had to sit outside for about 3 hours!
My second attempt at a ranunculus cake, a couple of years after the first. I used a #104 tip for the petals. And I used a freezer bag with the tip cut off for the fine piping of the leaves (saves cleaning up a #1 and #2 tip and bags).
My first attempt at making buttercream flowers. Also my first attempt to use a piping bag and tips! Made at the same time as the peony cake (one birthday cake was for home, the other was to take to work). I only had 3 food colours (green, pink, yellow) and cocoa powder in my kitchen. Oh how things have changed!
I love making buttercream roses. On this cake I was experimenting with filling the piping bag with 3 colours of icing (pink, peach and white) to get a more natural looking flower.
The cake that started it all. This was the first time I tried to make buttercream flowers and I loved it.
Simple rectangle cake with buttercream icing and giant marshmallow eyes - made for a scary monster themed party.
Simple round cake decorated with buttercream icing.
My first attempt ever at buttercream flowers. I used cheap plastic tips that came in a set of 6 from the supermarket. I had so much fun that I quickly bought some Wilton tips and invested in some buttercream piping/ decorating books.
Buttercream roses piped using the Richard V Snyder method (I love his book, "Sixty-Five Buttercream Flowers"). Buttercream made using the Australian Women's Weekly recipe. Some of the flowers I piped straight onto the cupcakes. Others I piped onto grease-proof paper, refrigerated to set, then placed on the cupcakes afterwards.
Piped in buttercream
I used a pudding bowl to form the balloon; a friand pan to form the basket; and yellow pipe-cleaners for the 'ropes'.
Buttercream icing with sugar sprinkles (red and blue) and black gel.
3-d shaped cake cut from one large square cake pan. Pieces held together with paddle-pop sticks. Beak also made of paddle-pop stick covered in icing.
Used "Australian Women's Weekly" buttercream recipe for this cake.
Used "Australian Women's Weekly" buttercream icing recipe.
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