Cake! magazine by Australian Cake Decorating Network August 2015 | Page 47

Step 2:

Holding your piping bag
at 45 degree angle away
from you, touch the petal
tip to the nail, and pipe a
small cone shape, slowly
turning the nail.

Using the same angle,
pipe 3 petals, touching
the tip to the nail to start
and finish each petal.
Think of each petal as a
brush stroke, rather than
squeezing toothpaste.
Each petal should start
half way between the
beginning and end of
the previous petal. For
symmetry, always use
odd numbers of petals
(3, 5, 7 etc.), as that is
how they naturally occur.

Step 4:

Step 5:

Step 6:

Step 7:

To finish your rose, pipe
another 7 petals, now
angling your tip towards
you, at about a 45 degree
angle from you.
You now have a
completed rose!

Instead of lifting the rose
straight from the nail,
using paper allows you to
gently slide the rose on
its paper off the nail, and
refrigerate (or freeze) until
you are ready to use it.

Pipe a blob of
buttercream where you
wish to place your rose
(to help it “glue”).

To position your rose on a
cake or cupcake, insert a
skewer or scribe tool into
the side of the refrigerated
rose, and gently peel the
backing paper away.

Step 1:

Step 3:
Pipe your next 5 petals, angling the tip closer to you
(about 90 degrees)
If you want a small rose, you can finish now, or
continue piping for a fuller rose.