Step 1
Fit your piping bag with your favourite petal tip .
Step 2
Fill the bag with buttercream . I like to use American Buttercream for flower piping . Try not to overload your piping bag . Your finger should almost touch the edge of the piping tip , that ’ s how much buttercream you should be holding in your hand for better control .
Step 3 Cover your cupcake with a thin layer of buttercream . This acts almost like a crumb coat and if you make a mistake , you can just shake off all the buttercream and start again and you won ’ t get any crumbs .
Step 4 Step 5 Step 7 Start by making a small mound in the centre of your cupcake .
Make 3 tight overlapping arches around that small mound you just made , this is the centre of your rose .
From there go around the centre you just made making overlapping rainbow arches . Start from the centre of the last stroke . You can make the arches as high or low as you like . As you get to the edge , tip the cupcake away from you slightly and make the arches a little longer . You will notice the petals will fan out a little . Stop when you cant see the cupcake case , like I do , or to your liking .