Our hotly-anticipated July Buttercream issue is finally here and to celebrate, we have a little taste of what’s in store with this fabulous buttercream garden rose tutorial from our issue contributor Bam Piencenaves.
Piping tip #104
Red buttercream (Italian meringue buttercream)
Using a tip number 104, pipe a base of red buttercream on your flower nail. Angle the top of the piping tip at the 9:00 pm position and pipe the base while rotating the flower nail clockwise.
Bam notes: this will give you a round flat base.
Pipe a “cage” around the base by piping with the tip in an upright position (thin side of the tip up).
Bam notes: Piping a base will ensure your petals will not droop later as you pipe it.
Next, you will begin the rose by piping petals on top of a buttercream base. Position the piping bag fitted with a tip number 104 (this side up) on an upright position. Pipe the petals by pressing the piping bag with even, medium pressure, forming a rainbow. You have to make sure you overlap petals.
Continue piping more petals, overlapping with the previous petals until it is big enough to cover a number 7 flower nail.
When the flower is complete. Position your flower lifter to form a letter “V” and insert underneath the base of the buttercream. Twist the flower nail to release the base while sliding the flower off the nail.