Ingredient
red colouring
green colouring
flower pin
pieces of parchment paper cut into squares
Rose petal piping Nozzle size 104
leaf piping nozzle size 352.
there are big nozzles and small
nozzles for the size of the rose and leaf
you want.
Method
Take the white butter cream icing into a bowl, add a drop of red and mix till you get the desired pink colouring that you like. Take an icing/piping bag and put in the nozzle no 104 for the rose petal. Then fill in the pink icing into the bag and twist off at the top so that the icing does not seep out from that end.
Place a dollop of butter cream icing on the flower pin and paste a piece of parchment square on top of the flower pin. Now begin at the centre with a small dome. then build your petals around it using the larger end of the tip at the bottom. Keep practicing and you will get there! Just wipe off and put back into icing bowl till you get the perfect rose.
Take another bowl of white butter cream icing and add a drop of green colour. mix together and put into a icing bag with a leaf nozzle, slightly pull along the parchment paper and keep in fridge or freezer to dry out.
These can be stored in the freezer till when ever you need them. Take them out to room temperature and place on cake.
Butter cream roses and leaves are on these cake shown below. The first and second cake are done with a Nozzle know as a Russian tip.
Rose nozzle and leaf nozzle various nozzles Russian tips
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