This is the final instalment of our buttercream flower series. I hope you’ve enjoyed my demos and have tried out some of these new techniques at home. I’d love to see what you’ve created, so please get in touch or leave a comment on my YouTube videos and let me know what you thought.
You will need:
- Standard petal nozzles, two sizes
- Standard leaf nozzle
- Piping bags
- Purple, yellow and green buttercream (thick enough to hold its shape)
- Pearls and edible glitter
Getting set up:
Fill your large petal bag with purple, the smaller petal bag with yellow, and the leaf bag with green.
Petals: Because you’ll be doing three pansies on each cupcake, you need to position them carefully so they fit nicely together. Using the same technique as the magnolia, place the thicker edge of the nozzle on the cupcake and make almost a full circle. Then almost directly on top, make your second petal, also almost a complete circle. Move on to the second flower next to this and make your two petals. Then, the third. Next, using the yellow bag, thick nozzle side down, start at the centre of the two petals, make one large full circle all the way round. This is a smooth movement. It does take practice to get your spacing right, so don’t give up! Add the large yellow petal to all three.
Leaves: Fill in the edges with your leaves – they can be long and thin, short and thick, rippled or smooth, it’s up to you!
To finish them off perfectly, pop one pearl in the centre of each flower, and sprinkle with glitter.
One of the things you can do is make the big petal two tone using a dark purple and yellow, but this can be challenging. But once you’ve got the hang of the technique, feel free to give it a try.
If you have any questions, give me a shout, or if there are any future demos and tutorials you’d like me to do, let me know!
Have a delicious day!