• Methodical prep of buttercream to execute intricate design cleanly

• Understand the importance of certain tools & materials

• How to pipe petals and leaves

• Step-by-step guidance to buttercream roses

• Proper application of rose onto cake

• How to refine details

• Thoughts on “finding balance” in decorating

• Understand the concept of piped roses

• Tips to improve hand stabilization for more precise piping

• Understand the impact of temperature in all cake stages

Please note this tutorial demonstrates roses of roughly 1" -1.5" in diameter. Bigger roses are more complicated & in requires it own advance tutorial (date is TBD)

Recommended to use Pine Flour buttercream recipe as demonstrated in this tutorial for optimal result & workability. Although possible to use any meringue based buttercream, the level of difficulty will vary based on its’ level of stability. It will be more difficult to achieve similar results when using American Buttercream and recipes alike as powdered sugar changes the density & texture.

Understand how the pressure you apply can affect how buttercream comes out the piping tip and then adding a flower nail rotation to the mix – technically multitasking. One of the easiest flowers I know how to make, but all good things do require patience and practice to perfect.

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