Icing Flowers (Royal Icing)

I'm bringing this post to the top as I have added several tutorial links. My next flower should be the Victorian rose and the buttercream rose (worth the wait). I will be adding more flowers to this Index in the coming weeks. I hope you enjoy working with these flowers.

In the following posts I will show you techniques for making the following flowers with Royal Icing. Please be patient as I will be updating this index with instruction in the following post. For future reference, use this as a name guide and Index to step-by-step instructions.

Victorian roses



Daisies


Click HERE for daisy flower step-by-step instructions.

Pansies


Click HERE for Pansy flower step-by-step instructions.

Chrysanthemum


Click HERE for Chrysanthemum flower step-by-step instructions.

Primrose


Click HERE for Primrose flower step-by-step instructions.

Violet and violet leaf


Click HERE for violet flower step-by-step instructions.
Click HERE for violet leaf step-by-step instructions.

Apple Blossom
(bright pink flower on lower left corner)


Click HERE for apple blosssom step-by-step instructions

Daffodils


Click HERE for Daffodil flower step-by-step instructions.

Royal Icing: Primrose

The primrose flower is a medium sized flower with heart shaped petals. You can find these flowers in different colors, including all yellow, blue with yellow centers and purple with yellow centers. These flowers are accent flowers that add a touch of elegance to any cake. Refer to the Flower Index for other flower's step-by-step instructions.


Primrose Flower

Tip: 103, 14, 1
Royal Icing: Pink (or color of choice)
Consistency: Medium
Royal Icing Recipe

Instructions

1. Looking down on your flower nail, imagine dividing the nail as follows: Note that the flower should be the size of the inner circle. 2. Using your tip 103 make the first hert shaped petal (depicted at the upper left corner of picture below) by sqeezing your piping bag slightly at a 45 degree angle from center to circle edge. At this point continue piping along the edge while gently using a gentle back and forth motion in the middle as you spin your flower nail slowly and proceeding to close the petal. Relax pressure, stop and slide out.
3. Repeat to make four more heart shaped petals (for a total of five).

4. Add a small star center with tip 14.

5. Add a small dot to the top of the star with Tip 1.

6. Dry in medium flower former.

*Picture of cake with this flower

Royal Icing: Pansy

Pansies are one of my favorite royal icing flowers because they look so complicated, but they are not. If you have tried the other flower tutorials I have previously posted, then trying this flower out should not be difficult. Pansies are found in nature in different colors, including all yellow or all dark blue. Add color by painting over them when dry or using color striped bag. Refer to the Flower Index for more flower instructions.


Pansy Flower

Tip: 104, 1
Royal Icing: yellow and violet (or color of choice)
Consistency: Medium Consistency
Royal Icing Recipe

Instructions:

1. Looking down on your flower nail, imagine dividing the nail as follows. The flowers will be the size of the whole circle.

2. Using your tip 104 make the first yellow petal (one quarter of the circle). Squeeze bag lightly at 45 degree angle, to make and upside down U (as shown on picture below). Make sure that the U closes at the end – relax pressure, unite with the starting point, stop and slide out. Repeat to form the second yellow petal (second quarter of the circle).
3. No let's make the violet petal. This is basically a single ruffled petal that will fill one half of the circle. Create this petal by starting like a single petal, but don't finish it. Instead, use a gentle back and forth motion to create a ruffled effect.

4. Add two shorter petals on top of the first two yellow petals (depicted in picture below in orange for visibility), positioned so that they are centered over the seams where the yellow petal meet with the single ruffled violet petal. 5. Add a tip 1 teardrop shaped loop center in yellow color (as shown in picture below).
6. Dry in medium Flower Former.

7. When dry, dip a small brush in food coloring (violet in this case) and add violet stipes to top yellow flowers.

*Picture of cake that depicts this flower.

Buttercream: Chrysanthemum

Chrysanthemum Flower

Refer to the Flower Index for other flower links.

Materials

• Tips: #5 and #81 (Master Tip Set , Measuring Cups and Tool Set)
  
• Icing: Buttercream - Medium Consistency
  
• Icing color: Your choice


• Prepared Flower Nail (attach wax paper square)
  

Instructions:

1- Prepare a bag of buttercream icing with tip #5 and another bag of same buttercream icing color with tip #81.

2- Pipe a mound of icing with tip #5 at center of flower nail. 3- Insert tip #85 with indent facing up) to the bottom edge of mound slightly. Squeeze bag and extend to the edge of inner circle and release pressure pulling slightly upwards at a 45 degree angle. Continue piping these petals around to create a row of base petals.

4- Repeat by piping the next row of petals slightly shorter positioning them between the base petals and on top of the last row (don't forget to insert the tip slightly into the mound, squeeze the bag, pull and release pressure at a 45 degree angle).

5- Continue piping petals until the mound is covered with each row slightly shorter. It usually takes me about 4 rows.

6- At center of flower, pipe 3 vertical petals.

Roses: How to Make Fondant Roses

Fondant roses are beautiful. These roses harden up and are less fragile than royal icing flowers. If you are able to roll the fondant "dough" very thin, the roses can look very realistic. They do take a little bit longer than icing roses, but the end result is wonderful. Not to mention that they last longer.

Please note that the instructions below may seem a little intimidating. To make a full rose takes about 5 minutes. The first time may take longer. Once you get a hold of it, you will be making these roses a bunch at a time. They are worth it.

Before you start make sure you have the following:

1. Fondant (and the color of choice: I use Wilton Gel Food Colors)



2. A plastic mat (this will be for rolling the fondant). I use the Wilton Cake Dividing Wheel (it works wonders for me and it has many uses).



3. A tiny bit of shortening (to rub the mat so the fondant won't stick)



4. A rolling pin



5. Flower fondant cutters (I use the Wilton Rose Bouquet Cutter Set)



6. Ball tool (I prefer the one that has the ball tool on one side and the veining tool on the other- very practical)



7. Art brush



8. Icing flavoring (this will be used to glue the fondant)



9. Toothpicks



10. Thin and Thick Foam pads



11. And last but not least: Before you start, read the "Working with Fondant" that I have previously posted.

Step 1:
Have the amount of rose centers you need ready (toothpick with cone fondant centers). Instructions on how to make this: "Fondant Rose Centers".

Step 2:
Prepare your mat by applying a very thin layer of shortening. This will avoid the fondant from sticking to it. Make sure the amount of shortening you place is very minimal. Too much and it will make the fondant sticky.

Step 3:
Knead a portion of your colored fondant until it is a little bit softer (this shouldn't take long). Roll it into a ball and place on top of the mat.

Step 4:
Roll the fondant from center to the edge to stretch into a very thin layer. I know it is thin enough when I cannot roll it any thinner and I can read the mat printed font through it (see picture below).

Step 5:
Use your medium sized flower cutter and cut as many flowers as you can (remember we are only rolling a portion of the fondant as this will dry very fast). You need three flower cutouts to make one full bloom flower.

Step 6:
Take one cut out (tip: wrap the rest with plastic wrap to prevent drying) and place on top of your thin foam. Make short straight incisions in between each petal as shown on the picture below. This will allow the petals to be more flexible and not rip when bended.

Step 7:
In order to create a more realistic effect, we have to thin the edges of each petal with the ball tool. Place the one side of the ball tool at its middle (i.e., half of the ball is touching the fondant and the second half the thin mat). Roll your ball at the edge on each petal by pressing a little hard. You will see the petals "rippling". DO NOT go back and use the ball tool again on a thinned petal. This will rip the petal. This is a one chance only. I will refer to this step as "balling".

Step 8:
Place your thinned or "balled" flower cut out on top of the thick foam pad. Note that I covered the foam with some corn starch to prevent sticking. With the ball, press its center (as shown on the picture below) slightly hard. This will create a "cupped" center.

Step 9:
Apply a little icing flavoring with an art brush at the cupped center. We use icing flavoring instead of water because the flavoring has alcohol and this evaporates faster thus the flower will dry faster. Insert the rose center toothpick through it. This first petal will be the center petals of your rose.

Before we continue to setp 10, visualize the picture below. Each cutout has 5 petals. Imagine that this looks like a gingerbread man, with petal 0 beign the head; petal 1 and 2 the arms; and petals 3 and 4 the legs.


Step 10:
Apply flavoring to petal 0 (the head). Glue the petal to the center fondant cone as shown on the picture below.

Step 11: Apply flavoring to one arm petal, in this case petal 1 and 'glue' it with flavoring to the cone center.

Step 12:
I assume that by this time you know the process, so a picture is not necessary. Apply flavoring to opposite leg, in this case petal 4 and 'glue' it to the cone center.

Step 13:
Apply flavoring to the remaining arm (petal 2) and 'glue' it to the cone center.

Step 14:
Apply flavoring to the remaining leg (petal 3) and 'glue' it to the cone center. The center petals of the rose are complete. Stop here if you want a rose button.

SECOND LAYER

Step 15:
Take another flower cutout and make the incisions between the petals. Place on the thin foam pad and ball all the petal edges. Transfer the balled flower cutout and place on top of a thick foam pad. INSTRUCTIONS ARE DIFFERENT HERE.

Step 16:
Place the ball tool on middle of one of the arm petals (petal 1) and cup the petal. Do the same to the second arm (petal 2) and then to the center. Turn the petal to the other side and cup the head (petal 0) the two legs (petal 3 and 4).

Turn the petal to the other side and insert the toothpick with cone center and first layer of petals. Glue one arm petal (petal 1) to the one layer rose (exactly where two petals meet) do the same for the second arm (petal 2). Glue the head (petal 0) next, then the opposite leg (petal 4) then remaining leg (petal 3). You have completed the second layer of petals of the rose. Stop here if you want a medium size rose.

THIRD LAYER

Step 16:
Take another flower cutout and make the incisions between the petals. Place on the thin foam pad and ball all the petal edges. Transfer the balled flower cutout and place on top of a thick foam pad. INSTRUCTIONS ARE DIFFERENT HERE.

Step 17:

Cup the center of the flower cut out with your ball tool and then cup all the petals one by one.

Turn the flower cutout to the other side and insert the toothpick on cupped center (petals should be curved on the outside) and glue the petals one by one to the 2 layer rose (where two petals meet).

An easier way is to turn the rose upside down and glue all the petas one by one to the 2 layer rose.

Your full rose bloom is done. CONGRATULATIONS.

Roses: Fondant Rose Centers

How to prepare rose centers for your Fondant roses:

1) Roll the fondant to be a 1/4 inch thick (use wood rods when rolling to mark the thickness).

2) Use smallest flower cutter and cut your 1/4 inch thick fondant. Each cutout will be the amount used to create the fondant centers.

3) Roll fondant cutout into a ball.

4) Insert this ball into toothpick and roll it with fingertips to form a cone as show below:

5) Make sure this cone center is as long as the width of one petal from large flower cutter.

Royal Icing: Daffodil

Daffodil

I have moved to a difficult flower, however, the difficulty only lies in the several steps that it takes to create the flower and not the handling of the piping bag.

Materials

Tip: 104, 3 and 1

Royal Icing: One color - yellow

Consistency: medium

Royal Icing Recipe

Prepare one bag with tip 104; another with tip 3 and another with tip 1 - All filled with yellow royal icing.

Instructions

1. Prepare your flower nail by placing a square of wax paper on top of it, secured with some icing. Looking down on your flower nail, imagine dividing the nail in 6 equal parts.

2. Using your tip 104 make the first petal (yellow royal icing). Squeeze bag lightly at 45 degree angle, sliding to outer edge and when it reaches the outer edge spin nail to fan royal icing and return to starting point to close loop by relaxing pressure and sliding out (think of it as an upside down U- see upper left corner of picture).
Petal depicted in orange for visibility. Space in the middle will not be there, but marked as seen to trace the movement of the tip.

3. Repeat to make a total of 6 petals.

4. Dip your fingers in cornstarch and pinch outside of each petals to make them pointy



Flower Center

1. Start by making a flat dot at the center of the dot with tip 3. Then move in a circular motion to create a coil that opens up (like a tornado shape) – base should be narrower than the top. Stop and lift away.

Center depicted in black to show tip movement. Spiral on top like a coil.

2. With tip 1 bag, add a zigzag trim to the top edge of the coil.

Trim depicte in pink for visibility. Double click to enlarge.

3. Dry in small flower former to give a slight cupped shape to flower

Royal Icing: Daisy

Daisy
Refer to Flower Index for other flower links.

Materials

Tip: 104 and 5 Royal Icing: two colors- Petals (white) and yellow center (LINK) Consistency: medium Royal Icing Recipe

Although daisies are found in anture with white petals and yellow centers, it is fun to make them in any color you want in order to march the theme of your cake.
Instructions

1. Prepare your flower nail with a square of wax paper (glue it with a little icing). Looking down on your flower nail, imagine dividing the nail in 12 parts as follows:

2. Position your bag with tip 104 parallel to head of your nail. Wide end close to outer edge and narrow edge angled up slightly. Squeeze slightly and slide tip towards center. Voila, your first petal. Do the north, west, east and south petals.



3. Repeat for total of 12 petals.


4. Add center with tip 5, by making a dot and then pressing with your fingers lightly (depicted in orange for visibility)

5. Dry in medium flower former to give shape to flower.


Flowers in Flower Former: