Bee's Adventures in Cake Decorating: How to make cakes with the wow factor by Berrie Bee

Author:Berrie, Bee [Berrie, Bee]
Language: eng
Format: epub
ISBN: 978-1-911595-40-3
Publisher: Pavilion Books
Published: 2017-06-11T16:00:00+00:00

Keep piping until you have the size of rose you want. If there are any little lumps or bumps at the end, you can always cover these up with little leaves or other flowers.

Try to calculate the number of roses you’ll need for your cake, and make a range of sizes – some tiny little buds and some larger open roses too – for variety.

Transfer your completed rose to a baking tray and freeze or chill very well before use.

To pipe the mini-rose shape

Place your pieces of parchment on to a flat surface and, using a mini closed-star nozzle, pipe several small dots of icing, about 1cm tall to act as a base – leave 2 cm in between each one.

Now, with an index finger guiding the nozzle of your piping bag if necessary, pipe a little spiral around each centre dot of icing, applying even pressure as you pipe and keeping as close to the central dot as possible. You should aim to loop around twice. Ease off on the pressure, and pull up and away quickly to finish the shape. You might want to tuck the “tail” of the icing in a little, to create a round shape.

Transfer to a baking tray and freeze or chill very well before use.

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