Buttercream Flowers for All Seasons by Valeri Valeriano & Christina Ong

Author:Valeri Valeriano & Christina Ong
Language: eng
Format: epub
Publisher: F+W Media

2. Leave the cake top plain and even, let it crust for 3–5 minutes and smooth with a cake cloth.

3. Dowel and stack the cakes (see Cake Basics), then pipe a border of dots at the bottom of each tier, using matching buttercream in a piping bag with a small hole at the tip.

4. Using green in a piping bag with a small hole at the tip, pipe guide marks for the position of the long leaves and veronica flowers. Some of these guides will become the centre stems for the long leaves.

5. To pipe the long leaves, use darker green buttercream and position the wide end of the petal nozzle 103 on the guide line (the centre stem of the leaf). Continuously squeeze the piping bag as you slowly pull the nozzle away from the cake. Make sure you release the pressure when you reach the desired length for the leaf. Repeat the process to create alternating leaves.

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