635.3 (Edible leaves, flowers, stems)

So this post might not be about actual edible flowers, but it is about flowers piped with frosting, which is edible.

Royal Icing "Primroses"

The types of flowers I make most often are those made out of royal icing. The beauty of royal icing is that, like a well preserved book, the icing flower will last forever if stored properly. Royal icing flowers harden up and since they are made of only water, meringue powder, and powdered sugar, if kept in an airtight container in a cool place, they will last for years.

Royal Icing Violets, Roses, Lilies, and Daffodils

One batch of royal icing will make dozens of flowers. My Wilton instructor suggests making more flowers than you need for your project and simply store the rest for "quick cakes", and I'm apt to agree. Having a container of pre-made flowers in the cupboard is nice when you have to suddenly decorate cupcakes or need a "special" piece for a cake.

The down-side to royal icing flowers (if there is one) is that they are a little "crunchy" if not placed on buttercream long enough for them to soften. I personally like the crunch of royal icing, but not everyone does. Many royal icing flowers can be make with a stiff buttercream icing as well.

Petal technique on cupcake in buttercream icing

Petals made with a LARGE petal tip and a slightly stiff buttercream can cover a cupcake, giving it a very feminine appearance. Large "Wilton" roses can be piped onto a cupcake using the same petal tip, as seen at center bottom below:

Petal technique on cupcakes, including a buttercream rose.

I use a Wilton tip# 125 to cover cupcakes with petals, and a Wilton tip# 104 for my more "normal" sized roses and petaled flowers.

Piped flowers are only one type of floral technique I use on cakes and cupcakes. More types of flowers to come soon... perhaps even an ode to my favorite "floral" technique, the simple and under appreciated rosette.