We are delighted to feature this buttercream flower tutorial by Jiahn King this week. Jiahn has garnered much acclaim since opening Brooklyn Floral Delight in 2015. Her bakery is the go-to place for New Yorkers seeking out an exquisite yet scrumptious buttercream celebration cake decked out in breathtakingly beautiful piped buttercream flowers.
And now readers can learn to create her signature designs in her brand new book, Stunning Buttercream Flowers. The book features 25 projects in total including hydrangea, daisy, chrysanthemum, closed peony, open peony, Bu-te peony, ranunculus, round petal dahlia, pointy petal dahlia, anemone, pansy, billy ball flower as well as an elegant leaf and a selection of succulents: cactus, jelly bean succulent, echeveria, tufted ice plant.
Directions for seven arrangement styles are covered including an edible terrarium arrangement, a crescent arrangement, a wreath style arrangement, a centered arrangement, a bouquet-style full blossom arrangement and bouquet arrangements for cupcakes.
Buttercream Flower Tutorial – The Garden Rose
Jiahn says: “When one thinks about flowers, their first thought will probably be of a rose. These beautiful flowers bloom throughout the season, from mid-spring to fall, in a variety of colors. Because it’s a common flower and it has a beautiful structure, the rose is the most essential flower to learn, even though it’s challenging to practice. A rose can be used as a central flower or as a supportive sub-flower.
The learning process of creating your very own buttercream flowers can be quite relaxing and enjoyable. The first five flowers you make will look a bit wobbly, but trust me, as you practice consistently, your flowers will look even more realistic and beautiful.
There are three parts in this project: the Bud, Half-Opened Rose and Full-Bloomed Rose.
FROSTING AND TOOLS
White or Signature Peach (details on how to create their signature range of colors are explained in the dedicated chapter on Coloring) Italian Meringue Buttercream in a piping bag fitted with petal tip #103.
1. For the foundation, we’ll start by piping the buttercream on the center of the flower nail in a small, circular shape about 1.8 to 2 cm tall and 1 cm wide. Continue to check the foundation’s consistency as you pipe. Make sure not to smash the layers; gently add each layer without pressing down. For the foundation, it is important to pipe each layer tightly, with each layer touching the other so that the structure is stable as it sticks together. This process allows you to have a strong base, which helps your flower keep its shape.
2. To create the center of the flower, use the “9”-shape. Hold the piping bag in your dominant hand and keep your wrist locked. Tilt the narrow part of the tip to your left.
3. With your rose foundation already in place, place the piping tip’s wide side on the center of the foundation, and create a number “9”-shape toward the base of the flower nail, wrapping the foundation with the buttercream. Create your “9” so that the top of the flower is more of a cone shape than an open circle—it is best to keep your hand moving up and down. Do not forget to keep your piping tip touching the cream at all times.
4. Gently squeeze until you finish making the “9”-shape. Move your tip upward very slowly. While piping, turn your flower nail counter-clockwise so the buttercream can wrap and make a cone shape. Pipe until you reach the bottom.
Note : Keep your angle closed while piping; you need to turn your flower nail at the same time.
5. After your initial “9”-shape is made, start to create the outer petals by creating an arch starting next to the base of where your “9”-shape has ended. Make sure the arches are facing slightly inward, so that the foundation is out of sight.
6. Your buttercream bag should be moving up and down as it is creating the arch—these arches should be slightly taller than the “9”-shape. Make sure your tip touches the flower nail base every time you finish an arch.
7. Once your first arch is created, start on your second arch at the center base of your first arch. Keep the width of your arch distance consistent with each layer, getting slightly wider with each new layer. Keep your hand angle consistent throughout the entire process. Each layer should be higher than the previous petals. Also, the wide part of the tip needs to be gently touching the previously created petals so the structure is stable.
Key Tip: Your rose will have a more aesthetically realistic look when the first layer covers the foundation. This makes the whole flower have a more natural look. This part needs continual practice!
8. The next layer will start between the previous petals. Each layer should be of the same height and same size.
9. Repeat the process until the third or fourth layer. If you stop at this step, you can use this as a small rosebud.
10. Start to create the opening petals from the rosebud stage. Slightly open the tip toward the right side, making sure the petal being created is wide enough so that the base of the flower nail is out of sight with each layer. When your flower is big enough to cover the plate on top of your flower nail, this can be your small half-opened rose.
11. After your fourth or fifth time around, slightly open the tip outward.
12. At this point, you’ll be able to show more petals from above and their height can be lower than the previous layer. Make 1 or 2 more layers.
13. View your flower from above to see if it looks round and nice. Add a few extra petals if there’s an area where you feel it’s needed.
Reprinted with permission from Stunning Buttercream Flowers by Jiahn Kang, Page Street Publishing Co. 2019. Photo credit: Williamsburg Photo Studios.
Readers may also be interested in our features on:
- Number Cake Tutorial/Cream Tart Recipe by Mich Turner
- Floral Buttercream Hatbox Cake Tutorial by Valeri Valeriano & Christina Ong
- Vintage Floral Buttercream Cake Tutorial by Carey Madden
- Buttercream Crochet Lace Cake Tutorial by Valeri Valeriano & Christina Ong
- Croquembouche Wedding Cake Recipe by Hannah Miles