In this tutorial I demonstrate how to create buttercream flowers and how to arrange a floral wreath onto a 6 inch cake. This cake is easier than it looks! the hardest part is pushing your way through the bulk rose making process. Be sure to take a fish oil tablet before and after, nobody likes an early onset of arthritis. I am still feeling it. But thats it! its a piece of cake *Ba-dum-tsh* \r
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For more dessert inspiration and tutorial sneak peaks, visit me on:\r
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Buttercream recipe:\r
500 grams of unsalted butter\r
1 kilo + 500 grams of icing sugar / powdered sugar\r
you may need a tablespoon of milk as well to soften out the icing if its too hard. although bear in mind, to make buttercream roses you will need the buttercream to be a but stiffer than usual. \r
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COLOURS:\r
all americolour gel food colours:\r
- gold\r
- purple\r
- teal\r
- green\r
- yellow\r
BUTTERCREAM COVERING CAKE= 1-2 drops of Navy Blue americolour gel food colour.\r
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Nozzles / Tips used:\r
- 102 floral tip\r
- tip number 1 and tip number 2\r
- leaf tip\r
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thank you guys for watching! I hope you found this tutorial useful. Until next time!\r
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