I’m all for multiple uses for one tool! Less outlay, more options and less clutter!

One of my favorite piping tips is the petal tip. It’s easy to create so many different, and elegant ruffled and floral looks. In the past, I’ve shown you guys how to do ballerina cupcakes, but this tip is super versatile and shouldn’t just be used for petals.

I’m going to be showing you six styles on how to pipe buttercream frosting using only a petal tip – let’s allow the petal tip to shine!

The basics you’ll need for this video are just my pipeable buttercream frosting and chocolate cupcakes.

They key to success for any petal piping technique is in your hand movements. Consistent and deliberate hand movements will give you the exact shape you’re looking for. And practice! I like to ‘pipe and wipe’ a sacrificial cupcake so I

a) master the technique without messing up my whole batch and
b) get to eat my practice piece.

Win win!

Instructions:

Overlaid Ruffle Frosting:

Pipe a light coat of frosting around the outside edges of the cupcake. Use a knife to push the frosting out to the edges.
With the thin side of the petal piping tip facing the edge of the cupcake, begin to pipe. To ruffle, squeeze the buttercream in a lifting and dropping motion. Turn the cupcake slightly as you pipe. This should cover the bottom half of the cupcake.
Begin another layer of ruffling just past the first layer. Overlap that second layer. Continue to do this until you’ve reached the top of the cupcake. Taper off the frosting right after the very end.

Layered Ruffle Frosting:

With the thin side of the petal piping tip facing the edge of the cupcake, pipe your frosting around the outermost edge of the cupcake. This will create a ring around the outside edge. Rotate the cupcake as you pipe.
For the second layer, pipe more towards the center and directly over your previous layer. Raise the piping tip to give you some height. Do this until you pipe to the center of the cupcake.

Ruffled Frosting Tutus:

With the thin side of the petal piping tip facing the edge, pipe the outermost edge of the cupcake. Flick your rest to make big ruffles around the outermost layer. The frosting should somewhat be folding back on itself. Rotate your cupcake as your pipe.
Overlap and pipe another layer more towards the center. Keep your piping bag further away to create bigger ruffles for the dress. Do this until you pipe to the very center.
Optional: cut out a template for the top of a tutu. Tape it on a toothpick, and place in the center.

Simple Flower Petals:

Put the large piping tip facing the outside edges. Starting in the center, pipe towards the edge, and come around back towards the center to form one petal. Wipe in between, and continue to pipe petals on the flower.
As an option, create a second or third layer of petals on top. Repeat the previous step, but make the petals a bit shorter on each layer. You may also change frosting colors.
Decorating option: use a knife to create a shallow well in the center. Add white nonpareils sprinkles to the center. Also, cut leaf shapes out of a green sour strap and place them on an outside petal.

Two Tone Vintage Ruffle:

Have a food color paste that is a darker version of the buttercream frosting that you will be using. Position the piping tip so that the thinner side of the tip is up against the seam of the piping bag.
Dip a baking brush into the food coloring and paint the inside seam in the piping bag.
Spoon in your buttercream frosting.
With the thin side of the piping tip (and the food colored seam) facing towards the edge of the cupcake, pipe individual ruffles. Move your wrist back and forth for this effect. Start around the outside edge, and work your way towards the center. As you pipe towards the center, lift your hand up slightly for a higher layering effect.
Once frosted, pipe any frosting where any spaces might need to be filled.

Rose Buttercream Frosting:

Have a food color paste that is a darker version of the buttercream frosting that you will be using. Position the piping tip so that the thinner side of the tip is up against the seam of the piping bag.
Dip a baking brush into the food coloring and paint the inside seam in the piping bag.
With the thin part of the piping tip facing up, pipe a small cone in the center of the cupcake. Pipe another cone over that so that you can’t see through the cone.
With the thicker part of the piping tip resting on the cupcake, angle towards the cupcake and attach a semi circle to the center cone. Then, repeat and slightly overlap the last piped petal. Make sure to keep attaching to the center.
Continue piping around the entire cupcake. As you expand outwards, the petals should be bigger.
Right alongside the outermost edge, create small petals to fill in those empty spaces.

They’re almost too pretty to eat! Almost…🌹

-For the printable recipe click here: http://bit.ly/2jAY3MA

What You’ll Need:

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