Buttercream Flowers - Anemone. Is it really that easy? скачать в хорошем качестве

Buttercream Flowers - Anemone. Is it really that easy?

Please LIKE, Comment, & Subscribe so that we can continue making "How To" videos for Bakers To make a buttercream anemone flower for cake decorating: 1. **Prepare Buttercream**: Make your favorite buttercream dyed in your desired colors (e.g., pink or purple for petals, yellow or black for the center). (Our favorite for piping is Swiss Meringue--because it tastes so good!) 2. **Tools Needed**: Piping bags, a petal tip (e.g., Wilton #104), a round tip (e.g., Wilton #12), and a flower nail with a parchment square. 3. **Pipe the Base**: Secure parchment to the flower nail with a dot of buttercream. Using the petal tip, pipe a small cone-shaped mound for the flower’s base. 4. **Create Petals**: Hold the petal tip with the wide end down. Pipe short, ruffled petals in a circular pattern around the base, overlapping slightly. Continue layering petals upward, making them shorter as you reach the top to mimic the anemone’s shape. 5. **Add the Center**: Switch to the round tip with a contrasting color (e.g., yellow). Pipe small dots in the center of the flower to create the textured anemone core. 6. **Chill and Place**: Chill the flower in the fridge for 15-20 minutes to firm up. Carefully transfer it to your cake using a spatula or flower lifter. Practice on parchment first for best results!