In this quick and easy Buttercream Ribbon Rose Heart Cake Tutorial, I’m going to demonstrate how to cover a heart shaped cake in beautiful blanket of buttercream ribbon roses.
This technique is so much easier than it looks, and can be applied to all sorts of cake designs!
I love cakes and cupcakes that feature piped buttercream flowers, and ribbon roses are among the easiest buttercream flowers to make. If you are new to buttercream piping, ribbon roses are a great place to start.
This romantic buttercream ribbon rose sweetheart cake would be perfect for all sorts of occasions including Valentine’s Day, anniversaries, and engagement parties.
Once you’ve gotten the hang of them, you’ll want to add ribbon roses to everything! They make such a sweet & quick accent for cakes and cupcakes.
How to Make Ribbon Roses, and cover an entire cake with them!
Buttercream ribbon roses are some of my favorite types of flowers to create for cakes. They are so simple to make, but have such a sweet and delicate look.
Ribbon roses are perfect for all sorts of special occasions, whether you are decorating a simple birthday cake, baby shower cake, or wedding cake!
You’ll need lots of waxed paper or parchment squares (one for each of the flowers that you plan to make).
Attach the square to your rose nail with a dot of buttercream.
Load a piping bag with your buttercream fitted with a 104 (or similar) piping tip. These petal tips have a teardrop shaped opening.
Hold the bag so that the opening of the tip is vertical, with the larger end of the tip touching the rose nail. Starting in the center of your parchment square, spin the rose nail while gently squeezing the piping bag.
Continue rotating until the rose is as large is you like. Then, carefully remove the parchment square/rose from the nail and place on a cookie sheet. Once you’ve filled the cookie sheet with the number of flowers that you need, into the freezer they go!
Freeze the buttercream flowers until firm (maybe 15-20 minutes). Then, taking small groups of flowers at a time from the freezer, peel away the paper and place on the cake (using additional buttercream as your glue)! That’s it!
- For this video tutorial, we decorated a heart shaped cake (baked in a 9 inch heart pan) with tinted Pink Champagne Buttercream. Any buttercream frosting would work for this, but frostings containing butter (rather than shortening) will work best as they will firm up more quickly when chilled. Our Classic Vanilla Buttercream is a good choice also.
- Your Cake & Buttercream of Choice.(Butter based frostings will work best, as mentioned above.)
- Coloring Gels: Americolor Deep Pink, Wilton Leaf Green,
- Piping Tips: Wilton 104 petal tip, Wilton 366 leaf tip, tip 352 (smaller leaf), round tip 6 for small piped hearts (any small round tip is fine)
- waxed paper or parchment squares
- rose nail
- Cake board/Cake base. For our cake base, we used three cardboard cake circles wrapped with a white plastic tablecloth (secured underneath with staples).
- Sugar Pearls: Optional. I sprinkled a few pink & white sugar pearls between the roses as filler.
- Crumb coat your heart shaped cake (ours was on it's own cake cardboard) and transfer to your cake base. In hindsight, I would crumb coat in green rather than white buttercream.
- Cut lots of parchment or wax paper squares.
- Fit a piping bag with a tip 366 leaf tip and pipe green buttercream leaves around the sides of the cake.
- Now for the roses: Fill a piping bag fitted with a tip 104 with your pink buttercream and pipe your ribbon roses, rotating the rose nail while spiral out from the center of each square. Carefully move the roses (while still on their parchment squares) to a cookie sheet.
- Once the cookie sheet is filled with the desired number of flowers, freeze for 15-20 minutes or until firm. Remove a few flowers at a time, peel away the backing, and attach to the cake with a little buttercream.
- Fill the heart with roses, as well as small leaves and sprinkles here and there as filler.
- If your buttercream roses soften too much to handle before you place them on the cake, simply re-freeze until firm.
I crumb coated my cake in white frosting but next time I would crumb coat in green frosting so that any small spaces between the roses would just look like leaves in the background.
I piped lots and lots of roses...more than I actually used but I still used approximately 70-80 roses of all different sizes. If you do not enjoy this much piping, or if you don't have time, you may consider using less time consuming filler flowers like hydrangeas (2D star tip) or rosettes (tip 21 or 2D).
Here’s a view of the piping that we did around the sides! Large piped buttercream leaves make for a beautifully unique (and easy) design!
Thanks for stopping by, we hope that you enjoyed the video!
More Valentine’s Day Cake Tutorials, Recipes, and More!
**If you’re interested in even more Valentine’s Day or love themed cakes and sweets, check out our Valentine’s Day Roundup of Cake and Cupcake Ideas!
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