My Cake School

Cake Tutorials & Recipes

  • About
  • Recipes & Tutorials
  • Newsletter
menu icon
go to homepage
  • About
  • Recipes & Tutorials
  • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • About
    • Recipes & Tutorials
    • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Cake Decorating Tutorials

    How to Pipe a BIG Buttercream Rose- Cake Video

    February 22, 2013 By Melissa Diamond 48 Comments

    160 shares
    • Share
    • Tweet

    Today I'm going to share how to pipe a BIG buttercream rose on top of your cakes for a dramatic, beautiful look.

    Gorgeous Gigantic Buttercream Rose! Tutorial by MyCakeSchool.com

     

    There seems to be a renewed interest in buttercream piping lately, and I love it! I wanted to share with you this very simple (really!) method of piping a buttercream rose that is so large, it covers the entire top of the cake!

    While buttercream roses are very traditional in cake decorating, the exaggerated size of this rose gives the cake a fresh, trendy feel.

     

    Materials for Big buttercream rose

    *This cake is a three layer, 6 inch round cake (white almond sour cream--doctored mix) and it is frosted with our "Fluffy Vanilla Buttercream" from the recipes section. It is resting on it's own cardboard cake circle cut down to the size of the cake. I smoothed the buttercream using the "Viva Paper Towel Method".

    Wilton 125- (Or your preferred very large petal piping tip). This is all that you need for the rose.
    Wilton 2- for the small dots piped around the sides
    Wilton 21- or your preferred star tip for the shell border

    Coral Buttercream- I made using a combination of Americolor Deep Pink, Orange, and a very small amount of Red Red

    Miscellaneous

    Turntable-- Makes this cake so much easier to create since spinning and piping makes for a very quick rose
    Small Paintbrushes--I use them all the time--in this case, I used to add create movement in the petals at the end of the tutorial. Optional.

    *If you have trouble piping buttercream roses, I hope you'll try this cake anyway.

    The method of piping an extra large rose over the cake is similar to piping smaller individual roses, but I think that you'll find it much more forgiving.

    This design is perfect for decorators of all skill levels. Can't wait to see your beautiful cakes!

     

    Related posts:

    1. Ridged Buttercream Technique-Video
    2. We've Picked You a Bouquet of Cupcakes! - A Blog Tutorial
    3. Brush Embroidery with Buttercream- Free Video Tutorial
    4. Fondant Silhouette Design & Textured Buttercream~Video!
    5. Tier Separations and Fresh Flowers--Video
    « Painting on Buttercream Video~ Field of Tulips
    St. Patrick's Day~ Buttercream Rainbow Tutorial!~ »

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      The maximum upload file size: 2 MB. You can upload: image. Drop file here

    1. gracie May 10, 2013 at 5:01 pm

      Thanks so much! I'll let you know how it goes as I am going to try to make this cake for mother's day....
      I hope you have a happy one!!!

      Reply
    2. Melissa Diamond May 10, 2013 at 11:07 pm

      Good luck! I think you will love making it - Happy Mother's Day to you too ;0)!

      Reply
    3. Melissa Calegan May 15, 2013 at 4:42 pm

      This is so beautiful and I can't wait to try it!

      Reply
    4. Paula M. July 8, 2013 at 6:44 pm

      Whoo hoo!!! So I did make this large buttercream rose on, also a 6" round three layer cake, about 5" tall. I am not very savvy at making roses, so after about 2/3 of the way, I scraped it all off and started over. No biggie..remembering to make each petal longer, and keeping the tip upright in the beginning, made my rose look more like Melissa's. The heat and humidity in my area made it difficult to maintain the proper consistency for my rose, so I had to chill the cake and the piping bag a few times. After I was satisfied with the rose, I let it chill for about 15 minutes. I would highly recommend Melissa's last idea about using the paintbrush. As some of my petals were a little too close together, and a little too straight up, I used the brush to gently bend petals backwards for a more natural look or to separate them. I would definately make this rose again..the sky is the limit with colors. I also used a little Wilton pearl spray on the rose. Not sure if I would do again, but maybe some shimmery dust for a "damp" look...:-)

      Reply
    5. Maureen Zaccaria February 28, 2014 at 8:32 pm

      I so love this cake! I am gonna practice this cake this weekend and do it for my mother in laws birthday. Thank you for the awesome video!!

      Reply
    6. BeBe February 28, 2014 at 8:35 pm

      Wonderful!! Thank you for your nice post, Maureen.

      Reply
    7. paintmycake March 12, 2014 at 12:30 pm

      HI Melissa! I am going to make this flower on top of a cake frosting in mocha buttercream ( with vanilla buttercream flower). Can you tell me how much buttercream I might need for this flower for the 6" round cake? I am pulling frosting out of my freezer :)!
      Thanks.

      Reply
    8. Melissa Diamond March 12, 2014 at 12:47 pm

      Hi paintmycake~ I would say about 1.5-2 cups. I just piped one on a 6" dummy ;0)

      Reply
    9. Olivia Clyde February 16, 2017 at 7:47 pm

      I am having trouble getting smooth edges on my flowers. I used to do this all the time, but have just recently started back up again since my granddaughter wanted me to do her wedding g cake. Would appreciate some advice.

      Reply
    10. BeBe February 16, 2017 at 10:29 pm

      Hi Olivia, Here is a link to a discussion from the Forum message board on the problem of ragged edges, I think you will find it helpful. https://www.mycakeschool.com/message-boards/search/ragged+edges/ Let me know if this helps.

      Reply
    11. Nelka Smith December 29, 2018 at 8:06 pm

      Hi Melissa. Love this tutorial. I tried but not as nice as yours?

      Reply
    12. Melissa Diamond December 29, 2018 at 9:42 pm

      Hi Nelka! Your cake is beautiful!! Thanks for sharing your photo, love the red! xo

      Reply
    « Older Comments

    Popular Recipes

    • Collage of Memorial Day Cakes- fruity cakes, patriotic cakes, and more
      Memorial Day Desserts
    • Lemon Blueberry Cupcakes on white platter
      Lemon Blueberry Cupcakes (Box Mix)
    • Collage: Easy Ways to Frost a Cake
      How to Frost a Cake (Easy Techniques!)
    • Strawberry Shortcake, sliced on a white pedestal
      Strawberry Shortcake (with Pound Cake)
    • Sliced Lemonade Cake on pedestal
      Lemonade Cake
    • Orange Cake, sliced on a pedestal
      Orange Cake

    Pound & Bundt Cakes

    • Sliced Buttermilk Pound Cake on a pedestal
      Buttermilk Pound Cake
    • Sliced Strawberry Bundt Cake on a white pedestal
      Strawberry Bundt Cake
    • Almond Coconut Bundt Cake, sliced, on a white pedestal
      Almond Coconut Bundt Cake
    • Glazed Blueberry Bundt Cake on a white pedestal
      Blueberry Bundt Cake
    • Sliced Hummingbird Bundt Cake on a white pedestal
      Hummingbird Bundt Cake
    • Sliced Irish Cream Cake on pedestal
      Irish Cream Cake
    See more Pound Cakes and Bundt Cakes →
    • Free Cake Videos
    • Recipes & Tutorials
    • Contact
    • About

    Copyright © 2023 My Cake School. Melissa Diamond. All rights reserved | Terms and Conditions | Privacy Policy