How to Pipe a BIG Buttercream Rose- Cake Video

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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


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


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!


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  1. 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!!!

  2. 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...:-)

  3. 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!!

  4. 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 :)!

  5. 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.