Hmm, forgot to refill the container... and apparently the cupboard. Great, I had enough butter in the mixer for 3 cups of sugar but only 2 1/3 cups of sugar. I looked out the kitchen window at the branches whipping in the wind and rain puddling on the sidewalk then I looked in the mixer. It looks fairly stiff if a bit soft... Should be fine for practicing.
Having decided all would work out, I proceeded to divide up my buttercream. I settled for two colors, a lilac purple and a creamy orange, along with basic white. This worked well as I have two reuseable featherweight pastry bags and only had to make one disposable parchment bag.
I settled at our kitchen table with a cookie sheet covered in parchment paper. I also had cut a few parchment squares to use on top of my flower pins. This would allow me to easily remove the flower from the pin and use the pin again... at least that was my theory from videos I'd seen do this.
The white and orange buttercream got flower tips in two different sizes: Wilton 104 and Wilton 101. The purple buttercream was equipped with a basket weave tip, Wilton 47.
Finally settled, I watched one more YouTube clip and gave it a shot. Not to my surprise, this was just as fun as I had thought it would be: Start with a blob of buttercream then swirl the petal tip, wide opening at the bottom, around the blob to build it into a cone shape. Then, with the wider part of the tip still at the bottom, you make this arching petal across part of the cone. By holding the tip with the narrow section up and slightly angled away from the cone, you create the thin edge of the petal that curls back to open the flower. Continue around and around.
There is something just relaxing about swirling petals of buttercream. I made a couple in the white with the larger petal tip and then a couple smaller in the orange. They were beautiful, fun, and... really soft. Too much butter. In fact, as I started in on a fifth rose, I noticed the whole foundation seem to slip and slide as I twisted my flower pin.
Off to the fridge with these guys and quick! The butter in my frosting was continuing to soften to the point of practically melting. I noticed the outer petals on my starting roses were drooping significantly.
So, with my flowers chilling, I picked up the purple to test out the basket weaving technique. I reviewed the steps in my book and drew out a few sections of basket weave. This is another style that has always been a favorite of mine. A simple technique but can be such an elegant addition to decor. I love the texture it adds without creating a thick layer of frosting on the cake.
I have to say, I am truly in love with the techniques I tried. The little orange roses were just so cute and delicate; I bet two could fit on a cupcake easily!
While playing with the purple buttercream, I had set the white buttercream to sit in the fridge and chill. There was one more tip I wanted to try out: Wilton 32, leaves.
Leaves must be one of those items you should be visually taught and not just read about. However, I thought about this after the fact. That is to say: once I sat back and looked at the "leaves" on my parchment paper, I discover they were a little more phallic shaped than they were leaf shaped.
That's right: I had a slew of buttercream penises. I attempted to sprinkle green sugar on them but the improvement I hoped for really wasn't there.
I think I need to watch a couple of videos on leaves before I try again.
All [creativity] is not lost...
Corissa has been an artist her entire life and attended the Art Institute for design after completing a Bachelor’s in Accounting from National American University. She validates the contradicting combination with “I love my art but I don’t have to starve for it.”
Keep up with us!