Follow along with today’s buttercream violet piping tutorial and learn how to pipe these easy flowers! These simple to create flowers use a teardrop shaped petal tip and a small star tip. These delicate African violet flowers are the perfect easy decorations for spring cakes and cupcakes.
For this tutorial I am using a # 103 teardrop shaped tip with a medium consistency American buttercream coloured using Wilton gel colour in the shade of violet to form the petals. I am using a # 27 small star tip for the center with a medium consistency white American buttercream. These violet flowers can be made smaller using a # 101 or 102 tip or larger using a # 104. You can use any small star tip for the center, it doesn’t have to be a # 27!
Buttercream African violet flower piping step by step:
1. Use a small amount of buttercream to attach a square of parchment to a flower nail.
2. Hold the petal tip with the narrow end facing out and the wide end near the center of the piping nail.
3. To form the first petal slowly turn your flower nail while applying pressure. Pull out toward the outer edge of the flower nail, then pull back toward your starting point, release pressure and sharply pull away, ensuring that you are turning the flower nail the entire time that you are applying pressure. This will form the first petal. In total you will pipe 5 petals to form these buttercream African violets.
4. To pipe the remaining petals tuck your tip right next to the previous petal and repeat step 3. You want to ensure that the petals are touching, but they do not need to overlap. For the final petal ensure that you lift your tip slightly so that you do not damage the first petal.
5. Using a # 27 tip apply a small amount of pressure to form a small star to fill in the center of your buttercream violet flowers.
6. Chill flowers 10-20 minutes and then transfer to your floral cupcakes or flower cake!
Buttercream Recipe: (Video: • Easy American buttercr... )
Ingredients
1/2 Cup butter softened to room temperature 113g
2 Cups powdered sugar 200g
1 Teaspoon vanilla extract 4g
1-2 Tablespoons milk 15-30g
Directions:
In a large bowl if using a hand mixer or in the bowl of your stand mixer cream butter on medium low speed for 2-3 minutes or until fluffy and pale in colour. Add 1/2 of the powdered sugar and mix for 2 minutes. Add remaining powdered sugar and mix for another 2 minutes. Your buttercream should be fluffy, pale and thick at this point. Add vanilla and 1 tablespoon of milk. Mix well. If the buttercream is still too thick/stiff add another tablespoon of milk and continue mixing. You will want a medium consistency buttercream to pipe your flowers with! For the bright pink flowers I used Wilton gel food colouring in rose petal pink with a tiny bit of red, and I used Wilton creamy peach to create the lighter shade.
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Check out my channel for all of the buttercream and flower piping videos!
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