![Buttercream-Flowers.jpg](/Images/Article/large/Buttercream-Flowers.jpg)
Piping Buttercream Flowers
Ingredients
- 500g Buttercream
- PME Colour Powder
Products
- JEM Twist Nozzles
- Flower Piping Nozzle JEM NZ104
- Piping Bags
- And 2 mixing bowls!
Method
Twist Piped Flower:
Step 1
Place the large twist tube into the bag and three quarters fill with buttercream. Hold the tube upright just slightly above the surface.
Step 2
Begin to squeeze out the buttercream until a floral shape is created. Stop squeezing and lift the bag away in an upright position.
To create a decorative variation, hold the tube in position and twist the bag a quarter turn as you squeeze out the buttercream.
Step 3
Use the small twist tube in the same way and pipe daisy type flowers onto mini cupcakes and biscuits or directly into the centre of the large piped flower.
![](/Images/Editor/News/Piping_Buttercream_Flowers/Step-1.jpg)
![](/Images/Editor/News/Piping_Buttercream_Flowers/Step-2-1.jpg)
![](/Images/Editor/News/Piping_Buttercream_Flowers/Step-2-5.jpg)
![](/Images/Editor/News/Piping_Buttercream_Flowers/Step-3.jpg)
![](/Images/Editor/News/Piping_Buttercream_Flowers/Step-4.jpg)
Daisy Style Flower:
Step 1
Smooth green coloured buttercream across a cupcake to give a flat sealed surface.
Step 2
Place a JEM NZ104 tube into a bag with buttercream and with the wide end facing outwards, position it at a slight angle just above the surface. Squeeze out a little icing, push slightly forward and then pull the tube towards the cupcake centre to form a petal shape.
Begin at the outside edge and continue around in a circle, overlap each layer until the cupcake centre is reached. Finish with a nonpareils or pearls of own choice.
![](/Images/Editor/News/Piping_Buttercream_Flowers/Step-5.jpg)
![](/Images/Editor/News/Piping_Buttercream_Flowers/Step-6.jpg)
![](/Images/Editor/News/Piping_Buttercream_Flowers/Step-7.jpg)