Decorating a cake may not make it taste any sweeter, but it can make it look much better. Learning how to make frosting flowers is a simple way to add a festive touch to your cake. Lilacs are the perfect floral accent for springtime birthdays, weddings, graduations or baby showers.
- Skill level:
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Things you need
- 3 cups frosting
- 1/4 cup cocoa powder
- 3 mixing bowls
- 3 pastry bags
- Food dye (blue, red and yellow)
- Decorating tips (numbers 2, 32, 101, 352)
- Parchment or waxed paper
Place half of the frosting into a bowl.
Add one drop of red and one drop of blue food dye to the frosting and mix well. If you want a deeper hue of purple, continue adding food dye one drop at a time until you achieve the desired colour.
Divide the remaining frosting between the other two bowls.
Add one drop of yellow and one drop of green food dye to one of the bowls and mix well. For a deeper shade of green, continue adding food dye until you achieve the desired colour.
Stir the cocoa powder into the last bowl and mix well. For a darker brown, add yellow and red food dye one drop at a time until you achieve the desired colour.
Insert the rose tip No. 101 into one of the pastry bags and fill with half of the purple frosting.
On a sheet of wax or parchment paper, pipe out four small petals to create a lilac blossom. Hold the bag at a 90-degree angle so the frosting comes out evenly. Continue making four-petaled blossoms until you have as many as you want for each lilac sprig.
Place the blossoms in the refrigerator for at least 1 hour to let them harden.
Insert the star tip No. 32 into a pastry bag and fill with the remaining purple frosting. This tip will build the base for the lilac blossoms.
Squeeze the pastry bag and let the frosting build into a small mound before finishing off with a small tail. The base should have a 3d comma shape when you are finished. Pipe out two or three bases per sprig.
Apply the lilac blossoms to each base. If the blossoms do not stick to the base, use a small amount of frosting as glue to hold them in place. Continue adding blossoms until each base is completely covered.
Insert leaf tip No. 352 into a pastry bag and fill with green frosting.
Pipe out leaves for each of the lilac sprigs.
Insert round tip No. 2 into a pastry bag and fill with brown icing.
Pipe out the stems for the lilac sprigs and leaves.
Tips and warnings
- Use frosting in different hues to add colour and depth to your lilacs.
- Make sure the tip forms a seal with the bag before you begin piping. If the tip is not secure, frosting will seep out the sides when you squeeze the pastry bag.
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