- buttercream icing
Use a piping bag fitted with a petal tube and filled with buttercream frosting.
Dab a small amount of icing onto a square piece of greaseproof paper to prevent it moving around.
Keeping the thickest end of the nozzle towards you, begin making the petals, twisting up and down, starting from the centre of the greaseproof paper. Try and keep the petals the same size.
To make the centre of the flower, use a piping bag that has been snipped at the end.
Leave to dry for a couple of hours. Once dry, lift up the paper and remove the flower with a palette knife.