Day 3 of our Building Buttercream Skills course was all about flowers. We were asked to bring 8 treats that has a flat surface and shaped either round or rectangle.

Ms. A taught us to pipe

• Bead, for borders
• Leaves
• Grass
• Star Drop Flower
• Swirl Drop Flower
• Daisy
• Sunflower
• Zinnia

As always, while Ms. A did a demonstration on how to make each flower it looked so easy. I had a hard time specially with making daisy and

I made use of the leftover buttercream from day 2 which still works fine in piping but we noticed that it was already oily and a lot of air has been incorporated into it.

Lesson’s learned:

• Use a medium soft icing consistency
• Turn flower nail anti-clockwise. Place nail on the 1st line of your finger and move with the help of thumb towards the end.
• Consistent pressure control
• Let the piping tip do it’s work

The yellow ones were made by Ms. A and the middle was well my creation.  Final reminder is to Practice…Practice…Practice…

 

Homework for Session 4:

• Bake a 2 layer round or square cake.
• Bring cake to class already in its crumb coat stage, depending on your final design
• Make flowers ahead of time.
• Stiff consistency icing, colored
• Thin consistency icing mix with piping gel for writing