With the official start of summer just around the corner, flowers are popping up everywhere! Florals in your gardens, tucked in your hair and even on your plate. Whether they are made from fondant, buttercream or royal icing, edible sugar flowers are the perfect accessories for sweets and pastries. Arranged in a wreath, these mini rosettes make a simple flower crown that instantly dresses up any cake.
Learning how to make royal icing rosettes has never been so easy — you’ll be making them all summer long!
Decorating with royal icing is a simple and easy way to add flair to your cakes. Practice piping different shapes and designs. Piped in a tight spiral with a start tip, these rosettes are fun and whimsical. Better yet, you can make plenty ahead of time and store for later decorating fun!
- One batch of your favorite stiff royal icing, split into fourths
- Gel food coloring
- Piping bags
- Star tip
- Leaf tip
- Plastic couplers
- Parchment paper
- Clean paint brush
- Iced round cake
Divide royal icing into four separate bowls. Use gel food coloring to dye each the color of your choice or leave it white. Save one portion to dye green for the leaves. Cover royal icing with plastic wrap until ready to use.
Cover work surface with a piece of parchment paper. Place royal icing in a piping bag fitted with the star tip. You’ll now begin piping rows of rosettes.
To make the rosettes, start by keeping the star tip perpendicular to the parchment paper, hovering slightly above. Give the piping bag a squeeze to get the royal icing started.
While keeping continuous, even pressure, begin to make a small spiral around the center of the rosette. The icing should curl over itself into a tight circle.
Continue to pipe the rosette until you have created a full circle of icing. Release the pressure at the end to create a tail. Do not pull up the piping bag until all the pressure has been stopped and icing is no longer flowing.
Use a clean paint brush to gently tap down the tip of the tail. Use a touch of water if necessary.
Continue to pipe out rows of rosette in all of the colors of your liking. Leave to dry on the parchment paper for about 30-60 minutes.
Fill a piping bag fitted with a leaf tip with green royal icing. Add leaves to a portion of the rosettes. Starting by holding the piping bag at a 45 degree angle with the tip at the base of the rosette. Begin adding a bit of pressure to the piping bag and starting building a base of icing to make the leaf.
Gently pull up on the piping bag while easing up on the pressure. Once the pressure has stopped, carefully lift up the piping bag to create the tip of the leaf. The leaf tips should stand up from the parchment. I usually like to add about two leaves per rosette.
Let leaves dry for about 30 minutes.
Carefully peel away the dried rosettes from the parchment paper. Set aside until ready to use.
When you’re ready to decorate, arrange the dried rosettes around the top edge of a pre-iced cake to form a decorative floral crown. You can store the extra rosettes in an airtight container.
Try adding them to cupcakes or sugar cookies. You could even make hundreds of these minis in a short amount of time to decorate an entire wedding cake. But I’m most excited to offer this playful, floral cake I created at my next garden party or simply served with a nice cup of tea.