When this sweet little cake ended up getting so much attention, I realized it was high time I create a little tutorial for one of my MOST favourite flowers. The peony… Oooo the peony.. so elegant, so fluffy, romantic and sweet smelling, it bountifully fills the gap from the young blushing bride to a grandma tending them in her garden. They such a versatile flower to suit almost any occasion. BUT.
BUT. they have such a short lifespan in the garden and in markets. I’ve had brides specifically plan their whole wedding date around when peonies were available. no joke. So this is the most amazing solution (not for your bouquet, it might get… sticky…) but for your cake!! Buttercream peonies.. oh sooo pretty and much tastier!
I hope you enjoy this very simple and basic little tutorial. If there is a tutorial out there, it’s probably better than mine, but I couldn’t find any. I made this one up just by admiring the other buttercream peonies that I’ve seen. Without further a-do here we go!
Side-note (before we even begin) The tutorial will pipe a buttercream peony onto a cupcake – however for the cake above, I just piped them right onto the cake. You can do a parchment paper/rose nail/transfer method, however I’m sometimes a little lazy for all that and just go right for it!
Second side note. This is a flower that looks worse before it looks better! KEEP GOING!!! you can do it =)
Wilton Tip #402 (Looks like a “C” equally open on each end) (edit note – I previously wrote 420 by accident!!! so sorry – it’s definitely a 402 tip!! I found a bunch on the Wilton website here)
Buttercream (tinted if desired) of choice (I’ve made them with American buttercream (all butter variety), Shortening based american buttercream & Swiss meringue) They all work! (Click here for my easy Swiss Meringue Buttercream recipe!)
A few sprinkles (gold, silver, poppy seeds, or white edible pearls – anything will do!)
With your bag filled half way (don’t over fill – it’s hard to pipe when it’s overfilled and gets messy)
Working from the outer edge of the cupcake, keep your bag at 90degrees. Your first layer around might be messy, and the petals might flop. Don’t worry we can fix later.
Your petals are created by keeping your bag at 90, and making little dips (like the letter L). So start just away from the edge, press the bag and then pull up, releasing pressure as you pull up. You’re basically dragging the icing you pushed out, up to make a petal. They might flop a bit as I said, but the first layer can be fixed later this is our base!
Keep going around the outside of the cupcake until you have one layer. All the petals should overlap by about 1/3 to a 1/2.
After the first layer is completed – start again and make another layer around, and then another. Keep practicing squeezing and scooping while you pull. Once you get the feel for the petal it’ll come very naturally. Keep working around and around until you have almost the whole cupcake filled.
When you get to the center, you might only need three little petals. It’s ok if the tip touches the other petals as you can create a bit of shape here by pulling up again with your tip leaving that crater inside the middle of the cupcake. When the buttercream is still soft and fresh sprinkle your desired colour of sprinkle inside and set aside!
If you have any outer petals that are really drooping or hanging over the edge, you can go back around the outside of the cupcake and add a few more petals!
But don’t stress about it, it’s a flower! Some petals will be a bit wonky and that makes it look more natural!
I hope you enjoyed this little tutorial on the buttercream peony!!
Please feel free to pass it around =)
edit: If you need a GREAT buttercream recipe please check out my new recipe posted in my blog. Get it here – with pictures!