The Cocoa Cakery

Have Your Cake and Eat it Too

Buttercream Peony Tutorial

May 25, 2015 by thecocoacakery 62 Comments

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!

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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!

Enjoy!

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 =)

 

Tools

A cupcake

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!)

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Step 1

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.

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Step 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.

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Step 3

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!

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I hope you enjoyed this little tutorial on the buttercream peony!!

Please feel free to pass it around =)

Happy Baking!

Christina

 

edit: If you need a GREAT buttercream recipe please check out my new recipe posted in my blog. Get it here – with pictures!

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Filed Under: the cocoa cakery blog Tagged With: buttercream peony, buttercream peony tutorial, image tutorial, naked cakes, peonies, the cocoa cakery, tutorial flowers

Comments

  1. Debbie S. says

    May 30, 2015 at 11:54 am

    I really need to try my hand at this, I have always been fascinated with the art of cake decorating.

    Reply
    • thecocoacakery says

      June 29, 2015 at 9:30 am

      yes! give it a shot it’s lots of fun and a little practice goes a long way =)

      Reply
    • VALTAIR DA SILVA DEMETRIO says

      April 2, 2017 at 12:28 pm

      Oi sou Valtair da cidade de Juiz de Fora – Estado de Minas Gerais – Brazil

      Gostaria de saber o Branco que envolve o bolo floral Naked Cake, é Buttercream?

      Thank you very much for the information.

      Valtair

      Reply
  2. kinga says

    June 14, 2015 at 11:21 am

    This is so beautiful. I love it. the colour you chose was perfect. I am looking for tip 420 but can’t find it. Has it been discontinued? Do you know?

    Reply
    • thecocoacakery says

      June 15, 2015 at 9:33 pm

      oh dear i hope not!!! i did take a quick peek at my local bulkbarn but didn’t see it. i’ll keep the search on and holler when i find them!

      Reply
      • kinga says

        June 16, 2015 at 8:48 am

        Thanks. I check online as well. Wilton doesn’t have it. I check our local cake store. Nope. Ever think about doing a video? Needless to say, I have been thinking about your peonies.

        Reply
        • Silva says

          June 21, 2015 at 6:42 am

          The tip nr i not #420, but #402

          Reply
        • How Sweet It Is - Cakes by Shawn says

          June 21, 2015 at 7:18 am

          Global Sugar Art has them in stock.

          Reply
        • Steph says

          June 24, 2015 at 2:11 pm

          It’s tip #402, not 420.

          Reply
          • thecocoacakery says

            June 29, 2015 at 9:22 am

            AHHH i Just saw my mistake!!! I’ll be making that change asap!!!
            THanks for catching it 😉

          • thecocoacakery says

            June 29, 2015 at 9:27 am

            yup… LOL.. dyslexic moment.. UGH.

    • Melinda says

      June 21, 2015 at 7:20 am

      The tip number is Wilton 402, not 420.

      Reply
      • kinga says

        June 29, 2015 at 10:28 am

        Thanks for getting back to me. I really appreciate it. OK now off to shop 🙂

        Reply
    • thecocoacakery says

      June 29, 2015 at 9:32 am

      Thanks! the colour is a bit of creamy peach by wilton – but just a touch!!!
      And as I mentioned below I totally made a big error and called it a 420 tip but it’s actually 402!!!

      Thanks for stopping by =)

      Reply
    • Leah says

      March 26, 2016 at 6:59 pm

      I just got probably 5 different sizes of that tip maybe now I can figure out how to use them. Lol

      Reply
  3. kinga says

    June 14, 2015 at 11:22 am

    forgot to join comments 🙂

    Reply
  4. es says

    June 20, 2015 at 9:09 pm

    Thank you!!! Have to try!!

    Reply
  5. Aphrodite says

    June 21, 2015 at 5:33 am

    Hi and thanks for the tutorial! You make it looks so easy 🙂 . I noticed that the tip number is written 420 instead of 402! So kinga you can find it online as #402.

    Reply
    • thecocoacakery says

      June 29, 2015 at 9:29 am

      yess!!! I’ve made the change now 😉

      Reply
  6. sz says

    June 22, 2015 at 12:32 am

    I think its a tip 402 🙂

    Reply
  7. mary says

    June 22, 2015 at 7:42 am

    it’s a 402 not 420 🙂

    Reply
  8. Jenny says

    June 26, 2015 at 8:09 pm

    How did you create the peonies on the side of the cake? Didn’t gravity work against you and try to drag them down? Beautiful cake!

    Reply
    • thecocoacakery says

      June 29, 2015 at 9:27 am

      I will say this about the gravity thing, make sure your buttercream is on the cooler side, (not the part that’s been in your bag longest with the warmth of your hand) as it’ll slip easier..
      I started on the outside – just like in the images and worked my way around, if I found that some of my petals were dragging too much I went back after and added a couple more so that the shape of the peony held them up.
      I had to step back and walk away – they’re not perfect -but they work!!
      Tilt your cake a little to add the center sprinkles so that you’re not throwing them at the cake and hoping for the best 😉

      Reply
  9. Lea @ Lea's Cooking says

    June 29, 2015 at 1:46 am

    Thank you for awesome tutorial!
    Where did you buy this tip?

    Reply
    • thecocoacakery says

      June 29, 2015 at 9:24 am

      you can find it online – I did find mine at either bulkbarn or michaels… but I did error in my post (now corrected!) 402 tip NOT 420!! SO SORRY!!!! eek!

      Reply
  10. Lauren says

    September 14, 2015 at 8:16 pm

    I just tried this and didn’t have much luck my petals either flopped when I used thinner icing or wouldn’t release from the tip when I used thicker icing?! Any advice?! Thanks!

    Reply
    • thecocoacakery says

      September 18, 2015 at 7:29 pm

      Hi Lauren!
      Some petals will flop! That’s ok – were you able to get past the first row?? Try giving yourself a little more of a base and a short petal – if that makes sense, at least until your first layer is done. Then see how the second row goes. Might be that the buttercream is melting in your hands too? I use swiss meringue, but you have to work quickly or it starts to sag and melt! Keep trying!

      Reply
  11. Becky cooper says

    October 2, 2015 at 11:40 pm

    your tutorial shows you making the flowers on a cupcake. How exactly did you transfer them to the cake?

    Reply
    • thecocoacakery says

      October 3, 2015 at 9:35 pm

      Hi Becky!
      You can use the same method but just decide where you want it on the cake and pipe it on. Sometimes using a round cookie cutter, lightly impressed on the buttercream or fondant, to give a guide for the circle is helpful! If you follow me on instagram you can see a very short clip of me piping onto a cake (it’s a while back so you’ll have to scroll) http://www.instagram.com/thecocoacakery
      I find that peonies are best piped right onto cakes and cupcakes rather than made on a flower nail and transferred. Mostly because they come out so large. I hope this helps!

      Reply
  12. Cameron says

    October 8, 2015 at 2:45 am

    This is fantastic. I’m looking to expand my decorating repertoire now. Have you recorded this technique at all? I’m struggling a bit with the L shape you describe, and I’d love to see even a short clip!

    Reply
    • thecocoacakery says

      October 8, 2015 at 9:34 am

      i have a short clip on instagram!!! it’s a few months back – but take a peek there 😉
      I’m not very techy – so videoing myself and getting it up on my blog would be tricky – but I’ll try!!!!

      Reply
      • Cameron says

        October 9, 2015 at 12:03 am

        I just found it, thanks! Absolutely gorgeous tutorial, as is all of your work 🙂 time to pop out of lurker-dom and start following along publicly 🙂

        Reply
  13. Andrea Snow says

    January 16, 2016 at 1:28 pm

    Hi there wondering if you would be able to post a video of this process . . . I’m struggling!! Also what consistency should the icing be??

    Reply
    • thecocoacakery says

      January 16, 2016 at 3:43 pm

      You’re in luck – I just posted a video today =) So many requests figured i might as well!!!! It’s nothing worthy of an award, but hopefully helpful. Here’s the link https://www.youtube.com/watch?v=zvYhSlM1Buo
      I’d go with a medium consistencey – what you would normally pipe roses with… everyone’s a little different…

      Reply
      • Camero says

        January 16, 2016 at 7:57 pm

        Beautiful work once again! I like this tutorial slightly better than the IG clip because I can pin a youtube video to pinterest 😉 thanks again for sharing!

        Reply
  14. The Meringue Kiss says

    January 16, 2016 at 9:46 pm

    Thanks and thanks. Love the pics and the video.

    Reply
  15. Yolie Vigt-Lowell says

    April 11, 2016 at 11:47 am

    Madeleine,
    I love LOVE your peonies and your video tutorial was very helpful (did I say HELPFUL:)? Now all I need is a good buttercream or Swiss meringue recipe I can depend on to pipe these beauties…Do you mind sharing yours?
    Thanks
    Yolie

    Reply
  16. Yolie Vigt-Lowell says

    April 11, 2016 at 11:50 am

    Madeleine,
    (Sorry for reposting but I’m not sure the first went through)
    I love LOVE your peonies and your video tutorial was very helpful (did I say HELPFUL:)? Now all I need is a good buttercream or Swiss meringue recipe I can depend on to pipe these beauties…Do you mind sharing yours?
    Thanks
    Yolie

    Reply
    • thecocoacakery says

      April 12, 2016 at 9:11 am

      Thank you!!!!!!! Funny you should say that. I am going to put together a tutorial of my cheater swiss meringue =) I just need time to do it!!! I’ll be posting for sure!

      Reply
      • thecocoacakery says

        April 17, 2016 at 7:41 pm

        Hope you saw the latest blog post!! My easy swiss meringue is listed there!

        Reply
  17. Snooper says

    April 12, 2016 at 6:02 am

    I didn’t like this tutorial. The pictures are extremely tiny and all that watermarking is in the way….sorry! I’ll have to look somewhere else!

    Reply
    • thecocoacakery says

      April 12, 2016 at 9:10 am

      Sorry about that! They don’t appear tiny here, are you looking at it on a mobile? It might not be the best site on mobile. Sorry about that!!

      Reply
    • thecocoacakery says

      April 12, 2016 at 9:22 am

      Just took a peek at it – I didn’t realize that the watermark doens’t shrink according to the size. thanks for letting me know! I’ve adjusted it and made the images large so you can clearly see everything. I hope this helps! All the best.

      Reply
  18. Nicki says

    April 27, 2016 at 7:41 pm

    Thank you for sharing this tutorial!!! Have my decorator tip on order and will be trying this as soon as possible! Sure wish I would have seen this prior to making sugar peonies for my daughters wedding cake!

    Reply
  19. Yolie Vogt-Lowell says

    May 23, 2016 at 7:41 pm

    Madeleine
    I’m doing these peonie cupcakes for my grand daughter’s “Fsiries & Flowers” birthday party.
    About how many cups of icing will I need to pipe these beauties onto 24 cupcakes:)? Thanks

    Reply
    • thecocoacakery says

      May 24, 2016 at 3:42 pm

      oh shoot. you’re asking me that question that i’m HORRIBLE at answering… because i never measure these things… Ok, so I normally 3/4fill a 12″ disposable bag and am able to do about 3 peonies (sometimes 4?) on cupcakes, with one bag of buttercream before refilling. i know that’s a terrible answer – but I’d say it’s double the amount of icing it normally takes for a regular swirl cupcake? sorry for the very unhelpful answer!!!

      Reply
      • Yolie says

        May 25, 2016 at 11:24 am

        That actually helps (I think:) So does that mean that from a buttercream icing recipe that calls for 1lb powder sugar, you’d probably get 9-12 peonies?
        Thanks
        Yolie

        Reply
  20. Caroline says

    June 9, 2016 at 4:12 pm

    Can you tell me what tip you used for the white leaves? Thanks! Making a 50th birthday cake tomorrow and using your peony cake as inspiration:)

    Reply
    • thecocoacakery says

      June 9, 2016 at 4:43 pm

      Pretty sure it was just a standard leaf tip.. Might have been the smaller one on a coupler.
      hope it works out well!

      Reply
  21. Carrie Mauldin says

    August 7, 2016 at 8:14 pm

    This is so gorgeous! Buying this tip now!

    Reply
  22. Ann says

    October 17, 2016 at 1:32 am

    Hello! I just tried it yesterday with SMBC and my cream doesn’t hold up the shape! It just keeps falling over! Do you know why my cream isn’t stiff enough to hold the shape?

    Reply
    • thecocoacakery says

      November 27, 2016 at 9:08 pm

      Have you tried my swiss meringue buttercream recipe? It’s listed on the blog – that one shouldn’t give you any trouble!!! Sometime the outter ridge of petals doesn’t hold up at all, keep going and it’ll work, then go back and just add some petals around the outside at the end. let me know!! (sorry for the delay)

      Reply
  23. Mary says

    January 19, 2017 at 8:48 am

    Beautiful! !
    What do you use for the center? What kind of sprinkles?

    Reply
    • thecocoacakery says

      January 19, 2017 at 12:24 pm

      Anything!!!! I believe this one is the gold wilton sugar sprinkles. But I’ve also used pearl dragees and any other colour! Totally up to you!

      Reply
  24. Aaron Calhoun says

    March 16, 2017 at 5:01 pm

    I’ll be giving this a try on my next cake…

    Reply
  25. Ritu Nanda says

    January 23, 2018 at 9:11 am

    Thanks for the tutorial.Could you please tell which brand and name or number of the colour you have used?

    Reply
    • thecocoacakery says

      January 23, 2018 at 10:25 am

      Hey there!
      I believe I used creamy peach by wilton for this one. I also use the soft pink and ivory a lot together!

      Reply
  26. Lindsay says

    September 28, 2018 at 2:29 pm

    A friend asked me to make a cake for her daughters first birthday and wanted me to use your posey cake as inspiration. Thanks for the tutorial. It was definitely helpful. I also used your Swiss meringue buttercream recipe and loved how it turned out and how quickly it came together.

    Reply
    • thecocoacakery says

      October 10, 2018 at 10:37 am

      YAY!!!!!!! That’s whatI love to hear!!! thanks for the feedback and comment!

      Reply
  27. Khadija says

    March 7, 2021 at 6:18 pm

    Thankyou so much, I couldn’t find how to use it anywhere. You explained it beautifully!

    Reply
  28. thecocoacakery says

    June 25, 2016 at 9:57 pm

    but did you have eventual success??? don’t dismay! keep trying.. there are many times I see what looks to be a simple flower on youtube and it takes me ages to figure out. hope it works out for you!!

    Reply

Trackbacks

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    […] saw this Buttercream Peony Tutorial. Looked amazing, and seemed simple enough. It wasn’t. I went through several practice peonies […]

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