Back in February I was at Faircake for their Buttercream Flowers Cake class learning how to make piped flower decorations using swiss meringue buttercream. The class, which is jam-packed with content, includes how to make a variety of large flowers, succulents, leaves and smaller filler flowers.
Swiss meringue buttercream is light, not too sweet, has a lovely velvety smooth texture and is so irresistibly delicious. Although not difficult to make, this buttercream is tricky to work with as it melts easily and is certainly not recommended for hot summer days.
Here are some of the pretty flower designs that can be achieved. All these were made using a Wilton 104 nozzle, centres were piped using a Wilton No. 2 nozzle and leaves with a Wilton 352 nozzle. Enjoy!
First up, everyone’s favourite – a large rose
Next a pretty open rose
And finally spring-time cherry blossom.
A feast for the eyes and delicious too.