Cake! magazine by Australian Cake Decorating Network August 2015 | Page 22

You will need:
Ingredients & Tools
• Cake fully frosted
with buttercream
icing

• White icing
• Piping tip :
Wilton no. 81 - petals

• Cupcakes iced with

Wilton no. 233 –
centre/ tiny florets

buttecream
• Buttercream icing
tinted with lemon
yellow, electric
orange & avocado
green by Americolor

Wilton no. 352 leaves
• Disposable piping
bags
• Small pallete knife

Part 1

Single Chrysanthemum on a Cupcake

Step 1:
Fill a disposable piping
bag with 1/3 full of white
icing. Make a small cut at
the tip. Pipe a dot of icing
on the cupcake. The size
of the dot will determine
the size of the flower

Step 2:
Place the number 81 tip in a piping bag & fill in the orange/ yellow icing. Hold the
piping bag with the rounded end down and the U shape pointing up. Squeeze the
icing firmly, giving a bit of pressure at the base and pull out and up about 1/3inch
and release. Repeat the steps to create the first layer of petals.