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Drop Flowers

Quick, one squeeze blossoms can lavish a cake in a matter of minutes. What's more, you can do these flowers in advance, let them air dry, and save them until you need them.

Getting Ready:
Icing: medium consistency for the flower and thin consistency for the center. Best made with royal icing - NOT thin consistancy. If icing is too thin, the flowers will not have a good shape.

Also note that if you don't beat your royal icing enough, after the flower is formed it will "melt". You must beat until it stands in shaprp peaks. Dry these overnight then store in a baggie away from any light. Made with royal icing, they will keep forever.

Set up your practice board.
Place drop flower tip 2D in a parchment bag or your Featherweight bag. If you wish to use this large tip with a coupler, you'll have to cut an opening on a 12 inch Featherweight bag for the large coupler tip. If you do, however, you can only use this bag with the large coupler and large tips.
Fill bag half full with medium consistency buttercream icing.
Make a parchment bag and insert round tip 3. Color a small amount of thin consistency icing in a contrasting color; fill parchment bag.
Star Flower

Tips:2D, 3

Icing: medium consistency for the flower and thin consistency for the center

Position:

Bags: 90° angle, straight up
Tips: -for flower: lightly touching surface
For center: slightly above flower
Sequence:

Squeeze out tip 2D star.
Stop squeezing, lift tip away.
Add tip 3 dot to center.
Hold the bag straight up with the end of drop flower tip 2D just touching surface. Squeeze, letting the icing build up to make the flower. Stop squeezing, then lift tip away. Decorate the flower center:

Hold the bag straight up with the tip almost touching the flower. Squeeze out a dot of icing, keeping your tip buried in it. Stop squeezing, then pull your tip away. Your dot should have a rounded top.

Swirl Flower

Tips: 2D, 3

Position:
Bags: 90° angle, straight up
Tips: for flower: lightly touching surface -for center: slightly above flower
Hand: for flower: full twist counter clockwise (clockwise)
Flat knuckle at 9:00 (3:00); ends at 12:00
Sequence:

Lightly touch surface.
Turn wrist a full twist.
Squeeze out flower as you return your wrist to natural position.
Stop squeezing, lift tip away.
Add tip 3 dot to center.
The swirl flower is done in the exactly same fashion as the star flower except the wrist is twisted as you make it, giving the petals a natural looking curve.

Hold the bag straight up with the end of drop flower tip 2D just touching the surface. Turn hand holding bag keeping flat of knuckle at 9:00 (3:00). As you squeeze out the icing, slowly return your hand to 12:00. Stop squeezing and lift tip away. Make a dot in the center of the flower with round tip 3.

You can make a variety of flower centers using round tip 3.

NOTES from Dolores:
You can use any STANDARD tip for drop flowers too. They will be smaller flowers than with your 2D.The #34 and #225 make the same size flower. I prefer tip #34.

There are also many specialized drop flower tips. #224, 225, 131 etc are some. These tips have a nail welded into the inside of the tip so that your flowers will have a hole where you will place the center icing stamens. Those named are the size of standard tips, not over-sized like the 2D. There are some over-sized tips that also have this nail in the center. To use these tips, you must file the center nail level with the tip so it doesn't protrude.