These adorable roses are made using a cocktail stick/toothpick.
Once you have mastered piping roses using the cocktail stick technique you’ll never go back to a
flower nail head (this method also works with buttercream).
You can pipe very small or large depending on your nozzle size.
Here are some examples of the versatile use of the cocktail stick roses:
Perfect touch to zigzag swag piped on the Lambeth style string-work cake
Using a larger nozzle to pipe royal icing roses to my Over-piped Cookie
I love these super large roses on a cupcake
For this project you will need:
- PME 56, 57s, or 57R, and 58R or wilton/Ateco 101 nozzle and 103
- PME ST 50, wilton 65
- #5/0 soft brush
- Damp paper towel
- Cocktail sticks
- Parchment paper cones or plastic piping bags
- Parchment paper squares, with a small whole in the centre
- Damp cloth
- Royal icing stiff consistency
- Food paste
- Pink, SF
- Melon, SKGI
- Ice blue,SF
- Moss green, Wilton
- 1-Recipe royal icing, below
- Confectionary sugar
- Peta dust
- Fairy Pink, CC
- Fairy Blue, CC
- EverClear, optional
Dried Albumen Royal Icing Recipe:
- 907 grams Confectioners Sugar, sifted
- 1/2 teaspoon Vanilla Extract or almond extract
- 30 grams dried albumen
- 3/4 cup Luxe water
Add the dried albumen to luke warm water and mix well.
Using the paddle of your standing mixer place mixed dried albumen and confectionary sugar in mixing bowl of the standing mixer, stir with a grease-free spatula just to incorporate. Add extract and mix on the lowest speed until ingredients are combined. Scrape bowl down as needed. Mix for 10-20 minutes on medium-low speed. Mix until icing forms peaks and doesn’t lose its shape. If the icing appears too thin add more powdered sugar; if icing appears too thick add more water.
Cover icing in an air tight container. The icing will keep for up to 7 days in a dark cool place, DO NOT PLACE IN THE REFRIGERATOR.
Watch the video to learn how to create cocktail stick royal icing (or buttercream) roses.