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Hello and welcome to Cupcake Addiction's Vintage Buttercream Rose Cupcake Tutorial where I'll
be showing you how to make this gorgeous, very detailed, intricate buttercream rose
cupcake. Tools and equipment that we will be using
today: I have my cupcake ready for frosting.
I'm using a disposable piping bag. You can use any piping bag you like.
And I'm paring that with a Wilton number 406 piping tip. Now the Wilton piping tip, it's
a rose petal piping tip. You'll see one end is slightly fatter. One end is slightly thinner
or more pointy. It doesn't matter which size rose tip you use but you will need a rose
tip for this tutorial. And I've got a little bit of our perfectly
pipeable buttercream frosting which I've tinted a dusky pink. If you are going to use our
buttercream frosting -- recipe and tutorial found on our channel, My Cupcake Addiction
-- eliminate the milk that is required in that tutorial. You want a really nice, firm
frosting for piping this rose. It's still going to taste absolutely delicious. It's
just going to be a little bit easier, a little bit better to hold up under its own weight.
Firstly we're just going to slide in our piping nozzle. If I can get it in there. There we
go. And spoon in some of that lovely frosting. So you'll see there, that frosting is really
quite thick. And I've got to push it off the spoon.
Now take that frosting and push it down into the end of the bag. I like to just squeeze
it all out at the end and give the end a little twist so that there's no frosting coming up
and, I guess, messing up the top for me. So I'm going to squeeze it until I can just
see it coming out at the end of the piping nozzle. Now when you're working with these
nozzles, when you're making rose petals, you always want the skinnier or the smaller tip
of the rose nozzle to be facing up so the fatter tip is down and the skinnier tip is
up. First things first, I'm just going to just
squeeze a little bit of a raffle, I guess you'd call it. And this is just going to be...just
in case you see any of the actual cupcake through any of those lovely rose petals. So
it's just giving us a bit of a basis to pipe on to. And cross the top. That's actually
kind of pretty as it is. Now to give us a bit of a mound to start working
with, I'm just going to squeeze just like that.
Now holding the piping nozzle, I'm just going to wrap a bit of that frosting around in a
bit of a curler cone. You can see there I'm turning the cupcake rather than the piping
bag. This is just going to form the center bud of our rose.
Now from here, you want to start flicking with the wrist. So as I pipe these petals,
I'm actually going to be flicking upwards with the wrist to give us that lovely open
rose look. So starting at that frosting that you've piped on to the actual cupcake and
going up in a semi-circle, flicking up with the wrist, and join it back up to that cupcake.
And again. The more you flick it out, the more your rose is going to open up. The more
you stay in, the more your rose is going to stay in.
If you're finding... see this one here? I kind of want that to flick out a little bit
more, you can just use finger and just push it out.
I like to start with 5 petals in the middle. And then as you're going across, you just
want to cover up these little creases. So you're basically piping a new petal over the
[join] of the two old petals. Around we go. And you just keep going.
As you get out further around the cupcake, you're going to need to start doing bigger
swipes so bigger petals. You can see there, it's okay if you do bring
up a little bit of that frosting. We can go and fix that up later.
Now once you get to about this stage, I'm going to put in, I guess, some smaller petals.
And that's going to be just to hold everything together. So I'm just going to put in just
a few, nice, small, tight, neat petals. And that's just going to form a little bit of
a side wall and that's going to keep all of those other petals up. And then we'll go and
do our outside edge. Once you get the hang of this... and even
took me a few tries to get the hang of this one. Once you get the hang of it, it really
is quite easy. It's just getting that wrist action and making sure that you keep as clean
of a piping nozzle as possible. Once again, with that small pointed tip up,
back to the big ones again. This is going to be the last layer of really big ones that
we're going to do. Now, once you get to about this stage, we're
just going to go and even it up. So you might have... You can see there, mine's a little
bit lopsided. It needs a little bit more over this side. That side is looking good. So I'm
just going to pop around the edges and just add in a few more petals wherever I think
they're needed. It doesn't matter if they're big ones. It doesn't matter if they're small
ones. In fact, little small ones are actually quite
good around the edges. Just do once again, hold everything in place.
Another one or two here. There you have your absolutely gorgeous vintage
buttercream frosting rose cupcake. I think you'll agree, (Inaudible 06:04) it looks,
very effective and sure to look gorgeous on your cupcake tower.
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in the world of cakes and cupcakes. Thanks very much for watching.