Flower & leaf piping tips
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Flower and leaf piping tips turn buttercream into a bouquet – petal by petal. Use petal tips (for example no. 102 to 127) for roses, peonies and ranunculus and leaf tips (for example no. 65 to 70 or 349/352s) for lifelike leaves. Small and large drop flower tips create quick blossoms and dots with a single squeeze, ruffle tips add frills, and the pointed tips no. 79 and 81 form narrow, pointed petals like those of dahlias and chrysanthemums. They work best with a flower nail.
Which tip for which flower?
- Roses and peonies: petal tips such as no. 102, 103, 125, 126 or 127. Keep the wide end down and the narrow end up so the petals become paper-thin at the edge.
- Small drop flowers: the small flower tips no. 107, 108, 109, 129, 140, 191, 224 and 225. Hold the tip upright, squeeze, stop and lift – and a tiny flower for cupcakes or cookies is done.
- Large rosettes and star flowers: the large flower tips such as 1M, 855/1B, 856/1C, 852/2D, 858/1G or 509/1F. For a rosette, start in the centre and pipe outwards in a spiral.
- Leaves: leaf tips such as no. 65 to 70, 74, 75, 112, 115 or 349/352s, plus the 10 mm leaf tip. Squeeze firmly, then release the pressure and pull away so the leaf ends in a point.
Tips for professional-looking buttercream flowers
The right consistency is half the secret: for petals the buttercream should be stiff enough for the edges to hold, for leaves it can be slightly softer. Pipe roses and peonies on a flower nail topped with a square of baking paper, turn the nail steadily and transfer the finished flower to the cake or cupcake with the flower lifter. Ruffle tips no. 030 and 090 are piped in small waves around the edge of the cake. For two-tone flowers, brush a stripe of colour inside the piping bag before filling it with the main colour.
What to look for when buying
If you are just starting, a petal tip, a leaf tip, a small and a large drop flower tip will take you a long way. The different numbers vary in width, curve and teeth – the larger the opening, the larger the flower. For whole flower meadows on cupcakes, a selection of several small flower tips lets you place different blossom shapes side by side.
Frequently asked questions about flower and leaf tips
Which tip makes a buttercream rose?
Classically a petal tip such as no. 102 or 103 for smaller roses and no. 125 to 127 for larger ones. First pipe a cone as the centre, then add the petals around it in overlapping arcs.
Can I make buttercream flowers in advance?
Yes. Pipe the flowers onto squares of baking paper and let them firm up in the freezer. Once frozen, they peel cleanly off the paper and can be placed on cakes or cupcakes without losing their shape.
Why do my leaves tear at the tip?
Usually the buttercream is too stiff. Stir in a few drops of milk or cream, and release the pressure completely before you lift the tip away.
Goes well with: flower nails and couplers in Piping tip accessories, whole flowers in one squeeze with Russian piping tips and every shape in Piping tips. For inspiration, browse our cupcake recipes on the blog.