Making POMPOM FLOWER with Butter Cream

 

Step 1

Using the color of the sugar layer, flatten 1/4 layer of the darker color layer and lighter 3/4 color.

Step 2

Fit one decoration bag with a coupler and tip 12; fill 1/2 full or less with lighter colors than icing medium consistency. Fit the second decoration bag with tip 16; fill 1/2 full or less with a darker icing color.

Step 3

Secure rose templates for flower nails. Using icing points, install icing flower square.

Step 4

Hold the decorating bag with the tip 12 at an angle of 90 ° towards the flower nail with a 1/4 in. End. Above the surface. Squeeze the decorating bag using a stable, even pressure, hold the endpoint slightly on the ice sheet to channel a point size of a circle larger than the mold, or a diameter of 1 inch, to form the base. Stop squeezing, pull the tip up and to the side, circle the point to remove any point.

Step 5

Hold the decoration bag with tip 16 at an angle of 90 ° to the icing point. The star pipe pulls out about 1/4 inch long; add circles with 7 to 8 pulling stars around the middle star.

Step 6

Fit the decorating bag with the younger icing layer with the tip 18. Hold the decorating bag at an angle of 90 ° or slightly lower than the bottom of the base. The star row pipe pulls out around 3/8. Length around the base point. This first line is almost parallel to the base of the flower nail.

Step 7

Continue filtering additional lines of tip 18 working from the base. Stars must be placed between the stars in the previous row. Gradually move the decoration bag so that each line is tilted up a little more than the line below it.

Step 8

 Hint:

The star pulls the center of the flower slightly shorter than the outer petal area.

Pompom flowers can be made a few days beforehand and dry air for easier handling.

Can be channeled directly on the cupcake for quick decoration.

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