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How to Pipe Perfect Royal Icing Rosettes

Florals are a timeless design motif for cakes, cupcakes, cookies and more. Whether they’re made from fondant, buttercream or royal icing, edible sugar flowers are the perfect accessories for sweets and pastries. One of the simplest flowers anyone cake make is a quick piped royal icing rosette.

Learning how to pipe royal icing rosettes has never been so easy!

Pretty Cake Decorated With Royal Icing Rosettes

Decorating with royal icing is a simple and easy way to add flair to your cakes. Practice piping different shapes and designs. Piped in a tight spiral with a start tip, these rosettes are fun and whimsical. Better yet, you can make plenty ahead of time and store for later decorating fun!

What you need:

Step 1:

Piping bag, piping tips and dyed royal icing

Divide royal icing into four separate bowls. Use gel food coloring to dye each the color of your choice or leave it white. Save one portion to dye green for the leaves. Cover royal icing with plastic wrap until ready to use.

Step 2:

Cover work surface with a piece of parchment paper. Place royal icing in a piping bag fitted with the star tip.

Step 3:

Piping pink rosettes

To make the rosettes, start by keeping the star tip perpendicular to the parchment paper, hovering slightly above. Give the piping bag a squeeze to get the royal icing started.

Step 4:

Piping a line of pretty icing rosettes

While keeping continuous, even pressure, begin to make a small spiral around the center of the rosette. The icing should curl over itself into a tight circle.

Step 5:

Creating edible rosettes

Continue to pipe the rosette until you have created a full circle of icing. Release the pressure at the end to create a tail. Do not pull up the piping bag until all the pressure has been stopped and icing is no longer flowing.

Step 6:

Use a paint brush to polish off edible rosettesAdding the finishing touches to piped rosettes

Use a clean paint brush to gently tap down the tip of the tail. Use a touch of water if necessary.

Step 7:

Allowing royal icing rosettes to set

Continue to pipe out rows of rosette in all of the colors of your liking.  Leave to dry on the parchment paper for about 30-60 minutes.

white and pink royal icing rosettes

Step 8:

Adding a leaf to royal icing rosettes

Fill a piping bag fitted with a leaf tip with green royal icing. Add leaves to a portion of the rosettes.

Start by holding the piping bag at a 45-degree angle with the tip at the base of the rosette. Begin adding a bit of pressure to the piping bag and starting building a base of icing to make the leaf.

Step 9:

Piping a royal icing leaf

Gently pull up on the piping bag while easing up on the pressure. Once the pressure has stopped, carefully lift up the piping bag to create the tip of the leaf. The leaf tips should stand up from the parchment. I usually like to add one or two leaves per rosette.

Let leaves dry for about 30 minutes.

Step 10:

Carefully peel away the dried rosettes from the parchment paper. Set aside until ready to use.

Dried royal icing rosettes

Step 12:

Cake adorned with edible rosettes!

When you’re ready to decorate, arrange the dried rosettes around the top edge of a pre-iced cake to form a decorative floral crown. You can store the extra rosettes in an airtight container.

Pretty cake adorned with lovely edible royal icing rosettes!

Try adding them to cupcakes or sugar cookies. You could even make hundreds of these minis in a short amount of time to decorate an entire wedding cake. But I’m most excited to offer this playful, floral cake I created at my next garden party or simply served with a nice cup of tea.

Editor’s Note: This post was originally published in June 2014 and was updated in March 2018.

11 Comments

Nathalia

this is so cute. Can you tell me what tip do you use to make this one?

Reply
Artemesia

The STAR tip for the rosette’s and the LEAF tip for the leaves

Reply
Rachel

Looks like a #18 star tip and a #352 leaf tip

Reply
Jscustom

Do you have the exact number of tips you used? There’s a ton of different sizes and types of star and leaf tips.

Reply
Margarita Alderete

I loves Your ideas!

Reply
dayz

how did you make royal icing?

Reply
Theresa Uwadinmah

Its really lovely and simple but pls how did u make the royal icing mixture

Reply
Mary Mathews

Hi, can we pipe the rosettes directly on to the side of cake? Will they hold?

Reply
Mary Mathews

Hi there, can the rosettes be piped directly on to the side is the cake? Will they hold?

Reply

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