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How to Make Buttercream Icing Cherry Blossoms

Apr 19, 2011 01:03 PM

STIFF icing (see below for icing recipe)
STIFF icing in brown for stamens, MEDIUM icing in brown for branches (see step #7 below)
STIFF icing in green for leaves
Pink gel coloring (gel doesn't water down the icing like liquid food coloring)
Brown gel coloring
Green gel coloring
Tip #101,#102,#103 or #104 for pink icing (the larger the number the bigger the petals will be)
Tip #1 through # 10 for branch (the larger the number the larger the hole and thus your branch diameter will be)
Tip # 233 for stamens OR tip #1 through #4 if unavailable
Tip 67 for leaves
Three decorating bags
Three couplers to use with tips
Flower nail
Wax paper squares about 1 1/2"-2" square (make plenty! = number of blossoms)
Flower scissors

1/2 cup vegetable shortening (Crisco or Hi-Ratio shortening is best)
1/2 cup butter at room temperature
2 tablespoons water or milk
1 teaspoon CLEAR vanilla or almond flavoring (necessary to be clear to make colors true)
1lb (about 4 cups) SIFTED confectioners' sugar (sift to prevent lumps that will clog your tip)
1 tablespoon meringue powder (necessary to keep it stiff and hold form; get it at Joann's or Michael's, cake decorating areas of stores)

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