How to Make Piped Chrysanthemums


cover-75048.JPG piped Chrysanthemums

These piped Chrysanthemums are simple to do once you know how, and make a gorgeous addition to any winter or autumn cake.Tutorial by Wilton.

These piped Chrysanthemums are simple to do once you know how, and make a gorgeous addition to any winter or autumn cake.Tutorial by Wilton. 

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You will need:

Edibles:

Equipment:

  • Wilton Colour Right™ Colour Performance System
  • 453g (1lb) Wilton white decorator icing x 5
  • non-stick greaseproof paper squares (5 x 5cm)(2 x 2in)
  • Wilton tip 5 (4 needed)
  • Wilton tip 81 (4 needed)
  • Wilton tip 3
  • Wilton tip 366
  • Wilton 30cm (12in) disposable decorating bags

1

Use Colour Right base colours and QuickCount colour formula to tint stiff consistency icing in the following shades:
• Autumn Orange: 480g (2 cups) white icing + 18 O + 12 Y + 4 R + 1 BR 
• Autumn Yellow: 480g (2 cups) white icing + 8 Y + 3 O 
• Autumn Red: 480g (2 cups) white icing + 40 C 
• Forest Green: 480g (2 cups) white icing + 28 Y + 5 B + 4 BR
• Neutral Pink: 480g (2 cups) white icing + 1 BR

2

Prepare four decorating bags with tip 81 and four decorating bags with tip 5. Use red, orange and pink icings to stripe the bag with the colours of your choice to create two-toned chrysanthemums. Also use solid colours.

3

Using a dot of icing, attach greaseproof paper square to flower nail. Hold the decorating bag with tip 5 at a 90° angle to the flower nail with the tip 6mm (1/4in) above the surface. Squeeze the decorating bag applying a steady, even pressure, holding the tip point slightly in the icing to pipe a dot 1.5cm (5/8in) diameter to form the base. Stop squeezing, pull tip up and to the side, circling the dot to eliminate any point.

4

Hold the decorating bag with tip 81 at a 45° angle to outer base edge of mound, with half-moon opening of tip inserted slightly in the icing dot, pointing rounded end down (looking like a smile). Squeeze firmly and pull out 9mm-6mm (3/8in - 1/2in) Lift up and away slightly as you release pressure for each petal. Repeat turning the flower nail as needed to form the first row of petals.

5

Continue piping rows of petals up from the base, each slightly shorter than the row before it until flower is full and rounded. Petals should be placed between the petals of the previous row. Gradually move the decorating bag so that each row angles upward a little more than the row below it. Place chrysanthemums on board in freezer until set.

6

Use 22.8cm (9") angled palette knife to remove flowers from parchment paper; position on cake.

7

Prepare decorating bag with tip 366 and green icing; pipe leaves. Prepare decorating bag with tip 3; pipe dots in centre of some flowers.

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