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cake central magazine 41

buttercream orchids tired of using gumpaste to create your

decorative flowers? Sure, gumpaste makes for some beautiful floral décor, but what happens if you’re short on time, or you have a “no gumpaste” request? Have no fear, because Lucinda Larson, “The Icing Diva,” has created a lovely substi-tute: Buttercream orchids. Her step-by-step method of creating these delicate blooms proves how buttercream can provide an impressive amount of lifelike detail.

Tutorial Buttercream orchids

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DeCorAtor’S ButterCreAM

2 POuNDS POWDERED SuGAR

2 CuPS SHORTENING

1/4 TO 1/2 CuP CANNED, EVAPORATED MILK (FuLL FAT)

1 TEASPOON CLEAR VANILLA

DASH SALT

Beat shortening until fluffy. Add powdered sugar, milk, vanilla, and salt.

tOOLS: PIPINg BAgS OR PARCHMeNT TRIANgleS

PIPINg TIPS #127 and #3

MAtERIALS: DeCORATOR’S BUTTeRCReAM, See ReCIPe BelOW

VIOleT gel COlOR

eleCTRIC PINk gel COlOR

AVOCADO gel COlOR

YellOW gel COlOR

PINk gel COlOR

PURPle gel COlOR

Tutorial Buttercream orchids

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Tutorial Buttercream orchids

piping Orchids

Step 1In a piping bag, fitted with a #127 piping tip, fill by striping with purple buttercream at the skinny end of the tip, and then filling the rest with white buttercream.

Step 2Pipe three pillows as the base for dorsal sepal and the lateral sepals spaced at 6:00, 10:00, and 2:00.

Step 3 Starting at the center, pipe a leaf-shaped petal over each pillow with the fat end toward the center.

Step 4

Pipe 2 additional pillows for the ruffled petals at 4:00 and 8:00.

Step 5

Beginning in the center, use a zigzag motion with your wrist to pipe a ruffled petal on the 2 pillows. The fat end of the piping tip should be in the center.

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Cake Central Magazine is not responsible for the outcome of any attempt to create or replicate any of the Cake Central techniques, cakes, projects or recipes. Desired results may not be achieved due to variations in ingredients, cooking temperatures, tools, techniques, typographical errors or omissions, or personal skill level.

Step 6

At 12:00, pipe a large pillow to support the lip of the orchid.

Step 7

Begin with the fat end of the piping tip in the center, and use a zigzag motion to pipe a ruffled petal (the lip) that sits high on the pillow.

Step 8

Pipe 2 straight, vertical petals at the center of the lip.

Step 9

Heat a skewer in boiling water, and then dry it off.

Step 10

Between the 2 vertical petals on the lip, sculpt the buttercream by rolling the skewer side-to-side. This will form the throat.

Step 11

Using a #3 piping tip with yellow/orange buttercream, pipe a column in the throat of the orchid so it sticks out of the throat.

If you choose to pipe leaves, you may want to use avocado green buttercream.

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lucinda’s tipsBuy a botanical book to see the flowers and their colors.

For more buttercream piping and basic buttercream decorating, visit theicingdiva.com and check out her DVD, Borders, Basics of Baking and Decorating.

Tutorial Buttercream orchids

Cake Central Magazine is not responsible for the outcome of any attempt to create or replicate any of the Cake Central techniques, cakes, projects or recipes. Desired results may not be achieved due to variations in ingredients, cooking temperatures, tools, techniques, typographical errors or omissions, or personal skill level.