Decorate With Luster Dust or Sprinkles

Make Your Base

Image Source: POPSUGAR Photography / Nicole Perry

After filling a pastry bag with buttercream frosting and fitting it with a #104 tip, start by squeezing out a dollop of frosting on the center of the cupcake. Aim for a little bit less than a tablespoon's worth of frosting. This will be the base that the petals are built off of.

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Pipe the Bud and First Petals

Image Source: POPSUGAR Photography / Nicole Perry

Holding the piping bag with the thinner side of the tip facing up, pipe the bud of the flower on top of the mound of frosting. To make the bud, pipe two slightly oblong pieces of frosting. To enclose the bud, pipe two oblong petals of frosting around it, as shown.

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Pipe on More Petals

Image Source: POPSUGAR Photography / Nicole Perry

Continue piping petals of frosting around the initial bud and petals. To keep things symmetrical, center each petal around the pointy ends of another petal, making an arched half-moon shape up and over the ends of the petal. As you continue to pipe layers of petals, the strips of frosting should become longer and less arched. Each layer of petals should have roughly three to six half moons of frosting.

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Finish Piping on Frosting

Image Source: POPSUGAR Photography / Nicole Perry

The last layer of petals should be long and almost archless, so as to tidy up the appearance of the cupcake.

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