Instructions for Creating Roses:

Larger pics of the cake and roses.

With green frosting and the # 2 or # 3 round tip, pipe stems; I chose to put the roses on one side of a round cake, rounding the stems to match that particular curve.

You will need yellow (or red, or whatever colour you want your roses to be) frosting and the # 103 petal tip and # 12 round tip, as well as a flower nail (# 7). Dab frosting on the top of the nail to secure a small square of parchment paper on top. Using the # 12 round tip, squeeze the piping bag gently and pull up slowly to make an acorn shape on top of the parchment.

Switch to the # 103 petal tip. Holding tip against the point of the acorn, wide end down and the narrow end angled in towards the acorn's centre, pipe a wide strop as you turn the nail, enrobing the top completely.

Turning the nail as you go, make two slightly arched petals that each reach around half of the circumference of the acorn.

Continue turning the nail. making longer petals that overlap, until you reach the bottom of the rose. Gently slide the parchment with the rose off the nail and onto a baking sheet, and refrigerate (buttercream) or allow to rest and harden at room temperature (royal icing). WHen rose is hardened, remove from parchment paper with flower scissors or regular scissors and place on cake at ends of stems.

Pipe leaves with the # 352 leaf tip, allowing frosting to ruffle slightly, making each leaf a different size.

Royal Icing/Frosting

2 tablespoons Meringue Powder
6 tablespoons warm water
4 1/2 cups confectioner's sugar (+ 1/2 cup if needed)

1. Place meringue powder and water in mixer bowl, using a hand whisk, beat until foamy and then attach mixer bowl to mixer and mix on low speed.
2. Gradually add confectioner's sugar approximately 1 cup at a time and then continue to mix on low speed for 10 minutes; when ready, icing should form a stiff peak. If icing seems too soft, add more confectioner's sugar a little at a time, too stiff, add a bit of water.
3. Keep icing covered with a damp cloth as this type of icing crusts over very quickly.
4. To colour use drops of food colouring while beating with mixer -- gel colouring is much easier and more potent than liquid food colouring.

Can be stored for three weeks at room temperature. Re-beat before use; may need addition of confectioner's sugar.

Meringue Buttercream Icing
3 cups granulated sugar
12 large egg whites
2 pounds unsalted butter, softened and cut into tablespoon-sized pieces
2 teaspoons vanilla extract

1. Whisk sugar and egg whites in a large heatproof bowl set ofver a pan of simmering water until sugar is dissolved and mixture registers 140 F on an instant read thermometer, about 2 - 3 minutes.
2. Fit an electric mixer with the whisk attachment, and beat the egg-white mixture on high speed unitl it holds stiff (but not dry) peaks and mixture is fluffy and cooled, about 10 minutes.
3. Reduce speed to medium-low, and add butter several teaspoons at a time, beating well after each addition (meringue will deflate slightly as butter is added). Add vanilla; beat until frosting comes together, 3 - 5 minutes. Beat on lowest speed until air bubbles diminish, about 2 minutes. Stir with a rubber spatula until frosting is smooth.

You can refrigerate in an airtight container for up to one week, or freeze for up to one month. Before using, bring to room temperature and stir with a rubber spatula to smooth.