How to Pipe Royal Icing Roses (with Four Coloring Methods)

hi Julia sure recipes for sweet life I'm back with another video by popular demand I've made a lot of piped royal icing roses Rose transfers that you saw on my wedding bouquet video and sometimes I use teeny tiny ones on other projects like on the wedding cakes that I decorated recently so people have been asking how those were made there are numerous YouTube videos about how to make these and this is just my approach but I thought I'd jazz my approach up a little bit by showing you not just the mechanics of how to make a basic single color rose but also show you how to add color in different ways so I'm going to show you two techniques for adding color as you're piping so you get multiple colors in the Rose as you pipe and then I'm going to show different techniques for adding color after the eyes after the icing is been piped and the roses are completely dry so let's get started here are some examples of roses so what I'd like to show in the first half of the video are ways to impart color beforehand or variations in color beforehand so I've got examples of two-tone roses here where I've got dark centers and light outside so I'll be showing you how to do that and I've also got roses here they're a little bit more variegated they're largely pink but you'll see they have kind of as a reddish pink striping on the edges of the petals I'm going to show you that effect as well let's start first with a single color rose and the basic mechanics and then we'll extend onto this dual color Rose what you'll need for Rose is at least if you take my approach you'll want rose nails which are these little gizmos that you're piping on to and you kind of twirl these in your hand so you can get around the rose more easily they come in a variety of sizes I think the largest one I have here is 913 and the smallest is a nine nine oh seven or even a nine I think the the numbering may be different from vendor to vendor yeah here's my smallest which is a nine so basically if you're doing really small rows you can get away with something that's about an inch in diameter but if you're doing a big rose like something of this size you want something big enough that's going to hold all the petals so the first step is just preparing the little pedestals for the roses you're going to pipe your rose nails if you will and I like to pipe them on the roses on a little bit of parchment paper so once they're dry I can just you know even if the roses aren't dry and they're still setting up I can slide the parchment off and then reuse the rose nail right away and then let the rose dry and then peel it off the parchment paper but you don't want the parchment paper scooching around so I've just got a little bit of shortening Crisco butter is fine too that I use to keep that little patch of parchment paper down while I'm piping so get your rose nails all set I like to work five or more at a time sometimes ten and I'd like to keep them upright in a piece of styrofoam so they're not flopping all around and the reason I like to work a bunch at a time is so that I can add a petal or two at a time if I find that if I add the petals too quickly to the central core the petals kind of merge together even if I work with a really thick icing and I just don't get as defined a result okay so the first step is laying the center core and for the two-tone rose I typically like to have a darker core in the center so I'm going to start with my darker pink I want a lot of texture with these roses so I'm working with very thick icings about as thick as I can pipe through the pastry bags definitely of glue consistency you know not falling off the spoon at all if you work with a looser icing you'll just lose shape very very quickly now I like to pipe a central core this is going to be what I'm going to be attaching the petals to and I liked that too dry a little bit first for this I'm just using a simple round tip I think I've got a number-10 in here if you're doing a really tiny rose you might want to start with a smaller central core but you can get a lot of range in size of Rose even with the same central core and I like these to dry just enough so that they're not flopping over but you can't let them dry too much because then they'll pop off the parchment as you're piping the petals on them so it's maybe a few minutes of drying time you still want them kind of stuck to the parchment paper these have been drying these three in the front so I can start adding petals to those first now for this you need a different tip here the size of the tip really does influence the size of the Rose quite a lot this is a 104 petal tip a petal tip kind of looks like an elongated teardrop it's got a fat end in the narrow end this is a 103 a 102 a 101 you know 101 s which I believe is one of the smallest ones I use the 101 s to create in the 101 to create roses of this size for roses of this size I'm typically working with a 102 a 101 or a 103 I rarely use the 104 for roses for cookies because they get really big 104 might be really appropriate for roses on cakes however I tend to work smaller and then move to slightly bigger tips as I move out so I'm going to start with my 101 tip here we're going to kind of do a medium sized rose as I said there's a fat side and a narrow side and you always want the narrow side piping up so you get a nice narrow edge on your petal if you have the fat side facing up you're going to have a really clunky looking rose I want to be simultaneously twirling this while applying pressure to this so I have I go all the way around and create like a little ring and I've slightly angling in towards the center I'll change the angle and orientation of my tip as I go so that the petals start ticking more out as opposed to in I start by anchoring down low and then I kind of do an upward motion cleaning the end of the tip rotating it slightly so they overlap up and down you'll see how those petals are still kind of oriented vertically they're not flaring out yet that's because I'm holding my bag pretty much at a 90 degree angle to the rose now so anchoring up and down so I've got three little petals around the central core now that one so up and down and that just completes that Rose Center now at this point I would use now probably swap out to 102 just so I get a little more coverage I could continue in the same color and that would be fine and dandy but I just want to show you again how to introduce a little bit of color variation so I've got a slightly lighter pink here again very thick as you can see going into the bag and hopefully that's thick enough I think you could even the icing could be even thicker sometimes when the icing is really thick the petals will kind of tear on the edge which looks really real you know the icing kind of breaks and I like that look this isn't quite that thick I'm going to try to lay four or five more petals down at this level and at this point I might start flaring out more so my top of my tip might be angled more towards me so the petals start to flare out but again it's the same motion I anchor and then come down you so I've got four on the outside of that I definitely need a fifth or a sixth there to complete that little rose as I get towards the bottom I'm just going to keep adding some petals to this I tend to flare out more I'm holding almost holding that pointy end almost directly toward me so I get a little more flare on these bottom petals and again I want this one to sit before I put a final petal or two down at the very bottom we're back I'm going to show you another way of adding color as you're piping and this is what I call kind of a painted effect we're going to paint and you'll probably you've probably seen this on YouTube too so this is just my take of it I'm going to paint a stripe of food coloring along the inside of the bag on one side on the side ideally that's oriented towards the top side of the tip that we can adjust the tip orientation relative to where the color is coming out later and I'm just taking my normal liquid gel food coloring a little bit on the end of a pastry brush and I'm going to paint a stripe all the way into the coupler actually because it'll just take that much less time to come out of the bag and mostly up the side I've thickened up this pink relative to the last time I was piping with it a little bit because I thought it was just a little too loose in my petals weren't getting quite the definition that I wanted get that in there and then just kind of shake it down and push the icing all the way to the end the bag and I definitely wanna do a few trial runs to make sure you know the colors coming out the way I want it before I pipe it on the rose I've got a lot see the first blob I took a lot of color out in a big blob of red I would have hated that to be on that one of those roses up there but now that I worked some out it's coming out more nicely and it seems to be relatively oriented to the top of the tip though it is coming out the side I think one thing I'm going to do is maybe just shift my tip a little bit this way and see if I can get more red coming out at the very very top okay so I've got a little bit of red now coming out on the top I don't want it load of red this is just to be a subtle accent so I'm just going to continue the way I did on the other roses by piping that Center round first and it's nicely coming out on the top of the tip which is top of the leaf there petal rather I've got a 102 tip in here now slightly bigger than what I started with last time I can see just a subtle little red accent on the top of the petal which looks really nice from here my paper you can see how it's sliding around a lot it's making a little harder to pipe so I'm just going to stick a little bit more shortening underneath you and if you find you know the red starts coming out from a slightly different spot which it can sometimes do you can shift you can just unscrew it and shift your tip around until you get the red coming out exactly where you want it I'm kind of liking how that's looking right now it's not exactly placed on top of the tip but it's pretty on top of the petal but it's pretty close now if I don't make contact sometimes I can see a little hole at the bottom of the petal I can take my dressing needle and just make sure that they're all connected at the bottom I don't know if you saw that so there's the rose almost complete I'd probably add a few more petals to that okay before we get to post coloring techniques I want to just talk a little bit of work process let's suppose you only had like five Rose nails and you want it to start on the next five roses we needn't wait this is why I lined them with parchment paper you needn't wait for the Roses to completely dry you can just slide these guys off the rose nail and then set them over here to completely dry you wouldn't want to lift the rose right now because you smush it but I can remove all of these pretty safely and put them somewhere else for drying and then go ahead and reuse these Rose nails for other roses once the royal icing is completely dry for for big chunky roses I like to wait at least overnight then they'll simply like pop off the parchment paper here's what I did a lot earlier it doesn't pop off you can peel it off and then stick it on to whatever you're going to be putting it on to obviously this is a much bigger rose and some of the ones we did I you probably used a 102 or 103 if not a 104 tip on something like that so just again here's the range you can get this was done with a 101 s in a 101 very small 102 103 or 104 probably 103 or 104 on this bottom one there a couple ways I like to color roses after they've been piped if I've piped them a single color especially sometimes they need a little bit of dimension I'm going to work on these teeny tiny roses these were done with that pale pink that I was working with some are prettier than others this is that same rose and all I did was dust a little dry petal dust a poppy red color and that just kind of highlights some of the detail a little bit better so this is a dry on dry dusting technique and here let me just show it on one of these or a couple of these and see how it looks so I've got a little bit of the dust in the cap and I'm just going to put it on and then dust off the extra and it kind of settles deep into the grooves so it creates this kind of shadowing effect which is really kind of nice and it just it just gives it a little more dimension let me try it on this bigger one I'm doing it mostly in the center but you could extend it and you could paint much more deliberately you could take a smaller brush and really shade in these petals but I find that sometimes just a macro dusting like this pretty carelessly it ends up with a nice result so this just has a little more dimension to me than when it started just by contrast there are the plain ones and there are the dusted ones another way you can get color on is just to the edge if you like and I've got some examples of it here where I've gilded the edges of roses this can sometimes be a nice antique effect so I'm going to attempt to do that I'm going to use my gold luster dust for this and I'm going to extend it into a paint with a little bit of extract I'm putting a little more dust into my container here and I like to use a clear extract and alcohol-based extract because these dusts are not soluble in water you can also use just straight-up vodka and I've just put a little drop in there I'm going to make it into a paint now rather than painting it on with a paintbrush where the Brussels can get all on the inside of the roses I'm just going to sponge it on so I can hopefully keep it isolated to the edges of the petals and this is going to be easier to do on some of these bigger roses so let me let me try it on these two-tone roses these are another example the two-tone Rose I think worked really nice dark pink in the center and light on the outs I'm using a rather small sponge brush for this just because I think I'll have more control and I'm just going to sponge it on the edge of each petal to create highlights one petal at a time if I can certainly on the outer edges I can do that it's a little trickier as you get to the inside but I find the sponge brush tends if I hold it perpendicular to the petal you'll get just the edge of the petal as opposed to getting deeper into the petal where I don't really want it some cases you might want it there in which case a regular paintbrush might just work fine now it's a little trickier on the top of the Rose it would be a little more careful because the petals are closer together but that's why this smaller sponge brush gives me a little bit more control with that big of a big sponge brush I think this would be too big but I think that looks pretty good just a slightly antique defect so in this video we've not only covered the basic mechanics of how to pipe a royal icing rose transfer for cookies or cakes but I've shown you how to color it two ways beforehand both with two different colors of icings and also with a painted striped effect with food coloring and then I've shown you two different ways to add coloring afterwards both dusting and then sponging with a luster paint again these are just four different approaches to adding color to roses I'm sure there are many more but hopefully this will get you started if you'd like to see these roses in actual use skip on over to my wedding bouquet video because I use them all over the top of that cookie project there till next video live sweetly you

Channel: JuliaMUsher

Views: 670,639

Rating: 4.8537488 out of 5

Keywords: Icing (Food), Royal Icing (Food), Sweet, Roses, how to piped royal icing roses, how to make royal icing roses, How to, how to make, tutorial, decorating, decorating techniques, Julia M Usher, Recipes for a Sweet Life, Ultimate Cookies, Cookie Swap, baking, desserts, sweets, royal icing roses, how to add color to royal icing roses, Dessert (Industry), cake decoration, cookie decoration

Id: iyIh2DeJENo

Length: 16min 15sec (975 seconds)

Published: Wed May 13 2015