How to Pipe: Plumeria | Buttercream Flower

Plumeria comes in a variety of colors. I like the bright yellow ones because they add a pop to floral designs. They can range anywhere from 1.5” in diameter up to 7” for some rare varieties! These specific ones came out to be about 2”. That puts them right in the middle of being a filler or a focal flower. They’re a great complimentary bloom to larger flowers. Tips Used: Ateco 122 Tools Used: *2” flower nail Flower lifter Parchment circles Flower nail block 2 small paint brushes Colors: Lemon yellow *Buttercream flowers are easier to handle if you freeze them before transferring to your final project. I mostly pipe onto parchment so that I can move the flowers into air tight containers and allow them to fully harden in the freezer. This way, I can move them however I need to within a design with minimal damage to delicate petals and leaves. Once piped, buttercream flowers store well in an airtight container in the fridge or freezer. They will stay fresh for about 3 days in the fridge or up to 2 months in the freezer. If you have a deep freezer, you can extend their shelf life to 6 months. This allows you to practice and keep them for future projects OR prep them ahead if you are fulfilling orders. Thanks for watching! Please consider subscribing for more cake decorating and baking tutorials. You can also find more helpful tips and tricks over on my socials. ————————————————— INSTAGRAM: @butter_cake_bakery TIKTOK: @buttercake762 FACEBOOK: Butter Cake #buttercreamflowers #cakedecorating