Skip the rose this time and pipe some frosting succulents!
Camille Thomson shares a how-to on this fun cake topper.
Small Cactus
stiff consistency frosting
gel food coloring
white jimmies sprinkles
Piping bag
Piping tips (large open star and small closed star)
Flower nail
Fit piping bag filled with desired color for the body of the cactus with a large open star piping tip. Squeeze out the frosting while slowly bringing it up. Add white sprinkles into the sides for the spines. Then using a small closed star piping tip, pipe a small flower on top. Place in refrigerator for 20 minutes before handling and placing on your cake.
Large Spiky Succulent
stiff consistency frosting
gel food coloring
Piping bag
Flower nail
This one requires no piping tips! Simply the tip of the piping bag off in a triangle shape depending on how large you want your succulent. Then with your tip facing in a “Pac-Man” shape, pipe 5 leaves on the bottom and add another layer of leaves on top. Place in refrigerator for 20 minutes before handling and placing on your cake.
Rosette Succulent
stiff consistency frosting
gel food coloring
Piping bag
Flower nail
Piping tip (#104)
Pipe a mound in the center of the Flower nail then with the large side of the tip out pipe leaves around the center in a rosette shape. Place in refrigerator for 20 minutes before handling and placing on your cake.
Don’t get discouraged, these are easily achieved with a little practice! Click here for a tutorial on Camille’s blog where she uses these techniques.
Find more of Camille’s creations at www.camilleiam.com.
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