To make buttercream roses you'll need these tools: a decorating nail, some squares of parchment paper slightly larger than the head of the nail, a rose-petal tip for your pastry bag (number 124 is good for a medium size rose) and a very smooth buttercream that is not too soft.
First, glue a parchment square to the nail with a little buttercream.
With your pastry bag full of buttercream, hold the nail in your left hand--if you're right-handed--and place the bottom, wider end of the rose petal tip on the paper just outside the center.
Angle the top of the tip slightly inward and, while piping, rotate the nail 360 degrees. This will form a small cone.
Make a second cone on top of the first. It should be slightly smaller and come to a point at the top.
To form petals, place the bottom of the tip against the cone and pipe three petals around the cone. Space them evenly, turning the nail as you go. Lift the tip up and then down in an arc to make a rounded petal.
Make a second row of petals, staggering them so that the new petals are not directly behind the first ones. Keep going until your rose looks complete.
Gently remove the parchment base and the flower from the nail. Reserve your flower in the fridge until you are ready to use it.

Instructor: Bianca Henry