Here are two of my favorite flowers in buttercream form. The Dahlia is elegant with a hint of color to the petals and the Anemone is a soft pastel pink with a black center.
For the Anemone buttercream frosted cookie I used a tip 104 and placed the fat side down on the outer edge of the cookie. With steady pressure I gently squeezed my piping bag while making small rounded edges to form petals. I go all the way around the cookie and stop. I begin a little closer and pipe my second layer of petals. For the center I will use tip 4. With black buttercream I make a dollop of buttercream and make tiny dots all around to make it look textured. This creates a beautiful buttercream anemone that is sure to wow your friends. Here is a video to better help you pipe.
Next we have the Dahlia flower. This one is elegant with a hint of pink to give the flower some texture. This buttercream Dahlia is piped using tip 366 to start on the first layer of petals. With your tip angled down on the cookie you gently give your piping bag pressure tell the buttercream starts to come out of the tip. You gently drag back the bag and stop when you get to the edge. Release pressure as you pull away to break the buttercream. Repeat that tell you have went around your cookie. Make a second but smaller layer of petals. Then we will move to tip 352 for the center layer of petals to bring the cookie together. For the center I used tip 4 and black buttercream. Make a small pile of buttercream and make tiny dots all around to give it a textured and realistic look. Here is a video to help.
