How To make Mother's Poinsettias (Christmas)
1 c Butter
1 c Sugar
1 t Vanilla
1 t Almond extract
1/2 ts Salt
2 Eggs
3 c Flour
sifted
Oven 325~. NOTE:
Cookie dough must pass easily through a cookie press. It may be necessary to add from 1/4 to 1/2 cup more flour to adjust consistency.
Cream all ingredients on mixer except flour. Work in flour by hand. TO MAKE POINSETTIAS: Reserve 1/2 cup dough to color green for leaves. Using red vegetable color, color dough to desired shade. Use sunburst plate of cookie press for flower. TO MAKE LEAVES: Using green vegetable color, color dough to desired shade. Take a pinch of dough in palm of your hand. Roll with finger of other hand in your palm to tapered shape. Lay on ungreased sheet. Take a fork dipped in 4x sugar and flatten green to make leaf. Space leaves
four to a row, making 3 rows of leaves. DO ALL LEAVES FIRST. The with press filled with red dough, drop out red flower at the bottom of the leaf. With toothpick, indent center of flower and put silver dragee in center. Bake at 325~ for 10 minutes. Cool on racks. Store in tin box between layer of wax paper.
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Simple Holiday Garland Poinsettia Christmas Sheet Cake Decorating How-to Video Tutorial Part 5
Ultimate cake-Off champ Susan Carberry creates a simple and elegant holiday sheet cake with a Christmas garland theme using buttercream. You'll learn how to pipe a beautiful poinsettia, cover flaws in your cake, and how to achieve different colors in buttercream using Americolor gels.
This is a seven part video course. This video is Part 5 of 7.
This full video course, and more than 625 others, may be enjoyed completely AD FREE in the YummyArts library, 24/7.
Find out more here:
Pretty Delicious Poinsettias Christmas Cake
One of my favorite Christmas flowers is the poinsettia. What a better way to display than on a cake? I love the Lambeth style of old school piping on a cake, and am ever practicing to make lovely and modern designs.
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How to make edible Christmas Flowers and Poinsettias!
Lindsey Johnson of Lady in the Wild West has created the most beautiful Christmas flowers and topped them with our Rockefeller Christmas mix!
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Buttercream Poinsettia piping tutorial - Christmas 2021 icing tutorials
Follow along with our easy step by step Christmas buttercream poinsettia piping tutorial and learn how to pipe these easy buttercream holiday flowers! These poinsettia flowers are the perfect decoration for Christmas cakes and cupcakes, and they are incredibly easy to make, perfect for beginners! Impress your friends and family this holiday season with these beautiful buttercream flowers!
For this buttercream poinsettia piping tutorial you will need a medium consistency red buttercream with a # 352 (leaf)tip and a medium consistency yellow buttercream with a # 3 (or small round) tip. Begin by attaching a square of parchment to a flower nail using a small amount of buttercream. My flower nail is about 2” diameter and my parchment is about 2.5”x2.5”. You can use larger or small nails and parchment to make different sized flowers! Holding your 352 tip slightly off center, with one of the points facing up and the other point resting on your flower nail begin piping your poinsettia petals.
To pipe your first poinsettia petal, apply a steady amount of pressure, while pulling back. Angle your tip up slightly as you reach the end of your petal, release pressure and sharply pull away. Pipe your next petal touching, but not overlapping your first. You will want to pipe a total of six of these large petals, try to make them as even as possible, and don't forget to leave a small gap in the center for the next row of petals!
For the second row of petals you will need to increase the angle of your tip to about 45 degrees. Tuck your tip into the small gap in the center of your larger poinsettia petals, apply a small amount of pressure (to create a smaller, shorter petal) and then sharply pull away. Pipe six of these smaller petals to fill in the gap in the center of your buttercream flower.
Switch to your # 3 tip and yellow buttercream. Using small amount of pressure, pipe small dots in the middle to finish off the center of your poinsettia flower. Place your finished flowers in the fridge or freezer to set, and then you can transfer them to your poinsettia cake or cupcakes!
These easy holiday flowers look especially festive on a Christmas wreath cake. If you would like to see how I decorate cakes with buttercream flowers, let me know down in the comment section below!
Buttercream Recipe: (Video:
Ingredients
1/2 Cup butter softened to room temperature 113g
2 Cups powdered sugar 200g
1 Teaspoon vanilla extract 4g
1-2 Tablespoons milk 15-30g
Directions:
In a large bowl if using a hand mixer or in the bowl of your stand mixer cream butter on medium low speed for 2-3 minutes or until fluffy and pale in colour. Add 1/2 of the powdered sugar and mix for 2 minutes. Add remaining powdered sugar and mix for another 2 minutes. Your buttercream should be fluffy, pale and thick at this point. Add vanilla and 1 tablespoon of milk. Mix well. If the buttercream is still too thick/stiff add another tablespoon of milk and continue mixing. You will want a medium consistency buttercream to pipe your flowers with! Add food colouring. For this tutorial I used Wilton gel colour in 'Christmas red' and 'lemon yellow'.
Some more videos you may enjoy.
Buttercream Flower Piping Tutorial Series:
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Christmas Poinsettia
This is a little tutorial showing you how to pipe a gorgeous Christmas Poinsettia Flower. The flower is piped onto a delicious vanilla cupcake using vanilla buttercream. Recipes and info can be found on my website in the cake school.
rachelles.co.uk/cake-school/
You will also find loads of other tutorials of fabulous flowers which you can learn step by step in the comfort of your own home.
Rachel x