Icing a peony, especially in cake decorating, typically refers to the technique of creating the flower's delicate petals using buttercream or other icing piped through a nozzle.
Piping Buttercream Peony Petals
Creating realistic buttercream peonies involves piping multiple layers of petals, building upon a central base. The method described in the provided reference focuses on the technique for forming the individual petals.
Key Petal Piping Technique
According to the reference, a specific technique for piping peony petals involves using a piping tip and holding it so the "tip is curving in."
From this position, you "pull nice soft arches" with the buttercream, guiding the flow to form the petal shape.
An essential detail highlighted is to "just ruffle them a tiny bit" as you pipe these arches. This slight ruffling gives the petals a more natural, soft, and organic appearance, mimicking the look of real peony petals.
Summary of the Technique
- Use a piping tip: Often a petal tip is used for this purpose.
- Position the tip: Ensure the tip is held so it is "curving in."
- Pipe the petals: "Pull nice soft arches" of buttercream.
- Add texture: As you pipe, "just ruffle them a tiny bit" to create a realistic texture.
By repeating this technique, layering the petals around a central point, you can build up the full, lush form of a buttercream peony.
