Have you ever seen the cakes with the beautiful roses on top and wondered how did they do that? Kelly Delaney of Cakes For Occasions solves that mystery by showing you how.

So we've all been in the supermarkets, or seen on TV, and you've seen those beautiful roses that are on cakes and you wonder how the heck do they do that? It's real simple to do. It takes a little time. It takes practice.

What you're going to need is a dowel. This is just a wooden dowel that I bought at just a regular hardware store. You can also use a pencil that's unsharpened, because it's the exact same width.

So you've got your wooden dowel. You're going to need your color of your frosting. I chose to tint my frosting pink. I just used my regular white frosting with a little bit of pink food coloring and added it to it. And then you're going to need a rose tip.

Now, a rose tip is as slit tip that has a thick edge. And it has a thin top. Really important to use it, because a lot of tips out there that look like a rose tip, but they're not. This is a number 104, 104 tip that has a good width to it.

So when you're making your rose, one of the tricks-- and the main reason in order to do your rose-- is that you need to have that thick part of your tip on your dowel. That's your base. I like to hold my elbows in tight to my body. And I like to twist my dowel in my left hand.

So I'm going to take my bag. I'm going to apply pressure. And I'm going to make a cone.

Now, this cone on top is the most important part of your rose. If you don't get it right, do your cone over and over again until you master it. So you're going to pipe your frosting and you're going to twist until you get your cone.

Now, the cone is the base. Or when you're looking at a rose and you're thinking about the layers when you look at an open rose, you have that tight center to that. That's the cone that we just made.

Now, in order to make the petals, I like to think of them as rainbows. So I'm going to start on the left hand side. And I'm going to pipe a rainbow up and down. And I'm piping it onto the dowel, up a little bit over the cone.

So I did three rainbows around the cone. Now I'm going to do a second layer. You're going to want to go down a little bit more on your dowel, but not too much, and just pipe another rainbow. And literally think of them as just individual rainbows.

Now, I stop there and I twist it right around to see where I left off and do it again. And then, as you go, you do another row, another section of rainbows.

We're using frosting. But how I learned to make these roses was with pure butter. If you take butter at home and you whip it up into your mixer so you get it nice and light and you pipe your rose with butter, that way, if you're having a dinner party, it's a little fancy, because all of a sudden you've got little butter pats, but they're little roses of butter. So that's a little trick that-- I made them over and over again. So that's how I know.

So I'm going to take my rose and then take it off. So I'm using a pair scissors. And as you can see, I'm not even holding that dowel. I want to apply as much pressure as I can so I can twist my dowel and pull it down so the rose actually stays on top of the scissors.

Then I'm going to put it to the cake, use my dowel, close my scissors, and then, using my dowel, push it off onto the cake. I'll do it again. Make a little clean surface. We're going to pipe our cone. We're going to make our rainbows. And we're doing them in sections just like that.

If your frosting is too soft, I'll start to drip off. It's not you. It's the frosting. So you're going to want to pop it in the fridge.

Or it could be something as simple as that you took too much food coloring and you put it into your frosting that made it liquid. So start over. Make another little batch. But don't add as much liquid food coloring. Take the rose off my dowel, put it onto my scissors, and pop it right onto my cake.

In decorating, you always want to do things in threes. It's worth taking the extra time to make one more. We're going to make our cone and pipe on our petals, or our rainbows.

As I mentioned, this can be done with a wooden dowel, with a straw, too, or a pencil. And you're going to twist it and put it right on.

You space them out just a little bit. You don't want them crowded on top of each other, because now what we're going to do is we're going to pipe the leaves. We're going to go back to the leaf tip. This is a number 67 leaf tip. It has that slit right down the middle, and an additional one right there, down the middle, to give it that definition.

What we're going to do is we're going to work on our spaces that we want to fill. So first we want to fill this side over here. You're going to apply pressure, squeeze, and stop. Apply pressure, squeeze, and stop. Pressure, squeeze, stop. Apply pressure, squeeze, and stop. So you're going to make a nice little rose bed.

Now, for a little added touch, don't just leave your leaves there. Have them scattering down the side of your cake. It adds color. Color is a big thing when you're decorating. It's absolutely amazing, by just adding a few extra touches, how amazing your cake will look.

And there you have it. You have some beautiful roses that just take a little bit of practice. But with practice and patience, you'll get it down.

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