How To Pipe A Cabbage Rosebud

photo of rose

Welcome back bakers! Today we have a video tutorail on how to pipe a cabbage rosebud or garden rosebud using decorators frosting. You can also use this technique to just make a closed style rose. I hope you enjoy the video, and if you don’t mind please subscribe to my youtube channel for video updates.

In this video I am using the Wilton 116 rose petal tip. It has a bend to it which allows for the beautiful inward fold of the frosting petals. I have links to the tips in my post for the larger cabbage rose which I’ve linked to in this button.

If you’re wondering why I am using a chinese food container lid as a rose nail, well that’s because I’m scrappy! I don’t have a rose nail large enough to create these big roses so I improvised! Hot glue gun + half a wood skewer + clean quart container lid = large rose nail that cost me $0! It might seem crazy but I always look for ways to avoid spending MORE money on cake supplies. My storage is bursting at the seems with tools.. and so is my Amazon tab.

I do have a recipe for the frosting I am using. it’s a very basic “decorators icing” it’s meant for piping flowers and well, that’s about it. You should never ice your cake in this frosting becuase it is super sugary.. think grocery store cake flowers. If you needed to, you could try to pipe this flower in your standard American buttercream. I would just like to mention I never EVER reccomend American buttercream. I am all about Swiss Merinque Buttercream, nothing compares to the silky smooth texture. If you haven’t tried it yet than I reccomend you check out my video tutorial on it.

I want to hear from you!

What would you like to see tutorials and recipes on? Please leave me a comment and let me know!

Simple Decorators Frosting

Print Recipe
Prep Time 5 mins


  • Electric mixer
  • Sifter
  • rubber spatula


  • 1 cup vegetable shortening
  • 1 ¼ pounds sifter powdered sugar
  • 2-3 tbs liquid vanilla coffee creamer I use the individual pods


  • Mix the shortening and sugar together using the whisk attachement.
  • Once combined, add the creamer 1 at a time scrapping down as needed.
  • Adjust as needed with more creamer/sugar to achieve the desired texture.


If you don’t have coffee creamer you can use regualr milk or water. I prefer the creamer to standard milk because I don’t like the idea of milk sitting at room tempurature. I like to make my frosting a bit ahead of time. 
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