Rosettes

Appears in

Published 1989

This technique applies to forming rosettes using other fillings—whipped cream, ganache, etc.—as well as buttercream.

Place a star tip in the pastry bag. Add the filling. Hold the bag almost straight up and down above the place you want the rosette.
As you apply pressure, simultaneously move the bag in a tight circle.
Stop the pressure, then lift the bag to finish the rosette.