When we were still learning how to pipe flowers, it was the Chrysanthemum (aka Mums) that prove to be challenging for us. For some reason, they look like a wilted and almost dead Mums! lol Either the petals just won’t hold their shape or they were too thin..breaking..and the list could go on. 🙂 For other beginners out there, you may encounter the same problem/s.

To start with, don’t worry, this is normal. Why? Because the piping tip that you use for this is Wilton 81 which is the “U” shaped tip and it has a very small opening. So what usually happens is that you squeeze normally without enough pressure so it does not build up. Some people they try to open up the opening of the nozzle a little bigger but be very careful when you do this so as not to damage your nozzle.

Another reason that could make it a little challenging is the type of buttercream/frosting you use. If it was the type of recipe like “American frosting/buttercream” which has a thick consistency, it can be difficult at times. So we find it very helpful if your buttercream is a little too soft. It comes out easily. But for the other types like Swiss Meringue bc (SMBC) or Italian Meringue bc (IMBC), buttercream should come out of the nozzle with ease.

So here it is. It is just a 1-minute video that you can watch over and over.

Like with any of the other flower piping techniques, it is very important to remember to squeeze your piping bag properly. Less squeeze will mean very thin petals and sometimes could break too. The technique in building up the petals for Mums is similar to piping leaves or Sunflower (see tutorial here!)

When piping the Chrysanthemums or “Mums”:

  1. Curved part of the nozzle is facing down, touching the surcafe of the cake or cupcake.
  2. You can either start on the outer part working your way to the center OR the other way around. (If you start from outer, the flower looks like full bloomed flower. If you start inner, you tend to follow the upright petals all through out making the flower look too upright and can have too much petals)
  3. Squeeze piping bag with firm and even pressure while SLOOOOOOOWLY pulling away. Avoid moving or going back and forth mothion.
  4. You can use 2 shades of buttercream so the flower looks realistic. You can cover the flower with the same leaves all the way or leave a small space in the center for spikes.
  5. Piping spikes is the same principle as how you pipe Mums petals and leaves.

You can learn more about flower piping from ANY OF OUR BOOKS or from our online Craftsy class! Click here to go to Craftsy!

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We hope you like it. Feel free to share this post to help others too 🙂

Buttercream love,

Valeri & Christina