Rose buds made from icing add a delicate finishing touch as the simplest of flowers to execute. Use the rose bud as a centerpiece on cupcakes or petit fours or use it as an accent on a more elaborate cake. You will need firm icing; chilled buttercream works well. Make your rose buds in any color to match or complement the rest of the cake.
Mix your frosting colors to the desired shades. You can make the petals in one color or in two-tone, with the bottom petal a shade darker than the top; this gives the bud some depth. The sepals are the base of the bud with the tiny leaves reaching a short distance up the petal and are usually green.
Place the # 104 tip on the frosting bag and fill the bag with the petal color; this is the time to use the darker one if using two shades. The # 104 tip is a large flat tip, wider at one end and ideal for petals.
Hold the bag at a 45-degree angle to your working surface, with the widest end of the tip lightly touching it.
Squeeze the frosting out, pushing the tip away from you to lay down the petal. Make the petal about 1/2 inch long, keeping the narrow end of the tip slightly elevated to form the delicate raised edge of the petal. Apply more icing in the center, so it naturally fans and creates the bulky center of the bud. Finish the top of the petal by continuing to push the tip away from you. As you near the end of the petal, ease your pressure on the frosting bag, lightly press the tip into the working surface, release pressure and pull the tip up off the cake.
Lay down the top petal of the rose bud in the same fashion as the base petal, but begin with the tip flush to the outer edge of the base petal. Squeeze the bag until the icing rolls over the edge of the bottom petal, then move the tip away from you and finish the petal as in Step 4.
Create the sepals with the small round # 3 tip, pulling three small fingers of icing around the base of the completed rose bud. Place a dollop of icing on the base to form the calyx. You may add a stem if desired.