8. Place reserved 1 cup Swiss Meringue Buttercream and any extra in a piping bag fitted with a small to medium rose piping tip. Pipe ribbons, flowers, squiggles, and other designs randomly over cake.

I see you, Swiss meringue buttercream with your ostentatious, sweet swooshes and swirls. (Show off.) No, a smattering of edible flowers, sea salt or sprinkles doesn’t tempt me.

This course focuses on making Swiss Meringue buttercream ... cake-decorating technique that involves creating stacks of buttercream flowers on the side of a cake, creating beautiful edible ...