Next, holding your piping bag the same way, pipe an upside down “U” on top of the cone. Then pipe 2 more to create a circle around the cone. You have now created the first layer of your rose. Continue to pipe upside down “U” shapes around the center until you have a larger succulent looking rose. Pull the parchment paper off the nail and place on a baking sheet and place in the freezer.
I piped about 4 of these so I could pick the ones I liked best for the cake. Pipe them until you have ones you like, you can even put the frosting back into the bag if you don’t like how it looks and you’re practicing. Just make sure to save some of the lavender frosting, at least a third of it.
Next, make the dark green frosting. In a clean bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar, blue dye, green dye, activated charcoal and water. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy.
In a piping bag with a coupler and decorating tip #104 put half the dark green frosting in on one side and the rest of the lavender frosting on the other side, it doesn’t have to be perfect.
Using the decorating nail again, pipe a dollop of frosting on it and place a square of parchment paper.
With the piping bag facing straight down and the large side in the center, pipe a spiral.
Next, going around the spiral, pipe upside down “U”s again creating petals.
Do a couple layers to create however tall you want the succulent to be.
Pull the parchment paper off the nail and place the baking sheet in the freezer.
Save some of the two toned frosting and change out the tip for decorating tip #32, you’ll use this to fill in the top of the cake later.
Next, make the green frosting. In a clean bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar, green dye, blue dye. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Put about half of the frosting in a piping bag with a coupler and do not put a decorating tip in just yet.
On a square of parchment paper, pipe a large dollop of frosting. However tall you make this mound will be how tall this plant is.
Now add the decorating tip #75.
Starting at the top, pipe a line down to the bottom. Then directly across from that line do the same thing so half of the dome has a line down to the bottom.
Next, pipe a line down to the bottom from half way between those two lines on each side, so you have four lines going down to the bottom. This will help keep your plant symmetrical.
Next fill in the holes with lines going from the top to the bottom. The bottom doesn’t have to be perfect because you can trim this later. I just used a knife to trim off the edges so it was smooth. Place the parchment paper square on the baking sheet with the rest of the plants in the freezer.
Remove the decorating tip and replace it with decorating tip #199. You will use this later to fill in the top of the cake.
With the other half of the green frosting, add the blue dye and a pinch of activated charcoal. Stir to combine completely so you have a dark turquoise frosting. Put in a piping bag with a coupler but do not put a tip in just yet.