You will need
    • 60 ml of water;
    • 75 g of sugar;
    • 2 egg yolks;
    • 150 g butter;
    • confectionery syringe;
    • head of roses;
    • a special pastry nail;
    • baking paper
    • sliced into tiny squares;
    • food dyes;
    • nozzle for leaves.
Prepare the buttercream. Pour the cold water into a small saucepan, put on stove, bring to a boil. Remove the pan from the heat and a thin stream pour sugar. Put back on the heat and gently heat until until the sugar is completely dissolved. Add more heat and simmer the mixture until the consistency of syrup.
Take the eggs. Using the special tools, separate the yolks from the whites. Whisk the egg yolks in a separate container, slowly in a thin stream, pour the prepared sugar syrup. Whisk continuously to make sure the mixture is thick and light. The mixture cool.
Separately, whip the butter in another bowl until it becomes soft. Add gently the egg mixture and beat well. Add a little vanilla or rum and gently mix. You can add fruit essence. Cream put it in the fridge for it to cool slightly.
Cooked cream make roses. For the flower, add in cream, pink, red, or yellow food coloring. Take a special pastry for making nail flowers. Store it with a little cream and stick a piece of paper. On top of the paper again apply a drop of cream.
Take confectionery syringe and put it at an angle. Dispense the cream, gently turning the nail counterclockwise. When you do a full rotation of the nail, work the middle, of a rose. Also do the second row, just squeeze three petals. Use the whole range, but only 1/3. Do each petal separately each time, take the nozzle and start again. Keep the nozzle narrow angle to the bottom.
In the third row, make five petals, while the fourth has seven petals. Make several of these roses.
Ready flowers put on 1 hour in the freezer. Frozen roses are easier to decorate various items, they will not melt.
Attach the roses to the cake, squeeze the leaves. To the cream add green dye. Take the syringe and hold it so the nozzle was shaped like the beak of a bird. Squeeze the leaves with the base of the rose. Make them different sizes.