Piped flowers and Filigree butterflies

Course photo is illustrative and does not necessarily represent the actual course topic - please see the course description for specific topics covered on the course.

Hand piped royal icing flowers are a charming and quick way to decorate your cakes, biscuits and cupcakes. Join royal icing expert Tessa Whitehouse to learn three key techniques for piping flowers which will enable you to pipe a host of different flowers. You will also learn how to pipe delicate filigree butterflies to complement your flowers.

Course tutor: Tessa Whitehouse

Squires Kitchen International School
0.0 day
Course date and times:
  • Friday 2nd August: 9:30am to 4:00pm

Join Tessa on this one day course to learn how to pipe royal icing flowers using a flat flower nail, a deep cupped lily nail and a cocktail stick. You will learn how to pipe a blossom, lily and rose and how to adapt your piping technique for a wider range of flowers, such as primroses, pansies, alstromeria and carnations.

You will also be able to develop your piping skills further by creating delicate filigree butterfly wings and learning how to put these together for a 3D effect.

Tessa will share her wealth of knowledge on Royal Icing, from how to make it and adapt the consistency for both flowers and filigree piping, to the various ways that Royal Icing can be coloured for different effects. 

You will leave with the confidence to pipe and with your very own beautiful display board with flowers and butterflies.

Book this course

Head on over to our booking request page and we will take a few credentials from you.

Places required:

Suitable for Beginners

Skill level:


Skill Prerequisites:


Equipment list

This course requires some additional equipment which you will be able to pre-order. You will be sent an equipment list a few weeks prior to the course.

Course modules
Date Time Title Tutor Location
2nd August 09:30 - 16:00 Piped flowers and Filigree butterflies Tessa Whitehouse Squires Kitchen International School