You can certainly skip this step if you do not want to waste any glorious cupcake!
I used my Whipped Vanilla Buttercream for the flower and tinted 1 cup yellow.
For the more detailed daisy, I started with the #10 tip and piped out a circle around the cupcake. I wanted the petal edges to be slightly elevated at the tips. This also helps the center of the daisy to be down a bit, lower than the base of the petals. While not necessary, I just preferred this look.
I then piped out the flowers, applying consistent pressure from bottom to top and working in sections. When the flowers are piped out one after the other in a row is just seems a bit matchy-matchy to me. Again, this is just the way I preferred, it is not essential.
After the petals are done I piped out the center and then went back in with the smaller dots for details. I think next time I will add a little orange or deeper yellow to my piping bag so there is more contrast in color. I also like the idea of adding a row of bigger dots around the base, using the #5 tip and then the smaller dots just above. I recommend going back in with your finger and gently pressing the tall tips down, just so they are all the same height. (I did not do that in the video!) Also, using a #1, #2 and #3 tip would be lovely – very time consuming- but a lovely effect!
For the simple and quick daisy, I used a #103 tip for the petals and a #10 tip for the yellow center.
Ok! So clearly I put more time and energy into the daisy than I should have! You can see above there are a LOT of different styles and techniques here. But this is definitely a fun learning process and I can’t wait to move to the next flower!
Watching For Recipe Source: https://iambaker.net/how-to-pipe-a-buttercream-daisy/