Filigree Butterflies Tutorial

A huge thank you to the gorgeous Calli Hopper for sharing with us her wonderful piped filigree butterflies. I know so many of you will be wanting to give these a try and I know Calli's wonderful step-by-step instructions will be a great help!


How to make royal icing filigree butterflies

You will need:

  • Dawn Parrot’s “Ultrafine White Royal Icing” available from www.thecakedecoratingcompany.c...
  • Piping nozzle #1 and #0
  • Piping bag
  • Plastic Sleeve (A4)
  • A4 Paper
  • Palette knife
  • Small paintbrush
  • A little water
  • Stamens



1. Print of a butterfly outline of your choice, repeated, onto an A4  and place into plastic sleeve


2. Mix 100g of the royal icing and place into a piping bag with #1 nozzle already in place. The Ultrafine Royal Icing is fabulous as it flows smoothly and doesn't clog nozzle and so can get really fine. Then pipe an outline around the butterflies in plastic sleeve.


3. If you go out the line or make a few bumps along the way, use a small brush with a tiny bit of water to smooth or tap back onto the line.


4. Complete the whole sheet of outlined butterflies.


5. Then take a new piping bag with #0 nozzle and royal icing and pipe details inside your  butterfly line. You can follow the pattern on sheet, or form your design within the outline.  Leave to dry for anything between 2 - 4 hours, or longer to make sure.


6. Fold an A4 sheet of paper in centre and then outer edges again, to form an “M”. Then very carefully slide the palette knife under each dry wing  and gently place on the middle of folded A4.


7. Using #2 nozzle, pipe in a thorax and head between the wings of each butterfly and place small stamens on each head to form antennae.


8. Once dry, use a small amount of royal icing to very gently adhere to cake.

Some final Tips:

  • Always make more than you need, breakages can occur as these are very fragile.
  • If you want a sateen sheen  (as seen on Pic 8) or colour, do this BEFORE you lift the wings off the sheet. Make sure it's dry.