Ingredients Colored Sugar Buttercup Yellow Icing Color Meringue Powder Royal Icing Royal Icing Tools Round Cake Decorating Tip 5 Round Cake Decorating Tip 5 Petal Cake Decorating Tip 104 Petal Cake Decorating Tip 104 1.5 Inch Flower Nail No7 Disposable Decorating Bags Standard Coupler Flower Former Set Waxed paper Instructions Click to mark complete - Tint medium consistency icing with petal color and a small amount with center icing color. Fit one decorating bag with petal decorating tip 104 and fill 1/4 full or less with petal tinted icing. Fit second decorating bag with round decorating tip 5 and fill 1/4 full or less with yellow tinted icing. - Attach flower nail template, if using, to Flower Nail. Using a dot of icing, attach icing flower square to flower nail. - Hold the decorating bag with tip 104 and petal icing at a 45° angle at 3:00 (9:00 for lefthanded decorators) with wide end lightly touching 1/4 in. from center of the nail; narrow end is pointing out and angled slightly upward. Starting at any point near the outer edge of flower nail, squeeze and move tip towards center of nail. Stop squeezing; pull tip - Repeat for a total of 12 or more petals. If using the template, pipe about 2 petals in each section of the template. - For flower center, hold decorating bag with yellow icing and tip 5 at a 90° angle, slightly above the flower. Add a center dot. - Hints:Flower centers can be highlighted with Wilton Cake Sparkles, or colored sugars. First, dampen finger slightly, then dip in colored sugar; touch freshly piped flower center.Dry overnight in the large concave Wave Flower Former.
