Ingredients Rose Icing Color Buttercup Yellow Icing Color Meringue Powder Royal Icing Royal Icing Tools Round Cake Decorating Tip 1 Round Cake Decorating Tip 1 #103 Petal Piping Tip #103 Petal Piping Tip 1.5 Inch Flower Nail No7 Disposable Decorating Bags Flower Former Set Pre-cut Icing Flower Making Squares Pre-cut Icing Flower Making Squares Instructions Click to mark complete - Tint medium consistency icing with petal icing color and a small amount of icing Lemon Yellow for flower center. Fit one decorating bag with petal decorating tip 104 and fill 1/2 full or less with tinted icing. Fit second decorating bag with round decorating tip 1 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 at a 45? angle at 3:00 (9:00 for left-handed decorators) with wide end of tip lightly touching the center of the nail; narrow end just slightly above the nail surface. Using consistent pressure, move tip away from the center to nail edge and back as you spin the nail 1/5 turn; relax pressure as you move back to the center of the nail curving tip slightly upward to create a cupped shape, allowing the movement of the nail to form the first petal. Stop squeezing; pull tip away. - Pipe dot stamens with tip 1. - For flower center, hold decorating bag with yellow icing and tip 1 at a 90? angle, slightly above the center of the flower petals. Pipe pull-out dot stamens. - Remove flower on flower square from flower nail. For a more natural shape, place in the large concave portion of the Wave Flower Former to dry overnight. - Hints: If you prefer a more cupped shape, increase the angle you hold the tip.For a quick flower center, substitute Specialty Decorator Tip 233 for Tip 1.
