How to Pipe a Gladiola

Instructions

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1. - Prepare a large lily nail by placing a candy foil in the center and pressing it down all the way with the plunger part of the nail.
2. - Prepare royal icing to stiff consistency following recipe instructions. Prepare decorating bag with coupler, royal icing and tip 70.
3. - Hold the decorating bag at a slight angle with the back of the bag pointing towards the right (left for left-handed decorators). Position tip 70 so the opening of the tip is horizontal, inside the cup with the point of the tip against the bottom inside of the nail.
4. - Using firm pressure, pipe a leaf-shaped petal, beginning at the bottom center of the cup. Relax pressure as you reach the top edge of the cup, pulling gently to form a pointed petal. Be sure the tip stays in contact with the foil inside the cup as you pipe the petal.
5. - Turn the nail 1/3 of a rotation, pipe another petal the same as length as the first one. The two petals should form a “V” shape.
6. - Rotate the nail another 1/3 and pipe a third petal forming a “Y” shape. All three petals should be about the same length.
7. - Switch bag to tip 67. Positioning tip 67 as you did tip 70, use firm pressure to pipe three shorter petals between the larger petals.
8. - Trim stems of lily stamens to extend slightly above the flower petals, then insert stamen cluster into the center of the flower.
9. - Gently remove the foil from the cup and allow the flower to thoroughly dry before removing it from the foil.

Notes