Ingredients Buttercream Frosting Buttercream Frosting Tools Round Cake Decorating Tip 3 Round Cake Decorating Tip 3 Petal Cake Decorating Tip 104 Petal Cake Decorating Tip 104 Disposable Decorating Bags Instructions Click to mark complete - Decorate with: Tip 104 for petals, tip 14 for star center, tip 1 for dot and medium consistency royal icing. For petals hold bag at 45? at 3:00 (9:00 for lefties); for center and dots, hold bag at 90? straight up. Using tip 104, make the base petal. Keep the narrow end of the tip raised up and slightly to the right (left for lefties). While squeezing, move the tip along the surface away from you in a straight line about 1/4 in. long. Pause, then continue squeezing as the icing fans out. Returning the tip to the original position and halfway back, start to release pressure, move tip to starting point, stop pressure and pull tip away. - Using tip 104, make the overlapping petal. Touch the wide end of the tip to the outside edge of completed petal. The bag is positioned as for the base petal, at 4:30 (7:30 for lefties); hold it steady in this position until the second petal is completed. As you continue squeezing, the icing will catch the edge of the base petal and roll over it naturally. When the second petal looks complete, stop pressure completely, touch the tip back down to the surface and pull tip away. For a rosebud without side petals, move to step 4. - Using tip 104, make the right and left side petals. Touch the wide end of the tip to the left side of rosebud. Raise the tip, then pull back down for a stand-up look. Repeat for right side petal. - Using tip 3, make the sepals and calyx. Form the middle sepal first by squeezing and letting icing build up. Lift the bag up and away from the flower. Stop pressure as you pull away to form the point of the sepal. Repeat, making a sepal on the left and right sides. For the calyx, insert tip into the base of the center sepal. Squeeze, letting the icing build up. Slowly draw the tip toward you, relaxing pressure as you move away from the flower. Stop pressure, pull away. You may want to blend the calyx into the stem using a damp brush. - Hint: The primrose is a flat flower with textured petals. Key to the heart-shaped petals is perfecting a ?curve-dip-curve? motion as you spin the flower nail.
