Basic Decorating Techniques

Ribbon Roses

• Practice with tip: 104
• Icing consistency:Stiff royal icing
• Bag Position: Slightly Less Than 90° at 6:00
• Hold tip: Wide end touching center of flower nail
• Flower Nail: #7

1. Use tip 104 and hold bag at a 90° angle with wide end of tip touching center of flower nail.

2.Turn nail counterclockwise and, using even pressure, squeeze out a ribbon of icing, wrapping it around to form a rose.