http://www.wilton.com/technique/Ribbon-Roses TIP 104
http://www.wilton.com/technique/Drop-Flowers TIP 2D
I start on the outside perimeter of the cupcake. Place the narrow end of the tip about 3/4" in from the outside perimeter at an angle of about 45 degrees. In an even motion and even pressure control, move the tip away from you and then back towards you, somewhat similar to a ruffle. You should have two petals to complete one full petal. Turn the cupcake and continue on that same way all the way around the outside perimeter.
Second row of petals.....do the exact same thing but this time slightly increase the degree of angle so that those petals will stand up a little bit more.
Third row......should just be one full petal in the very center of the cupcake. This should be at about 90 degrees so that it stands out and completes the flower.
Hope this helps,
I showed this to a couple of my students at the last class and they thought it was really cool.
I have made cupcake bouquets using this method of frosting them as well. It made for a very pretty presentation.
Hey maybe a better way to describe it would be when making petunias....the petals on those are very similar to what I do here. Just squish the petals a little closer together.
Does that help? I hope so.
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