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How to Make an Icing Primrose Zoom

How to Make an Icing Primrose


The primrose is a flat flower with detailed petals. The key to the heart-shaped petals is perfecting a "curve-dip-curve" motion as you spin the flower nail. In nature, you will find them in a variety of colors, including deep pink, purple, orange and yellow.
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Step 1

Tint medium consistency royal icing flower petal color and a small amount of yellow for flower center. Fit one decorating bag with coupler and tip 104 and fill 1/2 full or less with flower petal tinted icing. Fit second decorating bag with decorating tip 14 and fill 1/4 full or less with yellow icing.

Step 2

Attach flower nail template to Flower Nail, if using. Using a dot of icing, attach icing flower square to flower nail.

Step 3
Step 3

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 is pointing out and angled 1/4 in. above the nail surface. Using consistent pressure, move tip away from the center. Use a curve-dip-curve motion as you turn the nail 1/5 turn, letting the spin of nail form the heart-shaped petal. Relax pressure as you move back to the starting point to form the first petal. Stop squeezing; pull tip away.

Step 4
Step 4

Repeat to form the remaining four petals. flower will be the size of the entire flower nail.

Step 5
Step 5

Hold the decorating bag with tip 14 at a 90° angle, with tip slightly above center of flower petals. Add a yellow star to the flower center.

Step 6
Step 6

Fit round decorating tip 2 to coupler on decorating bag with flower petal colored icing. Add dot to star.

Step 7

Remove flower on flower square from flower nail. For a more natural appearance, place in the large concave portion of the Wave Flower Former or in large Flower Former Cups to dry overnight.

Step 8

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.

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Royal Icing (medium consistency)

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