Line 1-5/8 in. lily nail with foil, pressing no more than halfway into the cup. Tint a small
portion royal icing yellow; tint remaining icing petal color. Fit decorating bag with leaf
decorating tip 352 and fill 1/2 full or less with medium consistency petal color icing. Fit
second decorating bag with round decorating tip 2 and fill 1/4 full or less with medium
consistency yellow icing.
Hold the decorating bag with petal icing at a 45° angle at 3:00 (9:00 for left-handed
decorators) with the tip in the center of the nail lightly touching the foil at the center, the
points of the tip lined up vertically. Squeeze with firm pressure, pulling petal up to the
edge of foil cup; decrease pressure as you reach the edge of the nail. Stop pressure
and pull tip away, drawing petal to a point.
Turn nail 1/3 of a rotation and pipe another petal the same as the first one. The 2 petals
will form a V.
Turn nail 1/3 of a rotation and pipe a third petal the same as the previous 2, forming a
Repeat to pipe 3 more petals between the open spaces of the first 3 petals.
Pipe 6 shorter leaf-shaped petals on top of and between the larger ones.
For center, hold decorating bag with yellow icing at a 90° angle to the flower center
inside the flower nail. Pipe a cluster of tip 2 dots in the center.
Hints: Poinsettias can also be made flat by piping the flower petals on a regular Flower
If desired, sprinkle with Sparkling Sugar immediately after piping the yellow dots.