Using icing color, tint 1/4 of icing a darker and 3/4 a lighter shade of color.
Fit one decorating bag with coupler and tip 12; fill 1/2 full or less with lighter shade of
medium consistency icing. Fit second decorating bag with tip 16; fill 1/2 full or less with
darker shade of icing.
Secure rose template to flower nail. Using a dot of icing, attach icing flower square.
Hold the decorating bag with tip 12 at a 90° angle to the flower nail with the tip 1/4 in.
above the surface. Squeeze the decorating bag applying a steady, even pressure,
holding the tip point slightly in the icing to pipe a dot the size of the larger circle of the
template, or 1 in. diameter, to form the base. Stop squeezing, pull tip up and to the
side, circling the dot to eliminate any point.
Hold the decorating bag with tip 16 at a 90° angle to icing dot. Pipe a center pull-out
star about 1/4 in. long; add a circle of 7 to 8 pull-out stars around the center star.
Fit decorating bag with lighter shade of icing with tip 18. Hold the decorating bag at a
90° angle or slightly less to the bottom of the base. Pipe a row of pull-out stars about
3/8 in. long around the dot base. This first row is almost parallel to the flower nail base.
Continue piping additional rows of tip 18 pull-out stars working up from the base. Stars
should be placed between the stars of the previous row. Gradually move the decorating
bag so that each row angles upward a little more than the row below it.
The flower center pull-out stars are a little shorter than the outer petal area.
Pompom Flowers can be made several days ahead of time and air dried for
Can be piped directly on a cupcake for a quick decoration.
Drop flowers are a great way to add flowers quickly. Pipe drop flowers in buttercream directly on your cake, or pipe in royal in advance and place your flowers anywhere. Flowers will be sharper in definition when piped in royal.