Using medium consistency icing and a bag fitted with Tip 104, hold the decorating bag with the wide end of the tip touching the surface of the treat or flower nail, keeping the narrow end slightly above the surface. The tip must be positioned near the outer edge of the surface (but not all the way out). This is your starting position.
While keeping steady pressure, pipe a line for the outer edge of the flower while simultaneously turning your treat or your flower nail.
Repeat the same motion to pipe a second and third row. Keep piping more rows if you have extra space in the middle.