The rosette has the tight, swirling look of a rose, but is achieved in one continuous rotation, rather than with wrapped layers of petals. Single rosettes are also used as candleholders on top of a cupcake.
Fit decorating bag with tip 18 and fill 1/2 full or less with medium consistency icing. Hold the bag at 90° angle (straight up) with tip slightly above surface.
Squeeze out icing to form a star. Without releasing pressure, raise tip slightly as you drop a line of icing on top of the star in a tight, complete rotation.
Begin at 9:00 (3:00 for left-handed decorators), move in a circular motion to 12:00, then 3:00 (9:00 for left-handed decorators) and continue to 6:00.
Stop pressure at 6:00 but continue to move the tip back to the starting point to make a complete rotation.
Pull tip away, continuing the circular motion so that the tail maintains the circular shape of the rosette.
For a rosette border, pipe a line of uniform rosettes, touching one another. When creating a bottom border you will need to hold the bag at 45° angle in order to cover the area between the cake and base.
Hint: This technique is excellent for use in savory decorating such as twice baked potatoes, hors d?oeuvres, butter or deviled eggs. Use tip 21 for deviled eggs or 1M for potatoes. Tip 4B is a larger tip that is great for use on pies.