Source: The Wilton Way of Cake Decorating, Volume One
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Using tip 7, pipe a mound of icing for base, approximately 3/4" diameter.
Position the tip with the flattened, larger point on the top, pipe a row of short, pointed petals, about 3/8” long, around base using tip 74 with bag at 45° at 3:00 (9:00). 1/8 inch above nail surface. Pipe a second row with petals shorter and points placed between those in first row. Repeat for third row, with still shorter petals.
With tip slightly above flower, fill in center with shorter petals almost straight up.
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