Carnation

A carnation is a welcomed flower in any season—try it with a striped bag (stripe on narrow tip side) for lovely color variation.

Source: Fondant and Gum Paste Course

Tools:

Tip: 12
Tip: 104 (optional)
Tip: 150
Flower Nail No. 7
Disposable Decorating Bags
Waxed paper squares 1 1/2 inches

Ingredients:

Meringue Powder
Royal Icing stiff consistency

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instructions

Step 1

Attach waxed paper square to flower nail with dot of icing. Hold bag at 90° angle to flower nail. Use stiff royal icing. Pipe tip 12 ball on flower nail, letting icing mound; then raise tip above the surface and use the tip to shave off icing point.

Step 2

Using tip 150 (104 optional), pipe several upstanding petals in center of ball with a jiggling up and down motion, then circle them with ruffled petals. When using tip 104, keep the wide end down and the narrow opening straight up (90° angle to surface).

Step 3

As you continue piping rows of petals to cover base, angle narrow end of tip out, always keeping it at a 90° angle to surface. Pipe last row of petals at base of flower with narrow end of tip straight out.