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.
Ingredients:
- Easy-Add Meringue Powder Add to shopping list Meringue Powder
- Royal Icing stiff consistency
Tools:
- Easy-Add Tip: 12 Add to shopping list Tip: 12
- Tip: 104 (optional)Easy-Add Tip: 104 Add to shopping list Tip: 104
- Easy-Add Tip: 150 Add to shopping list Tip: 150
- Easy-Add Flower Nail No. 7 Add to shopping list Flower Nail No. 7
- Easy-Add Disposable Decorating Bags Add to shopping list Disposable Decorating Bags
- Waxed paper squares 1 1/2 inchesEasy-Add Waxed paper squares Add to shopping list Waxed paper squares
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.