Tint medium consistency icing petal color. Fit decorating bag with coupler and round decorating tip 5; fill 1/2 full or less with tinted icing.
Using a dot of icing, attach icing flower square to flower nail.
Hold the decorating bag with tip 5 at a 90° angle to the flower nail with the tip 1/4 in. above the surface. Squeeze the decorating bag applying a steady, even pressure, holding the tip point slightly in the icing to pipe a dot 5/8 in. in diameter to form the base. Stop squeezing, pull tip up and to the side, circling the dot to eliminate any point.
Place specialty tip 81 on decorating bag. Hold the decorating bag at a 45° angle to outer base edge of mound, with half moon opening of tip inserted slightly in the icing dot, pointing rounded end down (looking like a smile). Squeeze firmly and pull out 3/8- 1/2 in. Lift up and away slightly as you release pressure for each petal. Repeat turning the flower nail as needed to form the first row of petals.
Continue piping rows of petals up from the base, each slightly shorter than the row before it until flower is full and rounded. Petals should be placed between the petals of the previous row. Gradually move the decorating bag so that each row angles upward a little more than the row below it.
If using buttercream icing, use stiff consistency icing.
The size of the icing dot in step 3 will determine the size of the flower.
If desired, add Round Decorating Tip 1 pull-out dot stamens in the center top of the flower.
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