Chrysanthemum (Mum)

The Chrysanthemum is a fall classic that’s easier to pipe than you would think. The secret to success--the curved opening of specialty tip #81 used with a simple leaf-making motion.

Source: The Wilton Method of Cake Decorating - Course 2

Tools:

Ingredients:


instructions

Step 1

Attach waxed paper square over template on flower nail with a dot of icing. Hold bag at 90º angle to flower nail. Pipe a tip 5 mound of golden yellow royal icing on center circle of template. (5/8 in. diameter)

Step 2

Insert tip 81 into mound (postioning half moon curve down), squeeze firmly and pull out to the second circle on the template (approx. 1/4" long). Lift up and away slightly at a 45º angle as you release pressure for each petal. Repeat as needed to form first row of petals. Petals should extend only to second circle of template.

Step 3

Repeat, piping the next row of petals slightly shorter, positioning them between petals in first row.

Step 4

Make third row of petals a little shorter and remember to pull tips up slightly.

Step 5

Continue piping petals until mound is covered, with each row slightly shorter.